If you follow me on Instagram or Twitter, you might have seen me mention this already but I’m REALLY excited to talk a bit more about working with Kenwood, here on the blog. Every year, the Kenwood Disaster Chef competition sees ten contestants who consider themselves to be terrible cooks attempt a series of challenges in the kitchen. Over five weeks, they learn new skills before the live final in November, when they’ll meet chef Raymond Blanc and the most improved chef will be crowned the winner (and walk away with amazing Kenwood kit for their kitchen and a two-night stay at Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons!)
I’m thrilled to be working with Kenwood on this year’s Disaster Chef contest – and this week, the ten contestants are all attempting a recipe challenge set by me!
During the summer, I spent the day filming in a kitchen studio with Kenwood, making lamb burgers two ways – some stuffed with brie and chilli flakes for a spicy kick, and some kid-friendly ones with mozzarella in the middle. Both were made with the Kenwood Chef Titanium, which is amazingly easy to use and makes light work of making burgers.
The Disaster Chef contestants are all attempting my recipe this week – following my video and the recipe – and they’ll be blogging about how they got on, over on the Kenwood Disaster Chef website. What I love about this is that while I’m not a disaster in the kitchen, I’m no culinary whizz – I’m pretty good at whipping up a few dishes and more importantly I’m passionate about good food. So while the contestants are following some challenges set by Raymond Blanc himself, they’re also following recipes from regular people like me.
Want to watch the video of me making the lamb burgers? Check it out!
This post has been commissioned by Kenwood and as always, all views are my own. See my Work With Me page for details of how I work with brands.