Meet cook and food writer, Miriam Nice, who will be demonstrating how to make an omelette in a kettle at Hackney City Farm on 24 and 25 May.
You’re a bespoke caterer and food writer. How did you get into cooking and food?
I was keen on cooking from a young age. I was inspired by my parents’ cooking styles: quick, tasty weeknight meals, epic Sunday dinners, leisurely baking sessions and methodical lasagne construction. I didn’t start to see my love of cooking as a career until my first job at family-run French cafe and restaurant, called French Living, in my home town of Nottingham. I worked with them for about eight years at weekends and then in my holidays from university. I loved the atmosphere, and being constantly being surrounded by great food and fellow foodies!
How did your book, Cooking Without A Kitchen, come about?
Well, about three years ago I was working in a facilities management role which meant I had to travel regularly to the sites I looked after… this involved staying in lots of hotels. I liked working away, but I really missed my kitchen and being able to choose what I ate. So, one evening I popped out to a supermarket and bought couscous, a pack of nuts, raisins and one of those tubs of olives and feta cheese. I used the hot water from the kettle to hydrate the couscous, then mixed everything else together – it was pretty tasty. From then it got more and more elaborate…I started carrying nutmeg graters and whole courgettes in my laptop bag!
I told a friend of mine who is a stand-up comedian what I was up to and he said it would be a perfect book idea for those on the road too, so I started writing down my various hotel room concoctions.
One afternoon, soon after I had moved to London, I went on a Herbalist Walking Tour which started at a pop-up Urban Physic Garden near London Bridge. There I met Maria from Pedestrian Publishing. We got on really well and I told her about my recipe notes. And here we are!
Can you really cook without a kitchen? Give us some tips.
YES! You do have to think a bit inside-out and back-to-front at first but once you’ve figured out one or two dishes you’ll be away! Consider couscous; to make it you just need to put the same volume of boiling water as couscous into a bowl and leave it for about 5 minutes. Why do you need to do this in a kitchen? You might have a kettle in your hotel room, in your kitchenette at your office or anywhere where there’s a plug socket. If you don’t have a kettle, why not buy a takeaway cup of peppermint tea? That will hydrate your couscous and flavour it – double win! Add olives, cheeses, ham, whatever you have to make a delicious salad.
In my book I don’t just use a kettle, I also use a hairdryer and iron too….but you’ll have to buy the book to find out how!
Tell us more about your Chelsea Fringe event at Hackney City Farm.
On the 24th and 25th of May I will be running sessions lasting approximately 30 minutes on how to make an omelette in a kettle…in a shed! We’ll all go foraging in the gardens of the farm to find some herbs to serve with it and then I will show you how the omelette is made. You’ll get to taste it, too. I’ll be there from 1.30pm until 4pm on both days so pop down and look for signs at the farm on the day for more information.
Can you really make an omelette in a kettle?
Of course you can! Not only is it delicious, it won’t ruin your kettle… I’m not saying any more about it, or it will spoil the surprise. You’ll have to come and see the demonstration or buy the book
Cooking Without a Kitchen, 24 & 25 May at Hackney City Farm
Cooking Without a Kitchen is available from www.pedestrianpublishing.com or you can buy a copy directly from us on the day.