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23/10/2026
The fastest way to waste money in the kitchen is letting herbs go slimy in the bag three days after you bought them. Here’s how to actually make them last.
Soft herbs like parsley, coriander and dill: trim the stems and stand them in a jar with a little water, like flowers. Cover loosely with a bag and keep them in the fridge.
Basil: keep it out of the fridge. It sulks in the cold. Stand it in water on the counter instead.
Woody herbs like rosemary and thyme: wrap them in damp kitchen paper and keep them in a container in the fridge.
Anything left at the end of the week goes into an ice cube tray, topped up with olive oil, and into the freezer. Drop a cube straight into soups and sauces.
Save this one for your next herb shop.
19/10/2026
October in the kitchen always feels different. Slower, warmer, a bit more forgiving. This month I'm sharing some of the cooking I actually do at home, and a few of the lessons that stuck with me from Leiths.
First up is a fruit galette, and it's exactly the sort of recipe I like best. A basic you can play around with according to your mood, the season, or whatever you've got knocking around in the fridge. Apples and pears right now, peaches or berries in summer, a few figs if you're feeling fancy.
The pastry comes together in a food processor and keeps in the fridge for up to four days. The whole galette costs under £5 to make and serves six to eight.
Full recipe in the comments.
09/10/2026
A breakfast you can grab on the way out the door, or a filling snack to keep in the fridge. There are plenty of versions online, but cheese and bacon is the GOAT.
Makes 12 slices
Prep: 20 mins | Bake: 35 mins
Cost: £9.17 total, £0.76 per slice
Ingredients
Vegetables and bacon
400g courgettes, grated (2 medium)
1 onion, finely chopped
60ml extra virgin olive oil
200g bacon, finely sliced
1 garlic clove, crushed
Batter and cheese
5 large eggs (50 to 55g)
150g self-raising flour
150g cheddar, grated
Method
Prep the tin. Preheat the oven to 180C / 160C fan. Line a shallow 30 x 20cm rectangular tin with parchment, leaving an overhang so you can lift the slice out once baked.
Cook the onion and bacon. Heat the oil in a frying pan and fry the onion until softened and translucent. Add the bacon and sauté for a few minutes until light brown. Add the garlic and fry for a few seconds, then take the pan off the heat and let it cool a little.
Make the batter and bake. Whisk the eggs in a large bowl, then whisk in the flour until there are no lumps. Add the courgette, onion, bacon and garlic (including all the oil from the pan), plus the cheese, and mix until combined. Pour into the tin, spread into the corners and smooth the top. Bake for about 35 minutes, until golden on top and a skewer in the centre comes out clean.
Cool and serve. Leave in the tin for about 10 minutes, then use the parchment to lift the slice onto a board. Cool for another 10 minutes before cutting. Eat warm or cold.
Storage: Keeps for around 5 days in the fridge, or freeze for up to 3 months. Reheat in the microwave for about 20 seconds per slice, or 5 minutes in a 160C fan oven.
02/10/2026
Ever wondered what actually happens at one of our Boss the Basics classes?
You arrive and I hand you a drink. Tea, coffee or a glass of w**e, your choice. Alongside it you get the menu for the class, with every recipe written out in full to take home, so nobody is scribbling notes.
Then I demonstrate each dish step by step and explain why I do things the way I do. The group is small, so everyone can see the pan, the knife and the detail, and you can ask questions as we go. There's no pressure to cook in front of anyone, just a front row seat.
At the end we sit down together and eat what we've made.
Spaces are limited for the next course. Book here: https://forkfulfood.com/cookery-lessons/ -class
18/09/2026
Most people chop the same way they were never taught to.
The right grip and the right motion make every prep job faster and safer, and it's one of the first things I cover in Boss the Basics.
In this video I show you 5 essential cuts every home cook should know: onion, carrot, celery, courgette, mushroom.
Save it for your next prep session, or come learn it properly with me.
Want to know more about Boss the Basics or my other courses? Get in touch I'd love to have you in the kitchen.
04/09/2026
If you've ever loved food but felt completely out of your depth trying to actually cook it, this one's for you.
I see it all the time: people who genuinely enjoy eating well but freeze up in the kitchen, not because they lack taste or interest, but because nobody ever taught them the basics properly. That's exactly why I created Boss the Basics.
It's five lessons over five weeks, each one building real techniques you'll use again and again, not just for one recipe, but for pretty much anything you cook afterwards. In this video, I've just made a white sauce, one of those simple techniques that quietly forms the foundation for so many other dishes. Every week adds another building block, until eventually you can read a recipe and just know how it'll taste, look, and feel before you've even started. A bit like a musician reading sheet music and hearing the music in their head.
By the end, you won't just have five new recipes. You'll have the confidence to walk into any kitchen and actually boss it.
Starting in September. Spaces are limited, get in touch if you'd like to join.
https://forkfulfood.com/cookery-lessons/ -class
28/08/2026
Postcards from our summer holidays in France 🇫🇷
In case you are wondering, our favourites were:
Brillat Savarin
St Felicien
Epoisses
Chaource
Livarot
Dijon, night one: Sarti Spritz on Place de la Libération, feeling very pleased with ourselves. Then the sky had other ideas. Swipe to see what happened next…
Nobody warns you about this bit of a canicule
The Luberon’s lavender fields, muted by the sun but smelling as incredible as ever 💜
The mustard drought is over: Dijon’s boutiques are bursting with jars from basil and tarragon to blackcurrant and gingerbread
Address
Burntwood Close
London
SW18 3JU
To get to Burntwood Close in London, you can take the Northern Line on the London Underground and get off at the Colindale station. From there, you can either walk or take a bus towards Burnt Oak Broadway. If driving, you can park on the street or in one of the nearby car parks such as Morrisons or The Broadwalk Centre. Please note that parking restrictions may apply at certain times.
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What people say
Forkful Food, located in Burntwood Close, London, is a neighbourhood caterer that offers great food and catering services for South West London. Run by Leith's trained chef Rut, Forkful Food provides bespoke catering services that are perfect for any occasion. Their social media posts showcase their expertise in creating delicious dishes such as the Coronation Quiche and the beetroot-cured salmon with pomegranate molasses and orange. They also offer seasonal menus like their spring menu which promises to make your summer parties even more enjoyable. Forkful Food's Valentine's Day dinner delivery service was a hit among customers who enjoyed their three-course meal that was prepped and ready to finish at home. Additionally, they share their recipes on social media, including their waffle/pancake batter recipe which makes great American style pancakes as well as delish waffles. Overall, Forkful Food is a fantastic caterer that offers high-quality food and exceptional service to its customers in South West London.
