Private chef offering bespoke freezer filling and custom event catering. Home-cooked food without th Home cooking from mine to yours.
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Private chef offering a bespoke freezer filling service and making entertaining easy. Healthy eating, classic comfort food and everything in between.
Did you know I have a newsletter? Every week I send out a recipe for a ferment or ferment-adjacent thing. Yesterday it was a delicious preserved lemon salad dressing. Next week it will be an easy fresh pasta dish. Plus there's always some chitchat that people have been kind onough to say is mildly amusing, and recommendations for books, podcasts, exhibitions etc. You can subscribere here and I would really love it if you did: https://clareheal.substack.com/
Delightful outing yesterday with to see the Stonehenge exhibition at the Lots of good stuff to see although I particularly liked this giant bronze cauldron (last pic), evidence that feasting and communal eating was a big part of life even thousands of years ago.
Afterwards Martha and I feasted on noodles at .wei.3150 - always my favourite post-BM spot to eat.
North Londoners! What are you doing this weekend? I'm cooking at a supper club in Downhills Park in Tottenham: lovely food, fairy lights and the weather forecast is looking great. Do join me...
The menu is loosely themed around flowers and leaves and is chock full of peak season produce. It's £38 per person for four courses or £55 with a welcome cocktail and paired wines. A bargain! Tickets available here:
https://www.tickettailor.com/.../pasero/708237/select-date
Do join us!
(Please note, the panna cotta in the photo here is with rhubarb and the one on the night will be with raspberries - I didn't have time to take new pictures but it will be totally delicious.)
It was James’s birthday yesterday and he loves pies so I took him to the for a slap-up pastry-based celebration.
He had the curried mutton pie, I went for the famous potato dauphinoise number. Both were beautiful. Nice chips, carrots and broccoli too. Although the couple at the next table made the boss move of ordering a pie each and then an extra dauphinoise pie to share as a side dish. Wish I’d thought of that…
Great service (thanks to our charming waiter Juan for taking the picture!) in an elegant room made it a really special occasion.
Hello everyone! How are you all? Feeling festive? In a weird way, I kind of am.
Once it became clear that a normal Christmas couldn't happen and that we wouldn't get to be with family, I could give up hoping for that and start planning for what will actually happen - just the two of us in London but plenty of online meetups throughout the day.
Whatever you're doing, after everything 2020 had to throw at us, it ought to be as relaxing as possible. So don't get stuck in the kitchen - let me cook your festive feast.
I'm offering Christmas Dinner Delivered - a two or three-course meal, fully prepared and dropped to your door ready to heat and eat. Vegetarian and Vegan options available. Easy-to-follow instructions are included for what little needs doing before serving (mainly just bunging things in the oven with a couple of bits to heat through on the hob).
You can find out more and order here: https://www.sycamoresmyth.com/christmas-dinner
The menu is as follows:
Gin, Pink Peppercorn & Beetroot Cured Salmon
Caraway Blinis, Pickled Cucumber, Horseradish Crème Fraîche, Dill Salsa Verde
(Carrot "Lox" and Coconut Yoghurt available as vegan alternatives)
OR
Twice-Baked Goats Cheese Soufflé (V)
Orange & Watercress Salad, Toasted Hazelnuts
---------
Turkey Crown, Pigs in Blankets
OR
Mushroom & Stilton Wellington (V/Ve)
(Vegan blue "cheese" alternative available)
WITH
Apricot, Sage & Pine Nut Stuffing
Rich Marsala & Onion Gravy Cranberry
Port & Orange Sauce
Goose Fat Roasties (or vegan alternative)
Parsnip Pureé with Hazelnut Crumb
Ginger & Orange Glazed Carrots
Braised Red Cabbage with Pomegranate & Juniper
Brussel Sprouts with Chestnuts & Lemon Zest
---------
Traditional Christmas Pudding with Brandy/Vanilla Ice Cream (V)
OR
Mincemeat & Apple Frangipane Tart with Brandy/Vanilla Ice Cream (V)
OR
Chocolate Orange & Salted Caramel Tart with Brandy/Vanilla Ice Cream (V)
OR
"Syrian Fruit Salad" Trifle (V/Ve)
Deadline for orders is Sunday 20th December with delivery on 22nd or 24th. Find out more and order here: https://www.sycamoresmyth.com/christmas-dinner
In the past people have said very nice things about the meals I prepared for them:
"Xmas dinner was a smash hit! Thanks again for the delicious food and stress free Xmas dinner."
"The meal you prepared for us was absolutely amazing! Everyone enjoyed it and we're looking forward to getting stuck into the leftovers!"
SALE! 3 dishes for £15 with free delivery to N4 and nearby areas: https://www.sycamoresmyth.com/
Here is next week’s menu! A couple of Greek classics to make up for the holidays no-one can go on at the moment and a zingy cheesecake for afters. Available for collection or delivery on Tuesday. Order via my website (link in bio )
🥩🍷 Beef Stifado, a delicious stew with red wine and onions
🍆🍅 Vegan Moussaka, made with lentils and topped with almond “feta”
🍋🧀 Baked Lemon & Sultana Cheesecake
The dishes will also be available at Harringay Local Store and for delivery in Haggerston via Makemakecoffee.
Here is next week’s menu! A couple of delicious Moroccan-inspired options, one meat and one vegan. It’ll be available for collection or delivery on Tuesday. Order via my website: https://www.sycamoresmyth.com/ready-meals
🍗🥧 Chicken Pastilla, a sweetly-spiced Moroccan filo pie
🍆🍋 Vegetable & Chickpea Tagine with Preserved Lemons and Kalamata Olives
🍚💗 Baked Bay Rice Pudding with Orange-Roasted Rhubarb
The dishes will also be available at Harringay Local Store and for delivery in Haggerston via Makemakecoffee.
OK! Here we go! This is the menu for collection on Tuesday. Both Sycamore Smyth classics. Order before midnight on Friday via my website: https://www.sycamoresmyth.com/
🌱🌶 Black Bean & Butternut Vegan Chilli (Ve)
🍅🍗 Chicken, Chorizo & Chickpea Stew
I’m also thinking of doing some apple crumbles for pudding. Let me know if you’d be into that idea. Thanks to everyone who ordered last week. I had a few technical teething troubles but hopefully we’re all good to go now.
I can deliver to anyone self isolating in N4 and they’ll also be available at on Green Lanes and for delivery in Haggerston via and
** UPDATE: Due to website issues, I'm extending the ordering deadline to this evening. Thanks for your patience! **
Hello all. I hope you're looking after yourselves during these strange days. In some ways it seems odd to be thinking about food at a time like this but on the other hand, with rising anxiety and little else to focus on, the question of what to have for dinner seems to have taken on new significance.
So. As long as I can get hold of the ingredients, I'm going to keep cooking for people. It will work like this: I'll make two dishes a week, one meat and one veggie. They'll be announced here and on Instagram on a Wednesday (I'm late this week as I've only just got this up and running). If you order by Friday I'll cook on Monday and they'll be available for collection or delivery on the Tuesday. Full details on my website here: https://www.sycamoresmyth.com/ready-meals
This week's meals are:
Lamb & Feta Meatballs in a Tomato, Harissa & Pomegranate Sauce
Caponata , Lentil & Goats Cheese Lasagne (V)
I'm in N4 and don't have a car so can only offer delivery to people I can get to on foot but Haggerston-ites can also get the food via the lovely people at Make Make Coffee: https://makemakecoffee.com/
Dear all. These are strange days, aren’t they? It seems odd to be thinking about dinner at a time of national crisis and yet everyone still needs to eat. In fact, when opportunities for activities and entertainments are so limited, what you eat seems more important than ever.
When making my recent order I couldn’t resist a thing called Fermented Wholegrain Naked Barley. And I’m glad I didn’t. It’s a proper umami bomb, sort of like a nubbly, British miso. Really delicious. Here it is on a lunchtime salad of ribboned carrot and roast cauliflower.
@ Harringay
That carrot and poppy seed ferment I made a few weeks ago was a tremendous success. Have eaten it all already so had to make some more along with a load of preserved Beldi lemons.
Method is as follows: matchsticked carrots (done on a mandolins but grated would work too) and 2.5% of their weight in salt; massage until they release a bit of brine; add some lemon zest, grated turmeric and poppy seeds; put in a jar with something to weight the carrot and keep it under the brine; cover and leave for a couple of weeks.
If I’m honest, I’m always planning/fantasising my next Greek holiday to some degree. We were in* Crete in April but, sadly I think the next Agean jaunt won’t be for a while. However, I’ve been capturing a tiny bit of the magic in a stifado for this week’s ready meal menu. This subtly spiced beef stew is everything I love about Greek food - simple but made with care and super tasty. Delicious in a sunny taverna (obviously) but hearty enough to make a lovely autumnal dinner.
Plus, if you squint at the packaging whilst eating, you can imagine it’s the blue and white buildings of Santorini or similar...
This week’s menu in full - available at and - all perfect for a chilly evening:
🥩🍅 Stifado - A Greek Stew of Beef, Onion & Tomato
🍄🥬Mushroom, Kale & Blue Cheese Lasagne
🍗🥧Chicken, Ham Hock & Leek Pie (HLS) only
*Linguistic note: how large does a landmass have to be before you are “in” it rather than “on” it? in
I don't want to panic anyone but it's not actually that long until Christmas! With just over two months to go, my own family's extended negotiations - complete with complicated, in-law-placating travel arrangements - are nearly finalised. How about you? Do you know where's you'll be, who with and what you're going to eat?
I can help with that last question. Take a look at my website for seasonal Sycamore Smythmas deals on canapé party packages, crowd-pleasing freezer filling options and ready-prepped Christmas dinner options: https://www.sycamoresmyth.com/christmas-2019
I usually listen to podcasts when I'm cooking (recommendations always appreciated). Not usually things about food but am currently loving The Allusionist's mini food season and particularly enjoyed the episode about apple names. Personal favourite: Nonnetit Bastard.
https://www.theallusionist.org/allusionist/apples
Late 2019 will see the biggest apple launch of our lifetimes. 22 years in the making, ripening on millions of trees into picture-perfect redness, here comes the WA38, more snazzily known as the Cosmic Crisp. The name was the result of a year of focus groups, taste tests and word associations - a far
I’m at Tottenham Green for the Haringey Food & Drink Festival today with a selection of Sycamore Smyth ready meals at the special price of £7.50 each or two for £13. We’re giving out free samples - come and say hello!
I’m excited/nervous to be doing my first ever market this Sunday. I’ll be selling my ready meals and giving out tasters at the Haringey Food & Drink Festival 2019. It’s on a Tottenham Green. Come say hi!
This week’s menu:
* Sausage, Kale & Cannelini Ribollita (This is a NEW RECIPE and a nice one as the evenings get a little darker. Great with a sprinkle of grated Parmesan)
* Chicken, Preserved Lemon & Olive Tagine
* Beef & Ale Pie
They’re available at and - new stockist! -
NEW STOCKIST KLAXON! As of today, Sycamore Smyth ready meals will be available in the lovely De Beauvoir Deli at 98 Southgate Road, N1.
They have the Chicken Tagine and the Sausage Ribollita, either of which would make a fine, fuss-free dinner for hungry Dalstonites.
Chilli chocolate and salted lemongrass tarts. Dessert for a private dinner party I catered on Saturday.
Back again after my two week break, here’s this week’s menu available at and
Thai Prawn Massaman Curry
My signature “No Smoke Without Fire” 12-Hour Beef Shin Chilli
Chicken, Ham Hock & Leek Pie
Apparently someone was asking about the pie this morning just before I delivered so I hope whoever it was gets their hands on one.
Chicken & Summer Vegetable Stew. One of this week’s ready meal selection, soon to be delivered to and
Loaded with seasonal vegetables and herbs, it’s especially good warm rather than hot in a Mediterranean style for sunny lunches or dinners eaten outdoors in the evening sunshine.
Proud and excited to announce that you can now buy Sycamore Smyth ready meals at the Harringay Local Store!
This week you can choose from my signature “No Smoke Without Fire” chilli, chicken tagine with preserved lemons and olives and a tarragon-flecked chicken, ham and leek pie.
It’s like comparing apples and oranges...
My cinnamon apple crumble muffins and gluten free orange and almond cake are on the cake counter at the Goods Office, waiting to be picked. 🍏🍊🍰
Just baked cinnamon apple crumble muffins!
I’m about to deliver these babies to The Goods Office. They’ll be in the cake cabinet within half an hour along with my gluten-free orange and almond cake and a classic carrot cake. Why not pop in and treat yourself!
I head clashing colours were in this season...
Smoked salmon on beetroot blinis. Too much pink?
One if the canapés I provided for an event yesterday. Got a party coming up? Get in contact for details of my deals.
Hard to pick, but I think the lamb and feta meatballs are currently my favourites on the freezer filling menu.
I use the baharat spice mix from Ottolenghi in the tomato, pomegranate and harissa sauce and it’s really something special ( ).
A batch just went off to Hitchin, along with a chicken tagine and some pies. Fancy stocking up? See my menu at https://www.sycamoresmyth.com/freezer-filling
We sadly had to cancel our Sycamore Seeds holiday sessions but here’s a recipe for Easter Nest Cupcakes to make up for it: https://www.sycamoresmyth.com/blog/2019/4/16/easter-nests
I got to make some of them with the kids at Jumping Beans, the holiday sessions run by the Children With Voices charity. Have a look at the feedback I got from one boy who initially proclaimed his nest “the greatest thing I’ve ever done!” but then got cross because he couldn’t eat it immediately and said he had enjoyed “nothing” about the session.
Fortunately he changed his mind again and added a heartbreakingly sweet postscript about being sad he had let his team down. 🐥🥚💔
HAPPY EASTER EVERYONE!
Insert obligatory egg pun here, because the Sycamore Seeds Easter Cookery Camp is NOW BOOKING!
After two terms of after-school cookery club fun, we’re going to be running our first extended session for the Easter holidays.
When: 11th April, 10.30 - 14.30
Where: Hornsey Vale Community Centre
Suitable for little chefs 6-11, we’ll be making traditional Easter treats to take home and a delicious lunch to share. Plus doing tastings and food-related experiments.
Tickets via Eventbrite: https://www.eventbrite.com/e/sycamore-seeds-easter-cookery-camp-tickets-59069423235?aff=facebook
NEW DATES FOR CHILDREN'S COOKERY CLASSES
Illness meant we were a little late in getting the admin done for this half-term's Sycamore Seeds dates but we're better now and looking forward to getting back in the kitchen with all our talented little chefs.
We'll be cooking up a storm at Hornsey Vale Community Centre on Monday afternoons from March 1st. Places are limited so book now!
Tickets available through the events tab or via Eventbrite: https://www.eventbrite.com/e/sycamore-seeds-after-school-cookery-club-march-april-tickets-57780958402?aff=facebook
I wote about brownie making for Love Food. In the fudgy vs cakey debate I am firmly in the first camp - how about you? Top tip: beat the sugar and eggs together until fluffy to get a lovely crackly top. If you want to see the rest, it’s here: https://www.lovefood.com/galleries/81495/35-easy-steps-to-the-best-brownies-ever?page=1
The commission came at an apt time since I’d just baked a double batch for a client and dropped them off as part of a three-course dinner menu.
Usually I love delivering food to clients - I hand it over with the knowledge of a job well done, departing with a spring in my step and a song in my heart. Sometimes though, I’m a little reluctant...
What. A. Week.
Sometimes it seems like “busy - good but busy” is the default modern answer to the question: “how are you?” Often I catch myself saying it when I know I wasn’t. Not really. I know that “busy bragging” is stupid but - you guys! - this week I was genuinely unquestionably busy.
I taught three classes. At the Sycamore Seeds after school cookery club we made bread and butter from scratch. Sadly we were all too busy kneading dough and shaking cream to take any pictures but it was lots of fun. I’ve recently taken on a new job teaching teens in “alternative education” one day a week which is great but challenging. They made pizza and I was really proud of them. And then a lovely crowd at Borough Kitchen in Hampstead for a steak masterclass.
I produced a piece about brownies (link coming soon - it’s nice to be writing again) and cooked a lot of food including a freezer fill and a dinner party. Plus a load of really boring admin stuff.
It kind of felt like I was playing Tetris with blocks of time. Feel I’ve definitely earned a day off...
Scientists are growing spicy tomatoes! As a chilli lover, this could be a game changer - think about the pasta sauces you could make! Or imagine a tricolore salad but with a hint of chilli. What would you cook with a spicy tomato?
https://www.atlasobscura.com/articles/spicy-tomatoes?utm_source=Gastro+Obscura+Weekly+E-mail&utm_campaign=86a1447136-GASTRO_EMAIL_CAMPAIGN_2019_01_12&utm_medium=email&utm_term=0_2418498528-86a1447136-67755693&ct=t(GASTRO_EMAIL_CAMPAIGN_2019_01_12)&mc_cid=86a1447136&mc_eid=7804d50f51
The fruit could soon look and taste more like chili peppers.
Happy New Year everyone! It’s been a busy but wonderful festive season but it’s now time to put down the mince pies and focus on what 2019 holds.
First up is a brand new term of Sycamore Seeds. My after school cookery club for children will be back at Hornsey Vale Community Centre on Monday afternoons and our first session is fresh pasta making. 🍝👩🍳👨🍳
Here are my niece and nephew helping me test the recipes...
Have you booked a place for your little chefs? Tickets available here: https://www.eventbrite.com/e/sycamore-seeds-after-school-cookery-club-january-february-tickets-53397890528?aff=facebook
Second year in a row I’ve made a pie for NYE. Which I guess makes it a tradition. Steak & kidney this time with suet pastry.
2018 has been an interesting year. Thanks to all my Sycamore Smyth customers, Sycamore Seeds pupils (and their parents!) and everyone else I’ve worked with on jobs big and small.
Happy New Year to all and all the best for 2019!
#2019
Whew! Last order of the year finished, packed up and delivered this morning! 🎄🍾🎉
Sadly I was too intent on getting the festive fare to its rightful recipients that I completely forgot to take any pictures. So I’m just going to leave this here instead...
In the three years since I made this cake I have conceded that Die Hard isn’t actually a Christmas film and my icing/piping skills have improved considerably. But I stand by its festive spirit.
So. Yippee Ki-Yay Merry F***ers! Have a marvellous Christmas and I’ll See you on the other side.
🎄
https://www.sycamoresmyth.com/, https://clareheal.substack.com/
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