When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Sophie Hyam-Chicken Milanese with Sauce Vierge Crushed Potatoes & Roasted Tomatoes

Sophie Hyam-Chicken Milanese with Sauce Vierge Crushed Potatoes & Roasted Tomatoes

Lee Majhen-Todd

Have you met Sophie Hyam?

Not yet! Then keep reading and you’ll find out a little bit about her from her very own lips.

When Sophie agreed to cook live for Foodie Book Clubs Lockdown Lunches, i was over the moon. She’s been doing some great cooking in her area and if you’re near where she’s based , make sure you seek her out if your looking for tasty food for an occasion.

If you missed Sophie live cooking, watch her again on our Foodie Book Club YouTube Channel.

“I am a Self Employed Qualified Chef / Event Chef returning to the full time world of catering in April 2019.

A decision I had been tinkering with for a while, but after the sudden loss of my beautiful Mum in August 2017 I decided “life is too short” not to do what you love.

I qualified as a Chef when I was 18 so now I pimp myself out in the culinary world to keep my “catering work” fun & varied.

Food Demonstrations are my forte, passion & love.

I undertake Children and adult cookery lessons & food themed parties.

My business model has had to change with the pandemic so now I offer home delivery of celebratory meals, picnic boxes and themed menus. 

My focus is to champion local suppliers and use seasonal ingredients to ensure my dishes are of the highest quality.

 My aim - educate anyone who wants to enjoy the wonders of food.” Sophie Hyam

‘There is no love sincerer than the love of food ❤️’- George Bernard Shaw

Chicken Milanese with Sauce Vierge Crushed Potatoes & Roasted Tomatoes

Beauty on a plate ready to eat

Beauty on a plate ready to eat

Ingredients

  • 2 x 150 g skinless free-range chicken breast

  • 100 g plain flour

  • 2 large free-range eggs

  • 100 g breadcrumbs

  • 2 tablespoons light olive oil

  • 25g unsalted butter

    Method

  • Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a rolling pin to flatten them to 5mm thick.

  • Tip the flour into one bowl, beaten eggs in a second bowl. Add the breadcrumbs to a third bowl & finely grate in half of the Parmesan, then mix.

  • Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.

  • Heat the oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, adding the butter half way through.

  • Cook until golden and the meat is cooked through, serve with a dollop of the sauce Vierge.

Sauce Vierge

  • Big Bunch of Tarragon

  • Big Bunch of Parsley

  • 4 Anchovies

  • 2 Tbsps Capers

  • 1 Shallot

  • 3 Tbsps Red Wine Vinegar

  • Sea salt & ground black pepper to taste

    Method

  • Place all ingredients into a mini chopper or blender.

  • Whizz to a textured sauce. Season & taste.

    Crushed Potatoes

  • 500g new potatoes or peeled Maris Piper

  • Good pinch sea salt

  • Glug of virgin olive oil.

  • Handful chopped parsley.

    Method

  • Cover potatoes of choice with cold water.

  • Add salt, bring to boil, turn pan down to a simmer & cook for 20 - 25 minutes until tender.

  • Drain.

  • Add a good flight of olive oil and just smash the potatoes down gently.

  • Stir in the parsley and keep warm until ready to serve with your Chicken.

    Roasted Tomatoes

  • 2 large / beef tomatoes

  • Sea salt & black pepper

  • Good glug of olive oil.

    Method

  • Season and drizzle with oil

  • Place in a preheated oven 180oC

  • Bake for 15 - 20 minutes

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