Last week was a whirlwind, with a shoot in London creating recipes for an exciting new project and some content for later in the year. Normally, I shoot everything myself, which means setting up two old iPhones plus my current one on camera stands to capture three shots in one go. When I first started in TV, we’d film a recipe three times, but with tighter budgets and better technology, most shows now only do one or two passes.
I’ve really enjoyed diving into the technical side of being behind the camera, but I still find myself asking, “Did I press record?” and climbing a ladder to check during shoots. My aim is to film a month’s worth of content in a single day—before the school run! Managing lights, cameras, reflectors, food, hair, makeup, and all the dishes by myself is no easy feat. There’s also the phase before the shoot, which involves developing and writing the recipes, prepping for the shoot, and cleaning up afterward. Then comes the editing (thankfully, I now hire someone for this, as I edit at a snail’s pace). Finally, with a cup of tea in hand I can sit down and write the newsletter.
That’s why I decided to put all my Substack money (thank you to everyone who recently subscribed!) and some of my own into hiring a videographer and a food stylist for a day. I need to get content ready for later this year because the 10 week school summer holidays kick off this week and I’ll be on a 7 week stint filming Bake Off in Australia straight after.
Working with Archie and Izy was an absolute blast. We laughed a lot, I picked up a few tips (one which will save me climbing a ladder – thanks, Izy!), and we had great chats about the burnout that comes from creating free content for social channels.
I’ve been sharing free content for decades (yeap that’s how old I am), starting with blogging in the noughties, then trying my hand at YouTube (I hired Archie), and now Instagram. It wasn’t until I started shooting and editing myself, stopped posting recipes for free on Instagram, and added a paywall (I ran a version of substack on my own website for a year before moving over) that I began to feel truly valued.
While I’m still far from breaking even on the financial and time investment I put into Substack, writing for those who genuinely appreciate my work is incredibly rewarding. So, un GRAND merci to everyone who likes, comments, and subscribes. Your support means the world to me!
Now back to what you’re here for, this week’s recipe which has me practically drooling just thinking about it. These succulent meatballs, snug within a crispy baguette and topped with vibrant radish top relish, draw inspiration from the Vietnamese Bánh Mì. Embracing my ethos of minimising waste, I’ve incorporated the peppery radish leaves, adding depth to the dish. You can eat them hot or cold. You could also toss them with some rice noodles and the radish top relish for a more substantial meal.
