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Konoba - meaning "a place to eat" in Croatian. This is what we want to create, a way to encourage people to gather and enjoy delicious food. Konoba is an independent caterer based in Manchester. Founder, Kate Bielich, trained at the famous Ballymaloe Cookery School before starting Konoba in 2019, pooling her restaurant, chalet hosting and street food experience to create a business centred around
good food and a keen focus on using organic, local and seasonal produce. We are passionate about creating delicious food using organic, local and seasonal ingredients and will work directly with you to design a menu you and your guests will love.
I am so excited to announce my first in person pasta making class with in December!
We’ll be making lasagne and gnocchi during the full 4 hour workshop in Didsbury.
Gnocchi especially is very close to my heart as my darling Nunny is an expert and it’s something I’ve made with her since I was very young!
Sign up on the website! A perfect start to the festive period!
New Episode Out Now 🚨 with the lovely
We chat about Burmese cooking,
karaoke, going self employed and of course cooking for love!
Listen wherever you get your podcasts and don’t forget to rate, review and subscribe!
I had such a special time catering for the Women’s Banquet on Saturday. Using these gorgeous wild flowers from
It was a wonderful event and I was so happy to be asked to cook.
Tagliatelle with ragu.
A meal that's ready in 10 minutes if you happen to have some delicious ragu in your fridge/ freezer. It's definitely on my weekly meal list!
Plate made by the lovely
Konoba’s bespoke meals come in reusable glass Tupperware that you can easily pop in the microwave or oven to reheat your meals.
Each week we will collect your Tupperware from the previous week when we drop off all your freshly made meals.
This means there’s no single use packaging! 🌱
✉️ If you’re interested in our bespoke weekly meals email [email protected] for more details.
I know Sunday's are for roast dinners, but as it comes into spring I love to add a salad as a side, just to bring something fresh to the meal.
This fennel, apple and cranberry salad goes great with a leg of lamb.
Amarula and caramel cheesecake
This is super sweet and rich but also so delicious. A great weekend treat.
Mushroom and goats cheese barley risotto
A favourite on the Konoba bespoke meals menu, from fridge to table in minutes.
Make meal times fuss free.
Orange and almond cake - a classic Marcella Hazan recipe.
Only using a handful of ingredients, this cake is easy to make, delicious and lasts a good while.
Perfect for afternoon tea, served with a spoonful of creme fraiche.
Red pepper and mozzarella arancini with slow-cooked tomato ragu
A great treat to have in the fridge or freezer for a quick lunch or as a starter for a dinner party.
Comforting and oozing with that melted cheese, who doesn't love a cheese pull?
Roast chicken breast with cauliflower, mint and pomegranate tabule and whipped tahini. A delicious and healthy lunch that is perfect for taking into the office or working from home.
Available with Konoba Bespoke Meals
I find that mostly, nothing beats a good old roast chicken.
This one is harissa and lemon roast chicken, served with frekeeh and a green bean salad and a mint yoghurt sauce.
Make sure to save any bones for a stock. I like to save any veg trimmings through the week and then add them to a pot with the chicken carcass and let it simmer away on a Sunday afternoon. It's great to have in the fridge through the week for some quick meals.
What's your favourite roast chicken recipe? And what do you do with the leftovers?
leg of mutton on the Webber for Easter lunch - cooked to perfection by .bielich
Served with flatbread, salsa verde and pickled onion.
As much as I love the tenderness of lamb, mutton just has so much more flavour!
Fresh pasta is always available for your bespoke menu.
Served classically here with tomato ragu and meatballs. Another personal favourite is our oxtail and nduja ragu with pappardelle!
Happy Burns Night! ⠀
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Thinking back to this time last year and when I did my Burns Night meal kits, they were one of my most successful kits and I loved driving around Manchester to deliver them all. It was a nice excuse to get out the house!⠀
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I'm hosting a Burn's night at home this year so won't be doing the kits but I hope you all have a fun night, whether you're doing something today or on the weekend.⠀
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The first episode of with my Mum - Penny B, is out now!
Have a listen wherever you get your podcast.
Announcing Cooking For Love, a podcast exploring the stories of people who cook from the heart. Inspired by my Nunny, who taught me what cooking for love meant.
I'll be interviewing guests about their food stories.We have a range of people from chefs to home cooks, bloggers to shopkeepers. All with great stories to tell.
So please subscribe to Cooking for love wherever you get your podcasts and follow us on
I'll be releasing the first episode on 23rd January!
Nduja and rosemary chickpeas with a fried egg⠀
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I could eat this any time of day, it was so comforting. The key is, as always, using good quality ingredients. I used chickpeas, nduja, eggs from and bread.⠀
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Would you like the recipe?⠀
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What's your favourite travel food memory? ⠀
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With the weather being so rubbish in Manchester at the moment and the craving for a bit of sun, I've been reminiscing about all the amazing food I've been lucky to have when travelling. For me I always think back to this crab dish I had in Galle, Sri Lanka. It was meant for two but as you can see I finished it excitedly by myself >>⠀
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I loved picking through the crab and the delicious, fragrant and spicy sauce was divine.⠀
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Mushroom, sherry and chestnut soup 🍄
Winter comfort in a bowl, the chestnuts give the most divine smooth texture and the sherry lifts the whole dish!
Serves 2-3
15g dried porcini mushrooms
30g butter, dairy or vegan
200g chestnut mushrooms
1 onion, sliced
1 garlic clove, crushed
1 large potato (about 200g), peeled and cut into small cubes
100g chestnuts, cooked and peeled ( I like Merchants)
3 tbsp sherry
800ml chicken or veg stock
Topping
100g mushrooms, sliced
50g chestnuts, chopped
6-8 sage leaves, chopped roughly
10g butter, dairy or vegan
Pour 80ml boiling water over the dried mushrooms and leave for 20 minutes, or until you need them.
Chop 200g mushrooms into quarters. Pop a saucepan on a high heat and add 20g butter, when hot add the mushrooms, season and fry until golden. Place the mushrooms in a bowl and in the same pan add the remaining 10g butter and the sliced onion. Fry on a medium heat for 10 minutes, until soft and golden.
Add the garlic for a minute, until fragrant. Add the sherry, golden mushrooms, chestnuts and the potato, fry for a couple minutes then add the chicken stock and dried mushrooms with their stock, Simmer for 15-20 minutes, until the potato is soft.
Meanwhile, heat a small frying pan for the topping. Add the 10g butter and chopped sage, fry until fragrant and add the 100g mushrooms and 50g chestnuts and fry until golden.
Blitz the soup with a hand blender until smooth. Serve in deep bowls, topped with the fried mushrooms and chestnuts. Enjoy.
French onion soup - a classic that is super easy to make, the key is an excellent stock!⠀
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Whenever I make this I always make sure to put some in the freezer for a later date, its such a treat when you can't be bothered to cook.⠀
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Try heading to your local cheesemonger to get a delicious cheese to grate on top - there are some stunning British Gouda and Gruyere style cheeses available. Such as Cornish Kern from Lynher Dairies and Cornish Gouda ⠀
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Make sure to sweat your onions low and slow, when you think they are ready carry on for another few minutes!⠀
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Pasta alla vodka - creamy, a little spicy and with a nice kick from the vodka, what's not to like!⠀
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I like to serve this with rigatoni from - they have organic wholemeal pasta that comes in a cardboard box, i.e no plastic!⠀
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Find the recipe on my website, link in bio x ⠀
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Spaghetti alla chitarra - made using a guitar like contraption to push pasta dough though and make these divine thick pasta noodles. I love them with a rich tomato sauce and meatballs 👌
RECIPE | Baked sweet potato with nduja butter beans, spinach and pickled onion
This is a great mid-week meal when you don’t have loads of time but want something comforting.
I normally whack the sweet potatoes in the oven before going for a run or finishing up some chores. If they are ready before you are, I just turn the oven off and they’ll sit happily in there for a while.
I like this recipe because it requires minimal chopping and most of the flavour comes from the nduja, so make sure you buy a good quality one. I got mine from the lovely
The recipe is easily doubled if there are more of you or you want some leftovers for lunch.
Serves 2
2 small sweet potatoes (about 250g each)
1 tbsp olive oil
2 garlic cloves, crushed
2 tsp nduja
1 tsp oregano or thyme
1 tin butter beans
20g black olives, chopped roughly
100g spinach
Feta (optional)
Pickled onion
½ red onion
2 tbsp vinegar
1 tbsp sugar
Heat oven to 180C. Scrub and dry sweet potatoes, rub with a bit of olive oil and bake for about 40 minutes or until soft through.
Meanwhile, make the pickled onion. Mix the vinegar with the sugar and 1 tbsp of water until the sugar has dissolved. Finely slice the onions and pop into the vinegar mixture. Set aside.
Heat the olive oil in a frying pan on medium heat. Add the garlic and nduja and fry for a couple minutes. Then add the butter beans with their juices, the oregano and olives, season to taste. Simmer for 10-15 minutes until the sauce thickens.
When the sweet potatoes are ready, add the spinach to the butter beans until just wilted. Slice the sweet potatoes lengthways, sprinkle a pinch of salt on the flesh and place on a plate. Spoon the butterbeans in the middle and crumble over a generous amount of feta over. Enjoy x
LAUNCHING: Konoba Christmas Supper at Bernie’s | £45 | 16th December
Get your tickets for the first Konoba and Bernie’s collab. A relaxed and informal supper, using the best seasonal ingredients from the likes of and
Tickets include the 3-course meal plus 2 drinks.
Get tickets from link in bio.
Looking forward to seeing you there x
Konoba Foodie Gift Guide started on my stories today! ⬆️
I started with some cooking equipment that I either want or find super useful! I’ll be going into books etc and other fun stuff soon.
Also, support local and don’t buy from Amazon. Love ya bye x
Jenny’s Unbaked Cookies 🍪
I love this recipe I got from my lovely mother in law. So easy and quick, but hits the spot when you want something sweet and comforting!
MAKES 20 | 15 MINS | V, GF
Bring to the boil:
1 & 3/4 cups sugar
3 Tbsp cocoa
1/2 pack of butter (125g)
1/2 cup of milk
Remove from heat and mix in:
1/2 cup peanut butter
1 teaspoon vanilla
3 cups of oats (use gf if needed)
Lay out a sheet of greaseproof paper and drop the mixture onto it in round cookie shapes. Make the shapes as big as you would like your cookies (I normally make about 20-24).
Leave to cool and set, (if they aren’t setting quick enough, pop them in the fridge for a few minutes).
Eat immediately or store in an airtight container.
Enjoy with a nice cuppa!
It’s been a while since we’ve done one of these! But here are some of the amazing seasonal fruit and veg you can get in October.
I’ve probably told you already but I’m obsessed with squash, so I’m super excited for their seasonal arrival and will be trying all the varieties on offer
I’ll also be making the most of sweetcorn while we still can.
What catches your eye on the list?
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New Episode Out Now 🚨 with the lovely @rice_over_everything We chat about Burmese cooking, karaoke, going self employed and of course cooking for love! Listen wherever you get your podcasts and don’t forget to rate, review and subscribe! #foodpodcast #podcast #cookingpodcast #cookingforlove #cookingforlovepodcast
Tagliatelle with ragu. A meal that's ready in 10 minutes if you happen to have some delicious ragu in your fridge/ freezer. It's definitely on my weekly meal list! Plate made by the lovely @littletorchceramics #bespokeweeklymeals #manchesterfooddelivery #readymealsmanchester #konoba
I’ve got lots of lovely garden parties coming up in July and September. If you have a family gathering or event coming up and you’d like a delicious spread, get in touch! I’m happy to work together to create a bespoke menu for for you! Email me on [email protected] to find out more! #organic #organiccatering #altrincham #altrinchamtoday #timperley #halebarns #manchestercatering
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