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Sandstorm – an update

by Samantha Mattocksupdated on September 1, 2020September 1, 2020 Leave a Comment on Sandstorm – an update

Wow, I have been totally blown away by the response to my publishing Sandstorm in print. And print is definitely not dead – this edition has outsold the digital by 2:1. Great news! What has amazed me most are the amazing reviews coming in for my debut novel – even from people who are not …

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The latest on instagram

  • I have been quiet for a few days but whether we like it or not, life does go on. So I am back with this lovely look at last Sunday's roast @brasteds This was the first time that they have opened for Sunday lunch in over 20 years, and it truly was a special occasion. Delicious food, served with theatre and style, wonderful drinks and, of course, their legendary desserts. When life continues to throw us challenges and grey days, we need to make sure that we find the things that make us smile. For me, right now, that is quality time spent with family and friends, and where better to do that than at Brasted's.
  • I will be quiet on here for a few days. I found out yesterday that my beautiful cat has cancer. He's been given six months. To say that I am heartbroken is an understatement. Look after each other.
  • The dawn of a new week... Life seems to be increasingly hard at the moment for so many people, myself included. Things keep getting on top of us all, good news seems to be thin on the ground, and there is an underlying anxiety that niggles away at your waking thoughts, as well as waking you at night. We all know that we need to he kind to each other, but we must also remember to be kind to ourselves. Wishing everyone a good week ahead, and will the sun shine for us all.
  • What a beautiful dessert to finish my relaxed lunch @brasteds today. This dish looks as though it is on fire - just stunning! The food and the company was as amazing as ever. Brasteds really is the perfect place to escape from all the insanity, even if just for a few hours. Thank you to all the team for taking such good care of us 🧡
  • This week’s Wednesday recipe is inspired by watching a fellow MasterChef contestant @thomasinamiers on @saturdayjamesmartin – sweet potato and chorizo empanadas, made with puff pastry. This deliciously light pastry bites are made using leftover pastry from last week’s pithivier, a couple of sweet potatoes that have been sat in the vegetable rack, chorizo – I always have some lurking in the fridge – peas from the freezer, and dried herbs. The flavours are amazing, with the strong Spanish chorizo giving a lovely warmth to the empanadas.   Best of all, the recipe makes enough of the sweet potato and chorizo mixture made to have leftovers for the following night – perfect for a frittata! Just add beaten eggs and pop into an oven for a few minute to have an easy family dinner. I made a cheats’ mayo for the empanadas – a good dollop of @hellmannsuk with the juice of half a lemon and some fresh parsley stirred through. The perfect counter to the sweet flavours of the empanadas. Why don’t you make these tonight? Recipe link in bio.
  • Sharing a very special interview in my The Norfolk Foodie series for World Mental Health Day. Charlie Hodson talks candidly about his struggles as he came to terms with abuse, and how he is now enjoying just being himself. More than ever, be kind, make sure your friends are okay, and even though we cannot hug one another, we can still tell people we love them. Link in bio. #worldmentalhealthday #bekind
  • When is a pie not a pie? When it is a posh pie, or a pithivier to be precise. And when you add Vacherin Mont d'Or, then it really is something special. Michelle @earshamstdeli kept this beautiful cheese back for me, and rather than following the more traditional baked route to have with bread, I used a @deliciousmag dish to celebrate the flavours of this amazing mountain cheese. I have wanted to try this Jura delight ever since I watched @galettigram talking about it, and this pithivier was surprisingly light. The cheese was topped with pancetta, and onions cooked in white wine, herbs and - my twist - sherry. With some fresh cabbage and some homegrown sautéed potatoes, this was perfect Friday evening comfort food. Just add a good pinot noir for total happiness.
  • Wednesday recipe time - and this dish is delicious! Like most casseroles, it tastes even better the next day. Old Hall Farm pork shoulder, Norfolk Raider cider, local mustard, and a drop of Old Hall Farm Jersey cream to bring the dish together. Enjoy with cooked Bramley apples, green vegetables, and potatoes of your choice. Happy cooking!   Link in bio.
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