Fashion and food aren’t the friendliest of bedfellows. I always used to ditch the 2p sized canapes at London Fashion Week for a trip to the Oriental Canteen on Exhibition Rd. Thankfully there are a few people who feel the same way, I thought I’d spread the love by talking about my favourite fashion bloggers [...]]]>

Fashion and food aren’t the friendliest of bedfellows. I always used to ditch the 2p sized canapes at London Fashion Week for a trip to the Oriental Canteen on Exhibition Rd. Thankfully there are a few people who feel the same way, I thought I’d spread the love by talking about my favourite fashion bloggers who also love their grub. Liberty London Girl is always good for a bit of food porn and some great off the cuff veggie recipes, and I love Doyle’s Kitchen, Steve Doyle of Buckstyle organises dinner parties and documents the results. Want to try his feijoada recipe! Laura is a friend, and her blog Feast on Scraps is great, if like me you’re into simple achievable food. Oh and of course Luxirare, who applies the same high end aesthetic to her culinary treats.

I’ve been cooking since I was 12, which is 15 years now! I started off with potato waffles in the toaster, moved on to pasta and sauce got into healthfood and have been making it up as I go along ever since. I tend to use a lot of herbs and spices and love things like pulses and brown rice.

Today I made the perfect chicken sandwich for breakfast, and I thought I’d share it with you. I heartily recommend a griddle, if you have a griddle meat, halloumi and vegetables like courgettes and aubergines will taste a million times better. I oiled my breast first so it would stick, and then chucked it in. When you’re frying like this don’t move or turn the meat, let it brown. I used mache leaves, which my grandparents bring over from France in a suitcase when they visit, because it’s my favourite and the leaves are so tender and melting. More Frenchness, Benedicta is the best everyday mayonnaise I have ever tried and Maille dijon is classic mustard. Along with oil and white wine vinegar it’s the basics for a proper French vinaigrette. Cooking the breast until it was still a tiny bit squishy and letting it sit on the warm griddle will ensure perfect cooking, practice makes perfect and soon you’ll know by instinct when it’s done. I used a whole grain pitta, but polish rye bread would also be delicious. The plate is wood’s ware, in soft yellow Jasmine, I saw this crockery featured in Fantastic Man and that’s when I knew I would be a subscriber forever more… Back to the sandwich, put it all together and chomp!

Are there any other fashionable foodies out there? Let me know!