Pan fried smoked Kippers,

on treacle granary bread, with lashings of butter.

I like classics, as they have earned their place in history for a reason, and I’m drawn to anything old school rooted in history, or with a good story to tell.

The brilliant British architect Ben Pentreath, who for over two decades have seamlessly integrating principles of traditional architectural with more contemporary design elements, perfectly marrying the enduring and classic, with the way we want to live now, is how id like to think of the dishes coming out of my kitchen.

In my little cottage kitchen, I like to look towards the past, and although techniques may change as we speed towards the future, both in and outside of our kitchens, I’m comforted by nostalgic flavour combinations, and dishes that all have firm roots in the past.

It’s perhaps not so much of a surprise to those who know me, as I love history, and would rather spend an afternoon strolling through an old village spending much time in the crumbling village church admiring frescos, wood carvings, paintings, inscriptions, the architecture, light, history and interior design, than a trip to the nearest cinema world.

And that love for anything historic translated to the plate too.

In today's newsletter, I’m blowing dust off smoked kippers that, if I had a bar, the below would be served on repeat on small plates with a pint of chilled cider or Ale.

Toppings need a vehicle, and I’m sharing a really tasty, and full of flavour, bread recipes with you too.

Although the below bread doesn’t need any kneading or proving time, it does need about 50 min to 1 hour in the oven.

It’s a recipe I was given from our local Pub, The Queens Arms, and although it was incredible the way it was made there, I’ve made some changes, as I normally don’t bake with oat milk or cashew yoghurt, so whole milk and natural yoghurt it is. Freshly baked or toasted, this bread has so much flavour and character and will keep for at least 3-4 days, if you manage not to eat it before.

It’s on the sweet side of savoury, and works so well with the smokey flavours of the pan roasted kipper recipe further down.

Each bread side generously spread with butter, then with a bit of fish and a sprinkle of flakey sea salt.

Simple, and ever so tasty.

Serve the combination as a starter on its own, as a side with a cocktail or a pint of good ale or serve with a side salad as a lunch dish.

But before we go on, I’ve just opened up three new private photography workshops that are now available on my website to book and for more information.

I’ve been teaching photography for over 12 years, and I absolutely love the one one one sessions where I get to work closely with one participant at the time, tailoring the one or two day workshops entirely to where you want to take your photography, from better family photos to building and professional photography career, or inspire a more seasoned photographer.

You can book your sessions here.

I also have an hour long, in person or virtual photography session where I can answer all your photography questions, should that work better for you.

You can book the hour conversions here.

My Portrait of Flowers, framed limited edition still-life prints are still showing at Skye McAlpine’s Tavola pop up shop in London, and if you swing by this week, you may want to pop by the Chelsea Flower show too!

You can buy framed and unframed limited edition still-life prints via my website here.