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Anna's Family Kitchen, London (2026)

12/10/2026

Last night, my youngest and I had the honour of attending Prostate Cancer UK’s 30th anniversary dinner at the iconic The River Cafe

As many of you know, I lost my husband Nigel to prostate cancer in 2023. So when I was asked to be the evening’s guest speaker, I knew I had to say yes.

Nigel was diagnosed with stage 4 prostate cancer at just 51, after it was discovered during a routine medical. I often wonder whether things might have been different if he’d had a PSA blood test earlier. We’ll never know, but early diagnosis can mean more treatment options and a better chance of treating the disease before it spreads. With no national screening programme, raising awareness and encouraging men to speak to their GP about PSA testing is vital.

Hosted by the legendary Steve Rider, the evening was organised by Professor Roger Kirby, David Gleave MW and Jane MacQuitty MBE, The Times’ W**e and Drink Correspondent.

The generosity of everyone involved, including the 120 guests, was humbling. Ruth Rogers, co-founder and owner of The River Cafe, provided the stunning venue and incredible menu. David Gleave and Jane MacQuitty curated the w**es, with Liberty W**es generously supplying the reception ch*****ne and dinner w**es.
Together, over £100,000 was raised for Prostate Cancer UK through donations and the charity auction.

It was also a chance to reflect on what the charity has achieved in 30 years. Its research has transformed diagnosis and treatment, its specialist nurses have supported tens of thousands of men and their loved ones, and millions rely on its health information.

By 2039, one million men in the UK will be living with or after prostate cancer. It’s the UK’s most common cancer, yet there’s still no national screening programme and treatments can have debilitating side effects.

This cause means so much to my family. If sharing Nigel’s story encourages even one man to ask about a PSA test, it will have been worth it 💙

Thanks to the generosity of the guests, through their donations and bids in the charity auction, over £100,000 was raised for Prostate Cancer UK.

My son Thomas and I will be running the London Marathon for Prostate Cancer UK next Apri

11/10/2026

Chicken & Chorizo Pie

If you love the combination of chicken and chorizo, you’ll hopefully love this.

You can prep the filling ahead. It also works as a hearty pasta sauce and freezes well so it’s worth making extra. Use puff or shortcrust to top. If you want a pastry bottom, line the dish first and bake in a preheated tray to prevent a soggy bottom. It’s also great topped with mash.

INGREDIENTS for 1 pie to feed 4-5
1 onion diced
250g chorizo sliced
1kg chicken diced
1 tbsp mixed herbs
1 tbsp oil
2 tbsp plain flour⠀
100ml white w**e⠀
100ml milk
100ml chicken stock
60g cream cheese or creme fraiche 320g sheet pastry
1 egg beaten

Heat a pan and add the oil. Colour the chorizo then set aside.

Add the onion and colour for a few minutes before adding the chicken, seasoning and herbs.

Stir and cook for 10 minutes.

Add the w**e, let it bubble then stir in the flour. Add the milk and stock.

Bring to a simmer then return the chorizo. Simmer for 15 minutes then stir in the cream cheese and allow to cool.

Spoon into a pie dish.
⠀
Brush the egg around the edge of the pie dish and lay the pastry over the top. Press around the sides of the dish. Score the pastry, brush with the egg & pierce a hole in the middle.

Put in an oven at 180 fan for 30 mins or until the pastry is golden brown.

09/10/2026

Women of the Year Awards 2026!

Such a brilliant day in Manchester at Women of the Year Awards & Luncheon , celebrating the achievements of so many amazing women. It’s the fourth year I’ve had the pleasure of creating the menu for the event alongside Delia-Maria Asser 🇪🇸🇬🇧👮🏼

There were some incredibly moving moments throughout the day, celebrating women who have made such a difference.

The wonderful late Baroness Helen Newlove, whom I had the honour of meeting several times, was posthumously awarded the Lifetime Achievement Award. Helen dedicated her life to championing victims’ rights and fighting for justice. Her award presentation was met with a hugely emotional standing ovation.

Zerbanoo Gifford received the Emmeline Pankhurst Woman of Achievement Award. I had the pleasure of meeting the inspirational Zerbanoo over dinner the evening before. A renowned human rights campaigner, author and founder of The ASHA Centre, she has dedicated her life to empowering young people, championing sustainable development, and promoting peace and reconciliation around the world.

Sophie Ford Wilkinson, Managing Trustee of The Holly House Charitable Foundation, received the Woman with Edge Award, recognised for dedication to creating meaningful change, challenging boundaries and making a lasting impact through her work.

Laura Keir, CEO of Protein Works, was named Business Woman of the Year, recognised for her outstanding leadership, innovation and impact. She was chosen from an exceptional group of women.

Huge congratulations to all the very deserving winners!
Thank you Zed Lee for embracing me as part of the WOTY family. Sally Lindsay - you were missed ❤️

Arriving in the rain!

The fabulous Arti Halai | Confident Communication - WOTY Ambassador and our presenter for the day

With my bestie of 40 years!

The amazing Zerbanoo, winner of the Emmeline Pankhurst Woman of Achievement Award

With WOTY Chairlady Zalena Vandrewala , Arti Halai | Confident Communication and Roberta

The menu

The main

The dessert

08/10/2026

Steak with Aji Verde Sauce

This is such an easy dinner solution. Steak doesn’t have to break the bank. Bavette steak (also known as skirt steak), cooked quickly at a high temperature, is a great budget cut.

To take it to a whole new level, the Peruvian-style Aji Verde Sauce is whizzed up in seconds and is great drizzled over the top or used as a dip. (It works really well with griddled chicken too.)

Pair the steak and sauce with any potato side and a salad or veg, or cheat and go for oven chips.

Here I’ve gone for my Crispy Fries and Black Bean and Edamame Salad, which both feature in the Side Orders chapter of my book Spinning Plates.

The cooking instructions and recipe for the sauce are below. Enjoy!

📸 credit Chris Terry

INGREDIENTS for 4:

4 beef bavette (skirt) steaks, about 200g each and 2cm thick (or use sirloin steaks as an alternative)
olive oil, for drizzling
salt & pepper

For the aji verde sauce
30g fresh coriander
2 fresh jalapeños, topped (seeds removed unless you like your sauce super-hot!)
1 tbsp white w**e vinegar
1 garlic clove, peeled
1 tsp salt
juice of 1 lime
½ tsp ground cumin
4 tbsp mayonnaise

METHOD:
For the aji verde sauce, simply blitz all the sauce ingredients together in a blender or bullet blender and pour into a bowl.

Pat dry the steaks with kitchen paper and season generously with salt and pepper. Drizzle with a little olive oil.

Preheat a nonstick pan, griddle pan until it’s smoking hot. Assuming the steaks are 2cm thick, brown the steaks on a high heat on both sides and then sear the edges edges until cooked to your liking – approximately for 2 minutes per side for medium rare, 3 minutes each side for medium and 4-5 minutes each side for well done. Rest the steaks for at least 5 minutes before slicing.

Serve on individual plates or as a sharing platter with the aji verde sauce on the side. Serve with salad and crispy fries.

29/09/2026

Chicken Korma,

Dinner doesn’t get any easier than this. Everyone knows how much my family love a curry and how much I enjoy making them from scratch. But in a busy household, a shortcut or two is sometimes very welcome! I’d love for you to try these products by the famous two Michelin starred Indian restaurant - Gymkhana.

For a special 20% off your first order from the Gymkhana range, visit the Gymkhana website and use my code ANNA20 ,

The Gymkhana range brings that restaurant-style curry flavour to your own kitchen, without the faff of making a curry from scratch. Originating from the world-famous Michelin-starred Gymkhana restaurant, these sauces are made with natural ingredients, with no preservatives or artificial colours, and have a family-friendly level of heat.
I’ve used the Korma, also known as Royal Sauce. It was once served to Mughal royalty and dates back to the 16th century, so this is no ordinary jar of sauce! It has some serious credentials!

It’s a little bit like bringing restaurant food home. A brilliant shortcut for busy families.

Whilst the rice is cooking, I use the absorption method, I’ve simply cooked off some diced chicken and then added the Korma sauce with a little water. The Gymkhana Green Chutney is amazing. I could spoon it straight out of the jar, it’s lovely as a dip to poppadums, but I’ve used it together with fresh coriander to embellish this delicious curry. If you wanted to take the heat up a little, you can use the Gymkhana tandoori marinade on the chicken first.

26/09/2026

Spiced Chicken, Lentil & Cauliflower Traybake with Tarka

I absolutely love this dinner. It feels special enough to be weekend worthy and cook for friends but it’s hands off enough too for a week day dinner.

One of my favourite vegetarian dishes is tarka dhal and I would happily eat it by itself a however, my teenage boys require a bit more filling up and so I set to work on creating a dhal-inspired traybake that included chicken, and the cauliflower florets mean there’s no need to cook separate vegetable on the side. The traybake is finished with a buttery garlic & cumin drizzle (like a tarka). In place of the cauliflower you could use potatoes, squash or aubergine.

This is a recipe from the Weekends and Gatherings chapter of Spinning Plates. You can buy signed copies from my website for £12 at the moment.

Ingredients for 4
1 tbsp mild oil
8 skin-on, bone-in chicken portions or 4 chicken breasts
2 onions, chopped
4 garlic cloves, chopped
2 tsp garam masala
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
250g dried red lentils
2 tbsp root ginger, finely chopped
5 plum tomatoes, quartered
700ml veg or chicken stock
1–2 red chillies, chopped
1 cauliflower, split into florets

FOR THE TARKA
30g butter
1 tbsp groundnut or veg oil
1 tsp cumin seeds
3 garlic cloves, sliced

Preheat the oven to 180°C Fan/200°C.

Heat a flameproof roasting tray or shallow casserole pan on the hob, then add the oil & chicken, skin-side down, to the tin & colour on a high heat for 5 minutes. Set aside.

Add the onions & garlic to the tray & colour for a couple of minutes before adding the spices then all the remaining ingredients, apart from the cauliflower. Bring to a simmer.

Return the chicken to the tin, making sure the chicken skin sits above the sauce, then transfer to the oven & cook for 30 minutes.

Add the cauliflower florets to the tin, turning them over in the sauce, then return the tin to the oven & cook for a further 15 minutes until tender.

Just before serving, make the tarka. Melt the butter & oil in a small pan on a medium heat. Add the cumin seeds & garlic slices and cook for 1 minute.

Drizzle the tarka over the cooked traybake & serve.

Anna's Family Kitchen

12/10/2026

11/10/2026

09/10/2026

08/10/2026

29/09/2026

26/09/2026

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