Feeding Speedy

Feeding Speedy American Food, British Accent

24/08/2026

PICKLED CHERRIES 🍒

Sweet, sharp, salty and ridiculously good — these quick-pickled cherries are perfect on cheese boards, in salads, sandwiches, cocktails… or straight from the jar.

Take 10 minutes to prep, best left overnight before eating

INGREDIENTS
1 punnet cherries (approx. 300–400g)
250ml apple cider vinegar
250ml water
50g sugar
1 tsp salt

METHOD
1. Cut the cherries in half and remove the stones.
2. Add the apple cider vinegar, water, sugar and salt to a saucepan. Heat gently until the sugar and salt have dissolved and the liquid is hot.
3. Pack the cherries into a clean jar.
4. Pour over the warm pickling liquid, making sure the cherries are fully covered.
5. Screw on the lid and pop in the fridge.
6. You can eat them straight away, but they’re best left overnight to pickle and develop their flavour.

19/08/2026

Am I mad, or on to something?

17/08/2026

RAINBOW SLAW

A fresh, crunchy and colourful rainbow slaw that makes the perfect side dish. This recipe is packed with crisp veg, fresh parsley and juicy apple, all brought together with salt, lime and olive oil.

Takes 15 minutes, enough for 6 as a side
INGREDIENTS
Half a red cabbage
A good handful of fresh parsley
1 white onion
2 carrots
2 apples
A good pinch of salt
Juice of 1 lime
A good glug of olive oil

METHOD
1. Finely chop the red cabbage, apple, parsley and white onion.
2. Grate the carrots.
3. Add all the chopped ingredients to a large bowl and mix everything together.
4. Add a good pinch of salt, the juice of one lime and a good glug of olive oil.
5. Toss everything together really well until evenly coated.
6. Taste and adjust the seasoning if needed, then serve as a fresh and crunchy side.

14/08/2026

PEACH ICED TEA

A refreshing homemade peach iced tea made with fresh peaches, brown sugar, lime and strong brewed tea. Perfect for summer and so easy to make.

INGREDIENTS
1 ripe peach, chopped
2 tbsp brown sugar
Juice of ½ lime
2 tea bags
750ml boiling water
Plenty of ice

METHOD

1. Add the chopped peach, brown sugar and lime juice to a pan. Cook over a medium heat for 10–15 minutes, stirring occasionally, until the peach has softened and broken down.
2. Mash the cooked peach with a fork or potato masher until you have a chunky puree.
3. Separately, add the 2 tea bags to 750ml of boiling water and leave to steep for 5–10 minutes. Remove the tea bags and leave the tea to cool, then chill in the fridge.
4. Fill a large jug with plenty of ice, then add the peach puree and chilled tea.
5. Stir everything together until well combined. Leave to infuse in the fridge, preferably overnight.
6. Pour the iced tea through a strainer into tall glasses filled with ice.

Into my second month of sabbatical life! I’m still getting to grips with my energy flow across the days and weeks, fluct...
13/08/2026

Into my second month of sabbatical life! I’m still getting to grips with my energy flow across the days and weeks, fluctuating from feeling super structured and productive, to a bit anxious and lethargic. But we move, learn and grow.

Thankful as ever for my support network of family, friends and now BRAND friends. Thanks especially for all encouragement Northern Pasta Co Camilla Gobourn Liam White Dr Will's Sunny & Luna | Italian food, reimagined Dino's Famous laurentolver Unrest

Can’t wait to see what’s next!

12/08/2026

Frozen Peach Burrata 🍑

Sweet, creamy, salty, fresh. The perfect summer starter.

INGREDIENTS
1 whole burrata
1 ripe peach, frozen
A handful of fresh mint leaves, picked
Flaky sea salt
Good-quality extra virgin olive oil like

METHOD
Place the burrata on a plate. Using a fine grater, grate the frozen peach generously all over the burrata.

Finish with picked mint, a good pinch of flaky salt and a generous drizzle of olive oil.

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London Borough Of Islington

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