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Helen Graves

@foodstories

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Easy recipes, big flavour | award-winning food editor | writer | recipe developer | ghostwriter
Bestselling newsletter, books ⬇️
Editor @pitmagazineuk

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GORGONZOLA TOAST WITH SALTED BUTTERY DATES 🌞 Love blue cheese? Love dates? LOVE BUTTER?! You can see how I got here. A fat slab of gorgonzola on toast with those squishy, caramel dates fried in butter and topped with a sprinkle of flaky salt💥Full instructions are in my newsletter - it’s the Flavour Nuggets 🔗 We are all about the SNACKS this month - lots more ideas and recipes coming your way. I hope you make this! I cannot stop eating it but I’m nearly out of Gorgonzola. Argh! 😜Follow me for more easy recipes with big flavours 😘#recipeshare #dates #gorgonzola #cheeseontoast #daterecipe cheeselovers by @foodstories

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2 months ago

ULTIMATE ANCHOVY TOAST 🌟Thought heavily buttered anchovy toast couldn’t be improved? Think again my friend. I top mine with a St.John style parsley and shallot salad for plenty of sparkly acidity to cut that butter. That THICKLY SLICED BUTTER 🧈Eating this is a spiritual experience 😇Recipe via ‘weekly recipes’ 🔗 you know what to do 😘#anchovy #toast #butter #instafood #recipedeveloper by @foodstories

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5 months ago

PSA! You can preserve your blood oranges and enjoy them throughout the year 🍊✨ Here’s the recipe ⬇️Preserved Blood Oranges Fills a 500ml jar 6-8 blood oranges Juice of around 20 lemonsPlenty of flaky sea salt Sterilise your jar with boiling water and allow it to dry naturally. Cut the oranges into quarters and put them into a bowl with a large handful of sea salt. Toss to combine, rubbing the salt all over the fruit. Pack the oranges into the jar, layering them up with more salt - don’t worry about how much you’re using; they need to be heavily salted to preserve them. Pack them in, pressing them down. Juice your lemons and pour the juice over the fruit until it’s all submerged. You may need to weigh it down with something to ensure it doesn’t float. Put the lid on and store in a cool, dark place for 4 weeks, gently shaking the jar every so often to redistribute the brine. #bloodorange #citrusseason #preservedoranges #preserves #recipeshare by @foodstories

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7 months ago

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The queens of ’cue: women are firing up the barbecue sceneMeet the chefs bringing much-needed passion, instinct and innovation to the UK’s growing barbecue scene'Women are – historically and still, in many cultures – responsible for the majority of cooking. Why are men drawn, like moths, to the flame? Consumer marketing promoting suburban, patriarchal family “ideals” is partly to blame, but the heteronormative hubris of the current barbecue scene has much to answer for,' writes Helen Graves (@foodstories)'Barbecue food is bold by nature: smoke and char bring bitter edges, caramelised fats and acidity in dressings and sides, but that doesn’t have to mean endless racks of ribs. “Women are more inclined to cook vegetables over fire, cook fish, cook smaller bits of meat,” says Thompson. Genevieve Taylor, a live-fire cook, author and teacher, says that women’s food is “more colourful” with more “lightness and freshness.” She views a plate of barbecue food “like any other meal” with one centrepiece element and a few “vegetable-heavy situations.”'Read the full article at the link in bio and in tomorrow's Summer Entertaining magazine.Featuring @melissafood, @anaortiz_chef, @mursal_saiq, @genevieveeats, @leyli.homayoonfar and @maureensbrixtonkitchen Photographs by @matt_russell, @sukidhanda, Karen Robinson and @francescaljones_ by @foodstories

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7 days ago

🌞 Heatwave plates! I’m loving the summer so far but am cooking only on the BBQ or not at all, depending on the temp! 🔥🧊So here’s what I’ve been eating. All these recipes are available in full in my newsletter, which I publish weekly, sometimes more often. It’s all about easy recipes with big flavours, and the 🔗 is in my bio. by @foodstories

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12 days ago

PINEAPPLE, CARAMEL + SESAME NO CHURN ICE CREAM 🍦🌞No-churn ice creams are having a moment, and I am HERE for it.This one has maple-rum pineapple chunks, plenty of lime zest and juice, sesame, MORE RUM, gooey caramel and… toasted breadcrumbs 🍍Don’t knock it until you’ve tried it! Toasty flavour, squishy texture - it’s ridiculously good. ‘🚨 RECIPE DROP: 8 am, Saturday 2nd July on Flavour Nuggets. Sign up via the 🔗 in my bio so you don’t miss it. That’s where you’ll find all my recipes 😘#recipedeveloper #nochurnicecream #icecream #recipeshare #instafood by @foodstories

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22 days ago

HOT SUMMER DROP 🌞It’s been too hot to make vids sorry 🥵 normal service resumed soon!Some hot weather plates in the meantime inc this cantaloupe and cuke number with the best Tajin dressing omg (recipe in my newsletter. I COULD DRINK IT) @tajinuk Sumac and pink peppercorn roasted Strawbs On toast with 🍋 ricotta Tajin macerated Strawbs Perfect summery plates @zylia_taverna The excellent sheftalia @zylia_taverna My take on Waldorf, with a pickly grape salsa and the crispest chookOld school Greek plates @halepirestaurant Cherries + Baz = 🔥A work in progressMy grill-das (tuna, padron, olives) for @waitrose Current tinned fish setupCRISPY What I’ve been doing instead of making content sorry by @foodstories

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THREE OF THE BEST BBQ SKEWERS RECIPES 🔥AD | I’ve teamed up with @waitrose to bring you my most popular skewers - just in time for barbecue season! They’re so easy and packed with bold flavours. 🐟 Grill-das - based on the pintxos made with anchovy, pickled chilli and olive, these are made with tuna, padron peppers and an amazing garlicky dressing 🫛 Sticky sesame sugar snap and halloumi skewers are grilled until that halloumi is super soft and charred on the outside, and then brushed with an incredible spiced dressing🍉 For dessert, watermelon and pineapple skewers topped with the zingiest mint and sumac sugar. YUM! Get all three recipes at Waitrose.com and in @waitrose magazine, in stores now #HomeOfFoodLovers #BBQrecipes #skewers #bbqgram by @foodstories

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FURIKAKE MARINATED TOMATO + ANCHOVY TOAST 🍅🐟I love a marinated tomato and these have loads of great flavours - bit of soy, shallot, garlic, mirin and more. A key ingredient is furikake - the seaweed works so well with toms, and obvs the anchovies too. Don’t worry, I had loads left for another slice lol 😜The recipe is for my newsletter subs - it’s called Flavour Nuggets, and you can find the 🔗 in my bio. If you don’t know me yet: Hi! I’m Helen, a pro recipe developer, food writer and food editor in London. Here is where I share ideas for easy recipes that pack a punch. Follow me @foodstories for more 😘#instafood #recipes #tomatogram #toast #snacks by @foodstories

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2 months ago

ROASTED STRAWBERRIES WITH SUMAC + PINK PEPPERCORNS 🍓These strawbs OMG! They are based on the @ottolenghi sumac roasted strawberries recipe which I love. Such a summer classic 🌞This is a great one to have in the bag when your strawberries are a little bit overripe and you don’t want to eat them straight up. Transform them! I love the floral flavour of the pink peppercorns here and the tangy sumac + vanilla I’ve served them on a sweetened whipped ricotta on crunchy sourdough toast. 📣 Recipe drops in my newsletter Flavour Nuggets at 9am on Saturday morning. Sign up now to receive it! (🔗 is in my bio)In case you’re new here: Hi, I’m Helen and I’m a pro recipe developer, food writer and food editor working in London. This is where I share easy recipes with big flavours. Follow me @foodstories for more. Easy recipes | everyday cooking | recipe writer | London cooking | seasonal cooking #recipeshare #instafood #strawberries #easydessert by @foodstories

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My whisky recipes in today’s @obsfood @obsmagazine ✨ alongside their most enthusiastic reader. Devilled prawns, featuring a sauce I have made 9 (NINE) times recently, it’s that good; whisky and maple parfait with bourbon cherries 🍒 and a boozy Mont Blanc coffee 😘ALSO two more recipes online, including Johnnycakes with bourbon maple syrup and whisky and burnt honey wings 🪽 I’ll link in my stories along with more of the GORGEOUS pics.Photography: @matt_russell Styling: @lucyrosettelondon Props: @rachelvere Recipe developer | food writer UK | Recipe writer London by @foodstories

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