Sam & Co.
Sam is an incredible talent. She's a Happiness Consultant and Changemaker and runs her own business; Samantha & teaching people how to be happy. Fewer jobs can be this fulfilling and I'm certain everyone could benefit from Sam's amazing skills.
This Sunday Sam had a housewarming brunch at her new house in north London. She regularly hosts brunches and dinners and this was a perfect excuse for another party. She has an amazing talented, creative group of friends including musicians and designers who all enjoyed the food and Sam's new space!
What kind of food do you enjoy cooking?
Lots of hearty meals and plates to share, indulgent puddings and vegetarian and fishy experimental recipes. I'm forever finding recipes to try from blogs or Pinterest. Most of all I love Jamaican, Middle Eastern, Thai, Italian, Japanese, African and Korean cuisines/food. Lots of flavoursome goodies in all those areas.
What’s your favourite kitchen gadget?
Garlic crusher.....I lurve garlic...
What ingredient can’t you do without?
Avocados You will always find several in my house. I break out in a cold sweat if I don't have any for smoothies or salads or just as a snack.
What’s your earliest memory of a Sunday Dinner and what did it entail?
Sunday Dinner was always an intimate thing at our house. Just the three of us and either a blend of Jamaican rice and peas and fry fish and/or curry goat or if mum wanted to 'experiment' as she puts it, it would be roast chicken and rice and peas with veg and potatoes....I would always make apple crumble for dessert.
What’s the first thing you do when you wake up on a Sunday?
Make a smoothie and then think about what's for breakfast or depending on the time...lunch!
What do you enjoy most about Sundays?
The chance to switch off. Working for yourself all the days can blend into one, but I'm getting stricter with myself to take it off completely and just relax.
What’s on the menu?
One Pan Full Monty - a veggie one and a meat one - with additional seasonings and spices to lift it. And a fig and walnut bostock with cream for dessert.
What’s your inspiration for cooking this meal?
It was a housewarming and catch-up brunch gathering for my nearest and dearest. I knew I would be very hungover so it was a healthy alternative to a fry up as well as the opportunity to test drive a new pudding recipe on willing participants. I also wanted to create a sharing experience that was relaxing and easy.
Who’s cooking the meal?
Me...the guests will do the washing up ;)
Where are your ingredients from?
Waitrose and friends brought bread from Gails and additional fruits.
Who are you sharing the meal with?
My sisters and brothers from other mothers & fathers. Friends are the family you choose.
Where are you eating the meal?
In my new house.
'One pan Full Monty breakfast', Fig and Walnut Bostock, washed down with plenty of prosecco.
Preheat the oven to fan 200°C/Gas mark 7 and line your widest baking tray with baking parchment. Add half the ghee or coconut oil and let it melt in the oven for a few minutes.
Spread out all the ingredients in the lined and greased baking tray, excluding the eggs and spinach (don’t worry – you will make space for them later). If using asparagus or broccoli, add these now as well.
After 10 minutes in the oven, take out the tray, flip over the bacon and mushrooms and push them to one side, then add the rest of the ghee/coconut oil. Throw in the spinach, make two indentations in it and carefully crack in the eggs.
Put the tray back in the oven for a further 4–5 minutes until the egg whites are set but the yolks are still runny. Remove from the oven, and give a good grind of salt and black pepper to serve.
Recipe: Hemsley & Hemsley
Full monty breakfast
1 tablespoon ghee or coconut oil
4 rashers of unsmoked bacon
2 handfuls of small mushrooms (such as button or chestnut)
1 handful of cherry tomatoes
1 handful of asparagus spears (woody ends snapped off) or purple-sprouting broccoli (optional)
2 large handfuls of baby spinach
Sea salt and black pepper
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8–10 minutes; let cool. Pulse in a food processor until finely ground.
Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.
Do Ahead: Walnut crème can be made 1 week ahead. Cover and chill.
Preheat oven to 350°. Whisk eggs and 1 tsp. water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 Tbsp. walnut crème. Top with figs, cut sides up. Brush figs with butter and drizzle with honey.
Bake bostock until edges are golden brown and figs look softened and juicy, 20–25 minutes. Transfer baking sheet to a wire rack and let bostock cool.
Dust with powdered sugar just before serving.
Recipe: Kristen Murray for Bon Appetit
Fig and Walnut Bostock
1 cup walnuts
4 tablespoons (½ stick) unsalted butter, room temperature
¼ cup honey
1 large egg
¼ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
2 large eggs, beaten to blend
8 slices 1”-thick brioche, preferably day-old (from about 1 medium loaf)
8 large fresh figs, quartered
4 tablespoons (½ stick) unsalted butter, melted
2 tablespoons honey
Powdered sugar (for serving)