The braizen kitchen

FESTIVE SALLY 🥗 🍊
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It’s not all roasties (but it kinda is I know) & pigs in blankets. Clementines are a bit sweeter then tangerines or easy peelers and are my fave. LOVE them in salads, good with any white meat too. Here we went bitter leaf salad with clementines & chestnuts & it still bought that festive main character energy we all know and love ✨

DAAL’ING 💚
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I’m not gonna ask you to get excited by a lentil. But a really good daal made well even gets me going. I’ve been feeling proper run down & food like this is good for the soul. I’ve over ordered some lime leaf so don’t be surprised if you eat it in everything I make for the next week or so 😶‍🌫️. Here I blended coriander, lime leaf, garlic, ginger and the ends of a leek to make a green paste. I then made a daal as I normally would but with green lentils this time. I also threw in whole burnt aubergines which are blistered over the flame of a gas hob. You can’t emulate the flavour any other way, it’s smokey and bitter, just the best. Cooked down in a load of coconut milk and water for an hour. I served it for shoots with Bombay sweet potatoes , but it’s my lunch today with eggs. You could let it down with stock to make a soup, or serve it with chicken, tofu or even use it as a face mask! Don’t do the face mask. Well done if you got this far 😉

HUGS 🍂
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Welcome autumn! We’ve been expecting you for some time. Been busy feeding crews all over London & can really feel the temps dropping. SO, Tamarind black beans, mash potato (hiding), confit yellow toms & broccoli & cav nav slaw for the win. Broccoli slaw is really delicious and uses the entire head of broccoli. Just whizz it in a processor and mix it through your usual recipe. It’s a hug in a bowl which we know you location lads need ✌🏻

SWEET & SALTY 💋
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The irony of a flapjack that also describes my personality. Oats, choc, caramel, sea salt crisps, pretzels, popcorn & a load’a choc. Not all flapjacks are made equal. In fact this one would probably kill you if eaten in large quantities. But hey! Life’s for living Am I riiiight?! 🧂

MORNIN 👋🏼 🥞
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Let’s pretend it’s the weekend & kick off Monday with some blaaady pancakes shall we? My word, what are we like aye?! Crazy stuff x

LAV A PAV ❤️
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Poss up there with my fave of all time. With English strawberries it’s the ultimate light and also rich pudding. I’m making a load today with the last of the summers Strawbs & also new season plums. Go get some strawberries, you’ve only got a few more weeks!

SWEET CHERRY 🍒
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We don’t get them for long, but now is the time. We are right in the back end of cherry season, the longer the season goes on the sweeter & juicer they get. I just ate 15 to celebrate. We used them in this chocolate and sesame ganache cake. But cherries & choc, any way, any how is elite. Go get them cherries before it’s too late!

JUST PEACHY 🍑 🍖
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English peach, Parma ham & gremolata. The ultimate sweet & savoury treat 💖

SUMMER FLINGS ☀️
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1. Chipotle black beans, with slaw, feta & pickled watermelon. 2. Shredded chicken in a turmeric broth with slaw & smoked garlic rice. Summer doesn’t mean your crew don’t want something warm & filling🤰🏼 Our menus change weekly, but we hold a few back as our classic bangers 💥

This post was brought to you in partnership with British gammon, as demonstrated by my stunning queen ‘s pink ✋🏻

JACKFRUIT I 👾
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Summer canapés are underway. This is a fave, blue corn tortilla, corn salsa & ancho jackfruit.

If you think you don’t like jackfruit…

BOIL THE JACKFRUIT ✨

Remove it from the can & drain, bring to the boil & simmer for 12 mins. Drain it. Shred it. Then continue with your recipe of choice. It’s instantly softer & easy to shred. It avoids any wastage of the middle more fibrous part & removes some of the sourness. It means it sucks up more flavour, or if like me you prefer it with a dry rub sorta thing, it crisps up better.

NOT SO BEIGE 🥯’s
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Bright and early mornings hit different in summer ☀️

GREEN GODDESS 🧑🏼‍🎤
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I’m more green goblin than goddess but let’s go with it 🐸

Green goddess sounds a bit LA & w***y, which I guess it is - but it’s also really delicious & versatile to have knocking about. We use it a lot for slaws, dressings & sandwich fillers. It’s also a good way to use up lingering green bits if you have them in your fridge. Recipe below makes a decent jar size, use sparingly ~

2 garlic clove
1 x tbsp Worcestershire sauce (can sub for a vegan version, light soy or coconut amino)
1 avocado (if you have) or 1 cup of any unsweetened yoghurt)
1/4 cup extra v oil
1/4 cup water
3 cups of whatever green herbs you have, I like rocket, parsley, coriander & tarragon
3 spring onions
1 juice of lemon, get the zest in too
2 tbsp light in colour vinegar
1 tsp salt & pepper

Give it a WAZ in a blender, massage it into sandwiches, salads, slaws or wallop it on any protein 👌🏻

GOLDEN HOUR ✨
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My favourite way to eat beetroot, is very thinly sliced with salty, herby stuff. These sourdough toasts with cool cream cheese, dill, Aleppo & capers are a smorgasbord dream boat. Just be careful you don’t sever your own finger off on the blade as I have many times on my god damn mandolin, it adds no flavour & brings misery. TGIF 💛

BREAD’ISH & DE’LISH 💕
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Nutty, seedy gluten free loaf. In my kitchen dry store I always have surplus seeds & nuts, this loaf is the perfect way to use them up. Proper tasty with some salty butter 👌🏻 Shoutout for this recipe ❤️

STEEL CUT OATS 🫐
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Whilst in California I noticed steel cut oats on the menu a lot. OKaaaay so it’s just porridge hun, but it’s with large course oats, gotta say they are so nice & creamy. On set today that’s what eveyone wanted, and lucky me got the leftovers! I make mine with Bob milk (as this client is calorie conscious) blueberries, a few dark choc chips & a tsp of almond butter. A nice portion of this keeps everyone full until lunch & perfect for chilly mornings

HUG IN A BOWL ❄️♨️
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Smokey pulled pork, baked sweet potato, fennel braised red cabbage & cornbread croutons. Lunch to warm the cockles

CHEESEY BREEZEY 🧀
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Pink peppercorn parmesan biccies, whipped goats cheese, toms & cress. I basically stopped posting last year. Sharing is caring for 2023

LOVE IT OR HATE IT 😋
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Roasties with marmite ala . So delish for a Boxing Day twist

PROPER CHRIMBO 🎅🏻 ✌🏻
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That’s a wrap, my last job out the door before Christmas. Looking forward to a break and ending on a high with a really fun client. Lunch today was Christmas with a twist. Cauli daal (hidden!) with maple roast parsnips & carrots, sprout tops, brussel sprout lime slaw & masala spiced chestnut crumbs.
Wishing you all a very merry Christmas, what ever your day looks like this year, I’m sending you all the love ❤️ P.S if you are struggling with the cost of Christmas, keep an eye out on apps like .app people like me will be clearing their fridges and will have some lovely stuff that needs a home, so worth a scooch

The braizen kitchen on Instagram: "PUMP IT UP 🎃 ——————————————————— Did I mentioned I love pumpkin?! Delish food going out to location this week. Mezi rigatoni mac & cheese, pumpkin seed pesto, roast pumpkin ( The braizen kitchen shared a post on Instagram: "PUMP IT UP 🎃 ——————————————————— Did I mentioned I love pumpkin?! Delish food going out to location this week. Mezi rigatoni mac & cheese, pumpkin seed pesto, roast pumpkin (try all the shapes and sizes they al...

BUDGET FRIENDLY YUM 🥕
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The humble carrot, given some love is something a bit special. These lovelies are a staple in my autumn menus, they go with everything. Simply roasted whole (slice the big boys in half length ways once cooked) for 30 mins & then another 20 mins with something sweet like maple syrup or honey. Regardless of budget you can recreate this dish with whatever carrots you can afford, from a 35p bag of Asda lads to a big old bunch of organic chaps. Served on some turmeric yoghurt with a bulb of garlic squished into it? COME ON 👏🏻

TREATS ✨
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Weekends are made for eating for the freaky deaky you feel like. Mazza had to almost resuscitate me after I ate the left over ganache she whipped for this cake. It’s what I’d call a ganache’attack. Happy Saturday, go eat cake 🤌🏻

SEASONS GREETINGS 🍂
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After a busy bee summer I’m ready to welcome autumn, my favourite season to cook in! Cosy warming grub for the win 😋 We kicked things off with this delicious potato & corn chowder

SEASONS GREETINGS 🍂
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After a busy bee summer I’m ready to welcome autumn, my favourite season to cook in! Cosy warming grub for the win 😋 We kicked things off with this delicious potato & corn chowder

LUNCH BUNCH ✨
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Even if you think you hate aubergine, you won’t hate it like this. Look it’s not that emoji for nothin 🍆
Lunch today, a choice of miso glazed aubergine or rose harissa crispy charred chicken thighs. With coconut pumpkin rice & an autumnal slaw. I’d like to stop normalising both flabby chicken thighs and flaccid spongey aubergine. It’s 2022 guys, it must stop ✋🏻