Thanks to the video project we've got a number of new faces on board this year. Here's who they are:
We've been lucky enough to find a couple of students who've trained as cooks and one who's the son of a food writer and has been cooking pretty well all his life. They're our joint administrators so if you've got a question about cooking you can contact them through our Facebook page
Sig, 28, is our baking queen. She'll be posting delicious muffin, cakes and breads like her Blueberry Oat Muffins and Yummy Wholemeal Porridge Bread plus some less indulgent options too. A Cambridge graduate and a trained Leith's cook Sig, who is half Norwegian, is now a part-time food and wine writer and has her own blog Scandilicious. This coming year she's doing an MA in food anthropology at SOAS.
Guy, 20, is our video star who's (so far) filmed the largest number of recipes He and his girlfriend Claire 'camerawoman' O'Reilly live in Nottingham where Guy is studying psychology. Guy cooks all kinds of things including the brilliant Duck Cherry Garcia, Spaghetti and Meatballs and Roast Belly Pork with Fennel and Rosemary. Where did he get it from? Well, his dad Marc just happens to be a food writer so he grew up with great food.
James, 22, who's at Bristol studying French and Italian, is our own Jamie Oliver. He spent last year in Paris and Tuscany (our hearts bleed . . .) so is into all kinds of French and Italian food, especially home-made pizza and risotto. He's also done a cooking course at the famous Ballymaloe cookery school in ireland, runs his own catering company The Hungry Caterpillar and has just started a blog with the brilliant title of The Larder Lout
We also have a couple of talented contributors who are not yet students but already award-winners and great cooks.
15 year old Rebecca, aka Bex, comes from Cornwall and won the Guild of Food Writers young food writers' competition WriteIt! earlier this year for her piece on 'The Perfect Belgian Waffle'. She's also shot a great video of her favourite chocolate cake recipe which has left the rest of us drooling. We're looking forward to more cake and pudding recipes from her
Will, 16, comes from Surrey and has been a finalist in two Guild of Food Writers competitions over the last two successive years. Will's looking like he'll be our Spice Boy. His favourite food to cook is Thai (see his quick and easy Thai Green Chicken Curry) though like James, he's also a fan of Italian food. And of Chelsea though we promise not to hold that against him ;-)
Then, as ever, there's me, Fiona, and our healthy eating supremo, Kerry . . .
Fiona been a student (twice) and has also been on the receiving end of endless calls from her 4 children - which still go on now - about how to cook everthing from mushrooms in a microwave to a Sunday roast. She’s also an award-winning journalist and cookery writer who has written for most of the national press from the People to the Guardian and is currently contributing editor to the wine magazine Decanter. Apart from the Beyond Baked Beans titles she has written 15 other books including The Healthy Lunchbox, Sausage and Mash and Meat and Two Veg. Her latest book The Frugal Cook comes out next month (check out the Frugal Cook blog for a sneak preview.
Keeping us all on the straight and narrow is Kerry Torrens, a qualified Nutritional Therapist who studied at The Institute for Optimum Nutrition, one of the UK's foremost nutritional institutions. She is currently continuing her research with a Masters degree at Middlesex University.
Kerry runs a private practice www.foodlinkfirst.com in Surrey and Hampshire and works with clients of all ages, providing one to one nutrition consultations and advice on a wide range of health issues. She has a special interest in the diet and nutrition of children and young people and is an active representative within the Food for the Brain Schools Campaign.
If you'd like to join the Beyond Baked Beans team just start posting recipes, tips, pix and videos on our Facebook page. You can even win prizes! See here for details of our reward points scheme.