Ponytail Journal

Over the last 4 weeks I've been on the road. Being on the road is fun, but I know I need to stay flu free, Corona Virus free, fatigue free, so that I can jump around with a good amount of energy for a month. When travelling I've learned to pace myself, and to cook whenever I possibly can - whether…

For me, cooking the Christmas meal for my favourite people is one of the joys of existence but I know for many it can quickly turn into a stressful mess. This recipe is all about the brine that you soak your pork in 24 hours before you want to cook. That is my little trick that will make sure you.…

In this three part series of Goodness in The Everyday, Lauren breaks down the humble lasagne into three easy steps. This instalment focuses on making a really killer Ragu alla Bolognese, a very versatile beef and tomato sauce that is perfect for pastas, sloppy Joes, and even shepherd\'s pie.

Knowing how to crumb meat or veg to shallow fry, is what I would consider an essential piece of knowledge that any cook should k...

It’s zucchini season and we’ve got zucchinis coming out of our ears at the Ponytail kitchen garden! To celebrate this ultra versatile vegetable, we decided to make our special spiced spelt and zucchini cake.

This week on Goodness in the Everyday, Lauren invites her buddy Nigel Cabourn onto the show to teach him how to nail the perfect steak.

On this week’s instalment of ’Goodness in the Everyday’, we’re throwing a jam sesh and Lauren’s got you covered.

This versatile spelt shortcrust pastry is a winner for the digestive system and great to store in the freezer in advance for quick meals. P.S. It’s totally wheat free

Welcome to the first episode of my brand new series, ’Goodness in the Everyday’, a collection of Ponytail favourite go-to recipes that Lauren happily serves regularly at home. This unassuming Potato and Rosemary tart is a sure crowd pleaser and is everything snug experience.

Best giddy up and try this dish as the temperature continues to climb!

We’re highlighting a super tropical soup this week called ’Tom Kha Gai’ from the PTJ recipe box. Typical to Thai cooking, this soup is all about speedy cooking. Thai cuisine is a very energy efficient form of cooking. Ingredients are cut super fine to increase their surface area and cooked on short but super hot bursts of energy. So let that be a little thought to keep in mind when you are preparing - what a good excuse to sharpen up your knife skills!

The dining table is a wonderful mediator for connection, and the kitchen is a great place to start building the happiness. Join us in cooking this elegant slow cooked rabbit dish, drowned in silky braised onions and classic French herbs.