Gizzi Erskine

2 weeks ago | gizzierskine.substack.com | Gizzi Erskine

Many of you will know that I’ve moved recently and that after 20 brilliant years in Hackney, I am now living in Walthamstow. I was incredibly lucky in Dalston, as only a 10-minute walk, got me to London fields where I had the most incredible produce at my fingertips. Fin and Flounder, Hill& Szrok, Secret smokehouse, Pavilion and all the Turkish greengro…Keep reading with a 7-day free trialSubscribe to Gizzi Erskine to keep reading this post and get 7 days of free access to the full post archives.

3 weeks ago | gizzierskine.substack.com | Gizzi Erskine

The first of the cherries hit, my local greengrocers. They’re from Italy, tiny, but incredibly sweet and juicy. Havin this greengrocer here is brilliant as I’m now creating my recipes based on what they have in that’s seasonal and new. Shout out to Bora and Son in Walthamstow village. I wanted to make a cherry sauce spiked with blood orange juice, star …Keep reading with a 7-day free trialSubscribe to Gizzi Erskine to keep reading this post and get 7 days of free access to the full post archives.

1 month ago | gizzierskine.substack.com | Gizzi Erskine

Are you craving something bold and full of flavour? Something familiar, but new? Let me introduce you to these Lamb and cumin belt noodles – the perfect fusion of spice and history. This Substack is reader-supported. To receive new posts and support my work, consider becoming a free or paid subscriber. The noodles are big, chewy and loaded with the rich flavours of Northern China.

1 month ago | gizzierskine.substack.com | Gizzi Erskine

Having lived in Hackney for over 20 years, I was spoilt rotten with the miriage of rows and rows of Turkish Ocakbasi grill houses where the lick of smoke and crackly, salty animal fats and toasting bread would have your mouthwatering as it laced the local streets. I still have my favourites which go in this order; 19 numara BosCirric 2, Mangal and for s…Keep reading with a 7-day free trialSubscribe to Gizzi Erskine to keep reading this post and get 7 days of free access to the full post archives.

1 month ago | gizzierskine.substack.com | Gizzi Erskine

It’s been 5 years since the start of lockdown and 5 years to the day where me and one of my closest friends Professor Green or Stephen Manderson to me, started doing weekly Instagram lives showing me teaching Stephen how to make all our favourite fast food recipes we were missing. It was chaos, as we cooked live and dangerous, but we made some incredible recreations, and everyone seemed to really enjoy them. This Substack is reader-supported.