Whipped Feta, Marinated Beetroot and Crispy Shallots

Or the perfect hot day starter, gluten free and comes in at under £2 a head

I’ve been writing a newsletter for nearly 10 years, sharing everything I am doing and loving, cooking and learning, but I started on this spot of the web last year, sharing recipes and and I think it is time to have a uniform output so you can be prepared and know what to expect.

So I’m switching things up a bit on here after having a think about what is most useful, and asking some wise friends what they wanted from this missive.

So here’s the new Eat Up! format and I hope it’s something you look forward to getting.

I will be writing TWICE a week.

1 - Wednesday Recipe letter - sent at lunchtime this will be a NEW RECIPE (as below)

2 - Sunday My Week in Health - sent in the morning to read with a cup of coffee, this will be my week in a nutshell - what I’ve learnt, who I’ve heard talk, and what you need to know. I am very lucky to get asked to some brilliant events, get hold of the news kit, and speak to the leaders in health and food, so I want to make sure this is all passed on in a longer format here, to digest and take in, rather than a Reel or a video on Instagram.

One recipe a month will be free and one Sunday read, and the others will be for my paid subscribers - you are ADORED and cherished, thank you for being here.

As a launch for this format I have a 25% discount sign up until the weekend.

I made this mid heatwave when the thought of shopping and eating hot things felt unruly. I wanted something light and bright with beef and then birthday cake afterwards, and I was amazed when I priced it up, after someone asked about budget cooking - that it was £1.84 a head!

You can make this all ahead - the night before even, and then in a few minutes plate it up and have a majestic looking offering. The whole sharing from one big plate also saves time.

I made it alongside the seared beef and new potatoes here:

Summer Menu #2

for a Birthday dinner in the garden last week. It was hot and I didn't have time for shopping, so this came out of my veg box and the feta that I had hankered after earlier in the week but not put to good use yet.

This is very pleasing to put together and admire, with the glossy, dark vegetables over the creamy white almost icing like feta base. I get excited with dill distributing as I always think fresh green fronds make a dish, but do switch this for parsley or nuts if you’d rather.

WHIPPED FETA with MARINATED BEETROOT and CRISPY SHALLOTS

Serves 6