Talk Eat Laugh

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We cook healthy food in clients' own homes. Also Pop Up Restaurants. We love what we do. Try us out.

26/08/2026

When it is back to back long days in the kitchen it’s little things that bring a huge amount of joy. A sneaky affogato, a squeeze of lime in ice cold sparkling water, a perfect chip or slice of melon (eating just for ‘quality control’) or the perfect avocado. I always gave more avocados than I need because no matter how promising they feel, they can be an unusable disaster inside.

So the perfectly ripe, unbruised avocado sparks joy.





Chicken thighs, low are slow in a very mild curry sauce. Served with basmati, spinach with garlic, ginger and yoghurt an...
22/08/2026

Chicken thighs, low are slow in a very mild curry sauce. Served with basmati, spinach with garlic, ginger and yoghurt and baked yellow courgettes with cumin and chilli.

Saturday night done right!





19/08/2026

Cook what the client likes, the way they like it. It’s got nothing to do with what I like to eat.





Scallops or coquilles Saint Jacques for our French speakers. B**g it in the oven until the (low fat) cheese sauce bubbli...
17/08/2026

Scallops or coquilles Saint Jacques for our French speakers.

B**g it in the oven until the (low fat) cheese sauce bubbling and the mashed potato is crispy. A scallop shell filled with deliciousness.





16/08/2026

Nearly harvest time for plums!

Can any gardeners out there tell me if those little white insects in the leaves are going to damage the plums?

Looks like an amazing plum harvest, particularly considering the lack of rain this summer.





13/08/2026

People who have never been supermarket shopping with me are often shocked. Never really pinned down what I do that’s so different and so shocking.

I do concede that I treat all supermarkets (even supermarkets outside the U.K. that I have never entered into before) as though they are cross between a members’ club and a business lounge in a nice airport. I treat all the staff like they are knowledgeable (I will ask questions, ask for help, be curious and courteous).

Frequently I’ll write shopping lists in the foyer of a supermarket, whilst leaning on a stack of cartons of tinned beer or compost bags, depending on the season.

I’ve been known to brush my hair and my teeth in the supermarket toilets. On hot days a walk round an air conditioned supermarket at midday is a joy. Supermarkets are invariably empty when it really hot outside. And if you walk around the supermarket barefoot, the cold tiles underfoot, are a joy.

The cardboard boxes lettuces and melons are delivered in, I will frequently ask the employees in the produce department if I can take them and pack my shopping into them.

I’ll buy cheese topped rolls in the bakery, tomatoes and hummus and make them into sandwiches (with the aid of my Swiss Army knife) in the foyer of a supermarket. If I’ve been picnicking in the nicer park of the supermarket car park, I’ll wash up all the picnic items in the supermarket toilets.

Also (and this is a secret) at the start of a shop, I’ll put bottle of champagne in the freezer cabinets (the frozen peas section is best) and collect the bottle at the end of the shop, chilled to perfection.

So getting down on my hands and knees to test rolling pins, is absolutely normal. And of course, totally necessary.





Yes it was an eclipse today but also it was a hot day in the kitchen. All the dairy products did not want to play ball t...
12/08/2026

Yes it was an eclipse today but also it was a hot day in the kitchen.

All the dairy products did not want to play ball today. Cream particularly did not want to whip and when it did whip it wanted to split.

Also the brown butter topping and sealing this chicken liver pâté didn’t want to set.

I’ll put it all down to the eclipse.





10/08/2026

Brown butter, lower fat, chocolate chip cookies.

Back in the 1990’s I qualified as a pastry chef. It was torture. However this education continues to give me an unrivalled insight into food science. Plus it helps me every single day I’m in the kitchen. So many techniques learned during training turn the complex task into the simple task and the good result into the excellent result. The devil, as always, is in the details.





07/08/2026

Preseason is always the chaos before the storm. Wouldn’t change it for the world. Working with fabulous contacts and cooking for kind, appreciative clients is so rewarding. Our goal is to make clients feel safe and cared for. The main part of my job at this time of year is training chefs. Giving restaurant chefs, whose skills are impressive, the training they need to look after elite athletes, is always a joy. For the next few weeks that’s what I’m doing, training chefs. It’s a privilege to share my skills and guide chefs into the role of performance chefs.





06/08/2026

Gardening is not my forte. My forte is cooking the food once it’s safely in the kitchen. My forte is not growing the food.

Fully prepared for this to not go to plan. Happy to receive any composting advice.





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