The Tasty Other

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Quite the catch, this one 🐠🐟🍟Cooked, styled & shot a whole bunch of fish and chips (my dad’s & daughter’s forever fave) ...
19/05/2026

Quite the catch, this one 🐠🐟🍟
Cooked, styled & shot a whole bunch of fish and chips (my dad’s & daughter’s forever fave) for

comfortfood

Lately-no rest for the wicked weekend-blooms & books-big love-biggest love 🌈 -she’s here here-late to school -first this...
23/03/2026

Lately
-no rest for the wicked weekend
-blooms & books
-big love
-biggest love 🌈
-she’s here here
-late to school
-first this year

Le Oxford weekend -the breakfast (before the train)-the train (and the escapist)-the shapes (before lunch)-the wonder (b...
23/02/2026

Le Oxford weekend
-the breakfast (before the train)
-the train (and the escapist)
-the shapes (before lunch)
-the wonder (before the whining before lunch)
-the lunch (adorned)
-the gentleman (at closing time)
-the yellow and the blue (of dreams)
-a favourite ((re)introduced)
-the way back (with my forever home)

18/02/2026

Plot twist: I wasn’t planning on making this… but here we are. Cheesy, crispy on top, glossy underneath, decadent (but not too heavy) leek & cauliflower cheese.

* 1 large cauliflower, cut into florets (stalks too)
* 2 tbsp olive oil + big pinch of salt
* 1 tbsp olive oil
* 1 leek, finely sliced
* 65g butter
* 65g plain flour
* 60ml almond milk
* 1 tsp wholegrain mustard
* ½ tsp grated nutmeg
* 130g Cheddar, grated
* Black pepper, to taste
* Topping: 40g panko, 30g parmesan, small bunch parsley, finely chopped

1. Preheat oven to 200°C, toss cauliflower with olive oil & salt and roast for 15 mins until tender but still holding a bite.
2. Sauté leek in olive oil over medium-low until soft, set aside.
3. In same pan, melt butter until foamy, whisk in flour and cook 2–3 mins. Gradually whisk in almond milk until smooth.
4. Stir in mustard, nutmeg, cheese & black pepper and whisk to incorporate to a smooth sauce.
5. Spread a little sauce in a large dish, add cauliflower, top with remaining sauce.
6. Mix panko, parmesan & parsley, sprinkle over top, along with more black pepper. Bake 30 mins, or until golden & bubbly.
7. Serve hot and enjoy!

Don’t want to jinx it, February, but so far so good 🤞1. The perfect starter doesn’t ex-2. Masterpiece 3. I mean, sure4. ...
09/02/2026

Don’t want to jinx it, February, but so far so good 🤞
1. The perfect starter doesn’t ex-
2. Masterpiece
3. I mean, sure
4. A very good cookie
5. Sunday prerequisite
6. Dive
7. My best view
8. Worth the wait

foodandlight

Don’t want to jinx it, February, but so far so good 🤞1. The perfect starter doesn’t ex-2. Masterpiece 3. I mean, sure4. ...
09/02/2026

Don’t want to jinx it, February, but so far so good 🤞
1. The perfect starter doesn’t ex-
2. Masterpiece
3. I mean, sure
4. A very good cookie
5. Sunday prerequisite
6. Dive
7. Worth the wait
8. My best view

foodandlight

03/02/2026

Creamy carrot, coconut and red lentil soup — warming, filled with goodness, and served with one of my favourite things I’ve made lately: a crunchy, salty, fragrant, spicy granola (which I’ve been pretty much sprinkling on everything). It’s still soup weather, people — let’s make it count.

Want the granola recipe? DM me or leave a comment below!

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