I'm half Italian, half Indian and have lived in London for over 25 years. Ours is a multicultural family involving around twelve nationalities across the wider family, so meals are never dull.
I trained at Le Cordon Bleu in London, where I gained a Diploma in Plant-Based Culinary Arts, learning classical French technique applied to plant-based cooking and working in a professional kitchen. One of my projects was centred around the Chef's Manifesto, which is a chef-led initiative to create a healthier, more sustainable food system and many of these ideas run through this blog.
I like to know how a dish is made in the place it comes from and to get to know new flavour combinations and techniques. That curiosity is how Eritrean stew sits on the same blog as Italian antipasti and Kashmiri lamb, alongside articles about food ingredients and eating sustainably.
The recipes here are mostly from scratch. They are easy to follow with a focus on seasonal and local produce, avoiding highly processed ingredients. We eat well, but there's nothing wrong with a bit of sweet indulgence and you'll find some of that here too.
How End of the Fork started
When my daughter started university and moved away from home, she needed easy healthy meals so I started this food blog to share our family's favourite recipes and explain important cooking tips for the new cook.
I continued adding recipes so family and friends could also access them, till at some point I realised I love creating new recipes and writing about food and so, our collection of recipes here at EOTF continues to grow.
All my recipes have all been tried and tested extensively on family and friends!
As seen in
FOCUS MAGAZINE - WIKIPEDIA- MSN - FOODGAWKER - KITCHEN THYME - ZOMATO - FLIPBOARD - PARADE - YUMMLY - FOOD52 - QUORA - FINDING VEGAN - SECOND GEAR GAMES
What you'll find here
Every recipe on this site has been cooked, re-done and tested on family and friends, usually more times than they'd like.
From India: Kashmiri lamb, silky shami kebabs, and a very good Gujarati corn dish.
From Italy: air-fryer eggplant parmesan, spaghetti alla Nerano, an egg-free tiramisu, plus why Italian cooking begins and ends with choosing good ingredients.
From everywhere else: Turkish meatballs, Eritrean zigni, a Spanish orange and almond cake and Swedish kladdkaka.
There are also cooking essentials - how to choose ingredients, how to store them and the small things that make a real difference in a kitchen. In stories, there are longer reads on eating seasonally, sustainably and well.
If you cook something from here, tell me how it went in the comments. I read all of them.
As featured in
Our guide to seasonal eating was featured in Focus Magazine, May 2022.
Recipes from End of the Fork have also appeared on Food52, Parade, MSN, Yummly, Foodgawker, Flipboard and Finding Vegan.
Looking for a great restaurant to visit?
Over the years London has become home to an amazing range of fabulous cuisines. I am on a mission to try them all! I decided to record the best ones here, partly due to the many requests from friends and colleagues to suggest somewhere good to eat. I hope I can help you discover some new favourites!
I do not write reviews for all restaurants I try, only the ones I love! So there are no bad reviews here, just restaurant suggestions for great dining experiences in London and abroad.
Get in touch?
You can contact me here, or find me on Pinterest, Instagram, Facebook and X.
Using our content
You're welcome to use a photo from End of the Fork and link to the recipe, as long as you credit End of the Fork with a do-follow link.
Please don't republish whole posts or recipes, they are protected by copyright and don't use our work in videos without asking first.
Thank you!
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