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Vanlife Cookbook
The month of May saw the release of Vanlife Cookbook. Co-authored with my wife Hailee and published worldwide through Pavillion and Harper Collins.
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A collection of 80 of our favourite recipes honed towards 2 hob cooking, including a foraging section and some handy tips. Emphasising our approach to cooking and eating well on the road or with a limited set up and budget, a way of cooking and eating that saves time and money, is good for the belly and finds the best in your immediate environment.
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Amazon review 15/9/22 - "I was gifted this book as a birthday present and it was greatfuly received. Have made a couple of the meals now and looking forward to trying more. I now have an oven in my new van so have a bit more flexibility but for those with no oven this book is a good send and only wish it had have been around for the years I spent in my ovenless classic hymer. Knowing that every recipe can be whipped up on just two burners is the usp for this book and the authors are clearly Van lifers now or in the past and have very admirable ethics. I’d say it’s about 90% veggie recipes which suits me and there’s some great bbq/fire recipes too with fish which I’m looking forward to trying. Thanks and good luck to the authors for a lovely well presented book"
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Collaborations
Sunday Papers Live edition #18
Back for the first time since November 2019. Epic Sunday roasts served up all day at the English Folk Dance and Song Society during this sprawling Sunday event in Camden. Convivial shared-plate Long Table Banquets.
We served;
Otter Valley Roast Chicken
V. Wild Mushroom Pie
Rosemary roast potatoes
Apricot and herb stuffing
Kale, peas & Gravy
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Rhubarb and Ameretto Tart with Ginger creme fraiche
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East End Homes x Chef Danny Jack meals for the elderly Crowdfunder
Working together with social housing provider East End Homes, I set up Food for Aldgate; a food bank and kitchen in the heart of Whitechapel.
We raised £11,590 through the Mayor of London's, Pay it Forward crowdfunder scheme, employing chefs and volunteers which enabled us to cook over 1500 meals, over a 12 period for vulnerable, elderly residents during a challenging time as well as providing a lifeline to my own business.
Fairtrade 25th Anniversary
— Borough Market
To coincide with Fairtrade fortnight and the 25 year anniversary of Fairtrade UK, we cooked up a plant based feast in honour of the farmers, ambassadors and patrons of the charity - it was the largest banquet dinner ever held at the iconic Borough Market, London's home of gastronomy.
The event was curated by Chef Tom Hunt and featured dishes from an all star line-up of chefs including Zoe Adjonyoh, Martin Morales, Asma Khan and Allegra McEvedy.
Chef Tom Hunt Meal Kit collaboration
Myself and chef friend Tom Hunt teamed up to do a plant based meal kit collaboration during the second Nationwide lockdown when restaurants and live events weren't an option. We sent out over a 250 meals to customers around the country from my Brixton kitchen.
Mostly using recipes from Tom’s book 'Eating for People, Pleasure and Planet' the meal was prepared using organic, biodynamic and agro-ecological ingredients from our favourite farms and Fairtrade suppliers. We donated 10% of sales to the Fairtrade Foundation.
Sunday
Papers Live
Epic Sunday roasts served up all day at the English Folk Dance and Song Society during this sprawling Sunday event in Camden. Convivial shared-plate Long Table Banquets.
29.09
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What we served up:
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Smoked beef brisket
V. Pulled BBQ mushrooms
Rosemary roast potatoes
Roast carrots
Herb dumplings
Kale & Gravy
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Pear & almond crumble cake
with spiced plums and creme fraiche
Deptford Nights
This supper club was born out of a desire to test out some recipes that I had been working on and make a mark on my local area of Deptford in South East London. The event was held over two consecutive weekends at the end of June 2018 in the Winemakers restaurant and bar.
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The menu:
Green mango, pea & chilli salt
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Crudites, bagna gauda, country pork terrine and broad bean hummus
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Tomato seafood stew, squid, smoked paprika and wild garlic picada
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Honey granola, cereal milk ice cream, almond milk
