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26/06/2026
The pasta that earns its name every single time. This one has been around forever, but apparently it took Meghan Markle to remind us all how good it is. She’s not wrong.
Magic Pasta is one of those recipes that feels like a trick. Minimal effort, maximum payoff, and on the table faster than you’d believe. The kind of dish that earns a permanent spot in your weeknight rotation.
Save this one for the week. And if you want more food like this, real, delicious, genuinely doable meals you’ll actually make again, come and cook with me. Link in bio.
25/06/2026
Did you know you can bake rice? I promise it comes out perfect every time, and once you try it you will never go back to watching a pan.
Here's how. Take 240g of long grain rice and rinse it well. Soak for 30 minutes if you have the time, but don't worry if you haven't. Preheat the oven to 200C (180C fan). Put the rice in a deep roasting tin, add 1 tsp of salt and stir in 400ml of water. The ratio to remember is 1 part rice to 1.75 parts water. Cover tightly with foil and bake for 20 minutes. That's it. Perfect rice, every time, with no hovering over the hob.
Serves 4, and scales up beautifully if you are cooking for a crowd.
The kind of tip that quietly changes how you cook. I'll be sharing more of these over the summer, so keep an eye out.
What are you cooking this week? I would love to know.
24/06/2026
Four floors, a tiny hot kitchen, and every single canapé landed. This one stayed with us.
19/06/2026
This is the bread recipe for people who think they can’t make bread.
No kneading, no stress, no special equipment. You mix it, put it in the fridge overnight, and it does all the work while you sleep. The next day you have a focaccia that looks like it came from a good Italian bakery.
350g strong white bread flour, 150g Tipo 00 flour, 5g fine salt, 500ml tepid water, 5g caster sugar, 45ml extra virgin olive oil plus extra to drizzle. For the salamoia: 30ml olive oil, 30ml water, 3 sprigs fresh rosemary,leaves picked, Maldon sea salt flakes.
Swipe through for the full recipe and save it for the weekend. And if you want to cook like this in person, come and join me this summer. Link in bio.
12/06/2026
At Forkful Food, we've been feeding celebrations for 15 years and summer is honestly our favourite season to cater. From elegant canapés for a drinks party to help-yourself buffets, sharing platters, and afternoon teas, we've got every kind of gathering covered.
All our food is freshly made and genuinely delicious, we've had guests texting hosts the morning after to ask who did the catering. That never gets old.
We also offer drop-off party food: beautifully presented, delivered fresh and ready to serve.
If you're celebrating this summer and want food that people will actually talk about, we'd love to chat.
Get in touch: https://forkfulfood.com/contact/
05/06/2026
I'm Ruth, and I'm so glad you're here.
Food has been at the heart of my life for as long as I can remember. Growing up, my family moved around a lot, and it was mealtimes, more than any place we lived, that made wherever we were feel like home. My mum was a wonderful cook, and that love of feeding people stayed with me.
In 2009 I took the leap and enrolled at Leiths School of Food and Wine, graduating with distinction. Since then, Forkful Food has grown into something I'm really proud of: 15 years of professional cooking and catering, built almost entirely on word of mouth.
And now, the next chapter: small group cookery classes. Maximum 6 people. Relaxed, sociable, and packed with the tips and techniques I've picked up along the way.
If you love food and want to cook with more confidence, I'd love to have you. Link in the comment to find out more.
05/06/2026
Summer in a bowl. This green gazpacho is everything I want to be eating right now: fresh, vibrant, and ready in minutes. No cooking required (yes, really).
One of my golden rules when it comes to entertaining is that everything should be able to be made in advance and simply put together at the last minute. It makes hosting so much more enjoyable and so much less stressful. This gazpacho is a perfect example.
Dishes like this are exactly what we make in class: food that’s simple, seasonal, genuinely delicious, and designed to make your life easier. If you’ve ever wanted to cook with more confidence and less stress, come and join me.
Classes are small (max 6), informal, and honestly? A lot of fun. Link in bio to book.
26/05/2026
As the family and I melted together over the weekend, we were all hungry-but-not-hungry, if you know what I mean. So what do you eat when the mercury in London hits 34C? Our friends on the continent needless to say have the answer to hot weather eating. Ice cold gazpacho, cool and refreshing melon and grapes, salty cheeses and hams. Perfect!
20/05/2026
Tomorrow’s canapé job is coming along nicely. Making all the many elements today so I can build the canapés tomorrow, ready for a drop-off delivery. They’ll be ready plated on lovely platters, ready for my client to serve 😊
20/04/2026
I really love coming up with new canapé ideas. I recently went through all my canapé recipes and realised that over the years I have amassed over 500!
When I’m putting together menus or creating new canapés, I tend to start with the base, and build from there. Bases need to hold well - both in terms of not going soggy, and also not collapsing in an eater’s hand!
Over time, many of my clients have asked me to put on canapé lessons, and as part of my new Forkful Food Cookery Classes, I have done so! At my Canapé Masterclass, I will teach you how to make 9 different canapé bases. Once you’ve got these under your belt, you can let your imagination go wild coming up with your own creations!
My next class is on Wednesday, 22nd April and I still have a couple of spaces left, so come along, I’d love to see you! Class and booking details are in my linktr.ee.
15/04/2026
Hooray - it’s asparagus season!
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.
