26/08/2026
Spending time with making some Turkish Mezze has re-ignited my love for cooking for fun and not just for work. We had a few hours cooking together and I came away with a lot of knowledge not only of not only making Turkish dishes, but, foos styling aswell.
is a cookbook author, artist and cooking teacher at Honesty Cookery school. Check out her cooking classes coming up soon.
Also: Hello, it has been a while since I posted on the grid! I have been enjoying the summer holidays with loved ones whilst working behind the scenes. It has been a pleasure being a part of many celebrations this summer. I am very grateful for my job & all the wonderful customers. Ndinotenda! (Thank you)
❤️
All the dishes we made
Muhammara: roast peppers & walnuts
Sigara börek: Filo pastry filled with feta cheese & parsley
Pancar shatta: dressed beetroot served on the bed of feta labneh and topped with green chillies, parsley and lemon pesto
Babaganuş: Charred aubergine dish
Atom: garlic yoghurt topped with dried hot chilies and toasted sesame seeds