Changing Food… One Meal At A Time!
Autumn
Jan Fullwood Food Consultant
(aka JamJarJan)
NOTES FROM A CHAOTIC KITCHEN
Welcome to daily life in a chaotic, well-used kitchen…..
A constantly busy, always evolving space: full of cooking, eating and creating (dinner, treats, mess), for work and for play, for family and friends.
Let me introduce myself and my family:
- A Food and Recipe Consultant who is ‘never knowingly under-catered’, I’ll whip up a five-minute muffin mix at a moment’s notice. I’m constantly creating, evaluating and tasting, always cooking, eating and learning something new
- Long-suffering Hub, who just wants a clutter-free kitchen and peace and quiet. Happiest in the garden. He grows, I cook and preserve
- Eldest Cheffy Son and his Pastry-chef girlfriend, who cook catering quantities of restaurant quality food at every opportunity
- Protein & carb-obsessed younger Student Son, currently at uni. Loves food, but cooking not his forte - student survival skills ongoing
We all eat to live. Let me help you live to eat.
Share my learning and experiences to make the most of your meals too.
What's in Jan's Pan?
IN PROGRESS!
OCTOBER 2026
The house is quiet and the kitchen marginally less chaotic and it's back to just we two.
On the first of the month the Chefs spread their wings and flew off. We eagerly await their pictures of each new city, and details of the culinary delights.
The week before they went, they didn't stop cooking. We had slabs of meat cooked over fire and pastries piled high as they made the most of a permanent kitchen before their next nomadic 7 months.
Student Son is back to fending for himself, but even he surprises me with pictures of his joint efforts in the student house, even making pastry from scratch for a pie and roasting a ham or a chicken to supplement his diet of noodles.
But there's still plenty going on in this creative chaotic kitchen, and I'm proud that the boys have picked up a love of food along the way.
Food education is close to my heart, and it was fascinating to be able to visit the Hackney School of Food this month to find out how an inner city garden has given primary school kids the opportunity to experience growing and cooking food first hand, something that not everyone can take for granted.
I also had the opportunity to learn all about the London cure smoked salmon, H Forman and son on Fish Island in the East End of London.
Food education is a fascinating topic and one I
Meanwhile, the house is back to
AND SHE WORE SALMON PINK
beautiful day rocked up at hackney and were told to find tghe factory that looked like a salkmon darne on fish island
coincidence, not original site, 4th generation lance had survived flood fire and a compulsory buy out
not
fantastic visit to Foremans London smoke
Darren. guiness world record holder treated to a ne expert demo
Tasting
fatty versus lean depending on part of the cut
Hub and I prefer the leaner, some customers demand
process smoke is to preserve it not flavour it
wood by friction nut burning more efficient and cotrollable
freshest fish from Scotland 2 days old
great salmon debate wild v farmed what to believe
D cut deftly cut
made a versiuon of carbonara
Tasted maple lean v fatty, other pieces
Its right by the olympic park and we visited teh V&A East, only to find a coat made of salmon skin on display, their salmon skin goes to use to make wallets
WHAT'S IN JAN'S BOX
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