British Bake-Off 2019 contestant Michelle Evans-Fecci is a freshly baked author of culinary book The Seasonal Baker, and guest of honour at Abergavenny’s annual foodie celebration. Here, she tells Ewa Pałka how the book was created and shares her tips for autumnal cooking.
What inspired you to cook?
Michelle Evans-Fecci: I grew up on a farm with my parents – I still love baking at home with my mom, and learned how to grow veggies and fruits with my dad. That started my baking and grilling journey. I saved up my pocket money to buy my first little children’s cookbook at the best library in my school, which I’ve still got; its cover is held together with sticky tape now! My mum used to make the traditional things like Victoria sponge, bara brith… I try to push boundaries a little bit more, try different things, challenge myself.
How did The Seasonal Baker come to life?
Michelle Evans-Fecci: It’s always been a dream of mine to have my cookbook but I didn’t think it would ever happen. Being on Bake-Off gave me a platform to share my baking. My followers grew on Instagram, and people asked for recipes. So my agent in London said, “Michelle, why not try for a book?” I had seasonal foods in mind because that’s what I love cooking; we grow a lot in the garden and things like that are essential. I put my idea forward and they loved it! It went from that. It’s just a book full of seasonal, sweetened and savoury recipes I love.
Did you have the recipes or the structure first?
Michelle Evans-Fecci: A mixture of both. I bake something every day so I’ve got a bank of recipes I work through and favourites of mine I return to. Hopefully, people will look at my book, see a season, know they can use things in their garden or farm shops, and can flick through that book section to find something they want to make.
That makes it much simpler.
Michelle Evans-Fecci: I’ve also given little hints on changing things. For example, zero waste tips: when we grow carrots in the garden I’ll do a carrot tart or make a pesto with the tops. Also, freezing fruit and vegetables and keeping them for later on in the year.
What are your favourite dishes this time of year?
Michelle Evans-Fecci: Wearing more clothes, I feel like I want something sort of soupy. I also like making pastry, but it’s easy to buy puff pastry cheaply, and you can top that with so many different vegetables and other things. Although I’m still eating salads from the garden, I’m also making warm tarts to go with them. It’s hug-in-a-bowl time of the year, you know? I love the crumbles, the custard, all that stuff.
You’re coming to the Abergavenny Food Festival…
Michelle Evans-Fecci: I’ve spent so much time indoors due to COVID, and food festivals stopped for so long. I’m excited to be coming to Abergavenny, and I’ve got another festival a couple of weeks after that. Now’s the time I’m looking forward to promoting my book, sharing recipes and teaching people how to make things.
It’s great to be in the open again.
Michelle Evans-Fecci: I went to a horticultural show on Saturday, and seeing people come together, showing their fruit and vegetables, their flowers… it’s been lovely.
Do you have a motto in life?
Michelle Evans-Fecci: Put your heart and soul into something, then give it to somebody else. If you can do one act of kindness a day, it spreads throughout, doesn’t it?
Any plans for another book?
Michelle Evans-Fecci: The Seasonal Baker was done during lockdown, when we couldn’t go anywhere and ingredients were scarce. Shops ran out of flour! It was a stressful time. My husband took the photos for the book, so it’s a team effort. I’m going back to recipe writing as I love the process, but I’ll have a break for now.
Michelle Fecci-Evans will be at Market Hall, Abergavenny on Sat 17 Sept. Admission: FREE with stroller ticket (£12). Info: here
The Seasonal Baker is published by Little, Brown. Price: £20. Info: here
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