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Bethany Stanley

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

Happy New Year!

I’m slowly emerging from the crimbo limbo hibernation (did anyone else spend the majority of their time in pjs?).

Thanks for all of your messages of support following the announcement that I won’t be taking any more catering bookings for the foreseeable (saved in highlights if you missed it).
Your support means so much and I’d love it if you’d continue to do so by joining The Curated Kitchen Club (link in bio).

P.s
I’ve shared this recipe before but this Clementine cake is the perfect way to use up any leftover Christmas Clementines you have hanging around and is very good for the soul ❤️(recipe in comments below).

I realised I neglected to share this on my own gri

I realised I neglected to share this on my own grid, which was quite an oversight considering its bloody delicious!
It is however perfect for right now, when I’ve no idea what day it is, what time it is and whether I should be eating breakfast, lunch or dinner... well, this has got you covered!

#Repost @magnificentmarrow
・・・
GREEN EGGS AND HAM // When it’s a little dark and gloomy outside this gorgeous dish from Dani @thecuratedkitchenuk is sure to make you feel good inside.

Perfect for brunch or a light supper. Dani used cavolo nero, peas and spinach here but it would be just as delicious with cabbage, green beans or thinly shredded mange tout. Dani has been known to chuck in any cooked greens leftover from dinner the night before.

Serve with toast for brunch or a crusty white baguette and butter and salad for supper.

You will need:
6 rashers of smoked bacon
2 large leeks (trimmed and sliced)
A good bunch of cavolo nero (stripped and roughly chopped)
1 tsp coriander seeds (lightly crushed)
2 small preserved lemons (finely chopped, pips discarded)
300ml veg stock
2 big handfuls of spinach
A cup of frozen peas
4 large eggs
100g feta
1 tsp za’atar
Truffle salt (optional)
Pepper
A generous knob of butter

Method:
Grill the bacon until crispy and leave to cool before finely chopping.

Put the butter in a large saute pan over a medium heat, adding the leeks and cavolo nero once the butter has started to foam. Season well with the truffle salt and pepper and fry, stirring frequently until the leeks are almost soft.

Add the coriander seeds, lemon and stock and bring to the boil, boil rapidly for 5 minutes or so, until most of the stock has reduced. Fold in the spinach and peas and reduce to a medium heat.

Make four wells in the mixture, crack the eggs into the wells and crumble the feta around the eggs. Cover the pan with a lid and simmer for 4-5 minutes until the egg whites are cooked but the yolks are still runny.

Remove from the heat, mix the za’atar with a teaspoon of olive oil and brush over the eggs, sprinkle over your bacon pieces and serve immediately.

The perfect recipe for using up any leftover panet

The perfect recipe for using up any leftover panettone and dried or candied fruit.
My recipe for this delicious panettone bread and butter pudding is now up on the patreon site (The Curated Kitchen Club).
Link in bio.

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

Merry Christmas all ❤️
However you’re able to celebrate I hope you’re having a wonderful day.

*that’s quite a lot of turkey for 2.5 people isn’t it! 😬

#turkeyfordays

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

L A S T O R D E R S !

✨ All orders close on 15th December ✨

Brie-th’s and Graze boxes:
Sold out until Christmas Eve (and only 4 Christmas Eve slots left) but we still have good availability for Boxing Day, 28th December and New Years Eve.

Brownie boxes: Only 6 left

Baby Cheesus: Only 10 left

The Big Cheese: Limited availability for delivery on 23rd December.

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