About

NEWS FLASH!
My latest book, Green Kids Cook, will be out on July 1st. 

Packed with simple, delicious recipes and top tips aimed at the 7-14 age group.
Good For You, Good For The Planet.

Hello and welcome to my recipes and ramblings.

Sustainability is at the heart of my recipes, books and teaching but ultimately food has got to look and, most importantly, taste superb, otherwise why bother?

The aim of my blog ( and I’m sure to go off on a tangent quite regularly) is to inspire you to use more pulses, grains, seasonal and local ingredients in your day to day cooking. Helping you to get into the habit of batch cooking, eating more delicious veg’ and less (and better sourced) meat and fish as well as seeking out great independent suppliers.

I’m also passionate about children learning to love cooking and eating (so closely linked) from an early age – so plenty of tips and simple recipes here too.

Photograph by Clare Winfield, 2012

Photograph by Clare Winfield, 2012

And now for a bit about me, Jenny 

 I live in Bristol (U.K.)  with my husband Peter, teenage daughter Imi, Bippy the floofty hound and five fish (at the last count).

I grew up in rural Worcestershire where, back then, spaghetti bolognese was rather cosmopolitan and an avocado was pure dinner party chic. The way I cook and eat has definitely been shaped by my nomadic twenties and early thirties when I lived all over the world, eventually ending up as a cook on a very snazzy Italian yacht. Since I’m bound to waffle on about my travels and experiences in amongst the recipes on my posts I’ve probably said enough.

As far as working with food goes, my initiation was a two-week holiday job on my hands and knees picking mushrooms in the darkness of a black poly-tunnel.  Since then I’ve worked for caterers (a day inside a fridge painting 300 chocolate rose leaves was probably the last straw), in restaurants (high adrenaline and hideous hours ), as a restaurant consultant in Spain (quite stressy – English and female, you can imagine how well that went down with the chefs), as a boat chef (great for a few years until the nesting gene kicked in), as a caterer myself (too many hours spent deliberating over shades of peach napkins with mothers of the bride) and then, about fifteen years ago, I finally found my dream job/jobs .

It’s a bit of a juggling act ( or perhaps I should up my game and say that I have a “portfolio career”). I’m lucky enough to teach enthusiastic home cooks in a number of great cookery schools, as well as training chefs to focus on more veg-centric, sustainable menus in the contract catering sector. After a year as The United Nations FAO European Ambassador for the International Year of Pulses ( who knew that there was such a thing?) I’ve spoken at numerous international events campaigning for more nutritious and sustainable food for all.  I’m the author of five cookbooks –  you can read about those on my Books page. Possibly the highlights of my job are the hours I spend reading and researching, cooking, photographing and quite obviously eating too.

6 thoughts on “About

  1. Diane Castle

    I have just been made aware by Emerging.com that 19 Jan is International Pulse Day and having attended one of your supper cooking events and having bought your pulses book Ithought of you. Delighted to see you are the European Ambassador for the initiative

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    1. Jenny Chandler Post author

      Thank you for getting in touch Diana. Yes, exciting times. I’m loving all my work connected with pulses – such remarkable little seeds both nutritionally and with regards to sustainability; thankfully I never tire of eating them either!

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  2. Jo Henderson

    Nice blog. I’ve just bought a Hodmedod mixed box and was Googling Carlin recipes and you came up. I’ll keep reading… BTW, I’m from Carlisle originally, where a pea shooter was only ever called a carlin shooter. It’s only now that I’m older that I realise the pea was ubiquitous there when i was a child. A friend told me that during one period of unrest in Carlisle’s history (there were many – I think it’s been Scottish 13 times) the city was under siege (probably involving the Reivers) and survived for some considerable time on carlins alone. I am yet to do any research on this but would love to find out more about it. Nice carlin salad recipe, although it’s grey and wet here in Devon now and tomorrow will have to be a stew.

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    1. Jenny Chandler Post author

      I love the idea of a Carlin shooter, Im so glad that there are people like Hodmedods who are breathing new life into our old forgotten crops as well as experimenting with new such as quinoa. We’re great fans of the Carlin pea in our household – very good in a chilli too. Do you remember eating the peas as a child?

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  3. Jenny Chandler

    Hi from another Jenny Chandler!
    I’m thinking about starting a blog and in trying out domain names you already have my first choice! But that’s ok, mine won’t be about cooking… horses, animals, behaviour etc. I’m in New Zealand..
    see ya, Jenny

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