My Recipe book - Prepped

In the first instance I started this blog to write a recipe book.  Of course now the blog has a life all of it's own.  If you 'd like to have  a look at a copy you should find it in any good bookstore or on line here on Amazon. 


Its full of time saving tips, tricks and techniques that result in easy delicious food to save you time and washing up in the kitchen! 

It's a beautiful book and I am very proud of it... and here are some of the lovely things people said about it. 


I'm so proud of it !

Images from Prepped 

Review

This book is a kitchen life saver! Jason Atherton

A book full to the brim with stunning ideas and flavours. A fabulous collection of recipes that magically intertwine. Ruth Clemens www.thepinkwhisk.co.uk

Prepped! is a brilliant book for the modern mother as it gives you loads of time-saving ideas and really wonderful recipes. Heidi Wallace

Always short of time, but with a passion for good food and plenty of it, I was delighted and hugely excited to find Vanessa's stunning book that multitasks cooking. It appears that Prepped! was written just for me. Laura Tenison, Founder & MD JoJo Maman Bebe

Great ingredients, proper food, but with the odd short-cut and doubling up of recipes to help you on your way. Vanessa calls it linked cooking. www.englishmum.com

It's time to make way for the new kitchen genie Vanessa. Having it all isn't magic ... it's about being ahead of the game, and Prepped! is the answer to how I can fit in cooking fabulous food for my family & friends easily, whilst running one of the UK's most creative chocolate establishments. Chantal Coady of Rococo Chocolates --.

Spontaneous parties, unstructured suppers, impromptu invitations, unexpected guests at any time of the day - welcome to Prepped!, a new, time-saving, inspirational and delicious way of cooking.

Vanessa Kimbell takes a selection of fabulous flavours and creates a basic 'wardrobe' of go-anywhere dishes.

By linking your recipes you can produce delicious food in less time, and by layering a selection of signature flavours you can transform your everyday cooking into something special.

Prepped! Stunning food that makes an enviable statement about your lifestyle.

I'd be delighted to sign a copy and send it you . please give me a shout Recipes@Vanessakimbell.com .. I have PAYPAL  £20 + postage 

Thank you

These are the people who are adding the extra flavour my recipe book Prepped, I will be ever appreciative, and it is thanks to you I am able to do this. As each chapter was developed  and each recipe is written, tested, styled and photographed it  was involving than I could ever have imagined. From friends lending me crockery to babysitting my children to buying me emergency ingredients on the way to me. . This page is dedicated to thank the people who are helping to make Prepped happen, ...and it is no particular order.

Jason Atherton - I can't thank you enough.  Your praise and words for Prepped are just fantastic. Your encouraging words and wise comments about writing a recipe book really helped me. Thank you.

Nigel Slater your kind words and encouragement since I started this book have meant such allot to me.  When perhaps other people might have ignored a new writer on their first book you have taken time to give me support, even when you were up to your neck in Toast!  When I have wondered if I might complete my journey I have re read your communications and got back on with it.  Thank you! x

Dan Lepard for giving me his advice and help and generously supporting the next Prepped with one of his recipes.. thank you.  Dan  - I appreciate your words and encouragement very much and it is an honor to have the use of one of your recipes - I shall make delicious links to it!

Chantal Coady, who is as lovely as her chocolate. Thank you for the advice and the chocolate you have sent. The very best chocolate in the world can be found in your store, and that the chocolate school is the most fun a girl can have in London.. well perhaps during daylight hours that is . .. Fabulous Chocolates. The chocolate chapter is divine thanks to your help!

Henrietta Flynn from Cooking Gorgeous for sending me one of her fabulous Aprons - made in ENGLAND  ... so wonderful I never want to take it off .. well okay  perhaps at bedtime!

Sara Browne. . you are a super star!  You bring smiles and help where ever you are, it's no wonder everyone is always so pleased to see you... you're lovely.   Thank you for taking the photo of Sophie Grigson, Ben and Myself... it really is a great shot. xxx

Robyn Brook. Thank you for being such a kind and supportive friend to me this summer and for testing my recipes, giving me good honest feedback, and trying out new recipes out at your dinner party, what a brave lady you are!

Gill Parton. It was your compliment that started the thought process resulting in this book idea being conceived!  I really do have you to thank for this book! For letting me use your aga and garden for the photos, for being a such a dear and good friend and ...for being an inspiration -  thank you.  xxx

Melissia Lewis & Isabella thank you for allowing me to use your kitchen. The pictures look fab. Isabella, you were a star and perhaps you will become a famous model one day.. you were a brilliant helper.. Thank you!

Mick and Anne Andreaoli. Thankyou for being so brilliant as we took photos of me shopping at your fruit stall. There is no better fresh Fruit and Vegetable Stall on Northampton Market.

Arianna Artusi at De Gouray for the loan of the most divine wallpaper.

Kate Strutt and Cabbages and Roses for the loan of their superb fabric. Thank you the photos look amazing.

I contacted Lulu as I have been using her vanilla pods for a long time. Lulu Sturdy Thank you for sending me the Vanilla. Arriving straight from Uganda, it is beyond all vanilla I have ever had. The intense flavour and aroma of your vanilla is the sweetest of all dark things. Lulu is the Managing Director of Ndali Ltd (UK) and Ndali Estate Ltd (Uganda) you can visit her website at http://www.ndali.net/. Her story is remarkable and I highly recommend her vanilla.

Cathinka. Thankyou for having the children at short notice, and at long notice too. Thank you for your friendship, and for being so kind as I cancelled our holiday for this book. You are the best friend a person could wish for.

Margate Lever. For your testing. Thank you. For your loan of your crockery. Thank you. For the use of your lovely house to take photos in. Thank you, and for your babysitting. You are just wonderful.

Fleur. My sister. You have been instrumental in the concept of this book. Sitting planning the recipes with me until you were drunk with tiredness or was it cocktails ... ? thank you. I love you.

Kellie. My sister in Law. Who looked after my children when I went to meet How To Books, and who, having never made jam before tested my jam instructions.

Lucy Lewis. For testing my jam instructions. Thank you, and for allowing me to use your house for a phoot shoot. You are kind. x

To JP at Carnival Taylor. For ordering in wall paper samples to use in the photo shoots. Thankyou. It is a wonder I didn't redecorate my entire house in your fabulous shop.

Emma Hodgson- for your kindness. For the last minute loan of cutlery and crockery. .. Thank you.  You lovely lady!

Syrus at the Natural Flooring Company for the loan of slate tiles to photograph the pasties on. Thank you.

Bunny. Brian Dunstone. For the hours and hours you have spent on the photographs. For your time teaching me how to photograph. You are a genius, as well as the best father in law a girl could have. Thank you.  ( Oh that will get me into trouble with my other father in law!)

Tony Hardacre. For the faith in me to take those pictures before the book deal. Thank you for being such a star.

Anna Brosnan.  Thank you for giving me the opportunity to write for the Chronicle and Echo.. It gave me the confidence to believe I could be published.  Thank you to you and your team. Ruth, Kellie, Louise,

Louise Smith.  What wonderfull wedding photos you did for my sisters wedding photos Thank you for letting me sneak in a Lavender Cocktail shot!

Joy Daniels. Northamptonshire Calligrapher. Thank you.  As I realised my hand writing is just no good for the photographs your beautiful hand writing came to  the rescue.  When I have the chance to I should love to do one of your classes.  Your work is art.  Thank you again for your kindness.  The labels look stunning.

Mum.  What would I do without you ? The love and support you give me is infinite. There is not enough room to list all you do for me.  It is an awful lot.

If for any reason I have left you off this page, please please don’t keep quiet. Late into the night writing means I forget things that happen sometimes..and I would be devastated if I had omitted a thank you.

I've been Nominated for the Observer Monthly Food Awards!

I don't generally go for awards and I certainly had no intention of going for the Observer Monthly Food Awards - Why? I suppose it makes me feel judged and so I avoid these kind of things, however that said I was tickled pink to get a tweet from a lovely lady called Jules who runs a supper club ( a fabulous supper club I might add) called The Secret Supper Society. The Tweet read

Vanessa I have nominated Prepped for the best cookery book in the Observer Monthly Food Awards. This... yes .. this tweet meant more to me that winning it. Just being nominated made my day .. Jules you made me feel like I had won, as has everyone else who has tweeted me since has done the same.

Will I canvass support? Well yes I'll admit I've asked a few friends to vote.. I even asked my husband *laughing* but this time it's not the winning that matters .. as far as I am concerned I have already been judged and won by the very fact I've been nominated.

The panel of judges is impressive including Nigel Slater, Allan Jenkins, Tim Hayward, Jay Rayner, Jo Barnes and Jason Atherton and Gareth Grundy. A seriously impressive line up of extraordinary talent.

Simply by participating in voting in these awards and picking your favourite foodie personalities of the year you can win a huge assortment of prize. I've voted for Helen at Fuss Free Flavours as my favourite blog of the year.

I wish all participants the very best of luck and if you have bought a copy of Prepped and feel a desire to vote for me then click here before the 24th June ... . but whatever the outcome ... I am already celebrating!

Vanessa

x

PS

a list of prizes include

A wine lover's trip to Bordeaux 

• A meal for four at Dinner by Heston Blumenthal 

• An overnight stay and Michelin-starred lunch at The Manor House in Wiltshire 

• A year's supply of Riverford Organic vegetables 

• A Gourmet Picnic hamper (for two winners) 

• A Weber One Touch premium BBQ with tool set 

• A personal wine tutorial and dinner at Orrery in Marylebone 

• Afternoon tea at Bar Boulud 

• Tickets to the Royal Academy Summer Exhibition plus dinner at the Royal Academy restaurant 

• A year's supply of Cafédirect coffee and Presso coffee-maker 

• Harvey Jones chopping boards (for 10 winners)

• A tour of London's Sipsmith distillery for 10, plus a bottle each to take home

For more information about the prizes including the

full terms and conditions click here.

Club Prepped the first ever and the theme is ...

..... ELDERFLOWER and RHUBARB.

There are some fabulous cooks out there!

Blogging is a community and I feel very much part of it and I've been supported by some fabulous people. So how about a monthly round up of who’s cooked what from Prepped? - Well actually I took my inspiration from Helen at Fuss Free Flavour's Breakfast club who suggested it and I think it's a great idea!

I'd love for you to take part whether you have a blog or not.. I’ll add all the links and publish a round up on the last day of the month

To take part, simply cooked a linked recipe from the recipe bool Prepped along the line of that month’s flavours ELDERFLOWER and RHUBARB and post it.

• Mention Prepped in your post and use this logo I'm Prepped
• Link to this page
• You can use previous posts, but please do add the information above and republish
• If you tweet please tweet using #prepped
• If you do not have a blog send a photo and details to me Recipes@VanessaKimbell.com
• Entries may also be submitted to other events, but please respect their rules
• New recipe invented from the Key Recipes are allowed as entries

.... and as an added extra the best post will win a Yes you x Tea towel from Cooking Gorgeous

I did it !!

Can you believe it tomorrow will be exactly one year since I decided to write Prepped? I gave up my job, and set to .. and it's printing in the UK as I type this on the press ... right now !

I am tingles.

I am goosebumps.

I am tears. ... I did it !

Romantic mystery tour

Since May last year I have worked non-stop to write Prepped. When I say non-stop I actually mean non-stop. Days, evenings, mornings, weekends, through the night and without sounding like I am complaining, it’s been hard work. Whist still doing the usual work for the our family computer business!

For anybody thinking of writing a cookery book I advise not to underestimate the amount of work it involves! In those moments when I haven’t been working the time has been consumed entirety by the needs of others. ( 3 children !)

It's been fun, and hugely rewarding for creating something but trust me when I say it's not been easy. Now Prepped is in its final stages of proof reading by Lea Harris, Alethea Hill, Fleur my sister and Cathinka one of my closest friends - as well as my editor Jamie Ambrose and publisher Nikki Read and I’ve seen the layout - it looks beautiful, and practical and I’m finally going to get some sleep!

The clocks went forward ( thank you Mozarts girl!) at the weekend and the sun came out. I feel that life is getting back to pre writing Prepped - back to being normal. The spring is here and there is the promises of picnics, parties, barbeques and time spent with friends and family – it's time to start living the reality of being Prepped again. I am so excited at what holds in the next few months.. has it been worth it ? I think so .. but we shall see what people make to Prepped soon enough !

Well, my husband has had the best and the worst of me writing recipes book for the past year and supported me throughout. He’s tasted all recipes, often twice over, and put up with late nights early mornings and me working every spare minute. With the demands of three children, keeping a house, meeting the deadlines for writing a recipe book, having a Radio show and a weekly newspaper column have been high. But I did I hit all my deadlines and I am out the other side.

So this weekend saw the beginning of British Summertime and I glimpsed the summer to come. My heart skitters along with the lambs thinking of what is to come, and it was time to spend alone time with my husband. - It's shocking to think that I haven’t been away for 9 years alone with my husband … yes, we’ve had family holidays and family weddings, but not actually been alone. So when a friend offered to have the children for a night we just jumped at the chance. Well jumped is a little slow… we pounced actually!

I was told to pack my things and get ready to have a foodie gourmet mystery tour. To have shoes packed for outside for the daytime and a dress to be in a posh restaurant in the evening. He would give me no further information. As we set off and I was practically coming out in a rash at not knowing where we were going.

It’s easier to share the day in photo’s so rather than write reams but it was perhaps the most romantic day I have had in 10 years. I felt young and free and in love. It’s amazing what 24 hours of alone time with your partner can do for your relationship.

I hgave another more in depth blog post to write about Bibury Trout Farm and Deddington Farmers market.. but here is a taste of my mystery foodie tour!

First stop Trout Fishing at Bibury.

Second Stop TheAbbey at Malmesbury

Third Stop a picnic at the Royal Crescent in Bath

Fourth Stop Hotel The Bath Spa where we played about in the Thermal spa and and pool before having our evening meal

Breakfast

Home stopping at Deddington Market to buy the trout & Cheese, bread, cakes on the way home.

We’re not gong to wait another 9 years!

Bread and Breakfast with Dan Lepard and Jo Pratt

I still can't quite believe I am on the radio every Sunday. So today’s BBC radio show I nick named Bread and Breakfast. I shall be talking to Jo Pratt the Food Editor for GLAMOUR Magazine. We prerecorded the interview earlier in the week and talked about children and the fact that parents are facing such a battle to get children to eat healthily in the morning. Reasearch shows that a third of them are going to school on an empty stomach as their parents simply dont have time to argue!

The research carried out by a leading bread manufacturer showed that a quarter of families row nearly every day about eating well, with children resorting to crafty tricks to avoid food that is good for them. I can certainly agree it’s hard - even my three try to avoid their crusts and hide their greens under their forks Jo is just lovely - with 2 young children of her own and having just written several recipe books she’s got some great tips and has worked with the likes of Jamie Oliver, Gordon Ramsay and Gary Rhodes in the past and Jo and her recipes have appeared on a number of TV programmes such as Daily Cooks Challenge and Saturday Kitchen, and I think we both agreed it takes very little effort to to make a slice of toast in the morning.

Taking about bread with Jo lead me on to looking into making bread so I’ve invited Wendy in to talk about the Artisan bread making course about to start in the new Shires Cookery School in East Haddon. She's kindly offered a day's bread making course in June to a Prepped reader who can correctly tell me on the comments below what bread they will learn to make on the course and why they would be the best person to send on this day. The winner will be picked at random on the 25th of February (please be sure your details mean you can be contacted by your login)

In the mean time I was slightly star stuck as I got to interview one of my food heroes Baker and food writer Dan Lepard. To me Dan is one of the most fabulous food writers on the UK scene. He has a weekly column in the Guardian and is one of the most delightful people I have spoken to about baking I can ever remember.

I used one of Dan’s recipes from his book The Handmade Loaf to make my bread pudding with. It’s a super book and whilst I know that Dan is writing another fabulous book at the moment I really love this one!

Star Anise and Orange Bread Pudding

I don’t suppose we often think of bread pudding as a glamorous dish, but this is a seriously gorgeous pudding that as you can see from the photo, is met with delight in our house! This particular dish I was inspired to make from my father in law, Brain Dunstone of Boughton.. The star anise gave a delightful twist and the bitter orange marmalade tempered the sweetness, whilst the eggs and cream form a custard. It serves generously 10 – 12, but we eat it over 2 -3 days and I sent part of this one back with my photographer Nicky Callis - it was the least I could do to say thank her for these lovely photos!

Serves 10 – 12

Prep time 20 minutes

Cooking time 1 hour 20

Freezes No

Size of dish 9cm deep, 32cm long and 27cm wide

775g of white tin loaf

275g Rasins

140g caster sugar

Zest of 1 orange

1.5l of whole milk

600ml single cream

8 medium eggs

7 star anise

3 or 4 tbs of orange marmalade

1 Preheat the oven to 180 (between gas mark 4 and 5.) Slice the bread into 1.5 cm slices.

2 Arrange the slices in a large deep dish, scattering the raisins and sugar evenly between each layer. You will get about 3 layers or so depending on the thickness of your slices. Keep 3 or 4 spoons of sugar in reserve to use later on. Bear in mind you need to leave a little room at the top, as the pudding will rise as it cooks.

3 Evenly distribute the orange zest over the top of the pudding.

4 Pour the milk, cream and eggs in a jug and whisk to evenly distribute the egg.

5 Pour gently over the bread and using the tips of your fingers gently press into the bread to ensure the liquid is distributed throughout.

6 Sprinkled the remaining sugar and add the star anise over the top and pop into the oven. After an hour and 20 minutes check that the pudding is risen and golden. If it is not golden cook for a further 10 minutes and check again.

7 Remove for the oven and glaze by gently spooning over 3 – 4 tablespoons of marmalade whilst the pudding is still hot.

8 Remove the star anise. Serve either hot of cold with custard or cream

Prepped in Waitrose

Okay - I will admit the title is a little premature, but whilst I was out shopping today I just couldn't resist having a peek to see how it will look. How did it sit next to the other books? So I lay over the top of Jamie Oliver (sorry Joules!) and drew a crowd ! The general consensus was that it really holds it's own. It stands out .. a bit like me with my red hair I guess!

(Thank you Lea!)

Fighting over the BLAD

Until just a few moths ago I had never heard of a BLAD. It certainly doesn't sound very glam. In fact the first time I heard it was from a book store manager in Waterstones in Oxford who said he'd very much look forward to seeing my BLAD. I wondered for a split second if he had a speech impediment and meant BRAD ( although quite why I'd be in there I have no idea!) Not one to nod and pretend I asked what is a BLAD. He was kind enough to explain that it stands for Book Layout And Design which is what the book sellers use to give to the book shops to show them how Prepped! will look. If they like it, they will order it. Copies also go the media and book reviewers.

Yesterday my publishers sent two copies of the BLAD's to me. I left one at home and like a child with a still wet painting, I rushed over to my mum to show her. My sister Fleur was there and the two of them poured over it comenting excitedly about the wild pink cover and the beautiful layout. I had goosebumps, no one would give me a more honest opinion that my mum and my sister.. to the point that my mother when she tells me something I don't want to hear says that no one else will tell you and I'm telling you because it's for your own good. Honesty guaranteed... and they loved it!

Mys sister then asked if she might take it to work. Mum then looked at me and said she'd like to keep it. They both looked at me. Rock/ Hard place / Rock. I left them to argue it out. My sister won by saying she has a contact in TV through her best friend Ali and that clinched it.

Luckily more arrived this morning .. so after I've made a version of Heston's christmas pudding phenomena I shall drop in and give mum hers.

Pinching the props

I had no idea when I started out how hard it was going to be to write a recipe book. Indeed I had no appreciation of what goes into developing a recipe. I thought that it would be a simple thing. Cook it, write it down take a photo and hey presto a recipe. yes I know .. that is the process, but throw into that the other things. The exact measuring, the ingredients .. i.e. buying them all and not forgetting a small thing and having to cart off to the shops .. again. The weather. I need daylight to shoot and when it rains .. well there's no point in cooking. Then there the things you know how they should taste and you just can't quite seem to get the taste you want. I've made some recipe 6 times. and finally there the children. My three darling prop eaters. It can drive you mad I say ... I just can't tell you haw many times I've turned my back to find either the children or the cat eating the props !

Just 5 weeks and 5 days until i hand in the manuscript and the pressure is on.

This isn’t just the kind of chocolate I want to eat - It’s the kind I want to be seen eating.

If there were one food that most women say they couldn’t live without it would be chocolate. I can be included in this group. About five years ago I was introduced to Rococo chocolate in London. If you don’t know them then please allow me to introduce you because Rococo represent everything about the way in which chocolate, and it’s production should be, setting a realistic workable and superb example of style, taste and philosophy.

Rococo is chocolate with out compromise. It is fair trade. The plantation where the cocoa beans are grown in Grenada supports the workers giving them a fair shot at life, whilst we here enjoy seriously delicious chocolate that has probably the most stylish presentation and wrappers ever designed, Chantal makes sure the people behind the scenes are treated as they should be.

As I been writing Prepped! I have noticed that around some seriously minded people you sometimes encounter elitist holier than thou attitudes. The sort of thing you see when this is all marketing guff, but with Chantal Coady and the Rococo team that couldn’t be further from the truth. This is the real thing through and through.

Yesterday I met up with Chantal, as she has been kind enough to provide the chocolate for the Prepped! I had a super meeting then popped downstairs to the kitchen to catch up with the fabulous chocolate master Laurent Couchaux. As Chantal left for an appointment I stayed to snap the chocolates bars on the counter .. with my camera .. (of course .) A chap walked in and waited at the counter. He was a big issue seller, and I watched. What happened was not what I expected, and I shall review my own prejudices in private later. The lady behind the counter smiled and asked what flavor he fancied today. He asked her to choose for him and she popped a chocolate in a bag. He smiled …..and I just had to take a photo. This is Kevin. He is the big issue seller on the street, and Seraphina explained that he pops in every now and again- and a little kindness goes a long way.

This is how chocolate should be. This is what makes life taste good. Right there in front of my eyes the sweetest chocolate in the world is that which is made and given with consideration. Rococo philosophy of what tastes good, and what is right and proper in the world goes hand in hand. This isn’t just the kind of chocolate I want to eat - It’s the kind I want to be seen eating.

This weekend Bring your best chocolate cake to the Motcomb St branch (Rococo Chocolates, 5 Motcomb Street, SW1X 8JU) between 10am and 12:00 this Saturday (16th October) for their chocolate cake competition*.

At midday every entry will be tasted by our founder, Chantal Coady, and Laurent Couchaux, head chocolatier and Prof du Choc at Rococo’s Chocolate School. The winner will have their entry posted on our blog and will receive a voucher for a chocolate tasting at Motcomb St.

Tomato and Garlic pasta

For as long as I can remember I have eaten this dish, it is the very best pasta dish imaginable. It's fast . just the thing for a hungary time short foodie. The exact origins of it are lost in the mists of time, but my mother is Italian, so there is a connection from Naples somewhere. I am aware that my readers are not six years old, so for the sake of treating you adults I have called this dish tomato and garlic pasta, but in our house, since I was a child, it has always been known as garlic yum yum. Despite the name and the huge amount of garlic in this there is very little direct garlic taste. It is the intense sweet tomato that comes to the front of the pallet, with soft mellow garlic base under this rich sauce. This is a fast dish that has depth. The speed at which you can take the ingredients out of the store cupboard and have this ready to eat on the table is seriously impressive.

It's worth making extra. I use this as the topping for my Pizza.

Linked recipe > Tomato Pizza and Oregano Bread

Ingredients

One medium bulb of garlic

One 200g tube tomato puree

75 ml of olive oil

One pack of 500 g of spaghetti

Fresh Parmesan for serving

Method

Peel and finely chop all the garlic cloves. Put the pasta on to cook according to the instructions on the packet. Add a teaspoon of salt to the water before cooking. Heat the olive oil in a saucepan for a minute or two. Test it is hot enough by dropping a small piece of garlic in, when it sizzles it is hot enough so add the rest of the garlic in. Cook for about 1 -2 minutes. You are not looking to brown the garlic at all to keep the heat at a mid temperature.

Stir in the tomato puree and turn the heat to a slightly lower temperature. Keep stirring. As the tomato cooks it incorporates most of the oil and turns from a fresh red to a deeper darker red. After 4 – 5 minutes it should be done.

Drain your pasta and add to the tomato sauce stirring well. Serve immediately with freshly grated parmesan, a glass of merlot and a crispy green salad to finish.

Makes for 6 people

Ben, Sophie Grigson, and I

I am smiling. There are times when luck is with you. Having only ever met two famous people in my life, I have, this weekend, met both Raymond Blanc and Sophie Grigson. Luck does not mean that I don’t work exceedingly hard, but it can certainly give you a heads up in life.

Today I went to the Northampton food and drink show at Holdenby House where Sophie Grigson was giving a food demonstration. With over 20 books published she is considered to be one of our top food writers, having written for many years her columns have been published in both The Independent and the Times. It doesn’t get much better than that. Above photo taken by Sara Browne.

For me Sophie has a way that puts the food right at the front of what she talks about. Before herself comes the food. She is both highly knowledgeable and enthusiastic with a clear sense of communicating to her audience both on screen and in her books. She is one of my food hero’s, so I was nervous about meeting her. As a not even published author, I wanted to ask her if she would give me her opinion on my book when it is finished.

I ummed and arrred about how she might react to my request, playing various rejection scenarios out in my head as I approached back stage. I appreciate how busy she is, after all this was the end of a working day for her. Despite several people telling me how lovely she is I was quite concerned I would be interrupting her. Really, I need not have been the slightest bit nervous. Even though she did not know me from Adam, (no pun intended as Adam Grey was there in mid demonstration, ) she greeted me with warmth and genuine interest. Along with her adorable dog Ben, she put me at ease instantly. Thank goodness, she really is as lovely as people said she is.

What did strike me, aside from her relaxed demeanour and warm laugh, were her bright green eyes, glowing skin and her verve for both food, and life. There is an energy, which radiates around her. You could quite literally see the effect she had on people as they were exiting the demonstration. They left purposefully full of intention to buy the ingredients and get home to cook. That’s influence.

She is a leading food ambassador, a seriously successful author as well as being the sort of person you would want to phone up to tell good news to, because she really would be pleased for you. I was indeed cheeky enough to ask if she would have a look at Prepped before it is published.. and I asked if perhaps she would say something nice about the book for the cover. She fixed a wry smile and said yes .. of course …. as long as I actually do like it.

Now you can’t argue with that!

She inspires.