Revisit: Kate’s Leftover Easter Chocolate Smash!

Revisit: Kate’s Leftover Easter Chocolate Smash!

Revisit: Kate’s Leftover Easter Chocolate Smash!

Kate’s Leftover Easter Chocolate Smash!

Hello lovely people, I hope you all had a wonderful chocolate bunny filled Easter and enjoyed a well deserved long weekend of rest and delicious food! 

I just wanted to share a little recipe that I’ve made with my kids, to get rid of the left over Easter egg chocolate that sits in the cupboard calling your name every time you walk past! It’s a chocolate bark smash full of lots of healthy ingredients that the kids will love to add along the way. 

 

Ingredients:

  • 200g of milk chocolate – or dark chocolate – at least 70% organic for a healthier snack alternative 
  • 30g of white chocolate for the topping
  • 50g of dried fruit of your choice e.g. raspberries/cherries/goji berries/cranberries
  • 20g of nuts – crushed in a pestle and mortar e.g. pistachio/walnuts/almonds – you can leave the nuts out if you prefer, just add a different dried fruit 

What you will need:

  • Medium saucepan
  • Glass bowl to rest on the top of the saucepan for melting the chocolate
  • Spatula/mixing spoon
  • Medium size baking tray
  • Parchment paper

Method:

  • Weigh out all ingredients before beginning the following process…
  • Place the chocolate in the bowl, grab the saucepan and fill with cold water approx 200ml 
  • Place the bowl of chocolate on top of the saucepan and heat on a medium to high heat
  • When you notice the chocolate begin to melt, stir continuously with a spatula until smooth 
  • In the meantime, cover the baking tray with parchment paper
  • Once the chocolate has fully melted, pour into the baking tray and spread evenly with a spatula approx half to 1cm thick
  • Add the fruit and nuts, spacing evenly. Push any larger piece into the chocolate so they set properly and place in the fridge for 10 mins
  • Meanwhile, melt the topping chocolate the same way as the milk chocolate 
  • When the 10 mins is up, remove from fridge and using a fork, flick the topping chocolate over the bark chocolate and fruit and nut pieces on the baking tray
  • Return back to the fridge for 30 mins or until fully set
  • When set, remove the parchment paper and smash with a rolling pin into snack size pieces
  • Share with family and friends and enjoy!

I also make this as a snack for myself but use dark chocolate (as mentioned above) and leave out the extra chocolate topping. Store these in an airtight container in the fridge and they will last up to a week, although I doubt they’ll be any left after a few days, they’re that delicious!

Ingredients Facts:

  • Chocolate Some research suggest there may be healthful nutrients belonging to chocolate, including improved immunity, greater longevity and quicker recovery from intense exercise. Dark chocolate without unhealthy additives and sugar have been shown to lower blood pressure, cancer and stroke risk as effectively as antioxidant-rich fruits and vegetables.
  • RaspberriesPacked with antioxidants, potential benefits in regulating metabolism and fighting diseases – contains the antioxidant compound, ellagic acid, which is cancer protective
  • Cherries – Rich in antioxidants, anti-inflammatory and help in the treatment of gout. They also contain melatonin, which helps treat insomnia and encourage good sleep.
  • Cranberries Again, high in antioxidants, helps prevent infections from taking hold in the urinary tract, kidneys, and bladder. Aids digestion by helping to prevent stomach ulcers, helps alleviate heavy periods, stomach upsets, sore throats and laryngitis.
  • Goji BerriesThese berries belong to the nightshade family that includes chilli peppers and tomatoes and are rich in a combination of antioxidant nutrients that benefit cardiovascular health – they contain carotenoids known to boost metabolic processes and promote good sleep and memory.
  • AlmondsGood source of zinc, magnesium, potassium, vitamin E, which supports the brain, cardiovascular and respiratory systems and are rich in cholesterol-lowering monounsaturated fatty acids and help regulate blood sugar levels.
  • Pistachio NutsContain anti-inflammatory properties, high in beta-carotene, oleanolic acid and phytosterols, a type of anti-inflammatory plant hormone associated with improved immune function, lower levels of LDL cholesterol and reduced risk of cancer.
  • Walnuts – Rich source of Alpha-linolenic acid (ALA) and omega-3 fatty acid. ALA helps lower unhealthy cholesterol (LDL) levels and keeps arteries healthy. They contain antioxidants and tocopherols (Vit E complex), helping to reduce the risk of cancer and heart disease and maintain skin and tissue health. They also contain serotonin, a brain chemical that can help lift depression. 

READ MORE FROM KATE HERE

easter egg leftovers
Nutritionist Kate Devine
Easter Eggs Leftover
KATE DEVINE IMAGES ©
written BY KATE DEVINE

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Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

Veggie Egg Muffins, sweet oat muffins and Spring Foods

By Kate Devine

Well, it’s been a while! I’ve missed writing my monthly articles for you lovely people! I’ve been a busy bee with lots of exciting work projects, celebrating Christmas and a BIG birthday for myself which obviously took over the whole month! But I’m back and armed with lost of information, advice and recipes for you to try.

March sees the return of Spring and of course, Mother’s Day on Sunday 19th. This day is portrayed as a day of togetherness, happiness and appreciation but can be difficult for some. From mothers who have lost children, children who have lost mothers, or those with struggling relationships around motherhood and with parents, the reality can be very different. We hear you, we see you and we support you.

I’ve put together a sweet and savoury, easy-to-make, breakfast recipe to enjoy on Mother’s Day morning (or any morning for that matter) made by whoever, for whatever reason you want!

Oven-baked breakfast muffins – sweet and savoury…

 

Veggie Egg Muffins

Veggie Egg Muffins

You will need:

Silicone baking cups x12 – optional
12 cup cake muffin tin
Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
Shallow pan/skillet
Large mixing bowl and whisk

Ingredients:

10/12 eggs
Veggies of your choice -1/2 cup – I used red onion, red pepper, mushrooms, spinach – chopped into small pieces
1/3 cup crumbled feta or cheese of your choice
2 tbsp chopped parsley
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp olive oil

Method:

Preheat the oven to 180C (fan)/200C
Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
Add the eggs to the mixing bowl, along with the salt and pepper and whisk together. Set aside
Heat the skillet pan over a medium heat and add the olive oil
Add the veggies of your choice for 5 mins or until they begin to soften
Add the veggies to the whisked eggs along with the feta and parsley and mix well
Transfer the mixture to a measuring jug and pour equal amounts into the individual baking cups – roughly 1/3 cup per muffin
Place in the oven and bake for 17-20mins, or until the muffin cups are no longer wobbly and an inserted toothpick comes out clean
Remove from the oven and allow to cool
Enjoy immediately.

Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to 3 days. When ready to eat, pop them in the microwave for 40-60 seconds to reheat.

 

4-Way Sweet Oat Muffins

Optional Topping Choices: – quantities for 3 muffins in each flavour

Apple and Cinnamon – 2 tbsps finely diced apples and a pinch of cinnamon
Chocolate and Banana – 3 banana slices and 2 tsp mini chocolate chips
Strawberry and Coconut – 2 tbsp fresh, diced strawberries and 2 tsp unsweetened coconut flakes
Blueberry and Almond – 2 tbsp fresh blueberries and 2 tsp sliced almonds

You will need:

Silicone baking cups x12 – optional
12 cup cake muffin tin
Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
X2 Large mixing bowls

Ingredients:

2 large bananas (overripe are best) mashed
2 large eggs
1/4 cup maple syrup
1 cup unsweetened almond milk or milk of your choice
1 tsp vanilla extract
2 cups jumbo rolled oats
1/2 cup oat flour – this can be bought in the supermarket or you can make your own by placing 1/2 cup of oats in a blender and blend until flour like consistency
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt

Method:

Preheat the oven to 180C (fan)/200C
Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
In a large bowl, mash the banana and add the eggs, maple syrup, milk and vanilla. Mix to combine and set aside
In the other large bowl, mix together the oats, oat flour, baking powder, cinnamon and salt
Slowly add the wet ingredient to the dry ingredients and mix until combined
Using a spoon, divide the mixture equally between the muffin cups until filled close to the top
Add the desired topping to the top of each cup, pressing in slightly so some of the ingredients reach the centre of the muffins
Bake for 20-25mins or until an inserted toothpick comes out clean
Allow to cool for 15-20mins before removing from the muffin tin.

Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to a week or freeze for up to 3 months. You can deforest them by placing in the fridge overnight to allow them to thaw but if you forget this step, you can still defrost from frozen by wrapping in a paper towel, placing in the microwave and heating for 30-60 seconds until warm throughout.

oat muffins

Spring has (nearly) sprung and that means a change in some foods that we should eat to keep us healthy throughout this new season. When foods are in season, obviously they taste better due to being richer in vitamins and minerals, but eating seasonal foods is also more sustainable as they are relevant to your geographical area and therefore require less travel, packaging and storing, while supporting small farmers and the local economy. Growing and consuming crops seasonally not only guarantees flavourful and nutritious produce, but promotes a varied diet and allows the environment to cycle through its natural resources and seasons like it would without human intervention.

I’m pretty sure we’ve all heard of the tomato shortage that’s swept the nation recently? Or as I noticed on a news app the other day, ‘Salad crisis to hit Britain!’. WOW, no wonder we all panic bought toilet rolls in the pandemic! Well, rest assure, it’s only due to the unexpected weather conditions abroad, therefore the fruit and veg that gets imported hasn’t grown as it should. I’ve read that things will return to ‘normal’ within 6-8 weeks so no need to panic people!

Here’s a list of some of the foods, and their amazing properties, that are in season during Spring:

Apple – help balance blood sugar levels, strengthen bones, lower cholesterol and provide relief from constipation and diarrhoea
Artichoke – help balance blood sugar levels, lower cholesterol, aid the digestion of fat and has a mild laxative and diuretic
Asparagus – help strengthen the immune system, keeps blood vessels supple, removes energy-draining toxins and has a mild laxative action
Beetroot – Has a liver-cleaning action, lowers the risk of heart attack, improves blood oxygen uptake and has an anti-diabetic effect
Broccoli – promotes collagen synthesis, strengthens the immune system, promotes prostate health and protects eye health – make sure to eat the leaves as they contain the most beta-carotene
Cabbage – helps heal ulcers, supports healthy liver function, fights free-radical damage to skin
Carrots – help lower cholesterol, powerful antioxidant, aids digestion and feeling of fullness and helps maintain good eyesight
Chicory – promotes healthy digestive tract, removes toxins from the blood, natural sedative properties and has a mild diuretic action
Leeks – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and have a gentle diuretic and laxative
Parsnip – helps lower cholesterol levels, contain anti-inflammatory and anti-fungal properties, boosts your immune system and aids digestion
Purple Sprouting Broccoli – contains more antioxidants than green varieties but more prone to nutrient loss when cooking
Radishes – help lower blood pressure, supports healthy liver function, treats congestion and inflammation
Rhubarb – helps strengthen bones, protects against neurological-degeneration, lowers cholesterol and helps protect eye health
Spring Onions – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and contains immunity-boosting sulphur compounds
Watercress – contains anti-cancer substances, aids digestion, promotes clear skin

Try to include these foods in your diet as much as possible over the next few months to ensure you and your family are getting the most out of this seasons natural produce.

written BY KATE DEVINE

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SIMON WOOD’s WEEKEND FAKE-AWAY: Naantastic’ Rarebit with Bombay Taters & Curry Sauces

SIMON WOOD’s WEEKEND FAKE-AWAY: Naantastic’ Rarebit with Bombay Taters & Curry Sauces

SIMON WOOD’S FAKEAWAY
BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © TOM PITPIELD FOR BROOD MAGAZINE

There’s no harm in having a little bit of a treat now and then, what’s that saying? ‘Everything in Moderation, including moderation.’

Well, I’m no different and sometimes a take-away is a lovely thing, but sometimes, and we’ve all been there, its not. It’s cold, late, or worse just not very good.

So in this month’s edition of Brood Food I’m going to show you how to make something so simple and so tasty. You’ll question picking up the phone or using that easy-access app again.

After Christmas especially, Take-aways can be expensive so here I’m going to show you how to create a fusion of my two favourite things in the comfort of your own kitchen.

It’s quite simply ‘Naantastic’, a Donkeystone Rarebit filled naan bread loaded with Bombay tater-tots and a cheats curry sauce. This is made entirely from store cupboard ingredients, and I like to use a local brewery’s Ferris Muler Beer to add into my chilli cheese mix

simon woods weekend fake away naantastic rarebit with bombay taters curry sauces

Naantastic’ Rarebit with Bombay Taters & Curry Sauce

Ingredients (Serves 4-6)

  • 4 Large Naan
  • Ready-made Curry Sauce (or granules)
  • Deep Fried Chickpeas
  • 2 Tablespoons Aleppo Chilli
  • 1 Jar Curry Sauce 

The Rarebit Mix

  • 1 pack Grated Chilli Cheese
  • 1 pack Grated Cheddar
  • 100g egg yolk
  • 80g Beer
  • 1 tablespoon Dijon mustard

Method

Mix everything together and season with salt and pepper

The Bombay Taters 

  • Boiled New Potatoes
  • 1 Red Chilli
  • 1” Ginger
  • 2 cloves garlic
  • 1 Small Onion
  • 200ml Water
  • 1 tablespoon Curry Powder
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander Powder
  • ½ Teaspoon salt and black pepper
  • 1 Bunch Chopped Coriander
  • 50ml veg Oil.

 

 

SIMON WOOD'S FAKEAWAY
INGREDIENTS FOR FAKEAWAY © FOR BROOD MAGAZINE

Method

In a large hot frying pan add your oil followed by your onions and cook until softened, add in the chopped garlic, chili and ginger and cook for 1 minute.

 

Next add in your spices and toast them for 2 minutes, stirring throughout and then add in your water followed by the potatoes.

 

Stir regularly adding a little more water if the mix starts to dry out

 

Next wet your naan bread and toast one side under a grill, turn and then add your cheese mixture and place back under the grill allowing the cheese to melt and turn golden.

 

Add your coriander to the potatoes and warm the curry sauce.

 

Top the toasty naan with the potatoes some crunchy chickpeas and sliced red chilli and then Serve with a beer of your choice.

 

All this can be made in less than 15 minutes which gives you plenty of your evening to relax and unwind.

 

@Donkeystonebrewingco @SimonJwoodUK

WoodKraft Cheltenham
Naantastic’ Rarebit with Bombay Taters & Curry Sauce
SIMON WOOD’S FAKEAWAY © FOR BROOD MAGAZINE
Simon Wood
Written by
Simon Wood

PHOTOGRAPHY BY TOM PITFIELD

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BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

BLUEBERRY DUMP CAKE & FIZZY FESTIVE FRUIT COCKTAIL CUBES BY KATE DEVINE

I love everything about this time of year. The preparing, the celebrating, the socialising, the woolly jumpers, the cosy nights in watching ‘I’m a celebrity’ religiously for 3 whole weeks! What’s not to love?! Talking of preparing, this the week I’ve been thinking of wholesome, family foods to share with you all to enjoy throughout the festive season. Instead of a main meal, I’m thinking more about a warm, hearty dessert filled with sweet fruits with a crunchy, crumbly texture which is perfect to share with friends and family during the festive season. Introducing the Blueberry Dump Cake. Not the most enticing name for a dessert, I know, but it’s an original American recipe which comes from the concept of this cake – dump and bake! Quite literally you ‘dump’ the ingredients into a baking dish and bake. It’s as simple as that! I use the term ‘cake’ loosely, it’s more of a crumble or cobbler to me but let’s roll with it! It’s pretty simple and take around 40mins to make and bake so you’ll be done in the kitchen in no time.

 

Here’s the recipe, give it a try, you won’t be disappointed!

 

BLUEBERRY DUMP CAKE – Serves 8

 

You will need:

 

  • A medium sized oven proof dish
  • A mixing bowl

 

Ingredients:

 

  • 3 cups of frozen blueberries – you can use fresh, just reduce the cooking time by 5-10mins
  • 1/2 cup of sugar free sweetener
  • 1 tbsp lemon juice
  • 1/4 tsp Xanthan gum
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1 egg
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup melted butter/coconut oil
  • Handful pecan nuts – crushed (optional)

 

Method:

 

  • Pre-heat the oven to 200 degrees C or 375 degrees F
  • Place the blueberries, sweetener, lemon juice, xanthan gum in a bowl and mix well, coating all the blueberries
  • Once mixed, empty the blueberries into the ovenproof dish
  • In a clean mixing bowl, add the coconut flour, almond flour, baking powder, egg, cinnamon and salt and mix together
  • Layer the mixture over the blueberries
  • Drizzle the melted butter/coconut oil evenly over the top of the mixture
  • Sprinkle the crushed pecan nuts over the top if using
  • Place in the oven for approximately 30 mins or until the top is golden brown
  • Enjoy with piping hot custard or a scoop of your favourite ice cream.
Festive Fizzy Ice Cubes

Something else we all enjoy during December is raising a glass with friends and family, below you will find my ‘fizzy fruit cocktail cubes’ recipe which are perfect for both the adults and the children to enjoy!

 

FIZZY FESTIVE FRUIT COCKTAIL CUBES

 

You will need:

 

  • Ice cube trays – one regular square shaped tray and one star shaped tray if possible
  • Clear tumbler glasses – to get the full effect of the colourful fruit

 

Ingredients:

 

  • Fizzy water/lemonade/champagne
  • Blueberries
  • Raspberries
  • Cranberry juice

 

Method:

 

  • Prepare the fruit ice the night before you plan on making these drinks – start by filling the star tray with the blueberries and raspberries and fill each mould with regular water and place in the freezer
  • Do the same with the cranberry juice in the square shaped ice tray and place in the freezer
  • Once frozen, place the cranberry cube(s) in the glasses first, then a fruit star, then the sparkling water/champagne to get the nice colour gradient in the glass
  • Be careful not to get the fizzy water drinks mixed up with the champagne drinks!
  • Raise your glass and enjoy!

 

And as usual, don’t forget to share your creations with us @broodmagazine and @thedevinelife and feel free to drop us a DM with anything you might want help with or any nutrition related questions you might have. I’m more than happy to help!

written BY KATE DEVINE

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HOW TO MANAGE THE CLOCKS SPRINGING FORWARD

Twice a year when the clocks change, we are inundated with questions and parents asking what they can do. Although the spring clock change can play havoc with our bodies (an increase in heart attacks and strokes the day after this happen) but it can really help you if you have a little one who likes waking before 5am!

read more

Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

SIMON WOOD COOKS Ox Cheek Tagliatelle
| SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

“POUR YOURSELF A GLASS OF SOMETHING YOU ENJOY, POP ON YOUR FAVOURITE MUSIC TO UNWIND TO AND START TO COOK…”

Welcome back to Brood food, Last time around I spoke about food and families which are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and sometime not.

Tonight I’m going to focus on a Date night dinner, a tasty, easy to prepare dinner that you and yours can enjoy at a time that suits you. I’m a firm believer in a bowl of wine and a glass of pasta and this dish is as simple as that. There’s some time and love put in to some delicious meaty Ox Cheeks which slowly sit and fall apart in a splendid tomato sauce. This produces a sensational Ragu fit for any table

Here is how it is done, first things first, pour yourself a glass of something you enjoy, pop on your favourite music to unwind to and start to cook. You will need a frying pan, two large saucepans a chopping board, grater and a sharp knife.

Ox Cheek Tagliatelle

Ingredients:

  • ½ Tube of Tomato Purée 
  • 8 balls of Dried Tagliatelle 
  • 2 Large Ox Cheeks
  • 4 Cloves of Fresh Garlic, Grated
  • 1 Large onion, diced 
  • 1 Teaspoon of dried oregano
  • 1 table spoon Aleppo Chilli
  • 2 bottles of passata
  • 8 really fresh large tomatoes 
  • A small bunch of basil 
  • Grated parmesan to taste
  • Olive oil
  • Salt & Pepper

 

Method 

  • Turn a medium size frying pan on to a high heat, coat your ox cheeks oil and season with salt and pepper, Place the Ox Cheeks in the frying pan, and cook until golden brown. Set them aside and let them rest, take care to retain any juices.
  • Next Peel, and then dice your onion, add it in to one of your large sauce pans, on a low heat, and stir frequently
  • Now peel two cloves of garlic and grate finely. Add to the saucepan and stir before adding in the tomato purée and cooking for 5 minutes or so. 
  • Chop your tomatoes, the riper they are the better the sauce, add them to the saucepan and cook before adding in the passata and the cheeks along with any juices
  • Add a little Salt, Pepper, oregano and the Aleppo Chilli and cook for 4/5 hours on a ow heat (You can use a slow cooker if you like)
  • Once the meat is softened use two forks or the back of a large spoon to flake it into the rich red sauce.
  • Now it’s time to cook the pasta, in another large saucepan bring some water to the boil and add the pasta, cook until al dente before removing and adding into the pasta ragu sauce, finish the cooking of the pasta in here to allow the pasta to absorb the flavour of the sauce
  • Serve in a bowl, top with a some fresh basil and some freshly grated Parmesan 

 

We mentioned earlier about the bowl of wine and glass of pasta and today I am going to go for this delight a lovely Red wine Gaja Sito Moresco*

 

As an Italian wine producer, there is possibly no one more iconic than Gaja.

Established back in 1859 by Giovanni Gaja, the Gaja family had moved from Spain to Italy towards the end of the 17th century.

 

They first started making wines to be sold from their family tavern, by the end of the 19th Century they were supplying their wines to the Italian army.

 

As their name grew, so to did their wines. Angelo Gaja took over the business in 1970 and today Gaja has 101 hectares of vineyards divided into 32 separate plots and produces around 30,000 cases of wine a year. Gaja produces world-class wines that sell for world-class prices.

 

Sito Moresco is a blend of Nebbiolo, barbera, merlot and Cabernet Sauvignon. 12 months in oak creating a pale ruby hue with otes of red and black berries, sour cherries a Smokey finish with a hint of green pepper spice.

 

All that said to simply put it. It is delicious and works incredibly with this dish.

 

If you like the idea of having 55 wines by the glass to choose from then why not call in to WOOD Manchester to try them, or you can even pair them with Cheese and enjoy 5 glasses of wine and 5 cheeses in Homage at WOOD Manchester. Drink only is available from 8pm Wednesday to Saturday and pared with Cheese Wednesday to Saturday evenings or lunches Friday and Saturday.

 

As always, thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

 

 

 

Thanks, Simon

 

Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

 

Ox Cheek Tagliatelle
Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
WoodKraft Cheltenham
Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
Simon Wood
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CONFIDENCE

CONFIDENCE Confidence is a preference, as Damon Albon (Blur) once stated. If confidence was indeed something we could choose, would we choose it? I’m not sure that everyone would drink the magic potion even if it was that easy, as I think confidence can be associated...

read more