HOW I COOK 2025!

We're back in business people! Here's what to expect this year...

Ready to cook.

Hello lovely How I Cook readers,

Happy new year! Did you have a good one? We’re two weeks into 2025 and it feels surprisingly good?

I just got back from a whopping great trip in Mexico, thanks for bearing with me while I switched off for a bit. There’s nothing like exploring a new culture and cuisine to recharge the inspiration tank, and boy am I raring to go. I had just wrapped up a massive project at the tail end of last year and I’m not going to lie, I had fallen out of love with cooking a little. This year, we’re going to fall back in love with food, together. We’re going to carry on learning new techniques, growing in the kitchen, listening to new music and celebrating what How I Cook is all about!

So, pleasantries out the way, let’s get into it. How are we looking for 2025? There’s some ace stuff in the pipeline, a big announcement (soon I promise!), plenty of events, travel and other exciting bits and bobs. That being said, what’s front and centre is this newsletter. After 18 months of writing this, shooting from the hip and writing “á la minute” I’ve decided to switch things up ever so slightly. Don’t worry, the writing will feel pretty much identical, I just want to offer some more structure to the issues, offering you a balance of budget-friendly recipes, some smart batch cooking, travel and food writing, and of course deep dives into some more challenging, technique driven cookery. Sound good?

What I’m really keen to hear is your thoughts and wants for the writing. Are you desperate for more vegetarian cookery? Do you want big centrepiece dishes? Are you after meal prep? Have a think and please send in your reader submissions! You can drop me a line on Instagram or comment down below!

First up, I’m working on a big fat write up of my travels in Mexico, from food, to sights to the best micheladas and how to make them at home. It’ll be out on Friday for a bit of January escapism!

The following week, we’re into our first recipe newsletter of the year - a healthy, delicious batch cook that you can whip up on Sunday and then re-work during the week.

Thanks for reading, I’ll see you on Friday!

B x