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Ceri Jones

@cerijoneschef

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🥕 Veg led recipes for everyday
📒 Cookbook ‘It Starts with Veg’
👩🏻‍🍳 Freelancer + Food Educator @gardenmuseum
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Hello! Since it was my birthday last week (hello 43 🎉), to mark the passing of another year in my life, I thought it was as good as opportunity as any to (re)introduce myself on here.

I don’t think I’ve ever done a post like this before and it was fun to look through some old photos today to share.

If we’ve anything in common let me know, or if you want to say hi back, please do that too! Thanks as ever for continuing to share this journey with me 💛.

[edit - sorry, I don’t know why the colours on some of these photos and texts are acidic, they were fine in drafts - sort it out insta!!! Also excuse the typos. This was all so fiddly, and it’s taking everything in my being not to pull this down and correct them. Never too late LOL last slide - it is now.] by @cerijoneschef

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a year ago

Bet your supermarket potatoes don’t look like this 🧡!

A total gem in last weeks @suttoncommunityfarm bag which I’ve finally had time to post about. The last few weeks have been a bit nuts with lots of food educating at @gardenmuseumlearning, @eatclubcharity and @hackneyschooloffood. But, excitingly I finally have a full day off tomorrow hurrah!

Anyway, am still very much here. Just popping into say hi, have a great weekend all. Ceri x

P.s how shall I cook this potato? Seems a shame to split it in two 💔. by @cerijoneschef

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6 hours ago

Let us look after you this winter 🤍

Winter doesn’t have to mean burnout. Join us for four days of rest, warmth and nourishment in a cosy country venue in Glastonbury, with a small group of women and nothing to organise. Over three nights, you’ll get:

⭐ Pilates, yoga, yin and yoga nidra
⭐ Seasonal, anti-inflammatory meals cooked by our chef, Ceri Jones (gluten-free and dairy-free options throughout)
⭐ Expert talks on winter hormones and nervous system regulation
⭐ A hands-on healthy dessert workshop
⭐ Full spa access: sauna, jacuzzi and heated pool
⭐ Intention setting and letting go ceremonies

This is your chance to stop pushing through winter, give yourself permission to slow down, and leave feeling lighter, deeply rested and ready for the season ahead. Come solo or bring a friend.

🗓️ 20–23 November 2026
📍 Glastonbury
✨ Limited spaces available

Over the next few weeks, we’ll be introducing the coaches and instructors who’ll be looking after you, so follow along!

Comment “CHEF” and we’ll send you all the details! 🤍

#winterretreat #womensretreat #wellnessretreatuk #antiinflammatory #glastonbury taken in London, United Kingdom by @cerijoneschef

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7 days ago

🥦We pulled up a chair to sample the finest local produce at Enfield Feasts Supper Club.

Created by @urvashiroe (yep, her off Bake Off!) with Enfield Council, this series of Supper Clubs held at @dugdaleartscentre celebrates seasonal produce grown here in Enfield by inviting chefs to create a menu using goodies harvested down the road.

👩🏻‍🍳Chef Ceri @cerijoneschef created a sumptuous vegetarian feast using not only Forty Hall’s finest, but also a few goodies from Urvash’s own allotment.

🤤I was in absolute food heaven and my meat eating pal, heartily agreed!

Watch for the all menu details, but let’s just say your tummy will be rumbling by the end!

🌱Gorgeous Urvhashi gifted us camomile seeds from her dearly departed neighbours flower patch and a cup full of the tasty onions.

📗And of course, I had to treat myself to a signed copy of Ceri’s beautiful book.

👀 Keep an eye out for more Enfield Feasts - I can’t wait for the next one!

INVITE

#supportlocal #seasonalproduce #northlondon #supperclub #vegeterian taken in London Borough of Enfield by @cerijoneschef

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10 days ago

OMG I cooked my first supper club in 2 years on Saturday. It was fab, and the butter bean and squash dish went down so well! 🧡

The harvest themed supper was for Enfield FEASTS! Supper club series, which is heroically organised by @urvashiroe

🥕beautiful produce from @fortyhallfarm
🍴Venue @dugdaleartscentre

Thanks to everyone for coming, it was a joy to cook for you all 🙏

If this has inspired you to get into the kitchen, the recipes are nearly all from It Starts with Veg and the Chocolate Almond Pear Torte recipe is on my website! 👀 taken in Dugdale Arts Centre by @cerijoneschef

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11 days ago

I set out to write a fig recipe round up to celebrate them being in season right now. Surely, given how much I love them, I’d have loads? But looking back through my archive, I realised you can’t really beat a perfectly ripe fig eaten just as it is. And they’re tricky to catch at their peak, since figs won’t get any sweeter once picked.

Last week I trialled a chicken and fig tray bake – it was good, but cooked, the figs lost their prowess for me. So here are my favourite ways to enjoy them, with the cooking (mostly) kept to a minimum.

1️⃣Frangipane tarts. Figs and almonds are a natural pair. These are easy with ready-made puff pastry, and we made them in a cookery class last week.
2️⃣ @ottolenghi’s sweet potato and fig salad (with a few alterations). I’ve made this on retreats more times than I can count. You’ll find the recipe in Jerusalem.
3️⃣ With prosciutto. Salty, silky ham and sweet figs are a classic combination. Try slicing a few into a simple salad.
4️⃣ With chocolate. Halved or quartered figs make a lovely fruity garnish for a chocolate mousse or a chocolate cake.
5️⃣ Ricotta on toast. The simplest of all: pile figs onto toast with ricotta and finish with a drizzle of honey (no photo to be found I must fix that!)

Tell me, what’s your favourite way to enjoy a fig? by @cerijoneschef

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15 days ago

Hello autumn! 🍂Feels a bit warm for squash doesn’t it, but the calendar says otherwise. Went in search of squash today for a dry run of one of the dishes for next Saturday’s Enfield Feasts supper club @dugdaleartscentre

This is roast pumpkin over beans with chilli, and nasturtium salsa verde, one of the main sharing dishes adapted from my cookbook ‘It Starts with Veg’. It’ll sit alongside carrot and beetroot plates for a proper harvest spread.

It’s been a while since I’ve cooked for a group, so I can’t wait for this one. A special thanks to @urvashiroe for asking me to join the supper club series which she curates.

Tickets still available if you’d like to come along.

📅 Saturday 3rd October, 6pm
📍Dugdale Arts Centre, Enfield
🎟️ Link in bio taken in Dugdale Arts Centre by @cerijoneschef

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19 days ago

Highlights from a few days adventuring solo in sunny Seville and coastal Cádiz 🇪🇸

I booked the trip about a week before I went so had no idea when I spent all summer talking about tomatoes and pan con tomate that I’d soon be eating it for breakfast in a cute square! Is this what they call manifestation?

I have long wanted to visit Seville and it was perfect for a solo trip. Very safe, lots to do and see, and I purposely booked a hotel with a rooftop pool so I could also spend time relaxing and reading (an actual book not the entire internet). Seville is a stunningly beautiful city, is so cheap compared to London and I’d most definitely like to return - preferably when the orange trees are in bloom.

Food & drink highlights as this is a food page after all; pan con tomate, more tomatoes!!, salmorejo, spinach with chickpeas, braised pigs cheek, grilled squid, tinto de verano (red wine and sprite - better than sangria!), a fresh fig from Cadiz market which was the tastiest bite all week, daily gelato, scallops with lime mayo. The paella from a street food stall wasn’t good but I knew it wouldn’t be I just wanted to have some!

My first holiday in 3 years so that was bloody well deserved. I was a bit apprehensive about travelling on my own. Not cos I’m not travel savvy (ex music tour manager speaking). I was more worried I just wouldn’t enjoy it as much being on my own so what was the point, but you gotta seize the day right? 5 days was just the perfect length and I can’t wait to do it again!

Have you been to Seville? If you have any questions about Seville or my experience of travelling solo let me know. taken in Seville, Spain by @cerijoneschef

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a month ago

Have you ever tasted pesto made in a pestle and mortar and food processor side by side? Here’s how they compare.

PESTLE & MORTAR
•Basil is bruised (not cut) which means more fragrance from the leaves is released = more prominent Basil flavour.
•Chunkier texture (unless you work incredibly hard to get it smoother!)
•Is quite hard work and takes 10 mins of arm power to pound basil into a paste
•Best for very small batches unless your pestle and mortar are ginormous

FOOD PROCESSOR
•Basil flavour is less prominent as leaves are cut. Can be bitter if you blend for too long.
•Easier to get smoother texture, best for spreading or drizzling
•Takes just 30 seconds to blitz
•Best for larger batches - use a bigger food processor if you have one and need to!

I use and like both methods, but when I’m making a small batch and looking for flavour nothing beats the pestle and mortar method!

🌱PESTO RECIPE
I often make pesto by eye, but here’s the quantities I used here
1 clove garlic
25g toasted pine nuts left to cool completely (stops Basil going black and sludgy)
30g basil leaves (weight after removed from stalks)
90mls olive oil
20g Parmesan (for authentic pesto Genovese use a combination of Parmesan and Pecorino)

Method;
Smash/blend garlic with pinch of salt
Add pine nuts and pound/blend
Add basil and pound/blend again
Add oil add cheese and mix in.
Season to taste and add more oil for a looser pesto

P.s. And yes, before anyone mentions it, I’m aware I’m double dipping which I spend so long teaching kids in my lessons not to do when we’re taste testing, but on camera I forgot what I was doing and I’m not planning to share these with anyone! 🤦‍♀️ by @cerijoneschef

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2 months ago

🌱Ever killed a supermarket basil plant and blamed yourself?
It’s not your fault honest ➡️

I can’t believe this has grown so well this summer. The beautiful fragrance emitted when wafting my hands through the leaves alone has made the continual effort of keeping on top of watering totally worth it 😂

Thanks go to @lidkaflowerpower at @hackneyschooloffood who gave me a spare seedling back in June. Look how well I did with it! by @cerijoneschef

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2 months ago

My summer as a food educator part 2 ☀️👩🏻‍🍳

We had our final session of the summer @gardenmuseumlearning today, so here’s some of what we got up to since I last shared a few weeks back. More spanakopita of various shapes and sizes, more Turkish pizza and salad, more ratatouille (which this 2nd group liked way better than the first 😂) lots more pizza and fresh pesto pasta, and a new menu of some Moroccan Inspired Tagine, couscous and salad too.

It’s been a full on summer in the kitchen which would ordinarily be a lot, especially in the multiple heatwaves we endured, but I also very sadly lost a good friend and went to her funeral in the middle of all that, so it’s definitely time for some well deserved R&R next week.

My brain is a bit frazzled to offer many additional takeaways except to say again that kids never stop surprising me with their willingness to try something new, food education is vital, it’s not just about what we cook and how we cook it, and I’ll keep on talking about it on here even if these posts get far less likes! taken in Garden Museum by @cerijoneschef

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2 months ago

We are delighted announce a special harvest-themed Enfield FEASTS! with acclaimed food writer and educator Ceri Jones @cerijoneschef 🍂🎃

Enjoy a delicious multi-course supper showcasing the best locally grown produce from Forty Hall Farm and Enfield’s allotments. Swipe across to view the menu!

Plus, pick up tips for getting more vegetables into your meals and purchase signed copies of Ceri’s cookbook, It Starts with Veg.

Sat 3 Oct | Dugdale Arts Centre, Enfield

Book via the link in our bio... taken in Dugdale Arts Centre by @cerijoneschef

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2 months ago