Tuesday, 4 April 2017

I'm back!

Greetings all

My next supper club is at the end of the month and will feature traditional Pakistani dishes from my family plus one or two Nepali and Indian inspired curries from my recent travels in S.E Asia!

I've just finished writing the menu and I can't wait for you to taste what I have in store for you.

Dishes include Ajwain Pakora, Jeera lemonade, my classic chana dahl and masala pyaaz.

Plus guests will receive a free welcome chai martini!

The suggested donation for the meal is £30. There'll be six dishes plus extra chutney, naan and a couple of drinks. You will not leave hungry!

Members of my mailing list have booked a few places already so there is just room for four more guests.

Email quickly if you are interested, the left sidebar has my email address.

Best wishes



Recipe for masala pyaaz

large white onion, finely sliced
handful fresh coriader leaves chopped
12 big leaves fresh mint, chopped
1 tsp cumin, toasted and ground
1 tsp coriander seed, toasted and ground
lemon juice
salt and chilli powder to taste

A fine chutney for all dishes.

Dahl baat in the Himalayas. Inspirational flavours for my supper club

Thursday, 22 January 2015

Regather eating seasonally #3

Here are a few pics from the eating seasonally vegetarian supper I did at regather a couple of months ago. I collaborated with local growers to produce a original and wholesome menu from the vast choice of organic vegetables provided to me. Guests enjoyed okinomiyaki (a japanese cabbage pancake), pumpkin pie and more plus a guest biscuit company provided after dinner treats - I Heart Bikkies- also gave a talk at the end along with a quick one from me and a local grower too. Plus there were almost 30 guests, the biggest one yet!

stopping for a quick pic for Toast magazine

balsamic roasted baby beetroots



fresh pumpkin pie with caramelized nuts and creme chantilly 

squash and celeriac dauphinoise

kale and goats cheese galette

Saturday, 16 August 2014

Eating seasonally at regather #2

A few pics from the eating seasonally dinner at regather. This one was the largest I've catered for yet with 26 guests! The menu focussed on local and seasonal vegetables. I collaborated with farms and organic vegetable suppliers for a delicious summer menu. I also had access to a beautiful sorbet and ice cream machine so produced four fruit sorbets to cleanse the guests palette between their four courses. One of the guests even brought some dried crispy insects in as an extra experience, I tried a cricket, tasted of crisp.
I had a lovely bunch of people helping me and the guests made really heart-warming comments. Keep checking back for details of the next event.

Also a short film was made about the event here

Thursday, 26 June 2014

Regather vegetarian supper 31st July

Hi everyone, due to the success of the previous event with Regather, we have a next one planned for July 31st!
A great opportunity to meet fellow foodies, vegetable growers and local food enthusiasts.
This event features a 10 minute presentation from the man behind the walled garden at Wortley Hall, a goody bag filled with season produce & recipes and because we're having a beautifully hot summer I'll be preparing a range of homemade sorbets in between each course.

For the event page on facebook plus to purchase tickets see  the following links:

Tickets £18 for regather veg box customers / £20 general admission

Gooseberry & Mint Sorbet
(Light and refreshing to whet the appetite)
First Course
Raw Beetroot, Kohlrabi & Pak Choi Salad - with Orange, Chilli, Parsley and Black Olives
(Moroccan inspired with a slight kick)

Basil and Kiwi Sorbet
(Cleanse the palate and prepare for more basil)
Second Course
Pea and Broad Bean Croquettes with Basil Vinaigrette & Mixed Leaves
(Crispy hot croquettes with piquant dressing)

Mango & Ginger Sorbet
(Sweet and fiery to prepare you for the next course)
Third Course
Chana Dal with Wild Nettle & Spinach - Garnished with Spring Onion, Apricot and Coriander
(Flavourful and nutritious lentil soup)

Peach & Melon Sorbet
(Compliments the apricot in the previous course and prepares you for dessert)
Fourth Course
Dark Chocolate Ganache Torte with Crème Chantilly, Strawberries & Blueberries
(Chocolate heaven with cream and fruit to balance the flavours)

BYO and store it in our fridge

Limited availability, last months was very popular and we are expecting this one to be even more so!
I hope to see you there

Friday, 23 May 2014

Pop up restaurant at Regather to celebrate vegetarian week - pictures!

Last night was amazing! Everything went smoothly and everyone enjoyed the food. The menu can be seen in the previous post. The kitchen is massive and the staff are so lovely. I made some new friends! Keep an eye out for future dates with regather. We're planning an outdoor one in a couple of months on the grass with a projector showing art and films! More people will be at the next one too, we're aiming for 35-40. Good job I love a challenge!

Friday, 2 May 2014

Vegetarian Supper club with Regather!

I thought my readers might like to know about my latest adventure!
I've created an amazing menu for a special event with regather that will feature four delicious vegetarian courses using fresh, local and seasonal vegetables. There'll be talks from the growers and chef on the night (that's me!) plus a goody bag including my recipes to take home afterwards. All that for just £25! I've copied the details from the event site below. To purchase tickets click here.


Raw crudites and flatbreads with sumac hummus, cambodian wedding dip and dukkah
Cauliflower cake with an apple and celeriac salad
African chickpea, squash and mango stew with garlic greens
Individual cheesecake with rhubarb, strawberry and mint


A relaxed and friendly vegetarian supper using local seasonal produce.
We are holding our first 'Eating Seasonally' event on Thursday 22nd May as part of National Vegetarian Week 2014
Meet new, likeminded people and experience 4 fully vegetarian courses from around the world! Menu to follow soon... expect flatbreads with homemade indian dips to nibble on throughout the evening.
We are lucky to have the chef from the established Sheffield Supper Club, she will be available in between courses to answer any questions you may have.
We will also be joined by two local growers from Full Circle Farm! They will be on hand to talk about the local food system in Sheffield, how to grow nutritious vegetables and how to source locally grown produce.

Take home a recipe, seasonal vegetables and tips and tricks from the evening.
Further Information
Bring your own wine | 18+ | Paper ticket required | No refunds
*Tickets are limited*
Contact: linzi.hughes@regather.net 
Do you have questions about Eating Seasonally #1? Contact Regather Co-Operative

Tuesday, 1 April 2014

25/04/2014 Pakistani feast!

Enjoy authentic Pakistani cuisine at Sheffield’s only at home supper club. Discover new dishes and exotic flavours. Meet other food lovers. Experience the supper club that’s been talked about by bloggers, foodies and various publications nationwide.

All ingredients are sourced locally and only high welfare meat is used. Traditional Pakistani dishes you will not find in any restaurant! Fresh, bold flavours and exciting new favourites ready for you to try.

The next date is Friday 25th April 2014

The menu:

Fried Bhindi – Ladies fingers sautéed with delicious spices 
Aloo Chat – Potato and chickpea crunchy salad
Egg Masala – Free range boiled eggs with a rich masala sauce
Keema Muttar – Minced lamb with peas
Roghni Naan – Home made and delicious fluffy naan bread
Palak Dal – Lentils cooked with fragrant spices, garlic and spinach
Sheer Khurma A family favourite. Sweet dessert of vermicelli noodles cooked in milk and cream with cardamom, dried fruit and nuts.

£25pp Bring your own drinks.

For any questions and for introducing yourself please email Sheffieldsupperclub@gmail.com
Tickets released 11/04/2014
Arrive at 7:30pm
Limited availability!
I will do my best to cater for speciality diets, let me know in advance if you have allergies.
Thank you and I hope to meet you soon!