• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

Main navigation

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

Interview: Vanessa Kimbell tells us how to be ‘Prepped!’

June 2, 2011

There can be no doubt that Vanessa Kimbell is an inspirational woman. Over a year ago, Vanessa gave up her successful career to pursue her dream of writing a cookery book – called Prepped! She came up with a new and exciting concept and landed a publishing deal with Spring Hill who jumped at the chance of giving this new author the opportunity to share her ideas through a recipe book. At the same time, Vanessa started a blog, called Writing a Cookery Book to document her journey charting the highs and lows of the process of writing her first book. Her blog gave those of us who followed it the opportunity to become part of the process, both through reading Vanessa’s posts and in some cases, through recipe testing. As a very new blogger, I was one of the lucky few to be part of ‘Team Prepped!’ testing Vanessa’s recipes for her ready-made Vanilla Pancake Mix and her Chocolate, Vanilla & Black Pepper Cupcakes.

It has been a privilege to be a (tiny part) of Vanessa’s creative journey and to watch the anticipation levels grow in the lead up to the launch of Vanessa’s book. Just a few days before the official publication date, I met Vanessa for the first time in her home to talk to her personally about what really inspired her to write Prepped! and to find out where Vanessa’s journey will take her next.

Vanessa, what was the inspiration for Prepped! – the actual moment that you decided to write a cookery book?

The actual moment, believe it or not, was when I was visiting a hypnotherapist. I had read that you could be hypnotised into losing weight. I was talking about the fact that I was food obsessed and that I woke up thinking about what I was going to cook, that I owned about 400 recipe books, that I think about ingredients everyday, that I listen to the radio and watch the television about food and I suddenly realised that I was somewhat obsessed with food.

I wanted to stop thinking about food because I thought if I stopped thinking about it then I might actually lose some weight. Then, I thought, you know what, I don’t want to stop thinking about food, I need to do something with it. It’s a passion, rather than anything else.

There were also a few incidents that had happened in the lead up to that moment. One of them was that a particular girlfriend would almost look at me and shake her head in disbelief at the fact that I would be able to whip something up out of absolutely nothing on a moment’s notice or that I could turn up to a party with a cake that was already decorated even though I had only been given two hours notice to come. Things that I would take as standard practices, she had no idea about.

So, I went to the book shop and there was nothing that answered her questions – how to do two things at once in the kitchen. A lot of people may have been doing it for a lot of years but nobody, as far as I’m aware, had tackled that particular way of cooking. It’s not what you cook its how you put it together and how you manage the process in a timely fashion.

Does it take a certain amount of confidence as a cook to be able to do that?

I think because I’ve been cooking for many years, some twenty-two years in fact, it is instinctive for me but what I observed was that it is not instinctive for all cooks and in order to make somebody do something you have to give instructions. The difficulty was translating the physical way of cooking two or three things at once into a way that people could follow it.

It took me about a month to work out how I did it myself and the only way I could describe it to someone was that I link my cooking together, like a chain. It’s not even one chain, one recipe could link to ten other things.  For example, an elderflower syrup could make nine other recipes, in fact, more than that because you could substitute or swap it all the way through for perhaps a rhubarb syrup or a lemon syrup, so you can do twenty different things with one base recipe. You could make a cocktail with it, a sorbet with it, you can add it into ice cream, you can add it to a savoury dish.

Prepped! is about thinking: what can I make at the same time? How can I make two things out of one recipe?  This book tackles that really nicely.

Do you think that ‘linked cooking’ is something that people can learn how to do from your book?

Oh totally, just on a very basic level if you are making custard you could make double the recipe – one half you’d use on your crumble and the other half you use as an ice-cream. And the point is that as soon as people start looking at it they are going to realise they will be doing the same amount of shopping, the same amount of cooking and the same amount of clearing up.

What have you found to be the highlights of the process of writing?

There have been so many. Meeting like-minded fantastically, amazing people who have got their own stories and their own recipes. That, to me, has been huge. Yes, as a mum, you meet other mums but through this I’ve actually met people who are like me. To be able to chat about food with other people is a joy.

Another highlight has been broadcasting through the BBC, which also brings me into contact with people. And I suppose getting to meet people like Nigel Slater, Dan Lepard, Rick Stein, Sophie Grigson and Jason Atherton. People who are really seriously amazing foodies who have been supportive and who have been kind and didn’t laugh.

In a nutshell, who is your book for?

My book is for people who are time-short foodies, people who love cooking  already or who perhaps don’t cook as much as they want to because they don’t think they have enough time.

In essence, the way that I cook is multi-tasking so you end up with delicious food but with a more concise and streamlined way of cooking in the kitchen. Although I have been quite instructional and I haven’t made too many assumptions about anybody’s ability. At the same time I haven’t made people who already cook utterly bored with what they are reading.

Do you think your book will  encourage the average busy cook become more adventurous?

What I’m hoping for is not that people will become more adventurous because I think that people are naturally inclined to be adventurous and that’s the fashion at the moment. What I’m hoping for is that instead of people slogging away and missing all the fun they can take advantage of any opportunity that comes their way so that things can be ready to go.

Prepped! is real because I really am a mum, I really have three children, I really cook in my kitchen and I really have to do all my own washing up. The joy of having had all these recipes tested by my team of recipe testers, ‘the preparati’ (as they called themselves) to me is the most important thing because they are all real people. We’re not all about sitting in the test kitchens of celebrity chefs who don’t even have to do their own washing up.

Having got to where you are today would you do it all again?

Yes I would and yes I will. There is a second book that will follow. But I will do things differently. I will go to bed before one o’clock. Past that time I don’t think my work was as good as it should have been. I would take longer than a year to do it. In all honesty, I had no sleep for a year. In a way it has been worse than having a baby because it has been all-encompassing.

Also, with the first book I had a huge learning curve. At the beginning I would write recipes and I would cook instinctively and not measure things. I also had some serious learning to do with photography. Though now there is a template. The first forty recipes I wrote I had to go back and re-write because they were too long for the format they were put in and that was really hard work. It was almost as hard as writing and developing them in the first place.

Is the food in Prepped! genuinely the sort of food that you cook for your kids and your family?

Yes, it is exactly what I cook and how I manage to be this ‘domestic diva’ or ‘kitchen genie’ or whatever I was described as! I have put every trick I know in the book, not only from the point of view of being  a trained chef but also as a working mum.

I believe I have put everything in the pages of Prepped! that will allow a person to tackle their food in the same way.

Prepped! – Gorgeous Food without the Slog – a Multi-tasking Masterpiece for Time-short Foodies is published by Spring Hill (RRP £20.00) Available at Waterstones and Amazon (currently at £10.60)
Thank You to Vanessa Kimbell for cooking me a lovely lunch and for allowing me to interview you with two kids in tow and for my signed copy of your book!
Giveaway now closed – winner Sally at My Custard Pie
Thank you to everyone for entering!

Filed Under: Food Journalism, Interviews34 Comments

« ‘Simple and in Season’ May Round-Up and Winner!
Tomato and Garlic Pasta »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Lynn Savage says

    June 6, 2011 at 10:04 pm

    >I like fabulicious food on Facebook

    Reply
  2. Lynn Savage says

    June 6, 2011 at 10:03 pm

    >I like Prepped on Facebook

    Reply
  3. Lynn Savage says

    June 6, 2011 at 10:00 pm

    >I think vanilla would be my favourite chapter.

    Reply
  4. Choclette says

    June 6, 2011 at 8:26 pm

    >Much as I like cardamom, if I had to choose one chapter it would have to be chocolate – I couldn't look my blog in the eye if I didn't!

    Reply
  5. Helene says

    June 6, 2011 at 6:38 pm

    >Tweeted (im icookwithbutter)

    Reply
  6. Helene says

    June 6, 2011 at 6:37 pm

    >Easy peasy, my fav chapter would be the Vanilla one 😉
    I cant bake without using vanilla!

    Reply
  7. createwithmom says

    June 6, 2011 at 4:06 pm

    >lovely giveaway would love to enter it
    torviewtoronoto@gmail.com
    I choose rhubarb 🙂
    http://torviewtoronto.blogspot.com
    http://createwithmom.blogspot.com

    Reply
  8. mycustardpie.com says

    June 5, 2011 at 3:01 am

    >Tweeted – hope I win!

    Reply
  9. mycustardpie.com says

    June 5, 2011 at 2:59 am

    >Like Prepped on FB (like you already!)

    Reply
  10. mycustardpie.com says

    June 5, 2011 at 2:56 am

    >Really intrigued by this book since I read your piece. The scented and spicy ingredient chapters all have their appeal but as this is a book for every day my favourite chapter would have to be tomato. Just how do you cook for a family without this versatile ingredient?

    Reply
  11. nickandkatherine says

    June 4, 2011 at 7:23 pm

    >I like fabulicious food on fb

    Reply
  12. nickandkatherine says

    June 4, 2011 at 7:23 pm

    >I like prepped on fb

    Reply
  13. nickandkatherine says

    June 4, 2011 at 7:21 pm

    >I love Rhubarb, so that would be my favourite chapter.

    Reply
  14. HELEN says

    June 3, 2011 at 7:05 pm

    >Have Liked Fabulicious Food on FB

    Reply
  15. HELEN says

    June 3, 2011 at 7:04 pm

    >have tweeted this post
    @jessies_online

    Reply
  16. HELEN says

    June 3, 2011 at 7:03 pm

    >already Like Prepped! On FB

    Reply
  17. HELEN says

    June 3, 2011 at 7:03 pm

    >My favourite chapter in Prepped! is Vanilla, as it includes my favourite Vanilla Blondies.

    Reply
  18. Suzy - SuddenLunch says

    June 3, 2011 at 6:51 pm

    >I have liked you on Facebook and no wonder! I also like your interview with Vanessa Kimbell, above, I sometimes read her blog.

    Reply
  19. Suzy - SuddenLunch says

    June 3, 2011 at 6:49 pm

    >I have tweeted – @SuddenLunch

    Reply
  20. Suzy - SuddenLunch says

    June 3, 2011 at 6:47 pm

    >I like Prepped on Facebook

    Reply
  21. Suzy - SuddenLunch says

    June 3, 2011 at 6:44 pm

    >Although it is only human to say chocolate I think Vanilla would probably be my favourite.

    Reply
  22. MeLikeyUK says

    June 3, 2011 at 12:18 pm

    >I have tweeted this @melikeyuk
    I would have to choose rhubarb 😉

    Reply
  23. janet @ the taste space says

    June 3, 2011 at 10:26 am

    >my favourite chapter would be a toss up between vanilla and cardamom!

    Reply
  24. Marnely Rodriguez says

    June 3, 2011 at 3:50 am

    >I tweeted (@nella22)

    Reply
  25. Marnely Rodriguez says

    June 3, 2011 at 3:50 am

    >I liked you on FB!

    Reply
  26. Marnely Rodriguez says

    June 3, 2011 at 3:49 am

    >I liked Prepped on FB!

    Reply
  27. Marnely Rodriguez says

    June 3, 2011 at 3:49 am

    >I'd love the Cardamon Chapter! It's my favorite spice!

    Reply
  28. Mikki says

    June 2, 2011 at 10:30 pm

    >I have liked Fabulicious Food on Facebook 🙂

    Reply
  29. Mikki says

    June 2, 2011 at 10:30 pm

    >Elderflower would be my favourite! I love it and there aren't enough Elderflower things!

    Reply
  30. mummy24 says

    June 2, 2011 at 6:41 pm

    >i have tweeted as @ashlallan

    Reply
  31. mummy24 says

    June 2, 2011 at 6:39 pm

    >my favourite would have to be Chocolate!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2022 Ren Behan · Custom Theme by Moonsteam Design