HeyJaredA Lot On Her Plate
Easy, joyful seasonal recipes and stories from an award-winning British food writer living by the sea. Plus, curated inspiration on travel, dining, homes & interiors, coastal life and everything that brings the magic.
- Indexed issues, last 90 days
- 9
- Latest publication
- Sep 26, 2026
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- Jul 9, 2026
Latest issues
Saturday Scroll: Beef, Bean and Beetroot Enchiladas: a tale of autumn evolution (opens the original)
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*Today’s Saturday Scroll post is sponsored by Vinted, which means there is no paywall.<img alt="" class="sizing-normal" height="861.1854395604396" src="https://substackcdn.com/image/fetch/$s_!hm
Autumn Days: Golden Chicken with Preserved Lemon, Yellow Courgettes and Butter Beans (opens the original)
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A quick tap on the ❤️ or a share goes a long way in helping others discover my work. Thanks so much for your support.Subscribe now<div class
September Reset: Tinned Mackerel Kedgeree (opens the original)
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<img alt="" class="sizing-normal" height="871.8502747252747" src="https://substackcdn.com/image/fetch/$s_!4OYK!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Ff921fc73-78b8-45c6-917a-538000f467
Butter Roast Apricot and Almond Croissant Pudding (opens the original)
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Hello and welcome! You might be better reading this in the app as there are loads of pictures in today’s piece, and it may appear truncated. Today I’m sharing my brand new recipe for late-summer pudding for you to make in time for the Bank Holiday weekend: a miraculously simple French-ish take on bread and butter pudding made with golden almond croissants and juicy, jammy roasted apricots. ALOHP members will be unlock the full post and recipe below. Not a member yet? Join us for this and my enti
Cherry and Fig Leaf Filo Crisp Tart (opens the original)
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Well hi! And welcome to all the new readers who have just joined us, I’m so pleased you’re here and thank you so much for reading, I hope you’re enjoying so far. This is a recipe for paid subscribers (if that’s you, I thank you!), and if you happen to be reading this and are not yet a paid subscriber, perhaps it’s time to treat yourself to a membership to what I can only describe as my seasonally-shifting, interactive, ever-evolving cookbook/food magazine. If you do, you’ll be able to enjoy the
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