Cook Vegetarian Article and Crumbs Magazine What a great end to a week.   Sweet Cumin has had a brilliant review of  from Laura and Sophie from Crumbs magazine who attened the cookery school read on to see the review http://www.crumbsmag.com/journal/295_the-spice-is-right Also, my first ever article for Cook Vegetarian has been published this month –

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Crumbs www.crumbsmag.com I love this magazine– Laura and Sophie attended one of my cookery classes earlier on this year looking at adding a feature into this month’s edition. As it is National vegetarian week my Delhi Matar Paneer dish appeared in their magazine p32/33. I was really pleased to be part of the celebration. I

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After a busy day preparing vegetarian Gujarati dishes, sweet chutney and Mogul chicken. I packed my car and travelled to Bath to find Green Park Station where we were hosting Jamie’s Food Revolution 2013 day. Thanks for Paul Loader and his team for supplying the chicken and eggs for people to try. The Indian omelettes

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A fun packed week with cookery classes and meeting like-minded cooks. Ginger, garlic, chilli and chicken curry in the menu. Bob Harris came along with his son Duncan who is building his marinade for his tasty roast chicken. Great modelling of the Sweet Cumin apron – thanks Bob. Sally presenting her project at the Circle

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  After an amazing week at Exeter Food Festival and comparing a curry competition with Michael Caines MBE its back to work and developing ideas to progress the cookery sessions and events forward for the warmer weather ahead. http://www.exeterfoodanddrinkfestival.co.uk/Photo-Gallery/Festival-2013/2 catch me, the chairman of the council, Michael sampling the food presented by the chefs. http://www.bbc.co.uk/news/uk-england-cornwall-22339791 to read about

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              Well it’s been a few fun packed weeks with teaching, cookery classes, cooking 100 covers for the charity event at St Marks School Valley Added Project with the students, staff and Norland Nannies and having a well-earned break in Dartmouth eating langoustine in pasta at the cricketer’s inn http://www.thecricketinn.com/, fresh cod and haddock

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After a busy a week of cooking and teaching it was time to spend time with family and friends. Cooking up The Ultimate Curry: West Country Slow Cooked Lamb and Tiger Prawn Curry. Tasted delicious and truly authentic.   This week is a busy one again starting with Crumbs magazine click here visiting Sweet Cumin

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It’s been another busy week here at Sweet Cumin, with everyone enjoying the experince of learning, being with friends and of course sampling the food they produce. With fantastic results and great conversation what else can you ask for. Also this week, one of my favorate recipes has been published in The World of Food Magazine @worldoffoodmag. On page

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