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Chewsday Cook-Along!

Ruth Quinlan, chewsday cook along, Poplar Union, East London, cook along, Instagram live, e5 bakehouse, Syrian supper club, chef, female chef,
Ruth Quinlan, chewsday cook along, Poplar Union, East London, cook along, Instagram live, e5 bakehouse, Syrian supper club, chef, female chef,

During lockdown, we hosted a monthly cook-along on our Instagram Live. Home-cooking keen-beans to professional chefs and bakers shared their cooking tips and favourite dishes. Take a look below for recipes and follow the instruction videos available on our IGTV.


Pumpkin and field greens pie with Ruth Quinlan

Ruth is a chef and writer and has fed everyone from prime ministers to pop stars. She started at the Eagle, compiling their book Big Flavours and Rough Edges, and was head chef at the Bermondsey Kitchen and e5 Bakehouse. She has also toured the world as a travelling chef and once toyed with becoming a tattooist in Ibiza – for our sake and yours, we’re delighted she chose the wooden spoon and not the needle – the food she produces has a beautiful balance of flavour, colour and beauty. She has been cooking for Syrian Suppers since 2014.

Website | Syrian Supper Club | Instagram 



300g plain flour
10 tbsp (150ml) water
3 ½ tbsp olive oil
½ tsp salt


1 bunch Swiss chard, stems and leaves washed and finely chopped
340g washed, chopped mixed greens
250g washed, chopped white of leek (or replace with leaves/herbs)
200g grated pumpkin or squash (about 400g with seeds and skin)
6 tbsp olive oil
2 tsp salt for salting. More for seasoning
70g grated parmesan
250g tub of ricotta or grated mozzarella
80g short-grain rice, soaked in hot water for 10 minutes
2 eggs, lightly beaten
grated nutmeg
freshly ground black pepper

Vegan Banana Bread with Simply Jennii Bakes

In our first session, baker, business owner and manager at e5 Roasthouse, Jen Blades, teaches you how to make the reigning queen of lockdown bakes- a vegan banana bread! This easy-to-follow recipe is a great way to use up those browning bananas for a guilt-free treat or a tasty breakfast, perfectly topped with peanut butter or jam.

For this bake, you will need:

1 cup (200g) brown sugar
1/2 cup (100g) coconut oil, melted
2 flax eggs* How to make flax eggs: (mix 2 tablespoons of ground flaxseeds and 6 tablespoons water in a small bowl. Put in the fridge for at least 45 mins then you have your flax eggs)
2 mashed bananas very ripe bananas – with black skin if possible
¼ cup almond milk or any other vegan milk (including oat or soy milk)
2 teaspoons vanilla extract or paste
10 ounces (284g) plain flour
2 teaspoons baking powder
optional: cinnamon, 1/2 cup chocolate chips and/or 1/2 cup nuts

Malay Roti with Sabrina Richmond

(originating from the Cape Malay heritage of South Africa)

Learn to make delicious rotis with playwright and storyteller, Sabrina Richmond, and hear her stories of learning to cook as a young girl growing up in South Africa.

Makes 7-8 rotis
Time needed: 1h 30 resting excluding frying time


750 ml plain flour
100 ml self-raising flour
5ml salt
45 ml sunflower oil
250 ml cold water
extra flour for; extra kneading and dusting extra oil for spreading and frying


Combine flour, self-raising flour and salt in a bowl
Add oil, rubbing it into flour to form a crumbly mixture
Add water and mix to a soft dough Knead, adding extra flour to make an even textured, pliable dough
Leave to rest for 30 minutes, covered

Then divide dough into 7-8 pieces
Roll each out into on a lightly floured surfaced into a circle about 20cm in diameter
Place some oil on it
Roll and stretch into thick ropes of dough
Roll up both ends, one side clockwise, the other anti-clockwise
The fold one half on top of the other
*Rotis may be frozen at this stage interleaved with clingfilm for e.g.
If cooking right away allow rest for 1 hour, covered
When ready roll out on a lightly floured surface to circles of about 20cm in diameter
Heat a heavy based frying pan
Fry rotis one at a time, turning one at a time, brushing with oil
Fry until golden brown and lightly speckled

Serve hot

Taken from The Cape Malay Cookbook by Faldela Williams

Vegan Frittata with e5 Roasthouse’s Hannah Gledhill:

Chickpea frittata with tomato and rosemary, warm courgette and mint salad with red pepper sauce (gluten free / vegan)

Cook-along with e5 Roasthouse chef, Hannah Gledhill, who will be showing you how to whip up a delicious meal using seasonal produce. Easy on the wallet and the planet!



330 g (12 oz) chickpea flour (soaked over night in 850ml (4 cup) water at room temperature with lid on.
80 ml (1/3 cup) olive oil (extra-virgin)
Leaves of 1 sprig of rosemary, chopped
Freshly ground pepper
2 tomatoes

Syrian courgette and mint salad

2 courgettes
3 cloves garlic
1 tbsp dried mint
3 tbsp olive oil
Salt and pepper

Red pepper sauce

3-4 red peppers
1 large aubergine
4 tbsp extra-virgin olive oil
¼ cup tomato paste
2 garlic clove, minced
1 tsp Morton kosher salt
1tsp cumin
1/2 tsp red pepper flakes/ or chilli
1 tbsp vinegar (red or cider)
1 tbsp sugar
4 fresh tomatoes or ¾ cup canned whole tomatoes with juice
2 tbsp lightly packed fresh parsley leaves, chopped

Making the most of your leftovers with Fatma Al-Baiti

Fatma Al-Baiti is a Yemeni entrepreneur and content creator based in London. Beginning as a food blogger, Fatma would head to the streets of Sanaa and provide reviews of the restaurants. After leaving Yemen she continued her passion for food by reviewing foods on the streets of London. However she felt that London was missing Yemeni food which led her to set up her pop-up restaurant ‘Meet me at Fatmas’. ‘Meet me at Fatmas’ has seen 4 pop-ups and collaborated with businesses like Ben & Jerry’s UK, ISHKAR and Dinner Ladies.

Instagram | Meet Me At Fatma’s

Ingredients you’ll need:

The below is enough for 1-2 people

• Fresh or left over bread (flatbread is preferred)
• A couple of tablespoons of tbsp of oil or veg ghee
• 3/4 cup of milk (approximately)
• 1 egg
• 1 tsp of nigella seeds (also known as black onion seeds)
• Salt to taste

Aviyal with Tiji’s Kitchen

Tiji’s Kitchen is a cooking channel run by Anugraha Das focusing on South Indian dishes.

In this cook along, she’ll be explaining how to make the vegetarian dish, Aviyal, a traditional dish of Kerala (South India).

Instagram | YouTube

Ingredients you’ll need:

Carrot – 100g
Potato – 100g
Eggplant (aubergine) – 100g
Drum sticks – 100g
Madras cucumber – 100g
Beans -100g
Ivy gourd – 100g
Green plantain – 1
Elephant yam – 1
Yogurt – 50g (do not use if you are vegan)
Green chillies – 50g
Curry leaves – 20g
Garlic – 50g
Cumin seeds – 10g
Coconut – 2 whole ones
Turmeric powder – 1 spoon
Oil – 50 ml
Salt for taste
Water as required

All videos are still available on our IGTV.