Fondant & Apron Strings

This fish pie is what I’m thinking about today.
It’s a bit posh , filled right up to the sweet potato & swede topping with king prawns, mussels, two kinds of fish, herbs and a few tasty other things.
Here’s the link to my full recipe is on my website: https://www.leeandthesweetlife.com/recipes-blogs/ultimate-fish-pie

Dust off your bucket hats and dig out your neon windbreakers! 📟💾We are throwing it back to the ultimate decade with our 1990s Trivia Night on Wednesday, September 23rd!

If you know every word to 'The Fresh Prince' theme song, remember the pain of a dead Tamagotchi, or can debate who the best Boy Band was, then this is your time to shine. 🎤✨

📍 Where: Black Bull , Wolsingham
⏰ Time: 7:30 PM (Arrive early to grab a drink and a table!)
🎟️ Entry: £2 per person

Gather your ultimate 90s squad, think of an epic team name, and come ready for a night of nostalgic questions, classic tunes, and great prizes.
Turn up with your team on the night.
Word up! 🤙💿

Foodie Book Clubs choice of read for September is Butter by Asako Yuzuki.

It follows Rika Machida, a lone female journalist in Tokyo who begins corresponding with Manako Kajii, a gourmet cook imprisoned for murdering lonely businessmen with lavish meals.
As their complex gastronomic relationship unfolds, Rika is forced to confront deep-seated societal expectations surrounding womanhood, body image, and personal desire

Well worth a read

Love it or hate it. Which are you?
This Marmite & Chive is looking to be one of my best sellers.

It’s one of the flavours im delivering to Peggottys today , so if you’re a lover , go along and grab yours this weekend.

I’m a massive fan of Marmite so it was a no brainer to include this in my compound butter selection.

Not just to spread on toast.
I love big dollops on top of a hot jacket potato, dripping down warm crumpets and melted over root veggies.

It delivers a deeply umami and aggressively savoury profile. The boldness of the yeast extract provides a rich, salty and slightly malty punch that mimics the depth of slow cooked meat juices, while the chives cut through the heavy fat with a clean finish.
Blooming delicious!

Use the contact details in this flyer to book your seat on the next Community Lunch with Foodie Book Club Connecting Communities project.

For those of any age in our communities who feel isolated and want to have some fun, meet people and enjoy a meal.

Because of numbers, places need to be booked by Tuesday 21st July.

Another catered lunch for a training event.
If this is the sort of food you’d like for your event, I have dates available for booking.
DM with any questions.

Saturday 30th May at the Town Hall in Wolsingham (above the library) 12-2pm
Book your seat for the next Community Lunch organised by Connecting Communities with Foodie Book Club CIC.
Set up for those in the community who feel isolated and want to build some relationships while having fun.

The cut off date to book your seat is Monday 25th
To book your seat leave a message on 07746 055782
Or email [email protected]

I’m taking the occasional catering booking now.

Have you heard of cowboy butter?
If you haven’t it’s worth reading on.

Cowboy butter is a compound butter that’s filled with the flavours of garlic, herbs, lemon, Dijon mustard, smoky paprika, shallots and tons of other stuff.

It can be used on myriad foods.
Melt it over grilled steaks, dip seafood in it, spread it on warm bread, or toss with roasted potatoes and vegetables, and it’s great to freeze, which means when needed, just hack off a chunk.

I make tons of flavored compound butters during the year, so I’ve added this to my ever expanding list.

For those of you who want to make it yourself , you’ll find the full recipe on my website.
For those who don’t, I’m beginning a little side hustle to sell flavored compound butters, which means , if you Dm me , I’ll give you a list of the ones I’m making right now.

https://www.leeandthesweetlife.com/recipes-blogs

This is a definite make for the Easter Weekend.
Eton Mess Deep Cheesecake with Mini Meringues is so easy and just take look at how pretty it is.
Full recipe now on my website.

https://www.leeandthesweetlife.com/recipes-blogs