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cerijoneschef

@cerijoneschef

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🥕 Veg led recipes for everyday
📒 Cookbook ‘It Starts with Veg’
👩🏻‍🍳 Freelancer + Food Educator @gardenmuseum
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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

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🥦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

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Functional drinks have certainly taken over the wellness market! Honoured to be asked to comment as a registered nutritionist along with other experts @guardian and insightful read! They have a place but they should not replace our diet, drink them with caution and you might want to read the ingredients before you get drawn to all the marketing hype #functionaldrinks #theguardian #registerednutritionist Find all the media article links in my highlights

Many popular beliefs about alcohol—like red wine boosting heart health or a nightcap aiding sleep—are built on outdated science and common misconceptions. Great to comment on this article along with other experts to break down what alcohol actually does to the body, separating popular myths from proven facts and best practice @goodhealthbygoodfood Alcohol can harm our health when drinking above the recommended limits regularly @the_bhf #goodfood #alcohol #article #nutritionist #media

GLP1 injections are not disappearing anytime soon, they have transformed the treatment of obesity with new drugs coming out and now in pill form. It is a drug that comes with side effects and anyone prescribed it should have tailored support from a registered nutritionist or dietitian to build a good foundation to eating habits and have a positive relationship with food prioritising eating more fibre, protein, keeping hydrated and exercising to improve muscle mass, overall longevity and better health outcomes @thegrocerofficial an interesting article to feature in #glp1 #weightlossinjections #nutritionist #articles #nutritionistlondon

Lovely to feature @olivemagazine Making simple swaps can go a long way, swapping white pasta for wholewheat pasta can help increase fibre intake. Pairing carbs with protein, vegetables and healthy fats to get a balanced meal #olivemagrecipes #olivemagazine_gr #balancedmeals

A lovely article to contribute to @goodhealthbygoodfood Enjoy your comfort foods guilt-free as part of an overall balanced diet. All foods have a place in our diet and the focus should be on diversity, colour, taste and enjoyment. #goodfood #goodfoodhealth #nutritionist #media

Simple meals during the hot weather such as Bu

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An ode to the courgette. Humble green cylinder, quiet shape-shifter, grated into crisp fritters, spiralised into pasta ribbons, sliced thin for gratins. Grilled with barbecue char lines, hollowed and stuffed, blitzed to silken soup. Even baked into cake, hiding sweetness where vegetables shouldn’t be. You become what the meal needs. If vegetable versatility had a patron saint, it would be you.

Courgette and ricotta fritters (makes about 20)

1/2 red onion
250g ricotta
500g courgette, grated
1 egg
2 cloves of garlic
100g ground almonds
Zest of 1 lemon
1/2 tsp chilli flakes
15g parsley
15g basil
30g parmesan, grated

1. Grate the courgettes with a coarse grater.
2. Line a colander with a clean tea towel and arrange the grated courgette and sprinkle with the salt.
3. Mix well and then leave the colander over a bowl to draw out the excess water for about 20 mins.
4. After this time, squeeze out as much liquid as possible so that the grated courgettes are as dry as possible.
5. Add the dry courgettes to a bowl and add the ricotta, the lemon zest, Parmesan, the chopped herbs, garlic, egg, chill flakes and red onion.
6. Taste and season with a little more salt (if needed) and ground pepper and Stir together until well combined.
7. Heat a frying pan with a little oil over a medium heat.
8. Take a tablespoon of the mixture to the heated pan, and fry for 2 min before flipping with a spatula.
9. Serve with some whipped lemon yoghurt or a fried egg.

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It’s been busy and memorable!

What was your favourite moment from our summer?

Now we’re heading into a new school term with plenty more to look forward to. Hope to welcome you through our doors soon to cook, grow, learn or gather with us.

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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...

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Inspired by our current exhibition, Benton End: A Paradise of Pollen and Paint, @cerijoneschef makes Elizabeth David’s ratatouille from her 1955 cookbook ‘Summer Cooking’. David spent time at Benton End with her friends Arthur Lett-Haines and Cedric Morris, who she swapped recipes with. Morris’ painting ‘Ratatouille’ (1954) can be seen in our current exhibition.

🗓️ Visit Benton End: A Paradise of Pollen and Paint until 20th September
🌿 Friends go free!

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Two weeks ago, Theo and I had the mostly lovely time at @hackneyschooloffood’s community garden party.

The space. The place. The food. The community. The education. The bees! Wow. Every neighborhood should have a Hackney School of Food!

Thanks to @mallikabasu_ for the invite, to @hackneycouncil for the funding, and to @cerijoneschef and @keshia.sakarah_ and the other food educators and volunteers for all they do.

Also— great to see the beautiful, friendly faces of @we_are_food and @angelahuii there too.

What a way to kick off summer!

#hackneyschooloffood #hackney #communitygarden

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A light-hearted jokey piece about a pub. That's how Conductor Sam summarises his composition, The Fox on the Hill, straight after an enjoyable gig at Garden Museum, where it was premiered. Hear more about why he wrote it. #lambethwindorchestra #gardenmuseum #musicinlondon #windband

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Football Vindaloo

This dish is brilliant because the preparation time is short and the curry will be ready at half time so you won't miss any of the action. It's a recipe for those who hate fiddly techniques and are lazy in the kitchen. Traditionally, vindaloo is made with garlic and wine or vinegar but it has evolved into something totally different in Britain, a very hot, very spicy scorcher of a dish.

Serves 3-4

3 tbsp olive oil

4 onions, peeled and roughly chopped

8-10 chicken drumsticks or thighs, skinned and pricked

4-6 garlic cloves, chopped or crushed

2 tbsp hot curry paste

1/2 tsp chilli powder (optional)

2 tsp tomato ketchup

knob of butter

Preheat the oven to 200C/400F/Gas Mark 6.

Heat the oil in a saucepan, large enough to hold the chicken in the onions. Tip in the onions, the drumsticks and garlic and sauté for seven to eight minutes.

Put in the curry paste and chilli powder, if using. Then stir for one minute. Mix in the tomato ketchup with 500ml just boiled water.

Finally add the butter and mix.

Transfer the vindaloo to a roasting tin or a casserole dish. Loosely cover it with foil and place it in the centre of the oven for 45 minutes.

Serve with chips crusty bread, naan or rice.

You can use tomato puree instead of tomato ketchup. Or make 500ml of chicken stock. If you're not a fan of drumsticks use any other chicken pieces.

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The annual get together of The Guild of Food Writers! What a fun night and so happy to celebrate these wonderful writers and people in food. ❤️ also a tribute to @samuelwgoldsmith for a wonderful four years being the Chair of GFW.

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Thank you @gardenmuseum @gardenmuseumlearning for a great day yesterday! We cooked a feast of veggie friendly dishes, with the mini "goma" kimbap being the dish of the day! Was a really lovely class- and big thank you to @cerijoneschef for all your help!

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