Food Secrets

Food secrets and a favourite recipe…

This week Sam shares her food secrets.

SamWhere do you live?

How often do you shop?
Every three or four days

In person or by internet?
In person

Supermarket loyal or supermarket slut?

Supermarket slut

Do you buy from independent food shops?


Do you food plan or are you an impulse shopper?

Impulse shopper

Did you buy anything different or outlandish this week?

Courgettes for a courgette cake made for a friend’s birthday

What are the top five things you couldn’t leave the supermarket without?

Milk, coffee, loo paper, deodorant, cereal

What are your guilty food secrets?

I am much happier when not cooking from scratch

baked beansAre you a brand snob?

Yes – Heinz baked beans all the way

Do you take into account seasons and food miles when you shop?


Favourite meal?

Jacket potato with Heinz beans

Do you have to cater for a specific diet – ie coeliac, vegetarian, dairy free.

No thank goodness

Cup of tea or glass of wine?

Actually, glass of wine or cup of coffee. Preferably both!

Do you ever throw food away or are you a Goddess with leftovers?

If the use by date is close, I would shove it in the freezer as I hate to throw food away

Do you have a favourite cookbook and/or celebrity cook/chef?

Not really although I do like watching Jamie Oliver on TV and have a couple of his books

Can you give us a recipe?

courgette cakeCourgette and Lemon Cake

150 g unsalted butter, softened
150 g caster sugar
150 g self raising flour
1 tsp baking powder
3 medium eggs
1 tsp vanilla essence
Zest of 1 lemon
1 large courgette coarsely grated

Simply put all the ingredients into a large mixing bowl and beat together. Turn out the mixture into two lined and greased sandwich tins and bake at 180 degrees in the middle of the oven for 35 minutes. The cake is cooked when you plunge in a skewer and it comes out clean. Turn the cakes out of the tins to cool and then beat together 150g icing sugar, 25 g softened unsalted butter and the juice of a lemon. When the cake is cool, sandwich them together with the icing and spread the remainder of the icing over the top. Use a little additional lemon zest to decorate.

For last week’s food secrets, click here.

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