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Sandstorm, debut novel by Samantha Mattocks
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Sandstorm in the press!

by Samantha Mattocksupdated on March 19, 2021March 19, 2021 Leave a Comment on Sandstorm in the press!

I was delighted to be interview by Emma Lee for a feature in this weekend’s Eastern Daily Press Heaven supplement. The interview was all about my debut novel, Sandstorm, and it was an honour to be able to talk about the writing process with Emma. This weekend’s supplement is a book special, and will be …

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An interview by Business Life Online

by Samantha Mattocksupdated on March 1, 2021October 10, 2020 Leave a Comment on An interview by Business Life Online

During the height of lockdown last summer, I had the pleasure of being interviewed by Business Life Online for their podcast. The brainchild of Richard Maun and Anna Stevenson, the podcast (which is also available on Spotify) The focus was on writing – how I write, how I got into writing and, of course, Sandstorm …

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  • I love chocolate and I love espresso martinis so when the two combine, my taste buds go into overdrive. My mum treated me to these limited edition @londonchocolatecompany espresso martini truffles for Easter, made extra rich and indulgent with @climpsonandsons Midnight Oil coffee liqueur - which is now on my 'must buy' list! The truffles are light yet decadent, the perfect amount of dark and light chocolate enrobing the coffee truffle within. On the side - for one should always have chocolate on the side of chocolate - is The London Chocolate Co's dark chocolate espresso bar, made even more luxurious with a crunch of coffee going throughout. And I love the wrapping - a traditional gold bar that takes me back to my childhood. I am very good at making chocolate last but I am not sure that these will hang around for long..!
  • A sad, sad day. My school @norwichhigh took part in the Duke of Edinburgh's Award Scheme and I have my Bronze, Silver and Gold Awards. Silver was memorable... Myself and my two friends did our expedition on bicycle instead of on foot; I had learned from the Bronze expedition that my back was not made for carrying heavy rucksacks! We had torrential rain and headstrong winds for all but the final five miles of 130 miles but we didn't give up, even though we were only 15, and carried on with determination. I remember we took refuge in a church during the worst of the rain, lighting our trangia to make a cup of tea. For my skill at all three levels, I chose cookery - and look where that decision has led me to. All in all, taking part was a rich experience, and we went to Buckingham Palace to collect our Gold Awards. The Duke of Edinburgh was there as was Prince Edward. A memorable day, and four years of great memories taking part in the Award. Thank you, Your Highness, for everything.
  • Thank you @geraldgiles.co.uk for the share! I think it is time to make these again... #Repost @geraldgiles.co.uk • • • • • • Looking for a quick but tasty meal to make for tea tonight? Have a go at creating these Sweet Potato and Chorizo Empanada Puffs following our friend @thedelicatediner’s recipe. http://ow.ly/o5aq50Eg507 Packed full of flavour, these empanadas are sure to become a recipe you make regularly. #recipe #thedelicatediner #cooking #recipes #inthekitchen #instacooking #instacook #instafood #food #meal #Norfolk #Norwich #Chef #sweetpotato #empanadas #chorizo #Masterchef
  • Easter Sunday lamb perfection. 7 day dry aged Herdwick lamb from @farmisonuk with a fragrant rub of herbs and garlic using @dianahenryfood recipe in the brilliant book How to Eat a Peach. The lamb was melting tender and so full of flavour. We are looking forward to leftovers tonight, maybe with some of my wild garlic pesto for an extra kick - the perfect insulation against the unexpected snow outside and the wild winds that have been buffeting the house since the small hours. Happy Easter Monday all.
  • Have a fabulous Easter! Let me know what you are cooking - and drinking - this long weekend. Make sure you have a good one, whatever you do xx
  • I knew there was a reason I ordered a lime from @eastersnorwich this weekend... Mum's @craftginclub subscription box arrived and, joy of joys, I can actually have this gin! From @qvtdistillerie this Provence gin is full of light, floral flavours and I just had to try the suggested recipe for the French Gimlet - with @stgermainuk @stgermaindrinks elderflower liqueur and fresh lime juice. This cocktail is as dangerous as it is delicious - it could really slip down a treat! I'd better not have a second one as I have duck to sear shortly. Meanwhile, I am sure just one more sip won't hurt... Prost!
  • Some unintentionally moody lighting for our Good Friday dinner. Rainbow trout from Earsham Street Fish Company roasted with a caper lemon and parsley butter from Mary Berry's book Comfort Food. These trout were huge, with leftovers for lunch today, and they were delicious. Now I need to prep the lamb for Easter lunch tomorrow. I am using the @dianahenryfood recipe involving lemon and herbs - keeping it vaguely traditional for Easter Sunday, although I may deviate yet!
  • It had to be done. A @bbccin reminder of my time on @masterchefuk MasterChef Pudsey is little bigger than I expected him to be but he can oversee my cooking demos and kitchen time. Great to have something to make you smile as well as supporting a brilliant charity.
  • When @dirtyfryerboys shared a photo of their veggie portobello mushroom and camembert burger earlier this month, I loved the sound of it. Tonight, I recreated their burger at home - @hempnallvillagebakery toasted brioche bun, fresh leaves, portobello mushrooms, beetroot relish from @thetealadyuk and breaded camembert from @waitrose served with some homemade sweet potato fries sprinkled with @maldonsalt This is not the real Dirty Boy deal (check out their page to see where they are next) but oh my word - it was amazing! If you are after a vegetarian burger - or just a night of something different - then this is absolutely banging! Cooking is all about being inspired and when that inspiration comes via and old school friend, it is always that little bit more special. Now, anyone for seconds?
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