Interviews / 26 April, 2023 / My Baba
I just had the most amazing hour chatting with Melissa Hemsley. We talked about everything from her IVF journey and, in particular, the highs and lows that come with IVF to her favourite recipes and how she loves using up everything in the fridge – nothing goes to waste! We have renamed leftovers “rollovers” because it sounds nicer, and how could one say no to a freestyle family fritter. Melissa talked about the beginning of her career and what got her into cooking, and also her love for charity work. I can’t wait to get her back on the show! What a lovely way to start a Wednesday morning.
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Melissa Hemsley is a former private chef turned food columnist, best-selling cookbook author, real food activist and sustainability and mental health champion who is passionate about spreading the power of feel-good food.
Melissa has written five cookbooks, including Eat Green, Eat Happy and her latest book, Feel Good, with 100 quick and easy recipes to bring a bit of comfort and joy into our kitchens and beyond. She’s proud to be an ambassador of Fairtrade UK and Mental Health Mates, volunteer for The Felix Project food redistribution charity and the founder of The Sustainability Sessions.
Freestyle Fritters – https://www.melissahemsley.
If you are worried about having ADHD check out https://www.adhdfoundation.
The Felix Project https://www.adhdfoundation.
Noodle Recipe: https://www.instagram.com/p/
This is quick and packed with veg (cavolo nero/cauliflower/kale) & loads of ginger & garlic to liven up your week. I think of this as a fridge-raid noodle dish as whether it’s cauli, broccoli, cabbage or sprouts. It’s all delicious
Extra delicious with kimchi or sauerkraut, plus pop a fried egg on top, too if you like or some golden mushrooms too.
1. Make the dressing by mixing all of the ingredients together in a small bowl or jar or blitz in a food processor if you like your sauces smoother
2. Cook your fave noodles to the packet instructions, then drain & toss with a little oil to stop them sticking.
3. Meanwhile, toast your cashews in a large frying pan & set aside. Then in the same pan, heat 1 tbsp coconut oil or ghee & fry the chopped cauliflower florets plus the finely chopped leaves on a medium heat for about 5 minutes, stir every minute or so until just tender & going golden at the edges. Add some sea salt and a little splash of water<
4. While the cauli is cooking, chop the cavolo nero or kale leaves & add to the cauliflower pan for a few minutes, turning up the heat, and adding a splash of water if sticking.
5. Add the noodles and dressing to the frying pan, and toss well quickly until hot through. Season to taste off the heat & serve with a fried egg on each bowl plus kimchi
Kitchen faves for this: @riverford for veg and eggs @clearspring for tamari and sesame oil @kingsobanoodleculture for noodles @maldonsalt always.
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