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Smoked Salmon and Chives Puffs

Naomi - Week 12

Smoked Salmon and Chives Puffs

A Fishy Final Challenge

Naomi 12L

It’s the final week of Disaster Chef to Kenwood Chef and I am blown away by how quickly time has passed. When I look back over the last few months, it is hard to believe how much I have developed. I have gone from throwing frozen, processed chicken nuggets and chips into the oven to cooking delicious family meals with fresh ingredients. I also feel confident passing on my skills to my pupils in school.

Naomi 12P

As I announce that I have finished cooking, the family gather around in fits of laughter, making jibes that I must now try my fishy delights. I feel more like I’m taking part in a bush tucker trial than a cooking contest. Taking a mouthful, I put on a brave face as I announce that they are perfect. Within minutes the plate is empty. I can only conclude that my judgement must have been right.

This week in the hope of gaining some much-needed presentation tips, I settled down in front of the television to watch Master Chef. During the initial stages of the programme, hopeful contenders showcased their culinary skills in the hope of making the cut. One young hopeful was a vegetarian and when asked how he could tell if the meat dishes that he produced were cooked properly during the contest, he replied (in his desperation to make it through) that he would be prepared to eat meat, a challenge which they made him undertake in order to progress in the competition. This really hit home for me with this week’s challenge. Fish. Yuck, fish. I cannot stomach fish and to the enjoyment of my family, this was a challenge, which they wanted me to undertake and sample with this week’s recipe.

After making choux pastry last week, I felt extremely confident in this field. I whipped up and piped the pastry (with the help of my newly purchased piping bag) as quick as a flash. With the profiteroles cooking in the oven, I blended my ingredients, producing a fishy mousse. Upon cooling, I piped the mousse into the cooled profiteroles before topping with rapeseed oil and chives.

As I announce that I have finished cooking, the family gather around in fits of laughter, making jibes that I must now try my fishy delights. I feel more like I’m taking part in a bush tucker trial than a cooking contest. Taking a mouthful, I put on a brave face as I announce that they are perfect. Within minutes the plate is empty. I can only conclude that my judgement must have been right.

 

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Chocolate Éclairs

Naomi - Week 11

Chocolate Éclairs

Amazeballs chocolate éclairs

Naomi 11L

As I am sat here typing my weekly blog, I am sat eating the most amazing chocolate éclair ever! Our entire family has a sweet tooth so I knew the second I saw the recipe, that this was going to be a winner. True to form though, everyone wants a slight twist on their éclair. Dark chocolate isn’t a favourite, so I plan on making a variety of toppings to suit everyone.

Naomi 11P

As I am sat here typing my weekly blog, I am sat eating the most amazing chocolate éclair ever! Our entire family has a sweet tooth so I knew the second I saw the recipe, I knew that this was going to be a winner.

I make a swift start on my choux pastry, adding water, salt and butter to a pan before bringing it to the boil. Then I mix in the flour, stirring like crazy to produce a smooth paste. I transfer the mix into the Kenwood Chef before adding my eggs, one at a time, until my mixture is glossy.  Now for the part where I have to improvise, other than doggy poo bags, I have no small bags that can act as a piping bag. I sweep the idea of my floral fragranced bag from the disaster chef side of my brain and go hunting for something more suitable. In the back of a cupboard, I find a children’s baking set which has a container for icing cakes. I decide that this is going to be my best option and spoon my Choux pastry mix in. I pipe the mixture onto my baking trays and place into a preheated oven.

Onto the filling. I beat egg yolks, sugar, vanilla essence, flour and cornflour in my Kenwood chef as I have no hand whisk (and this is a much easier option). I then heat my milk in a pan before pouring it over egg mix, mixing continuously. After transferring the mixture back into the pan, I continue to heat whilst mixing with a folk. My mixture soon starts to thicken, so I place it onto a plate and pop it into the fridge.

Once everything has cooled. I cut the éclairs open and pipe in the filling. Chocolate melted, I dip my éclairs in and place into the fridge for the chocolate to set. I later remove them once again and add raspberries. With three different types of chocolate on offer, everyone takes their pick. The white chocolate was the biggest hit and the éclairs were even described as ‘Amazeballs’.  My confidence in the kitchen is soaring.

 

Your reviews

  1. Three more weeks before our wedding and now thanks to kenwood I don't think I will be able to fit into my suit. But all in all our cooking skills have proved a 100 percent, so thank you kenwood for that. So well done Naomi last few weeks so knock them out.

    Posted: 03/10/2013 09:50:11 / Terry Higgins

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Chichen and Mushroom Cannelloni

Naomi - Week 10

Chichen and Mushroom Cannelloni

If at first you don’t succeed...

Naomi 10

This week’s challenge is to make Chicken and Mushroom Cannelloni. Having made pasta last week, I am not feeling so daunted.  I quickly whizz up a batch of pasta in my faithful Kenwood Chef before setting it aside in the fridge. Then, onto the filling.

Naomi 10PAnother week passes and another skill is nailed. Thank you Kenwood.

 I chop my mushrooms and slice the onions before cutting the chicken into tiny pieces. All of this goes into a frying pan with a knob of butter for five minutes. I then roll the mix into finely chopped parsley before leaving it to cool. Now onto the sauce.

This part I thought would be easy but, oh my goodness! Ignoring weights, I add a knob of butter and flour into a saucepan and melt into a paste... mistake number one and mistake number two! I then slowly add my milk until I have a sauce that is supposed to have the consistency of custard. Take note of the phrase ‘supposed to’. My sauce is happily simmering away and has the consistency of milk with globules of flour/butter dancing about in the bubbles. Not an appetising sight, I assure you.

Sauce number one poured safely down the sink, I start again. This time everything is weighed. I melt my butter before slowly adding the flour. This already looks more like a paste. Milk then gets slowly added and I am finally happy with my lump-free sauce.

Having rolled my pasta through the Kenwood pasta machine on my Chef, I cut the strip to the desired length, fill with the chicken mix and roll into cannelloni tubes. Placing these into an ovenproof dish, I add my sauce before sprinkling on breadcrumbs and cheese. Into the oven it goes.

After 20 minutes, I have a gorgeous looking dish which I am very proud of. If I were to make this dish again, I would add more of the sauce. I was worried about drowning my Cannelloni but the sauce does dry up quite a bit during cooking. Another week passes and another skill is nailed. Thank you Kenwood.

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Fresh Tomato and basil pappardelle

Naomi - Week 9

Fresh Tomato and basil pappardelle

The Art of Decoration is in the Preparation

It's Saturday morning and it’s the start of a very busy weekend for me. Tonight is my Hen Night and tomorrow, I have a Christening to attend. I decide to start the preparation for our lunch, which is going to be fresh Tomato and Basil Pappardelle. I start by making the pasta. I add flour, eggs and a pinch of salt to my Kenwood Chef, turn it on and - voilà - pasta made! I wrap it in cling film and pop it into the fridge whilst I nip off to the beauticians.

Whilst there, I start telling the beautician all about the Kenwood Disaster Chef competition. By the time I leave, I am writing down a copy of the recipe from my phone for all staff and clients.

Upon my return home, I quickly add the pasta attachment to my Kenwood Chef and within minutes, my pasta is effortlessly rolled out. I hang my pasta whilst preparing my tomato sauce. Having watched the video tutorial, I am slightly disheartened by my large tomatoes and frozen basil. I am sure that the flavour will end up very close but in terms of presentation, I would definitely opt for the alternative.

I fry my onions and add wine before sprinkling in my garlic. Whilst the sauce is well underway, I place my pasta into boiling water. A few minutes later and dinner is ready for dishing up.

I am totally gobsmacked by how easy the pasta was to make. The rolling mechanism on the Kenwood Chef attachment meant that I had both of my hands free to help guide the pasta and was a great help.  My dad always used to tell me that the art of decoration was in the preparation. And next time I make this dish, I will be better prepared.

Your reviews

  1. good luck for the finals! foods looking gawj :) x

    Posted: 02/10/2013 14:25:04 / saffron felvus

  2. good luck..!

    Posted: 02/10/2013 14:29:12 / Georgia Pearce

  3. your food has inspired me to take more interest in what we eat. I'm rooting for you! :)

    Posted: 02/10/2013 14:36:07 / morgan lucas

  4. hey looks soo yummy,good luck with everything x

    Posted: 02/10/2013 14:37:30 / hannah james

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Savoury Pancakes

Naomi - Week 8

Savoury Pancakes

Flipping Good Pancakes

Naomi 8L

This week, I feel very unnerved.  Two weeks into the finals and still no tutorial videos. I feel like a baby bird being pushed out of the nest by big bird Ben Ebbrell, forced into reading recipes. I read this week’s task over and over. The recipe only contains eleven bullet points. On the surface, that sounds easy, but inside I know that means I will need to work very quickly.

Naomi 9PI am concerned about the time delay between making my cheese sauce and the pancakes, so I decide that it will be in my best interest to weigh and measure all ingredients beforehand and lay them to one side.

As proud as punch of my dish, I proceeded to garnish it as per instructions, only to realise that I clearly don’t know the difference between parsley and basil. Ah well, at least it’s another thing that I have learnt along the way.

First up, the sauce. As the saying goes, ‘slowly, slowly, catchy monkey’.   As I have heard the pupils in school being told, ‘you can always add more milk, but you can’t take it away once poured’. On this note, I add the milk to the flour and butter paste a little at a time, ensuring the mixture is bubbling before adding more. Once the milk is all added, I stir in the cheese and season. Whoop, whoop, no lumps.  A perfect sauce.

Onto making my pancakes. Something I have always been a disaster at. My pancakes usually end up tasting quite doughy and uncooked, so this will be a great test for me. Using my Kenwood Chef, I mix eggs, flour and salt. The recipe says ‘until it forms a paste’ but mine looks more like bread crumbs. I march on, adding my milk. The Kenwood Chef corrects my breadcrumb error for me and produces a smooth, lump free pancake batter which I ladle into my hot pan. The mix is a lot thicker than pancake mixes that I have made in the past. It heats through quickly and flips easily in the pan.

I don’t have enough mix to make four pancakes so I may have been a bit generous with my ladling or used a slightly larger frying pan. I add the chorizo, tomatoes, spring onion and basil to the centre of the pancakes before adding a little sauce. I roll the pancake before ladling a little cheese sauce over the top. 

I must confess that at this point I reverted back to my disastrous roots. As proud as punch of my dish, I proceeded to garnish it as per instructions, only to realise that I clearly don’t know the difference between parsley and basil. Ah well, at least it’s another thing that I have learnt along the way.

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Leek and Mushroom Pie

Naomi - Week 7

Leek and Mushroom Pie

Enough to Make Your Mouth Water

 naomi 7l

Last week, I received a telephone call from a lovely lady at Kenwood to tell me that I had made it through to the final six. I could hardly speak with shock. The whole conversation is a bit of a blur but I clearly remember one sentence: “Things will get more difficult from here.” It was around this point that I also remembered a promise that I had made to thirty children in my form class at school. “If I make it through to the final six, we will have a pizza party and I will make all of the pizzas from scratch.” Holey Moley, what have I let myself in for?!

naomi 7p

After twenty-five minutes everything is done and we sit down to eat. The food is delicious. There is a call over the back garden fence; it is our neighbours. They say that I am making their mouths water with the smell coming from my kitchen! That, to me, speaks volumes.

So this week’s recipe is Mushroom and Leek Pie. When I announce this to my family, a chorus of fussy eaters once again greet me, “Please can I have chicken in mine?”

 I will need to purchase a suitable pie dish and a new glazing brush before I start, as one of my dogs thought it a novelty finding my last brush in the kitchen whilst I was making the pastry slice and decided to steal it and remove the bristles.

 With all ingredients and equipment lined up, I am ready to take on the challenge. I start by making the Béchamel sauce and I am really pleased with its smooth consistency. I have been known to make gravy in the past, adding too much flour too quickly and ending up having to sieve the lumps out. I then place mushrooms and leeks into my Kenwood food processor. I have used this before and now feel confident with my trusted Kenwood Chef. I start browning the chicken before adding the mushrooms, leek with thyme. I add all ingredients and mustard to my sauce and then place into my dish. I place a pastry strip around the edge of my dish before adding the pastry top, cutting it, brushing it with egg and popping into the oven. I start cooking some vegetables on to cook to accompany the dish.

 After twenty-five minutes everything is done and we sit down to eat. The food is delicious. There is a call over the back garden fence; it is our neighbours. They say that I am making their mouths water with the smell coming from my kitchen! That, to me, speaks volumes.

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Week 6

Naomi - Week 6

Toad in the Hole

Multi-tasking in the Kitchen 

Naomi 6L

In the same way that some people may enjoy making Eton Mess or Plum Upside-down Cake in anticipation of eating the final dish, I cannot wait to make Toad in the Hole. I am a huge fan of Yorkshire pudding but have never attempted to make one. Instead, I always opted to purchase the ready-made version. 

Naomi 6PEveryone settles down around the table to eat their meal and I pour myself a well-deserved glass of wine. I look down at my Kenwood apron. It has been so well used over the last six weeks that it no longer bares the logo.  I smile and realise just how far I have come.

I watch the tutorial video, planning to make the dish the following day.  However, by the end of it my mouth was watering and I couldn’t wait any longer. I feel excited by the prospect of cooking the dish. What a turnaround from the gut-wrenching dread I felt six weeks ago!
 
I start by laying out all of my ingredients and equipment in an organised manner, hoping that I can remain as cool, calm and collected as Ben Ebbrell in the tutorial. 

With equal measures of flour, followed by eggs and then milk in my trusted Kenwood Chef, I quickly and easily whizz up my batter mix. Not a lump in sight.  Result!  

I start to cook my sausages before cracking on with the gravy. I place the onions and rosemary in a drop of oil and leave to soften. When my sausages are ready, I remove them and put oil into the tins and place back into the oven to heat up before eventually adding the sausages and batter mix. I add wine to my onions before leaving to reduce.  

The kids have asked for mashed potato with their meal and my son doesn’t want onions in his gravy. Now the pressure is really on! 25 minutes later and my Yorkshire pudding doesn’t look quite ready. I start multi-tasking, simmering my peas, adding gravy to my onion and wine mix, whilst checking on my Yorkshire pudding.  I check the potatoes and they are ready for mashing. Just like it does on TV, everything comes together at once. I am so pleased with myself.

Everyone settles down around the table to eat their meal and I pour myself a well-deserved glass of wine. I look down at my Kenwood apron. It has been so well used over the last six weeks that it no longer bares the logo.  I smile and realise just how far I have come.

Your reviews

  1. I have been really impressed by how your cooking skills have improved over the last six weeks :) your food is now edible

    Posted: 22/08/2013 11:38:40 / Terry Higgins

  2. looks amazing :-)

    Posted: 31/08/2013 18:16:07 / Georgia Pearce

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Plum Upside Down Cake

Naomi - Week 5

Plum Upside Down Cake

The not-so-simple Victoria Sponge 

It is fair to say that before embarking on this Kenwood Disaster Chef journey, I would have been extremely daunted by all of the tasks to date. But none would have filled me with fear, quite as much, as the ‘simple’ Victoria sponge. Why does that word always seem to crop up before a Victoria sponge? Simple, it is not! Every time that I have attempted to create a sponge, it has tasted and smelt simply of egg.  Consistency – cooked on the outside, gooey in the middle. Aroma – egg. Taste – egg. The only time the word 'simple' can be applied to my Victoria sponge is when it is used in the phrase ‘simply disgusting’. This will definitely be my biggest challenge yet. 

This week's challenge is Plum Upside Down Cake. With all the ingredients weighed, I am ready to begin. Caster sugar and butter in bowl, I start creaming the mixture, adding as much air as possible, before adding each egg followed by a spoon of flour.  I then fold in the remaining flour with my Kenwood Chef on a very low setting. The Kenwood Chef works its magic yet again and my mixture is ready. 

My plums are far from ripe and concern me with regards to their final taste. I cut them and place them face down on my cartouche before spooning my sponge mixture on top. With the oven preheated and timer set, I pop the cake tin in. 

After thirty minutes, my cake has risen and looks amazing. It passes the knife test so I turn it over onto a plate to cool, as I have no wire rack. Ta dah!  I have produced a fantastic looking plum upside down cake and the aroma filling the air isn’t that of egg. Now for the ultimate test, feeding the family. 

When asked, ‘Who would like cake and custard?’ everyone puts their hand up.  That’s the first time that has ever happened when I have cooked a cake. Finally, the biggest compliment of all, five empty bowls and the kids asking for second helpings. Yes!


Your reviews

  1. It has been amazing to see your progress and really entertaining to read your blog. Thanks for sharing your journey with us.

    Posted: 18/08/2013 18:12:51 / Paul Yandle

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Week 4

Naomi - Week 4

Sunblush Tomato Bread

All The Gear But No Idea 

Naomi 4 L

Who would have thought that there are so many different types of flour available? And furthermore, who would have thought that my kitchen cupboard would actually house so many of them? If someone was to take a look inside my kitchen, they could be excused for thinking that it belonged to someone who knew a thing or two about cooking. 

Naomi 4 P

At the start of the Kenwood Disaster Chef competition, I didn’t own weighing scales, a rolling pin, a pizza tray or a hair net. This week, I am adding a sieve to my growing list of kitchen accessory purchases. 

My fear starts to rise as I envisage my final product with giant globules of tomato encased in a mushy dough ball with a charcoal shell. 

This week’s challenge - Sunblush Tomato, Rosemary and Garlic Rolls - calls for me to reflect upon the skills learnt last week in the making of dough. I keep looking back at the photograph of the bread on the Kenwood site. It looks so elegant with tiny flecks of tomato. My fear starts to rise as I envisage my final product with giant globules of tomato encased in a mushy dough ball with a charcoal shell. 

After watching a video on how to prepare rosemary, I add it along with my chopped tomatoes and garlic to my risen dough, before setting the Kenwood Chef to work once again. 

After forming eight individual rolls, I set the dough aside for another thirty minutes on two separate baking trays, allowing enough room for the rolls to double in size without merging into one giant blob. With the oven pre-heated, I pop them in for 25 minutes. Crossing everything, I hope for the best. 

As I look at my bread rolls through the oven door, I am pleasantly surprised by their sleek exterior and, upon inspection, the insides are thoroughly cooked.  Another success, roll on next week.

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Week 3

Naomi - Week 3

Vegetarian Pizza

If you’ve got it, flaunt it (or text it)

Naomi L

Determined to make this week’s task a success, l watched the tutorial video from Ben Ebbrell over and over again. So, hair tied firmly back (no stray hairs in the food this week!) and splash lid added to my Kenwood Chef (no clouds of flour covering me!), I began.

I add yeast and sugar to my tepid water and set aside. I place flour, oil and salt into my Kenwood Chef before slowly adding some of my yeast mixture, which has started to activate. I turn my Kenwood Chef on and knead my mixture. After ten minutes I have perfect dough. Success!!! I cover the bowl with a tea towel and leave it to rise.

Naomi PWith my oven preheating, I get to work on the topping. Placing garlic into my frying pan with a little oil, I fry for a minute before adding the tomatoes, puree and oregano; a wonderful aroma starts to fill the air.

Determined to make this week’s task a success, l watch the tutorial video from Ben Ebbrell over and over again

Feeling really brave (and to avoid losing any fingers), I use the Kenwood food processor to chop my onion and red pepper.  I roll out the dough before placing it onto my baking tray and adding the tomato mix. Sprinkling on my onions, pepper, mozzarella and spinach from a height to get an even coverage, I finally finish.

I am as proud as punch and start texting everyone pictures, just in case the cooked version doesn’t look as good. With temperature checked and double checked, I set a timer and pop the pizza in to cook. When I take it back out it is perfect. I am in total shock, as are the rest of the family. Thank you Ben and thank you Kenwood. My cooking seems to be turning a corner.

Your reviews

  1. Veggie pizza tasted good but would have gone down better with a steak as a side order .

    Posted: 31/07/2013 17:17:25 / Terry Higgins

  2. Your vegetarian pizza looks truly amazing, well done!

    Posted: 03/08/2013 19:39:53 / Stephanie Allen

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week 2

Naomi - Week 2

Eton Mess

How To Burn 300 Calories In Two Hours

Naomi 1

It’s Friday evening and I turn on my oven, preheating it ready for challenge two – Eton Mess.

Naomi 2

I crack my first egg, carefully separating the white from the yolk. The yolk breaks and a little falls into the white. Will it work now? I decide not to risk it and start again.

Happy that I have no yolks included, I place my whites into my Kenwood Chef. I turn it on slowly and after a few minutes nothing seems to be happening so I crank it right up. Straight away the transparent eggs start to froth, turn white and stiffen. Success.

I add the caster and icing sugar and once again give my Kenwood Chef a blast. Poof! A white cloud of icing smoke fills the air. I am covered. I slow the Kenwood Chef down and continue to mix the contents until it looks silky. I spoon the mixture onto a baking tray and grabbing one of my socks from the ironing pile, wedge the oven door open.  I prepare my cream, icing sugar, vanilla essence and strawberries and set aside.

As the evening follows its usual pattern of picking up the children from Friday clubs, I totally forget to turn off the oven. Ah well, as they say; practice makes perfect and no doubt, by the end of this weekend and a few attempts later, my meringues will be perfect. I just hope the cream mixture will be okay in the fridge until tomorrow.

Your reviews

  1. Naomi tries hard to be organised and get things correct being a school teacher !! But again here with this challenge nothing phases her she thrives on disaster !!! lol

    Posted: 25/07/2013 14:52:19 / Avril Roper

  2. Naomi is certainly a "tries hard" kinda girl - I hope that she gets better & better as the weeks go by :-)

    Posted: 25/07/2013 17:03:32 / Nicola Singh

  3. Enthusiasm has always been Naomi's 2nd name.....she gives everything her all.......but the results...well !!!

    Posted: 25/07/2013 19:55:38 / Sue Ellis

  4. Yet again another great blog, practice makes perfect so keep up the effort and keep being enthusiastic towards your challenges, already there is a slight sign of improvement but there is always room for more! Onwards and upwards x

    Posted: 26/07/2013 11:36:32 / Lauren Perks

  5. Your eton mess looks delicious, keep pushing and trying your best and im sure that your cooking will get better. Come on Naomi lets go from disaster chef to masterchef!!!!

    Posted: 26/07/2013 11:44:49 / lauren thomas

  6. Hey Ni, well I am really rather impressed that you're even attempting to cook these recipes from scratch! Seen as the only things you've managed to cook me in the last 25 years have been frozen pizza; extra crispy and burnt, and, dried packet macaroni cheese; tasted okay after a bottle of wine!!! I'll look forward to a slap up meal with the assistance of your new cooking machine! Go girl go! :-) x

    Posted: 29/07/2013 12:26:01 / Julie Stephens

  7. Good luck Naomi, hopefully this christmas dinner will be better than last years lol xxx

    Posted: 30/07/2013 21:31:42 / Adrian Sullivan

  8. amazing.

    Posted: 02/10/2013 14:48:45 / winoner lash

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Week 1

Naomi - Week 1

Spicy cheese and pepperoni slice

From Disaster to Master

Yay! There’s a knock at the door and the delivery driver kindly hands me my Kenwood Chef Titanium.
I unpack the box and spread the contents on the kitchen counter, before plugging in and excitedly skipping the instructions (in just the manner that I tell my pupils how not to behave!) After a few minutes of random button-pressing, I relent and slink back to the booklet. Soon, I am clued up and ready to go and I start by weighing my ingredients.

Naomi halfBy the time I make it back to the kitchen I can hear a shriek of laughter, as a guest pulls a 12-inch hair out of his slice…

I place my pastry ingredients into the bowl and start to slowly mix. The Kenwood Chef makes light work of mixing and soon I am ready to bag my pastry and pop it in the fridge. I quickly get started on the filling before nipping into the garden to enjoy the sunshine with my guests.

Everyone is nervously eagerly anticipating my first creation and conversation is filled with jokes about my culinary expertise. Back in the kitchen, I roll out my pastry and complete my spicy cheese and pepperoni slice. I pop them in the oven, making sure to set a timer, and re-join the party.

After happily enjoying the sunshine for five minutes, I let out a shriek. I have forgotten to glaze my pastry with egg. Wah! It’s pale and crusty. I add the egg and hope for the best.

All done; I plate, garnish, and start serving my guests. By the time I make it back to the kitchen I can hear a shriek of laughter, as a guest pulls a 12-inch hair out of his slice…

My Kenwood Chef Titanium was a huge success but I’m starting to wonder if it can turn me from Disaster to Master. One thing is sure: I’d best purchase a hairnet!

Your reviews

  1. Reading that entertained me immensely. Sounds like something I would do! The final product looks delicious though and very well presented :)

    Posted: 18/07/2013 21:16:52 / Ruth Hopkins

  2. good luck miss from 7np class, all the way

    Posted: 19/07/2013 08:52:40 / Daniel smith

  3. Good luck Miss Perks, We wish you all the best and hope you get through to the finals and win x

    Posted: 19/07/2013 08:52:47 / Paige Symonds

  4. good luck miss perks hope u get to the final and win

    Posted: 19/07/2013 08:53:11 / james

  5. Good luck Miss Perks hope you win! CMON 7NP!! XDXDXDXDXDXDXDXDXD

    Posted: 19/07/2013 08:53:21 / Megan Crowley

  6. i hope you do really well miss and we are all counting on you to win cause 2nd place is out of the question just like it was on sports day !!!!!!!!!!

    Posted: 19/07/2013 08:54:21 / ellie young

  7. Good luck miss perks hope you win have fun!

    Posted: 19/07/2013 08:56:29 / Megan Coates

  8. Have fun, good luck:)

    Posted: 19/07/2013 08:56:31 / Dean Stephens

  9. good luck :)) your food looks great :))

    Posted: 19/07/2013 08:58:34 / georgia cruwys

  10. looks awsome mis, just remember that coming 2nd just is'nt acceptable :) good luck and have fun. x

    Posted: 19/07/2013 11:32:17 / saffron felvus

  11. Good Luck Perksy!!! Don't be letting the DT department down now....we expect culinary delights from you by the time we come back in September. Have fun lovely! xxx

    Posted: 19/07/2013 12:54:23 / Anna Issac

  12. Good luck Miss Perks, hope you get through to the finals... we all want you to win!!! BTW, the food looks lush!

    Posted: 19/07/2013 19:13:19 / Rosie Merriman

  13. Good luck mammy, wish you the best:)!

    Posted: 20/07/2013 17:21:19 / Lauren Perks

  14. Good luck naomi ! All the best, ffion xoxo

    Posted: 20/07/2013 22:40:08 / ffion prothroe

  15. Good luck naomi, hope you win!x

    Posted: 20/07/2013 22:44:05 / lauren thomas

  16. I hope that Kenwood Chef is as good as Harry Potters wand. I have tasted your cooking and you are going to need a miracle to make your food taste good!

    Posted: 21/07/2013 11:51:10 / Terry Higgins

  17. Good luck your skill can only get better lol x

    Posted: 21/07/2013 14:29:41 / Terry Higgins

  18. Haha! That was brilliant! Well done, Naomi. Really entertaining stuff.

    Posted: 22/07/2013 12:34:43 / Paul Yandle

  19. Good luck Naomi - I'm sure you'll get better ;-)

    Posted: 25/07/2013 17:04:38 / Nicola Singh

  20. Everyone loves a trier Naomi and practice makes perfect.....so just keep practising !!!!

    Posted: 25/07/2013 19:57:39 / Sue Ellis

  21. Good luck miss perks hope you win and become a star

    Posted: 31/07/2013 11:01:53 / Corey Pope

  22. gl hope you get to the final :)

    Posted: 31/08/2013 18:22:11 / Georgia Pearce

  23. i know you'll win. your food looks brillant and delicious. i will consider on making some of these meals tonight or soon as they look amazing. my child will love these meals and so do i, my husdand has recently left me and food is the only thing i can turn to.

    Posted: 02/10/2013 14:53:52 / jemima puddleduck

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