…and it was a pleasure!
Evie works in food pr and wanted a fun and visual vibe for her 30th birthday party.
The theme was A Midsummer Night’s Dream, she looked amazing (and only slightly upstaged by her Dad in his sequin suit & cowboy boots ;)!
We served canapés by the river, bavette steak and big salads for dinner, followed my two crazy meringue towers.
Thank you for the booking @eviehorsell & Happy Birthday!!
And, thank you, Jemma & Jackie for FOH, you are always fabulous 🙏
I added the Rhubarb Water Kefir recipe to my highlights (bottom left)…let me know if you make it, or have any questions 🫧
I put the wild garlic bud pickle recipe into my highlights below…and, to answer a couple of questions:
🌱Yes, you can just heat all the pickling ingredients together and pour over the buds & seal, but I think marinating them in the brine first makes them last longer, keep their colour and crisp up a bit!
🌱If your pickle goes fizzy & starts fermenting, don’t panic or the throw it away…just ‘burp’ it by loosening the cap and keep it in the fridge, it will settle down.
Any more Qs, just message me.
My April series will be Rhubarb, starting on my Stories tomorrow…
#pickles #recipe #spring #wildgarlic #rhubarb
I’ve just put the easy quick pickle recipe from my stories into a highlight below, so you can follow along, use up your kitchen veg scraps & always have something tasty in the fridge: 🌶️🥕🥦🧅🫑
Let me know what you make!
#recipe #recipeshare #pickles #nomorewaste
