Good Food Kitchen

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Good Food Kitchen

Hi, I’m Deana, welcome to a world where the pen, the rolling pin, the camera and the garden all play their part in how I cook, write and photograph food.

https://bsky.app/profile/goodfood.kitchen Delicious and tasty wholesome recipes and chatter from our kitchen to yours. More on: https://goodfood.kitchen/

14/09/2026

The entrance to our allotment kitchen garden - an Aladdin’s cave of organically grown fruit, vegetables and herbs.

27/08/2026

This enormous Greek heritage tomato came from our allotment kitchen garden -deeply ribbed, heavy in the hand and very juicy,

It’s fantastic roasted, when the flesh becomes rich and concentrated, but it’s equally good eaten raw in a simple tomato and cucumber salad with a balsamic & dijon dressing. 🍅

22/08/2026

The sunflowers in our allotment pollinator bed have rather got away from us. One has reached 14 feet, with the others standing between 10 and 12 feet. The bees love the flowers, and the birds are already eyeing up the seeds. 🌻

🌻

18/08/2026

We picked the last of our organically grown Luneor courgettes from the allotment kitchen garden and used them in a new dish: umami mushroom-stuffed yellow courgettes.

Stuffed courgettes can be disappointing when all the flavour sits in the filling and the courgette is treated as little more than a container. Here, the mushrooms bring plenty of deep, savoury flavour, while the freshly picked courgettes remain the stars of the show.

A good use for the final courgettes from this year’s allotment crop.

13/08/2026

The Kent coast has done a fair impression of the Mediterranean this summer, and these heritage tomatoes grown from seed from Paros, Greece, have made the most of it.

They are incredibly sweet and juicy - excellent sliced into sandwiches or slowly cooked for breakfast. A useful tomato to have growing when it tastes this good both raw and cooked.

29/07/2026

Meltdown mode is officially activated in the kitchen today! 🥵🍒

We were gifted the first of the allotment-grown black cherries by Chef Thor Davidson and churned them into a fresh batch of homemade black cherry vanilla ice cream. It is the perfect, creamy reward for coping with this intense summer heatwave.

This is a brand new recipe we are currently developing, and we love how the dark pink cherry-infused cream turned out.How is everyone else surviving the heat today? Is it ice cream for lunch weather where you are? Let us know in the comments! 🍦

06/07/2026

The kitchen garden has decided courgettes are now our main crop, especially the organic Luneor.

So I did the decent thing and baked a courgette cake - zucchini bread for our American cousins.

Not too bad, if I say so myself.

In the background: Luneor and Romanesco courgettes, and a vase of sweet peas from our friend Sally. 🌿🍰☕

29/06/2026

Our friends Diana and Vincent, made my Vincent, ravioli by hand, stuffed with homemade ricotta and chard from the allotment.

How come I missed out on such a treat!

It doesn’t get much better than that.

Silky pasta, green filling. Absolutely lush. º∙👩🏻‍🍳 ₊˚🍜 ˚ෆ

21/06/2026

Happy summer solstice.

This morning’s kitchen garden haul: elephant garlic, Romanesco courgettes and round Luneor courgettes from the allotment kitchen garden.

Not a bad start to the day.

🌞

16/06/2026

The Luneor courgettes are already coming thick and fast. First few are ready to pick this week.

These ones won't be sliced. They'll be hollowed out, stuffed and baked whole. 🌱🥒

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London

Website

https://goodfood.kitchen/, https://bsky.app/profile/goodfood.kitchen

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