How exciting that my lovely friend Eva Kosmas Flores wrote her first absolutely gorgeous cookbook!I am so thrilled!It’s packed with lots of cosy recipes and stunning photography!You will want to lick the pages when flicking through!

Eva has been inspiring me for years!Her unique approach to food, passion for photography, modesty and hard work is something I truly admire and when we finally met few years back on a cold autumn morning to explore one of the most delicious street food markets in London, she was just the same person I’ve known from reading her blog: funny, kind and incredibly warm. I felt that I’ve known her for years.

And today I’m cooking from her beautiful cookbook and I feel so honoured because I know she put all of herself into it!Every page feels special.
So as a little teaser for you lovely people, I’ve made Eva’s chowder. It’s bursting with all the amazing flavours!So cosy,hearty, warming, it just disappears too quickly 🙂 Enjoy! xxx




6 cups smoky chicken giblet stock
1 ¾ pounds large chicken breasts, bone in and skin on
4 tablespoons unsalted butter
1 large yellow onion, diced
3 garlic cloves, minced
¼ cup all-purpose flour
2 cups fresh corn kernels
2 medium Yukon gold potatoes, peeled and cut into 1 inch cubes(I used other large potatoes as I couldn’t find them in the UK)
2 tsp fresh thyme leaves
1 ½ tsp finely chopped fresh rosemary leaves1 tsp soy sauce
½ tsp freshly cracked black pepper
kosher salt to taste


Bring the stock to boil over medium heat. Add the chicken breasts and reduce the heat to low. Cover and simmer until just cooked through, 25 to 30 minutes.

Remove the chicken and set aside, on a separate plate to cool, then peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece.  Cut the meat into 1 inch pieces.

Remove the stockpot from the heat and set aside.

Melt the butter in a large Dutch oven over a medium-low heat. Add the onion, shallots, and garlic and bring the heat up to medium. Cook, stirring every 5 to 10 minutes, until the onion is golden brown and caramelized , 30 to 45 minutes depending on the heat of your stovetop.

Add the flour and stir until incorporated. Toast in the pan, stirring to keep it from burning, for 2 minutes. Whisk in 1 cup of the stock until the flour mixture has integrated into the stock and a smooth, thick liquid forms. Add the remaining stock, the chicken breast meat, corn, potatoes, thyme, rosemary, soy sauce and pepper.

Reduce the heat to low and simmer, stirring every 10 minutes, until the chowder is thickened and the potatoes are cooked through, about 30 minutes. Add salt to taste and serve immediately.


3 quarters water
1 pound chicken giblets
1 smoked pork hock
1 large carrot, peeled and sliced
1 yellow onion, chopped
1 large leek, white and light green parts only, washed well and sliced
4 garlic cloves, crushed
4 springs fresh thyme
1 spring fresh rosemary
8 black peppercorns
2 tsp kosher salt, plus more as needed


Bring the water to a boil over medium-high heat and add remaining ingredients.

Reduce the heat to low and simmer uncovered for 1 hour 15 minutes, skimming the top to remove any foam that has collected every 15 minutes.

Strain the stock through colander or fine-mesh strainer to remove the solids. Discard the solids and reserve the stock. Taste and add salt if needed.

The stock can be used as a base for sauces and soups and will keep in the fridge for up to 1 week, or in a freezer-safe airtight container in the freezer for up to 6 months.

Spicy red pepper & bean SOUP

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Hi folks!!!How are you coping with the weather this time of the year?Have you had any snow yet?There is no sign of snow in Tamworth but is soooooo COLD!5C is like super, terribly cold,right?When I go out,all wrapped up,armed with a wool scarf,thick pair of gloves and furry earmuffs,it makes me think how I survived living in Poland for 20 years.Some winters temperature dropped even to -30C.-30!!!!!It didn’t matter how cold it was I would still have to march to school even if it meant walking through enormous snow drifts!It was fun!The snow was such a natural feature every winter, that I never heard people moaning about it.It was winter,it snowed and everyone thought it was normal.All the kids from the neighbourhood would be sliding from the hills on wooden sledges for hours.I mean like all day,every day.School,sliding,sleep…..repeat.We would get soaked,dash home,get change and slide again.Try to force me to poke my nose through the door now when is 5C….you have to be very convincing! 🙂

How not to love soups in this weather?It’s like a hug in a bowl.Last year this amazing soup was my favourite and I will always go back to that recipe.This year I made it’s devil sister-spicy,flavoursome and super nutritious red pepper & bean soup.It soooo damn good!I’ll be making it until Spring shows it’s face 🙂


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serves 8


2-3 tablespoons rapeseed oil
2 onions,peeled and cut into wedges
4 garlic cloves,peeled and sliced
1 chilli pepper(medium hot),chopped
3 carrots(2 if you use carrot from home made stock),sliced
2 red peppers,chopped
5 celery sticks(3 if you use celery stick from home made stock),chopped
6 cups (1.5 litre)vegetable stock
1 3/4 cups (300g) raw kidney beans,soaked overnight and cooked – it gives 4 3/4-5 cups (700g) cooked beans
7/8 cups (200g) tomato puree
sea salt and black pepper


6 cups (1.5 litre) water
1/3 (200g) celeriac root (medium sized)
2 celery sticks
1 big carrot
1 big parsnip
1 big onion


1.Wash the vegetables for the stock,place all the ingredients(except onion) in a medium pan and cover with water.Cut the onion in half and brown it lightly over the open fire over the hob.Place it in the pan.Bring it all to boil and let it simmer for around 30-40 minutes until all vegetables are soft.Sieve it, putting the veg aside.(You can use carrot and celery stick in this recipe-if you wish you can use all vegetables from this stock really).

2.In the meantime,heat oil in a large saucepan,add onion,garlic and chilli pepper and fry for few minutes until soft.

3.Add raw carrots and celery and fry for 5 minutes.Now add peppers and cook for couple of minutes.

4.Stir in vegetable stock and tomato puree.Season with salt and pepper.Bring to boil and cook for 20 minutes

5.Add beans(and chopped celery and carrot from home made stock)and cook for further 5-10 minutes until the vegetables are soft.

6.Serve with fresh parsley.

Enjoy xxx