blog

Sharing Platters for a Romantic Secret Garden Styled Shoot

As featured in Wedding Ideas Magazine and on B.LOVED The Curated Kitchen was featured in print again recently, this time in the popular Wedding Ideas magazine (as well as on our fave blog, B.LOVED). I loved working on this garden wedding shoot with a talented team led...

The Curated Kitchen Wins National Award at the 2020 Wedding Industry Awards

I am absolutely blown away to share that The Curated Kitchen was recently named Best Newcomer at the prestigious TWIA Awards – first in the South East regional awards, and then in January at the Nationals! I’m so honoured, and can’t think of a better way to start this...

Top Engagement Party Tips

If you’re newly engaged, then congratulations! It’s such an exciting, emotional, happy time, so enjoy every minute. Once you’ve made the big announcement to friends, family and Facebook, it’s time to start thinking about wedding planning. But first, why not kick off...

What is a Grazing Table?

Grazing tables are one of the hottest trends in wedding and event catering. In fact, last year Pinterest reported a 163% increase in searches for the term ‘grazing table’ – how crazy is that? Of course, grazing is our speciality at The Curated Kitchen, but if you’re...

A Colourful Grazing Table for the Mustard Made First Birthday Party Event

When the wonderful Clare of Turmeric House contacted me to see if I would be able to provide event catering in London for Mustard Made’s first birthday party, I jumped at the chance. Firstly, because Clare is one of the most talented event planners I’ve met (frankly,...

5 Hot Wedding Catering Trends for 2020

The time when wedding catering was all about boring, one-size-fits-all menus are behind us – thank goodness! These days, couples are tapped into foodie culture, and eager to create incredible dining experiences that will wow their guests. That’s what many of this...

How I Made Sustainability Part of My Wedding Catering Business

It’s no secret that climate change and other environmental issues are some of the greatest challenges we currently face. It’s heartbreaking seeing the effects of our negative practices on the world and its wildlife. That’s why it’s so encouraging to see how for many...

A Homemade Christmas: Vodka Cranberry Sauce Recipe

One of the things that I like to think makes my curated grazing tables extra special is that I always include delicious relishes and spreads made with love in my own kitchen. In the same way, a homemade cranberry sauce will really elevate your Christmas spread....

A Homemade Christmas: Chocolate Bark Recipe

Looking for a super easy sweet treat to add to your festive event catering repertoire? Chocolate bark is simple and fun to make, and always goes down a treat when I include it on my dessert grazing tables. It also makes a lovely homemade gift – just pop some pieces...

Italian Romance Shoot Featured in You & Your Wedding and B.LOVED

As featured in You & Your Wedding and on B.LOVED I’m so excited to share this foodie wedding shoot with you today, which recently featured in print in You & Your Wedding, as well as on one of my favourite blogs, B.LOVED. It’s the result of a very exciting...

« Older Entries

latest posts:

follow:

Instagram Latest

Happy New Year! I’m slowly emerging from the cr

I realised I neglected to share this on my own gri

The perfect recipe for using up any leftover panet

My most favourite of leftover days is pie day!

I’ve used turkey and a couple of leftover pigs in blankets here. If I’d had leftover ham and stuffing I’d have added that too...

You’ll need:
2/3 rashers smoked streaky bacon, roughly chopped
Leaves of ½ bunch fresh thyme
Olive oil
Butter
3 - 4 leeks; washed, trimmed and finely sliced
Sea salt flakes
Black pepper
Approx 800g cooked leftover meat; roughy torn/ chopped into big chunks
2 heaped tablespoons plain flour
1.5 pints stock (turkey, chicken or vegetable)
2 tablespoons crème fraîche
320 g puff pastry (shop bought, pre rolled is perfectly acceptable!)
A handful of chestnuts, roasted and peeled (or vac packed)
The leaves of 2 sprigs of fresh sage, finely chopped.
A cup full of frozen peas.
1 free-range egg, beaten.
A deep pie dish.

Preheat your oven to 190°C/375°F/gas 5.

Put a good glug of olive oil into a large pan over a medium heat, add the bacon and thyme and fry until the bacon is crispy. Add the leeks and fry them off for a couple minutes. Season with salt and pepper, add a knob of butter turn the heat down to a med/low heat and leave to sauté for 20-30 minutes until soft, stirring every now and again.

Once your leeks are done add the meat and stir. Sprinkle over the flour, mixing it in until the flour has completely disappeared before pouring over the stock and stirring again. Next stir through the crème fraîche, turn the heat up and bring everything to the boil.

Add your frozen peas and sage and crumble over your chestnuts, give it a final season before stirring through and turning off the heat.

Put a sieve over a large pan and pour the mixture into sieve.
If you’re not using pre rolled pastry, roll it out into a circle which is slightly larger than your pie dish and around the thickness of a 50p piece.

Heap your pie filling into the pie dish, spoon over a couple of spoons of your drained sauce (keeping the rest for later) and lay your pastry over the top, pinching and folding the edges. Use any left over pastry to cut out shapes for the top if you’re feeling fancy (or let your 7yr old loose on it as I have done here).
Brush with the beaten egg (cont in comments...)

Merry Christmas all ❤️ However you’re able t

L A S T O R D E R S ! ✨ All orders close on 15

facebook - instagram - pinterest - twitter