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FAMILY FOOD IDEAS // RECIPES // MEAL PLANS
Edenbridge, Kent
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THE MASTERPLAN
8-wk meal planning recipe eBook ⬇️
S Q U E A K Y C H E E S E // I was reminded this S Q U E A K Y C H E E S E // I was reminded this week that the answer to learning to enjoy failure is to experience much more of it. And I certainly feel that my burger photography has improved dramatically in the last few days. 🍔You don’t come to Feed the Brood for food photography appreciation, but you may as well join me on the rollercoaster of learning seeing as you’re the one I’m taking these photos for. You may think this is a pile of turd with a pineapple top in the middle of it, but I am really chuffed, so there. 😋 🍔Aaaaanyway... this is a halloumi burger with a bite! I found the recipe on @bbcgoodfood and will definitely be doing it again! Halloumi cooked in chipotle sauce with pineapple, coleslaw and lime. And I can tell you, the lime is the killer ingredient here to bring it all together. 🍔I did half of the halloumi without chipotle for the children. They love construction food like this. It does mean that they don’t always have a very balanced meal, but I’m chilled about that because they’re having top notch food at every other opportunity. Backdrop - @capturebylucy
B A T C H C O O K H E A V E N // Chicken fajitas B A T C H C O O K H E A V E N // Chicken fajitas - super tasty, really easy & plenty of leftovers for the freezer! 🌯A gorgeous new friend from school invited us to enjoy the last throws of summer in the park after school. And we could go because I knew we had an easy dinner planned. A double batch of chicken fajitas baked in the oven (I told you I could traybake anything!) all served up with a bunch of simple bits from the fridge. 🌯Don’t believe me? Grab the recipe and see for yourself. 🌯There are three ways you can grab the recipe: 1. VISIT my Feed the Brood website and search the recipes tab. 2. SUBSCRIBE to my awesome weekly newsletter Thank FORK it’s Friday - you’ll get the recipe in this week’s free meal planner available to download from the newsletter - subscribe link is in my bio. 3. BUY my amazing eBook The MasterPlan, an 8-week meal plan and recipe book that will save you so much time, you’ll be amazed at how much you can fit in alongside cooking scrummy family meals from scratch. Visit my website to buy your PDF now. And check out my stories to see how it went down with my family. 😉 😘 xx
SLOW COOKED PULLED PORK // If any of you ever take SLOW COOKED PULLED PORK // If any of you ever take food photography for granted, may this post be here to remind you that it takes a huge amount of work behind the scenes to make food look attractive enough to share in magazines and adverts and on Instagram. It takes expensive resources & equipment, knowledge & understanding of lighting and editing. Oh, and food styling techniques, along with loads of other skills along the way. 🍔I appreciate that this pulled pork burger with coleslaw & crackling harks back to my #lookslikepuke days, but shiver me shingles, all I wanted to do was tuck into this burger so badly, so I stopped shooting and sat down with the family to eat. 🍔It’s a slow cook, so make sure you start it way ahead is time. INGREDIENTS 1-2kg pork shoulder joint 1 tbsp mild smoked paprika 1 tsp black pepper 1 tsp garlic powder/granules 1 tsp mustard powder 1 tbsp maple syrup 300ml cola or cider or apple juice 3 tbsp Apple cider vinegar 100ml Your favourite BBQ Sauce METHOD Remove crackling from joint and reserve to cook before serving Place joint in slow cooker, run dry ingredients onto meat and pour over the liquid ingredients. I doesn’t have to be completely covered, but it’s ideal if it is. Cook on low for 6hrs. Once cooked and tender, remove from juices (which you can discard unless you need it for a gravy in another dish) and use two forks to pull. Add 50-100ml of bbq sauce to the pulled pork according to taste. Preheat the oven to cook the crackling by your preferred method - everyone seems to have their special way of doing it! I like to pour over boiling water, pre-slice and bake on a flat baking tray at 200*C. Serve with brioche buns, coleslaw (recipe for that to be shared at a later date) and something healthy & salady for balance.
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Feed The Brood

Feed The Brood

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Welcome to Feed the Brood. I'm Alex, the founder and I'm here to help you spend less time cooking and spend more quality time with your family. I write recipes for busy families like my own and help them understand the dynamics at play with their fussy eaters.

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