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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm Saturday 9am - 5pm

The Sloe Kitchen Ltd, London (2026)

03/05/2022

PERUVIAN CHICKEN EMPANADAS WITH YELLOW AJI 🌶🌶 (spicy) PART 1 FILLING

This recipe is perfect if you have left over chicken and feel like Zening out to the wonderful art of crimping empanadas! Here’s what you’ll need for the filling ⬇️

•1 large onions chopped
•3 garlic clovse
•2x cooked chicken breast fillets or what ever chicken available, skinless and shredded
•1 red pepper, cut in pieces
•1 Peruvian yellow pepper (fresh or dry) de-seeded
•30 g olive oil
•1 Tbsp tomato pure
•Cup of chicken broth/ water
•1tsp tumeric
•1 tsp smoked paprika
•1 tsp ground cumin
•1 tsp fine sea salt
•a bunch of chopped coriander
•¼ - ½ tsp ground black pepper, to taste

-Add your olive oil to a pan on medium heat, when oil is hot add your onions and garlic and sauté till translucent.

-Now add the peppers, yellow Peruvian chilli, tomato pure and coriander and continue to cook for 20-30mins cooking until fragrant adding a splash or two of stock if it starts to catch.

-Stir in shredded chicken and season with the paprika, cumin, turmeric, salt and pepper. Add the rest of your stock and cook, uncovered until most has evaporated.

Remove from heat and allow to cool.

Tomorrow we will post how to make the dough as well as a little video of how to crimp the sides! 🥰

02/05/2022

CANAPÉS

At the Sloe Kitchen we specialise in bespoke catering so no event we do is ever the same.

Whether it’s an intimate dinner, product or brand launch, press day, wedding, milestone celebration or themed party, we use the best ingredients to create innovative and exciting menus and exceptional events.

Contact us for our canapé menus, which are all seasonal - zero waste and packed with the best British produce.

Here we have our mini baked potatoes with fried pancetta, sour cream and lemon zest.

26/04/2022

RICOTTA, LEMON AND ROCKET PASTA!

Do you have 20 mins? Well that’s how long this took me to make… Recipe ⬇️⬇️⬇️

30g unsalted butter
2 garlic cloves, finely chopped
Chilli flakes to taste or 1 fresh red chilli if available
Grated zest and juice of 2 lemons
A 500g pack of pasta of choice
150g ricotta cheese
50g wild rocket, roughly chopped

(If I had some, I would have added some fresh summer herbs like mint and basil too!)

- Bring a large pan of water to the boil and add a pinch of salt.

-Meanwhile, melt the butter in a medium saucepan, add the garlic and chilli and cook for just 1 minute then stir in the lemon zest and juice and heat through.

-Add the pasta to the boiling water and cook for just a few minutes. Add a small ladleful of the pasta cooking water to the lemon and garlic pan.

-Drain the pasta, return it to the pan, add the lemon sauce and toss well before adding the ricotta, rocket, mint and basil (if using) and stir everything.

-Serve topped with Parmesan and a sprinkling of ground black pepper 🍋🧄🧀

23/04/2022

We are still taking bookings for our home Events and Catering service.

Planing a get together at home? Going a bit nuts with all the planning, cooking and decorating lists? Or is just the idea of cooking for 15-30 people exhausting? That’s where we can step in so you can sit back and simply enjoy your celebration.

So please get in touch if you have any questions.

We are currently revamping the website so all questions must go through our email at [email protected] or just pop into our private message and we’ll be back to you with in 24 hrs.

22/04/2022

HERBY SPRING POTATO AND PEA SALAD

Another recipe share here guys, I’ve been really enjoying these easy to throw together dishes! And it’s amazing how often I use my left overs to make them! The pots were part of yesterdays dinner, so today I quickly roasted them for todays dish!

-1/2 a pack of baby potatoes boiled in salty water till a poker easily passes through them (30mins) - then let steam dry.
For best result pop the pots in cold salted water and cover with lid, once water is boiling wait 15-20 min and they should be done! If not wait till the poker slide in easily 😉

Then roast in olive oil for 20 mins at 200°C (roasting is optional I like the added crunch).

-I roughly added a cup of peas but you can add more (I had some edamame beans floating about the fridge so I popped those in too)

-5 radishes thinly sliced

-1/4 cup or small wedge of chopped dill 😍

-Add a bang bang salad dressing! I used recipe ⬇️🤤 and mix everything together it really is that simple!

-2 1/2 Tbsp spicy brown mustard (or dijon mustard)
-3 cloves garlic, minced
-1/4 tsp each sea salt and black pepper (plus more to taste)
-3 Tbsp red wine vinegar (or white wine vinegar)
-1 Tbsp apple cider vinegar
-3 Tbsp good olive oil

I know you’ll love the dressing guys so when you do make sure to check out her other recipes they never fail! 🤩

21/04/2022

On route to Three Weddings…. 🦸🏻‍♀️😵‍💫👰🏻‍♀️

So on the other side of all things Sloe, we have me! Tirelessly master planning not one but three weddings, all my own and all in different countries… London, Italy and Peru✈️👰🏻‍♀️💕🤯

This is what happens when you work as an events planner and think you can do it all your self - luckily so far so good, largely due to all our past experience in wedding planning. What has been amazing is being on the other side of the process and seeing how stressful it must be for those trying to plan everything with out the years of experience in organising events (hats off to you).

That said we are now super excited to make weddings a more permanent fixture on the list of events we do here at Sloe, so if your looking for someone to take on the stresses of planing everything so that you can simply bask in prenuptial glory, we are ready for you.

Also for those that are braving the tumultuous arena of organising there own weddings, we are still here for you! We will be posting some super helpful tips and do it your self how too’s on our upcoming newsletter! Give us a quick private massage for information on how to sign up to that.

20/04/2022

RECIPE SHARE - The easiest thing to make this spring! Smother your halved and de-seeded peppers in your favourite Olive oil, salt, pepper and any herbs you have available, we used fresh thyme and dried oregano.

Once they are cooked and slightly charred, spread them out on a platter and break your burrita on top of them. We then sprinkled our favourite salad dressing around it and tucked in. Easy!

Salad dressing:
4 tbsp olive oil
2 tbsp white wine vinegar
1 tsp salt
1/2 tsp ground cumin
Juice of 1 small lemon
Freshly ground pepper to taste

Shake well and get to sprinkling!!

Always advocates for market and their fantastic producers we got the Peppers from and the burrata from company 😍 and as usual we HIGHLY RECOMMEND you try them out! Both producers can be found in Marylebone on Sunday from 10-2pm. Xx

19/04/2022

We hope you’ve all enjoyed a beautiful Easter week as usual we spent it surrounded by family and to much food, I also (finally) took the time this week to put together my meal prep menu, for the first four weeks after having baby.

I am planing on following a diet closely inspired by the confinement diet practised through out Asia, as well as including traditions practised at home in Peru by our indigenous curanderas. Both cultures invite women to slow down, take a breath and pushed back on that ideal that society presses on us to ‘bounce back’ an added pressure I fully intend to ignore.

Anyone interested in joining me on this journey will be happy to know that I will be sharing the first two weeks worth of freezer friendly recipes tailer made for the physical rehabilitation of our postnatal bodies, all you need to do is sign up to our upcoming newsletter at [email protected]

As with everything good in life, it takes time, nurture and care to create something beautiful and just as I follow this mantra in the kitchen I will follow this with my own care and well being as a new mother.

There are a few books I would recommend, if your interested in finding out more for your self including:
-The first forty days by Heng Ou
-Ayuveda Mama by Dhyana Masla
-Newborn Mother’s by Julia Jones
-Reclaiming Childbirth as a Rite of passage by Rachel Reed

I’m sure there are more but these are the ones I’ve read so far… if you have any recommendations please post them below Xx.

15/04/2022

RECIPE SHARE! ⬇️⬇️⬇️

When ever I make hummus I remember an article by where she whipped through all the tips and tricks in the hummus making game, most of which I use to this day. I also remember buying at least two books that were mentioned 😅 although I can’t blame her for my total lack of self restraint when it comes to my blatant cook book dependency. Anyway I recommend you read the article “How to make the perfect hummus”🤩 so good and honestly full of great tricks to keep up you sleeve.

Now, when it comes me making hummus (at home) I usually get a pot of chickpeas in brine from my local Persian delli, opting out of using the canned stuff as they have usually been over/under cooked. Also saves the 24 hr soaking period that you have to do when cooking fresh chicks!

I also shake and pop off some of the skins but not all, because is dose make for a silkier hummus but I like a little bit of texture, also if I’m just making it on a whim its a bit of a faff.

& Here is a simple recipe to follow:

200g potted chickpeas 6 tbsp tahini Juice of 1 lemon, or more to taste  1-3 cloves garlic, crushed, start with two 1/4 tsp of cumin, or big pinch  Salt, to taste

Finally I pop all said ingredients in my blender and whizz that baby up till creamy and if its looking a bit dense add a drop or two of cold water, that should sort it out 😉
 Top with some olive oil, paprika or za'tar or a rustic tabbouleh style herby salad for a dramatic finish.

Also if you have extra left over turn that into a hummus dressing by adding a good dash of apple cider vinegar and olive oil -look for a runny consistency, it’s yum!

12/04/2022

The 24/02 is still a date shrouded in anger, disbelief, shock and yet another shadow cast on my living memory, another moment of history were we bore witness to the worst of humanity actions, but what I grab hold of (for sanities sake) is how many tried. We tried to do what little we could, we tried to help, we showed support, unity, and we collectively screamed NO!

This said the Russian war on Ukraine still rages with it’s grotesque atrocity’s in full view of the world. So I pray for PEACE, come swiftly, surround those in most need of you, and build your home in the hearts of those who have forgotten your blessings.

10/04/2022

RECIPE SHARE… Herby Butter Carrots with toasted almonds and cranberries (easily made vegan by replacing butter for vegan option or leaving it out all together)

Sometimes the simplest dishes are the ones that leave the heartiest impression, I’ve had this dish a thousand times during winter, spring, summer and Autumn the only thing that changes is the herbs or toppings, here’s what we’ve did yesterday.

Finely chop a small bunch of •lemon thyme, •parsley, and •dill, set to the side and prep your carrots. We did this by scrubbing the skin with a rough kitchen loofa and cutting them in half down the middle, but you can peel, chop or quarter them how ever you like.

We prepped a healthy k**b of butter (about 30g) by melting it and adding a tablespoon of olive oil and micro bladed garlic (chopped will do). On a flat oven tray, we doused our eagerly prepped root veg in our buttery concoction adding half the chopped herbs and a healthy grinding of black pepper. Popped it in the oven at 180°C for 30-40 mins. We then pan roasted some chopped almonds and rehydrated our cranberries by letting them soak in a apple cider vinegar ready for plaiting later.

And that’s it! A simple veg made great, sadly overlooked by many but celebrated here! We also recommend buying your veg at market as the flavour is definitely superior we got them at Notting Hill Gate but there are so many amazing farmers to choose from!

10/04/2022

RECIPE SHARE… Herby Butter Carrots with toasted almonds and cranberries (easily made vegan by replacing butter for vegan option or leaving it out all together)

Sometimes the simplest dishes are the ones that leave the heartiest impression, I’ve had this dish a thousand times during winter, spring, summer and Autumn the only thing that changes is the herbs or toppings, here’s what we’ve did yesterday.

Finely chop a small bunch of •lemon thyme, •parsley, and •dill, set to the side and prep your carrots. We did this by scrubbing the skin with a rough kitchen loofa and cutting them in half down the middle, but you can peel, chop or quarter them how ever you like.

We prepped a healthy k**b of butter (about 30g) by melting it and adding a tablespoon of olive oil and micro bladed garlic (chopped will do). On a flat oven tray, we doused our eagerly prepped root veg in our buttery concoction adding half the chopped herbs and a healthy grinding of black pepper. Popped it in the oven at 180°C for 30-40 mins. We then pan roasted some chopped almonds and rehydrated our cranberries by letting them soak in a apple cider vinegar ready for plaiting later.

And that’s it! A simple veg made great, sadly overlooked by many but celebrated here! We also recommend buying your veg at market as the flavour is definitely superior we got them at Notting Hill Gate but there are so many amazing farmers to choose from!

The Sloe Kitchen Ltd

03/05/2022

02/05/2022

26/04/2022

23/04/2022

22/04/2022

21/04/2022

20/04/2022

19/04/2022

15/04/2022

12/04/2022

10/04/2022

10/04/2022

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Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	9am - 5pm