No Longer a Fool in Food

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Dearest Ample Followers! Hello and welcome to Ample Servings’ latest and greatest, new and improved food blog dedicated to sharing my growing knowledge of food and cuisine to you, the reader. From now on, I aim to take an active role in not only improving my learning and skills in food but through my culinary experiences (be they professional or amateur), I want to be able to pass on all I know to anyone who wishes learn them. To be able to cook good food; for friends, family or even yourself, can be an absolute pleasure and doesn’t require Michelin star level techniques! I will do my utmost to show you a range of dishes over the coming months to bring health, happiness and a touch of sweetness into your kitchen. And so we begin, Ample Servings’ food revolution here we come!

Technique of the Week

3 Ways to Remove the Skin Off a Garlic Clove brought to you from the Ample Kitchen.

Enjoy the music!

Seemingly Seasonal

Want to get the most out of your fruit and vegetables this month? Here is a list I’ve put together of the most seasonal produce available to date. As previously mentioned in other blogs, if you can afford it, organic is always best not only for the environment but for taste, not to mention your health. Fewer toxins in your food make a happy body! Grow your own is always another possibility and can be quite fun to do. Whether it’s home grown strawberries, carrots or even watercress it is always satisfying!


  • Cauliflower
  • Spinach
  • Morels (mushrooms)
  • New potatoes
  • Purple Broccoli
  • Radish
  • Most greens; lettuce, peas, salad leaves



  • Rhubarb
  • Grapefruit
  • Bananas
  • Pomegranate


Culinary Query

From Christopher, Forest Hill

“I’m struggling to make my cauliflower cheese more interesting. Any ideas?”

Firstly, concentrate on making a good cheese sauce. Season well, add mustard for a kick and a little nutmeg to add a depth of flavour. Feel free to try other spices as well such as paprika. Mixing your cheese up can be quite fun too. Delia does quite a good basic recipe:

Secondly, add a range of ingredients to the cauliflower mixture. Fry up some onions, a little bacon and steam some broccoli and cauliflower leaves. Note that cauliflower and broccoli have slightly different cooking times in reference to steaming.


This Weeks’ Recipes

Ottolenghi’s Eight Hour Pulled Pork

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Tender and melt in the mouth pork served with a rocket and pomegranate salad. Easy to make and incredibly delicious.

Pork Ingredients:

2.5kg pork shoulder, bone in

200ml cider vinegar

80g dark brown sugar

1 tbsp Szechuan pepper

5 cinnamon sticks

1 tbsp red chilli flakes

2¼ tsp soy sauce

2 tbsp pomegranate molasses

1 tbsp tomato paste


Salad Ingredients:

1 small red onion, peeled and sliced very thinly into pinwheels

100g pomegranate seeds (ie, the seeds of 1 medium pomegranate)

20g parsley, picked and roughly chopped

1 tbsp red-wine vinegar

1 tbsp pomegranate molasses

2 tbsp olive oil

90g rocket





Ottolenghi’s Green Bean, Mangetout and Hazelnut Salad

Crunchy, refreshing and wonderfully fresh. Works well with the pork as an extra salad.


400g green beans, stalks trimmed

400g mangetout (or sugar snaps, that works too)

70g hazelnuts, toasted and roughly chopped

1 orange, zested and juiced

20g chives, chopped

1 garlic clove, crushed

2 tbsp olive oil

1 tbsp hazelnut oil (or walnut oil, which is what I used)

salt and pepper


Bring plenty of water to the boil in a large saucepan (you need a lot of space for the veggies, to preserve the colour). Blanch the beans in the water for 4 minutes, the drain them in a colander and run them under tap water until cold. Leave to drain and dry. It is really important to make sure that they get completely cold so that they don’t continue to cook – no-one wants overcooked green beans! Repeat this with the mangetout, but only cook for 1 minute (see above note).

Mix the garlic and chives with the oils, zest and a tbsp or so of orange juice, and season with a pinch of salt and pepper. Toss the dressing with the green beans and mangetout, and scatter the hazelnuts over the top.

Simon Rimmer’s Passion Fruit Tart

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Creamy and full of flavour. Ideal for dinner parties as you can make in advance!

Ingredients and recipe:

An Announcement


Bake & Bike Service Available Now!

Ample Servings is introducing an exciting, new ‘Bake and Bike’ service to South London. For all those moments when you require something of the baked variety but simply, can’t find the time nor the energy to do it, Ample Servings is here to save the day!  Using only the best ingredients, each week two items will be available to order online,  straight from my kitchen to your own front door for a small fee. At times they may be savoury and at others, they may be sweet.  Keep checking this blog to find out what is available and please feel free to email the kitchen for inquiries and requests! To order, simply send an email detailing what you would like, your delivery address (has to be South London) and the date & time you wish to receive it. You will receive a confirmation email when the order has gone through! Make sure you leave 48 hours between your order and expected delivery! Payment is made in cash, on delivery.

What’s on offer this week (3rd-10th April) :

Moist Marzipan Cake

(Serves 8)


Clementine Cake

(Serves 8)


That’s all for this week folks!

Until next time,

E. Wells Xx


One thought on “No Longer a Fool in Food

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