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Kemp Kitchen

Kemp Kitchen specialise in seasonal, healthy and energizing catering for events across London

07/04/2025

Vic sponge and rhubarb jam 🌞

29/03/2025

Purple sprouting broc, jammy eggs, lots of garlic lemon chilli butter 🥦

18/03/2025

Tarocco blood orange ice cream. First time making ice cream with citrus rather than sorbet. Somehow this ice cream is both zesty & fragrant as well as being creamy & smooth. Used clever lemon ice cream method, zest used to infuse the custard base and the juice reduced down to make blood orange jelly. Once blitzed together you loose the bright red colour but the flavour is every bit as delicious and sherbetty as blood orange should be.

10/03/2025

Lost count of the consecutive sunny days we’ve just had. What a massive difference a good dose of vitamin D makes. I abandoned making porridge in the mornings to warm up and wake up. Wanted to be outside more. Craved big, bright, fresh flavours. This salad from a sunny afternoon this weekend did the trick with salty feta, crunchy chicory, thinly sliced celery and refreshing celery leaves, lots of my fav charred green chilli dressing. Sunshine please come back.

28/02/2025

Pancake day is this coming Tuesday and the count down is onnnnn. Thin ones, fat ones, fluffy ones, crispy lacey edged ones, I’m here for all of it. Pancake day was like Christmas for us growing up and I’m not sure my love of trying to eat as many as I can in a day will ever fade.

13/02/2025

This vanilla semifreddo with caramel blood oranges recipe went out in ‘s brilliant newsletter today. No ice cream churner required, mousse like in texture, and most delicious as it starts to melt with the oranges and caramel poured over. Recommend adding a dash of booze to the oranges as they macerate in the caramel too 🍊

04/02/2025

Saturday’s with sauerkraut stew as the cover star (this was v delicious, I’ve already cooked it again since the shoot), cardamom buns & .r.georgescu leek and olive stew. Shot by props with in the kitchen and styling by me.

31/01/2025

This sticky spiced ginger sponge pudding was a favourite recipe to develop this winter. A rich ginger pudding with gentle warmth using salty pumpkin spice developed with , in place of traditional pudding spice. Hot from the oven with cold cream. Weather for it.

30/01/2025

A lovely few days cooking in the Cotswolds at the beautiful for and writing & drawing retreat. Brilliant people, cold weather, fires lit and lots of warming meals and plenty of cake breaks. A few favourites I served and remembered to photograph. Pasta e cici (beige and brilliant), chocolate torte & Armagnac prunes, caper focaccia for dipping in leek & potato soup, ginger & marmalade upside down cake (this was abit of a freestyle as everyone was craving ginger to ward off colds but I’ll write the recipe up), blood orange & polenta cake and porridge for breakfast.

16/01/2025

Blood orange and ginger spritz to kick off breakfast this morning with and surrounded by their beautiful new collection. Yorkshire rhubarb & granola, avocado & pistachio dukkah on toast, marinated feta, and oat, ginger & dark chocolate cookies to take away.

12/01/2025

Malted milk chocolate ice cream. It’s heavy on the malt and light on the chocolate, probably similar ratios to a Malteser. The result is not too sweet, very comforting and very creamy. There’s no such thing as bad weather for ice cream in my book 🥶

04/01/2025

Hot porridge, rosehip jelly, freezing cold mornings.

29/12/2024

This year in ice cream

Dark chocolate & espresso sorbet from a job this December
Christmas day canditi semifreddo
Double summer berry duo- blackberry & vanilla, strawberry salad
Gianduja for Easter weekend, it’s milk choc & hazelnut, one of my favs of the year
Pistach, still the best
Rum & raisin for design week
V cute Tarocco orange sorbets
Sunshine Kesar mango yogurt
Just vanilla, so good
And me with a mouth full of roasted hazelnut soft serve🍦

07/12/2024

7th of December so about time to sound the mince pie klaxon! Here’s the recipe again for my crumble topped version with almond pastry and bergamot infused mincemeat.

For the pastry / crumble
250g cold unsalted butter, cubed
250g plain flour
90g caster sugar
130g ground almonds
1 orange, zest only
pinch of salt
2 tbsp light muscovado sugar (or soft brown sugar will do)
80g flaked almonds
2 tbsp icing sugar

Mix the butter, flour, caster sugar, ground almonds, zest and salt together in a large bowl with your fingertips (or use a food processor). Once you have a chunky crumble texture, remove a quarter of the mixture and put to one side, this will become your crumble topping. Continue to mix until the pastry comes together into a ball. Wrap & chill for an hour or overnight. Mix the muscovado sugar with the crumble topping and refrigerate too.

Once chilled, roll out the pastry to roughly 3mm thickness and use a round cutter to make circles that will fit your tray. I usually chill again at this point but it’s not completely necessary. Add the mincemeat to each pie, top with the crumble topping followed by the flaked almonds. Bake at 180c fan for 30-35 minutes or until golden. Wait to cool before removing from the trays, sift over icing sugar. You should make 18-24 pies depending on tray size, I use a slightly deeper bun tray but use what you have. I’ve also used this recipe to make one larger mince pie using a 22cm loose bottomed fluted tart tin.

No mincemeat recipe, I’ve never weighed the ingredients or written it down. But if you are making your own it’s a great way to use up any packets of dried fruit in your cupboards and add lots of grated apple or quince is also delicious. Otherwise buy a jar of the best shop bought you can and add 1 bergamot, zest and juice and a generous slosh of brandy. Bergamot (but looks like a lemon/ lime)is the citrus that gives earl grey tea its unique flavour and if you can find one you should definitely add it to your mince pies. If not try soaking your fruit in earl grey tea over night before making your mincemeat.

These reheat well in the oven and are best served with a big dollop of thick brandy cream

03/12/2024

Back to cook a couple of festive dinners for 🎄

Served this delicious salad of winter radicchio with smoked mustard & orange dressing & marcona almonds. Lots of caper & sea salt focaccia, roast delica pumpkin, crispy potatoes and a refreshing clementine & Campari granita before the first mince pies of the season. There was also a pomegranate granita made by blitzing the seeds and extracting the juice, as faffy as it sounds but worth it. December in full swing.

14/11/2024

The almighty Delica pumpkin (with an almighty price tag to match) strikes again. Really the queen of pumpkins for me, and something to look forward to at this time of year. With low water content, higher sugar, and ultimately more flavour. Roasted half to make this very light and moist spiced cake, I make this every year and it’s always a winner. Adapted from a recipe from the archives I’ll link in my stories, with extra ginger in the cake batter and ground cardamom added to the cream cheese icing, toasted sugared pumpkin seeds on top. The other half roasted too, and as the pumpkin roasts, onions, garlic and olive oil cooked down in a pan, then the whole lot whizzed up until silky smooth to make pasta sauce with pasta water and cheese, crispy sage on top. Two recipes making the best of the Delica. Bang for your buck.

15/10/2024

Finally got round to making an Autumn oxymel for the change of seasons. My version of fire cider with lots of ginger, turmeric, lemon, chilli and rosemary with good honey, left to steep in apple cider vinegar. I’ve skipped the garlic, horseradish and onion often added just because I find this combination more enjoyable to drink (loads of fire cider recipes online if you want to do it properly). I’ll leave this for a few weeks, strain it and drink it through the winter. Thought to be anti inflammatory, anti viral and immune boosting, but also a delicious mix of sweet sour and spicy.

03/10/2024

Plum crumble cake. I used light muscovado sugar this time but often make it with regular light brown soft sugar. Or golden caster would also work. You could swap the fruit if you want, apple and blackberries work well but I’ve made this jammy plum version alot and it’s my favourite.

400g plums, stoned and sliced, mixed with 2 tbsp sugar
130g butter, softened
130g sugar
2 large eggs
125g plain flour
1 tsp baking powder
1 tsp ground cinnamon
70g ground almonds

For the crumble topping
120g plain flour
60g sugar
100g butter, chilled
Pinch of salt
50g hazelnuts, plus more chopped for the top

Line a 22cm round cake tin. Start by mixing the plums with the sugar and leave to soften. In a large bowl cream together the butter and sugar until lighter in colour, add the eggs one at a time mixing well in between. Weigh out the flour, baking powder and cinnamon and sift into the batter half at a time, add the almonds and a small pinch of salt and mix gently. Pour into the tin, spread out to cover the base and top with the plums and their juices. Blitz the topping ingredients in a small food processor to a chunky crumble texture and top the plums. Add the reserved chopped hazelnuts to the top. Bake at 160C fan / gas 4 for 45-50 minutes until golden. Dust with icing sugar to serve. Great hot, great cold, and very good with yogurt / cream /ice cream.

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