Good Food Kitchen

@goodfood

I'm Deana. I cook, grow, photograph and write about seasonal food. Where the lens meets the rolling pin.

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Good Food Kitchen@goodfood· 17d

Weekly sourdough bake. I call this one the Kent Coast Bad Boy - open crumb, dark crust and made with regenerative and organic flours. This loaf is off to a picnic. #sourdough

My hand holding one half of a large artisan sourdough loaf, freshly cut to show a well-balanced crumb that is neither too open nor too tight. Made with regenerative and organic flours, it has a dark rustic crust and is ready to be taken along to a picnic.

Good Food Kitchen@goodfood· 19d

Birthday girl lunching at Birdies in Whitstable. Moules frites to die for, followed by a delectable pan-fried sea bream. A very good way to spend a birthday.

That's me (Deana) sitting in the courtyard at Birdies French Bistro in Whitstable, Kent, enjoying a birthday lunch at a set table. In front of me is a plate of pan-fried sea bream, golden at the edges and served with its accompaniments. Behind me, an old outdoor staircase is dressed with pots, trailing greenery and flowers, giving the courtyard the relaxed atmosphere of a small European bistro.

Good Food Kitchen@goodfood· 20d

Autumn raspberries are already starting to offer the odd gift. Versailles, Autumn Chef and Fall Gold are first in - large, juicy berries in the late afternoon light. Soon the canes will be flush. Serious Brix levels already. #KitchenGarden

My hands gently cupping a small harvest of large, juicy raspberries picked in the allotment kitchen garden. The berries are Versailles raspberry, Tulameen Pearl and Fall Gold, each plump and richly coloured, with the pale gold berries standing out among the reds. The photo is taken in the evening, with a soft golden summer light giving everything a warm glow.

Good Food Kitchen@goodfood· 24d

Dug up two of my Yukon Gold plants yesterday and was delighted with the haul. They went in back in March and, yes, I left them rather longer than planned. Fantastic potatoes, especially cut thick for chips. #KitchenGarden 🥔🌱

Early evening in the allotment kitchen garden. A freshly dug batch of Yukon Gold potatoes lies on the soil beside the partly lifted potato bed. Behind them is a weathered wooden sign marked “Yukon Gold, 2nd Earlies” with the planting date “21/3”. Beyond the sign, rows of maincrop potato plants are still growing, including Sunset, Cara, Heidi Red, Alouette and Oscar.

Good Food Kitchen@goodfood· 27d

Wrinkled, twisted and up to no good. 🌶️ #CarolinaReaper

Close-up of a ripe Carolina Reaper chilli pepper hanging from the plant in the polytunnel. The pepper is deep red with the variety's distinctive wrinkled, twisted, heavily textured skin and pointed tail. Green leaves surround the fruit, enhancing its unusual, gnarly appearance.

Good Food Kitchen@goodfood· 28d

𝐂𝐚𝐫𝐨𝐥𝐢𝐧𝐚 𝐑𝐞𝐚𝐩𝐞𝐫 𝐏𝐞𝐩𝐩𝐞𝐫: 𝐖𝐞𝐞𝐤 𝟐𝟔 🌶️ Week twenty-six. Now much bigger and moved into the polytunnel, where it’s enjoying the heat. Its first pepper has ripened to a deep red, ranging somewhere between 1.4 and 2.2 million Scoville Heat Units. Best admired carefully. #SeedToHarvest 👩‍🌾🌱

A mature Carolina Reaper chilli pepper growing in a polytunnel, with dense green foliage and its first ripe, deep red pepper hanging beneath the leaves. The chilli plant has grown substantially since it was first sown from seed and is thriving in the warm conditions. Marked with a date-of-birth label dated 14/01/2026. This is Week 26 in a weekly grow series tracking the progress of one of the world’s hottest chilli peppers from seed to harvest.

Good Food Kitchen@goodfood· Jul 8

Freshly baked sourdough focaccia, filled with vegetables from the allotment kitchen garden. Roasted sweet peppers, aubergine and courgettes, homemade pesto and Mozzarella di Bufala. About right for a hot summer’s day. #sourdough 🌶️🌞🥵🥪⛱️

A homemade sourdough focaccia sandwich, cut open to show roasted sweet peppers, aubergine and courgettes grown in the allotment kitchen garden. The filling is layered with homemade pesto and Mozzarella di Bufala. The sandwich sits on an old grey plate on a rustic wooden table at the allotment.

Good Food Kitchen@goodfood· Jul 7

The kitchen garden has decided courgettes are now our main crop, especially the organic Luneor. So I did the decent thing and baked a courgette cake - zucchini bread for our American cousins. Not too bad, if I say so myself. #ediblegarden ₊˚⊹♡🍰🥒♡⊹˚₊

A courgette cake (zucchini bread) sits on an old rustic wooden board on a grey marble table, with several slices already cut and laid out in front. Beside it is a plate with a slice of cake, a Buckels knife resting nearby, and a cup of coffee just behind. In the background is a bowl of freshly picked Luneor and Romanesco courgettes from the kitchen garden, next to a vase full of sweet peas given to us by our friend Sally B.

Good Food Kitchen@goodfood· Jun 29

My friend Diana made ravioli by hand, stuffed with homemade ricotta and chard from the allotment. It doesn’t get much better than that. Silky pasta, green filling. Absolutely lush. #PlotToPlate º∙👩🏻‍🍳 ₊˚🍜 ˚ෆ

Diana’s hand holding a plate of her handmade ravioli over an old rustic oak table. The ravioli is filled with homemade ricotta and chard from the allotment, with the pasta parcels sitting close together on the plate, showing their hand-shaped edges and generous green filling.

Good Food Kitchen@goodfood· Jun 25

I'd agree entirely Betty. The veggies are actually just the trivet I cooked the chicken on, not for consumption but adding a little flavour during the roasting process. I liked the colours against the chicken so included them in the shot! 😋

Good Food Kitchen@goodfood· Jun 25

Anthony Bourdain Day - Made his lemon and butter roast chicken with Pommes Anna. Sharp lemon, crisp potatoes, proper butter. A decent way to remember a man who knew food was never improved by bullshit. #BourdainDay

A roast chicken sitting in a cast iron pan on an old rustic wooden table. There is a glass of wine to one side and a small plate of Pommes Anna beside it. The dish was made to mark Anthony Bourdain Day. Food photography by Deana Z - Canon EOS R6 Mark II & EF24-70mm F2.8L

Good Food Kitchen@goodfood· Jun 24

Staying in Lagrasse, where my sister Beverly lives. We dropped into Cyril Codina for a vinegar tasting with Mathilde - five wine vinegars, five balsamics, two tiny drops at a time. Came away with 15-year-old red wine vinegar and blackberry balsamic. Lots of ideas. 🍶 #lagrasse

Deana standing with Mathilde inside Cyril Codina, an artisanal vinegar shop in Lagrasse. Mathilde is guiding Deana through a vinegar tasting, with several bottles arranged in front of them. She is explaining the different wine vinegars and balsamic vinegars available to taste, including aged red wine vinegar and fruit balsamics.

Good Food Kitchen@goodfood· Jun 22

Very sad to hear that Clive Davis has passed away. When I moved to New York in 2003 and worked at Sony BMG, I was fortunate enough to cross paths with him almost daily. Tireless, passionate about music, and blessed with an extraordinary ear for talent. The man with the golden ears. #clivedavis

Clive Davis with Whitney Houston (Getty Images)

Good Food Kitchen@goodfood· Jun 21

Happy Summer Solstice. This morning’s kitchen garden haul: elephant garlic, Romanesco courgettes and round Luneor courgettes. Not a bad start to the day. ☀︎⋆.ೃ࿔*:･ #SummerSolstice 🌞

Deana standing in the allotment kitchen garden beside a wooden table with a basket of freshly harvested vegetables. The basket contains elephant garlic, green Romanesco courgettes and bright yellow Luneor courgettes, with more of the haul arranged around it on the table. The surrounding kitchen garden is visible in the background, full of early-summer growth.

Good Food Kitchen@goodfood· Jun 16

The Luneor courgettes are already coming thick and fast. First few are ready to pick this week. These ones won't be sliced. They'll be hollowed out, stuffed and baked whole. 🌱🥒 #kitchenharden

A healthy Luneor courgette plant growing on an allotment bed, with large green leaves spreading out across the soil. Several round, bright yellow courgettes hang beneath the foliage, their smooth, glossy skins standing out against the deep green leaves. Fresh yellow flowers are still visible on some fruits, showing that the plant is actively producing. The surrounding bed is well-tended, with rich soil and other vegetable crops visible in the background, giving a sense of a productive summer kitchen garden.

Good Food Kitchen@goodfood· Jun 13

Blueberry patch

Good Food Kitchen@goodfood· Jun 12

First blueberries ready this morning 🫐. Duke variety. Not the finest blueberry I grow, but they arrive before the others and this morning's crop is heading straight for my yoghurt. #kitchengarden

Close-up of a cluster of blueberries on the bush in the kitchen garden. The ripe berries are deep blue-purple with a dusty bloom, while several pink berries nearby are still maturing.

Good Food Kitchen@goodfood· Jun 11

This week’s sourdough bake: a rustic country loaf at 81% hydration. A crisp, blistered crust and a soft, open crumb. Toasted and spread with Seville marmalade, it’s a killer combination. #Sourdough

A freshly baked rustic sourdough country loaf sits cooling on a wire rack, with its crisp, deeply blistered crust clearly visible. The loaf is still whole and has just come from the oven, its golden-brown surface showing a bold score and a rugged, artisan finish. In the background, a weathered wooden wall adds warmth and texture to the scene.

Good Food Kitchen@goodfood· Jun 9

This morning's carrot harvest. 🥕 Cosmic Purple, Purple Haze and Amsterdam Forcing. Grown from seed, pulled fresh, and on the plate later today. #kitchengarden 𐔌՞. .՞𐦯🥕 ༘⋆

Freshly harvested carrots from an allotment kitchen garden laid out after picking. The harvest includes Cosmic Purple, Purple Haze and Amsterdam Forcing varieties, showing a striking mix of deep purple, orange and pale cream roots with their green tops still attached. Recently lifted from the soil, the carrots retain their natural shape and character, ready to be washed, prepared and eaten the same day.

Good Food Kitchen@goodfood· Jun 5

Last week’s walk in the woods to catch the last of the bluebells. A carpet of blue as far as the eye could see, and for a while the world and all its angst felt very far away. This is my happy place. #bluebells 🪻🌳🪻🌳

A spring woodland scene with the forest floor covered in a thick carpet of bluebells stretching into the distance beneath tall trees. Fresh green leaves fill the canopy above, with dappled light falling through the branches.

Good Food Kitchen@goodfood· Jun 4

First Senshyu onions lifted, planted in September and worth the wait. Some real beauties among them. They’ll spend the next fortnight curing in the greenhouse, until the skins are papery and ready for storing. #kitchengarden 🧅🧅

Several freshly harvested Senshyu onions, with papery skins and green stems attached, laid out on the soil of a kitchen garden allotment plot to begin curing in the sun.

Good Food Kitchen@goodfood· Jun 2

A blue tit fledgling 🐦took an unscheduled trip out of its nest this morning. What followed was a race between my husband, Vincent, and Luna the cat to see who could reach it first. Thankfully Vincent won and the baby is back where it belongs. #birdsofbluesky

A blue tit fledgling sits on Vincent's thumb, moments before being returned to its nest. Behind him is an old weathered wall with flowers growing up it.

Good Food Kitchen@goodfood· May 30

𝐂𝐚𝐫𝐨𝐥𝐢𝐧𝐚 𝐑𝐞𝐚𝐩𝐞𝐫 𝐏𝐞𝐩𝐩𝐞𝐫: 𝐖𝐞𝐞𝐤 𝟐𝟎 🌶️ Week twenty. It’s bushing out, gaining height and beginning to branch. The first flowers are starting to appear. Quite a change from the tiny seedling that started all this. #SeedToHarvest 👩‍🌾🌱

A Carolina Reaper chilli pepper growing in a greenhouse at an allotment, showing bushier growth, increased height and multiple side branches. The first flower buds are beginning to appear among the foliage. The plant is growing in a larger pot and appears healthy and well established. Marked with a date-of-birth label dated 14/01/2026. This is Week 20 in a weekly grow series tracking the progress of one of the world’s hottest chilli peppers from seed to harvest.

Good Food Kitchen@goodfood· May 29

One last walk through the rapeseed yesterday evening. The yellow is fading, but the scent remains; sweet, pungent and slightly heady. Honey, pollen and warm brassicas drifting across the fields. #FloralFriday 💚🫧💭🦋🌼₊˚ෆ

A winding farm track curves through a vast expanse of golden-yellow rapeseed flowers, leading towards a woodland on the horizon. The sky is blue with patches of cloud, softening the light across the landscape. Fresh green trees line the far edge of the field, while the yellow blooms stretch in every direction, creating a vivid sweep of colour. The image captures the last weeks of the rapeseed flowering season before the yellow begins to fade back to green.

Good Food Kitchen@goodfood· May 28

Broad beans this evening, podded straight from the allotment kitchen garden. Meatballs rolled beside me, basmati steaming slowly on the stove. Podding broad beans is either therapeutic or intensely irritating. Usually both. #KitchenGarden 🌞🌱👩‍🌾

Good Food Kitchen@goodfood· May 23

Good reminder I must remember start thinning mine out 👀 I got quite a few varieties this year. Best of luck of yours Rebecca.

Rocket, freckles, oakleaf, and butterhead all crowding each out.

Good Food Kitchen@goodfood· May 23

First strawberries from the patch this afternoon: Gento, Sweet Ann, Albion and Lambada. These will go alongside a homemade Madagascar vanilla ice cream tonight. #kitchengarden

A bowl of freshly picked strawberries Gento, Sweet Ann, Albion and Lambada - sitting on an old rustic table in the allotment kitchen garden. The berries range from very large to small, in shades from deep crimson to bright scarlet, with a few leaves and stems still attached.

Good Food Kitchen@goodfood· May 18

The sourdough slasher is coming... 🔪🥐🍞🥖

Good Food Kitchen@goodfood· May 15

Nothing much to see here - just a sourdough loaf I baked with a star-score pattern. Or is that a starfish? 𖦹°·𓇼 # #sourdough

A freshly baked sourdough loaf sits on a cooling rack on an old rustic wooden table, scored with a pattern that looks somewhere between a star and a starfish. The crust is deep golden with blistered edges and a slightly flour-dusted finish.

Good Food Kitchen@goodfood· May 11

Aquadulce Claudia broad beans 🫛🫛 are starting to swell. These were sown on the allotment last November. Picked the plumpest pods today; the rest should be ready in another week or two. #KitchenGarden 🌱👩‍🌾