HeyJaredMartyn Odell (aka) the Lagom Chef
A man on a mission to cut out household food waste by teaching you how to cook and making sure you eat the food you buy! Get your FREE "Balancing Flavour" guide when you sign up along with tons of recipes if you sign up to be a paid sub!
- Indexed issues, last 90 days
- 11
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- Sep 25, 2026
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- Jul 3, 2026
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I Love a good sausages. (opens the original)
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Come on a little sausage journey with me… myself and George Egg used to have deep conversations around what has happened to sausage casings! Sometimes they are non-existent; it’s almost as if the casing is made out of a material that is allergic to heat. As soon as it hits the pan, it splits and leaves you with what surely can't be classified as a sausage!Then you have the sausages where the casing is so fake that when you try and cut it the sausage does some kind of reverse downward dog and fol
Let’s Get Smokey (opens the original)
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So, if you haven’t been following along, I’ve launched a collab with the lovely people at Stocked Food and last night we did a little supper club to launch the project.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image
Festivals, food and a freezer full of ideas. (opens the original)
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SO first things first I’m sorry I’ve been a little quiet on here the last couple of weeks i’ve been running around like a crazy person doing all the foodie festivals.And as weekends go, the last few have been an absolute riot as I’ve stepped up my hosting game! Martyn Odell (aka) the Lagom Chef is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.<in
Rice, rice baby (opens the original)
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There are a few dinners I come back to again and again, and rice dishes are very high on the list.I love them because they are massivly forgiving. You can basically open the fridge, see what you’ve got left over and work backwards from there.Rice + some protein + a few vegetables + whatever flavour you’re in the mood for.Feeling spicy? Add chilli.Want something salty and savoury? Soy and sesame oil.Something sweet and sticky? Hoisin.Got some leftover chicken, pork or prawns that need using, chuc
Mushroom Tacos (opens the original)
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Bringing back these lovely tacos which i shared earlier in the year. I got a review on amazon which pointed out my book missed mushrooms as a classic bummy ingredient, and yes they are but I just don’t have them at home because my body hates them and they hate me! But my wife loves them so we do cook them and these mushroom tacos are quick, punchy and exactly what you want at the end of the week. Big flavour, very little effort.They’re a loose riff on hongos al pastor - mushrooms cooked hard so
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