Zena Leech-Calton

Zena Leech-Calton

I'm a cookery tutor & food writer with a passion for all things food, with over 30 yrs experience in catering. I trained at Norwich College & again at Westminster London while working as a chef + food tours www.lovenorwichfood.co.uk

  • Zena Leech-Calton
    Published 2 years ago
    Food Fight

    Food Fight

    Not sure how to vote –
  • Zena Leech-Calton
    Published 2 years ago
    When people bring THEIR food in to YOUR Kitchen

    When people bring THEIR food in to YOUR Kitchen

    When people bring their food in to your Kitchen
  • Zena Leech-Calton
    Published 2 years ago
    Wild Garlic Aioli

    Wild Garlic Aioli

    Now what really is Aioli, some times spelt Aoli or Allioli? All pronounced Ay-Oh-Lee. Of course it’s a garlic mayonnaise of sorts but, to use eggs or not to use eggs? Traditionally Spanish aioli was made with out eggs carefully emulsifying garlic with oil. Aioli originates from France but it has become popular in Italy, Spain, Portugal and Malta not to mention Britain, although often we cheat mixing a garlic clove in a pot of ready-made mayonnaise! While the Italians add mashed potato and the Maltese tomato. But I came across an emulsified quick and easy milk version from a Spanish chef friend, which fascinated me, I’d never seen anything like it before and had to experiment.
  • Zena Leech-Calton
    Published 2 years ago
    I Love Burgers

    I Love Burgers

    I love burgers.
  • Zena Leech-Calton
    Published 2 years ago
    Eating the Real Iceland

    Eating the Real Iceland

    There’s one essential thing to know about Iceland - it's 2 – 3 times the price of the UK, it may put you off but the stunning views, friendly people and divine food will make you forget about the credit card bill at the end of the month. Apparently, they dropped a few 0’s off their currency. It’s now approximately 130 krona to £1 or for calculations say each 1000kr is approx. £7.50.
  • Zena Leech-Calton
    Published 2 years ago
    Shaw Shank Lamb Redemption

    Shaw Shank Lamb Redemption

    In the good old days when ABC was singing about poisoned arrows and Jimmy Saville was well respected (I never liked him) lamb shanks were a thing of revoltingness with the fore shank and hind shank being a lower sheep's leg of connective tissue and fatiness, needing hours of old fashioned slow cooking to render it down to an edible state – you could get a shank for less than a pound then, after all it’s only a ‘Tibia’.