New - recipe cook-along Podcast series now Live
I've finally mustered the courage to set sail to this germ of an idea that's been percolating and in the making for some time. Read below or listen via audio button for more...
* For anyone who fancies a listen to this article instead, click on the audio button above as I’ve recorded it here for you too :)
A warm hello to you all as we see out these final days of summer before Autumn comes knocking. As we tip into this new season, I want to introduce you to my new Podcast series that is now live on my substack platform. These are episodes that give the listener the ability to cook along in real time with me, as I prepare the recipes and dishes that headline our own weekday table and weekend feasts. This was a germ of an idea way back that has been percolating again in recent months, as I’ve mused as to how best to deliver these audibly and build engagement with you, my wonderful community here. Each episode is recorded from start to finish without interruption nor edit, chaptering the preparation of each dish, with plenty of conversational chatter from myself as I talk you through the method and process. I am known to veer off topic as I cook, regaling you with tales and edible memories of times spent stoveside, or nifty little tricks I’ve learned across the last three decades of being immersed in kitchen life. My high street kitchen put home cooking front and centre of the dishes served, a reliance on recipes able to stand the test of time and those dishes that become the backbone to a repertoire of meals for every occasion.
The ingredients required can be found in the episode show notes, along with any specific utensils or particular pans or tins that will be needed and I urge you to take a listen to the first of these episodes, now live within the podcast section of my platform. This first recipe, one that puts Burrata front and centre of a nifty summer salad, requires little by way of preparation yet scores high on the flavour front. Sometimes, having a metaphorical shoulder to stand alongside in the kitchen and a voice to guide you, aids both confidence and encourages exploration of recipes both old and new. I very much hope you find value in this cook-along series and your feedback is vital to help me continue to develop these as the episodes unfold. Please feel free to share your comments in the relevant comments box either here or in the footer of each episodes shownotes, and I shall keep the momentum with these across the coming weeks.
These will be made available to all my subscribers here until the end of September, but thereafter they will be behind the paywall for those who support my writing and work here with a paid subscription. I hope you’ll see enough value and recognise the commitment of both my time and kitchen knowhow that I share to upgrade your subscription, which can be done using the link below. For those of you who would prefer to listen in on a few episodes before signing up to become a paying subscriber - just £5 per month by way of a reminder - then keep a look out for the Podcast episodes I’ll share across the next few weeks and be sure to have a listen.
Please know that these episodes remain unedited; raw, unrehearsed, heartfelt and very honest recordings as I rustle up each dish in my own kitchen alongside our lump of a kitchen workbench. There are inevitably some bloopers - I use the word camera instead of microphone on one such blunder, and my trio of female dogs chime in with their opinions from time to time! I am also a well known chatterbox and oversharer, so expect some lively conversation in the midst of the methodology of recipe conjury. All this said, my hope is that in amongst my unscripted narrative, these episodes strike a chord with you and I look forward to more of you joining my community here across the coming weeks and months.
Thank you as always for being here and for those of you who see enough value in my writing and recipes I share here, by supporting my work with a paid subscription. You make it possible for me to continue putting in the hours to bring this to you, as well as giving me the confidence to keep investing my time, effort and knowledge. I am more grateful than any words I can call to mind to eloquently express my gratitude. In return, I will strive to continue adding value to your paid membership, reminding you all that a paid subscription gives you access to all my archived newsletters and recipes. It will enable ongoing access to my Podcast episodes, whilst each newsletter will be available in audio form for those preferring to listen in to my musings and tales. There is the ability to chat directly with me via the chat function within the platform, whether that’s for recipe ideas, menu suggestions for dinners or soirées, pick at my brains for anything food related or just for a delightful exchange of conversation. Getting to know the community here is proving to be a real joy and for those with a paid subscription, I have plans for deeper dive conversations into the more personal kitchen stories I share. These, along with restoration tales and the ongoing journey of breathing life into this old pile of bricks we call home - some thirteen years in the making I should add and reminiscent of the forth bridge - will become the framework for my writing here across the months that will follow and I very much hope you become part of this journey.
I’ll be turning my hand to the stove across the three day weekend ahead, so be sure to check your inbox for any recipes I share, and I urge you to take a listen to the podcast episode now available in this self titled area of my substack platform.
Thank you & bye for now, Millsie :) x