Making plans for the next May Bank Holiday weekend? Don’t miss Bluewater’s first ever Scrumptious Food Festival, celebrating everything that is wonderful about food and drink, taking place under the Marquee from Sat 25 – Mon 27 May, 2024.

From delicious street food to artisanal stalls, celebrity chef demonstrations to recipe book signings, there’s something to cater to every taste over the May Bank Holiday.

Tickets for the food festival cost ONLY £3 and all under 16s can attend for FREE (must be accompanied by an adult).

On the Big Cookery Stage visitors can expect a full celebrity line-up over the three-day Kent food festival – including no other than Muddy favourite, Alex Hollywood, a passionate home cook and family food writer. Here she spills the beans on everything from her no fuss approach to cooking and practical tips for speedy suppers.

Sum up your cooking style?

My cooking style is very much whatever I have to hand, I’m a real believer in #nowaste and checking the fridge first!

Where does your love of food / home cooking come from?

I come from a family of foodies and my French/ Scandinavian heritage has impressed on me the importance of sitting down together to enjoy good food. I learned to cook from a very early age standing on a little stool in the kitchen so I could reach the worktop, helping my mother roll pastry, whisk meringues, and make jams and vinaigrettes.

What’s your trick for keeping cooking simple but delicious?

Just cook the food you love to eat! Keep it simple so you’re comfortable with the recipe and make sure your ingredients are as fresh as possible.

Fast & Hungry meals are what I call ‘fridge raider food’. The kids love pasta with whole baked feta, chilli flakes, a drizzle of honey, plenty of oregano and a roasted garlic bulb, made into a velvety sauce using a little pasta water. It’s super quick to make – 20 mins max – and absolutely delicious with torn rocket leaves stirred through before serving! View the recipe here.

Alternatively, I’d say crispy southern-style chicken. Dip the thighs into mayonnaise, oregano, parsley and smoked paprika, then cover in home-made breadcrumbs and bake for 25 mins – finger licking good with sea-salted garlicky new potato wedges. View the recipe here.

What is your special occasion / dinner party go-to dish?

Ooh, this is a hard one – I’ve got so many favourites – but one of my most popular is sticky cardamom poussins. They look effective, taste absolutely delicious and they’re a bit of a one tray wonder so you have more time with your guests. Serve with tartiflette, oozing with cream and reblochon cheese, plus a fresh green salad.

I’d follow this with a fabulous dessert my grandmother would make called Mont Blanc. It’s a concoction of hazelnut meringue, chocolate, marron glacé chestnuts, cream and brandy.

Favourite chef?

It’s got to be Michel Roux Jr! What a legend – he taught me to make the best chocolate sauce in the world!

Favourite cookbook?

It’s an old one I’m afraid – my bible is Good French Cooking by Mapie, Comtesse Guy de Toulouse-Lautrec. She was a food writer, and her recipes were marvellous… no pictures or complicated techniques, just wonderful food, simply cooked.

Favourite type of cuisine?

I just love good food! Obviously with my French Norwegian background I adore all sorts of fish, cheeses, and slow cooked dishes. However, I also lived in Cyprus for 6 years and adore the light simplicity of Mediterranean grilled meats & hearty salads with a Middle Eastern twist.

Favourite kitchen gadget?

I’ll admit I’m not a gadget person, but my knives are the most important item I use, and I take them with me whenever I cook.

Favourite dining destination?

I spend a huge amount of time in the Southwest region of France, the Aude, straddling the border with Spain and the Pyrenees. The food there is a beautiful combination of the two countries and it’s also renowned for its wines.

My ideal lunchtime would be spending an afternoon on the terrace of a bistro called L’occitane in the Maris winery (Hérault). The food is sublime, locally sourced, and seasonal, plus the wines are biodynamic. A glass of their chilled rosé with a dish of anchoïade dip, local olives and some Corbieres pelardon cheese is total perfection!

Favourite things to eat when you’re on holiday?

Eating fresh sardines, seabass or huge prawns grilled with a garlicky marinade in a restaurant on the beach, metres from the sea with my feet in the sand, is my idea of heaven.

Favourite ingredient and why?

I don’t believe you can have a ‘favourite’ ingredient. I love so much for so many reasons – good salt is a must (seasoning brings a dish to life and enhances the flavours).

I adore fresh herbs – tarragon with fish and chicken is so delicious. I also love an Asian salad with yuzu Juice – the bright sharp flavour works perfectly with crunchy sliced carrot, white cabbage, spring onions, ginger, and roasted peanuts.

Tell us your best ever cooking tip?

Take your time and enjoy the process! Cooking is alchemy and a well-cooked meal is magical.

AND FINALLY! Please can you give us three dishes that every home cook should master…

A fabulous tomato sauce… a perfect Arrabbiata is a thing of beauty. Slow cooked garlic, tomato and chilli which can be served simply with just boiled pasta, torn basil leaves and pine nuts. This is the first recipe I taught my son before he headed off to uni!
Next, I’d say perfectly steamed vegetables. So many times vegetables are served waterlogged or over cooked, but perfectly cooked asparagus with lemon zest, lots of black pepper and butter is wonderful – as are green beans still with a little bite and sprinkled with garlic and Parmesan.
Finally, roasting meat… it’s so important to get your timings right. You want the roast to be tender, not dry or tough, and it’s imperative to allow the meat to rest before carving. Cover it, go grab a glass of wine, and relax! Give it 20 mins or so, and your roast will be juicy and succulent.

Get your tickets for Bluewater’s Scrumptious Food Festival her e.

What’s cooking? Muddy meets Kent’s very own food writer and TV star, Alex Hollywood

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