Hey There And Welcome To The Accidental Chef.
I’m JPLongland, the cook, creator, photographer and blogger behind The Accidental Chef. I live in London, UK. I’m on a mission to create great-tasting, simple recipes using as much seasonal produce as possible. If you’re on the journey to eating less meat or cutting out meat altogether, this is a place for you.
About The Accidental Chef
The Accidental Chef’s philosophy towards food is that seasonal, sustainable and simple produce is best, not only for the person (you and I, HELLO) cooking it but for the planet. Where possible the recipes here will be focused around the seasons and the ingredients that are in season.
If you want…
- Comforting food
- Quick and easy dinner ideas
- Tasty snacks & sauces
- Vegan dinners
- One-pan recipes
- Recipes that don’t involve trips to multiple specialist stores
- To spend less time doing the washing up
… then you’ve come to the right corner of the internet.
You will find some recipes that contain meat here, but going forward as of January 2021, The Accidental Chef will be pescetarian/ vegetarian at least and fully vegan in the most part.
What you can expect to find
Comfort food recipes
Comfort food that warms the soul, calms the mind and cheers you up is where this blog comes alive. Soups, stews and nostalgic recipes from childhood made simply, and from scratch is where I feel most at home.
Most recipes in this group take less than 45 minutes to prepare, but there is an abundance of slow cooker recipes too. These recipes have a far less active time, and that’s what really matters.
All this is achievable using locally sourced produce that doesn’t harm the environment.
My recipes are taste-tested and critiqued and improved upon by two of the most savage people known to man, my sister and boyfriend. Only when I hear “that’s in my top 10” do the recipes make it onto The Accidental Chef for the world to see, and hopefully consume.
- Want to see all my recipes? Head over to my Recipe Index – here you can filer by course, dietary requirement, cuisine and even by month. This will help you make choices to eat what’s in season. Where I’ve used ingredients that are imported into the UK all year round, say Sweet Potatoes for example. I’ve marked the recipe as “Year Round.”
- Looking for dinner inspiration for right now? Head over to Comfort Food
- If you’re vegan or vegetarian, head over to Vegan Dinner and have a browse
Simple Dinner Ideas
We’re all short on time, right? The Accidental Chef is working hard to grow a bank of quick dinner recipes to help you out when you’ve only 30-minutes or less to make dinner. These recipes are just as rigorously tested by the “critics” as everything else on The Accidental Chef, and speed doesn’t come as the expense of flavour.
There’s also a growing selection of one-pan, one-pot or one-tray recipes so that we can spend less time doing the dishes and more time doing, well, anything else. Literally, anything else.
Imaginative Vegan Food
The journey to cutting meat out of your diet isn’t an easy one. I should know, I’m on that journey myself. To make the road less daunting expect to find exciting vegan takes on the meaty classics.
There is a growing selection of Seitan recipes. My most popular recipes to date have been for Vegan Doner Kebab and Vegan Chorizo, both of which use seitan as the base. There are quick and easy vegan recipes too:
- 31 Quick and Easy Vegan Recipes that take 30 minutes or less
- Vegan Chilli Con Carne
- Satay Sweet Potato Curry
Snacks, salads and sauces
In my house, we eat. We eat ALL THE TIME. So I couldn’t, in good faith, launch a food blog that didn’t include a whole array of SNACKS. My sister and I are repeatedly told to stop snacking, but we won’t!
You will find recipes for exciting and tasty salads that go far beyond lettuce, cucumber, tomato and mayonnaise – because salads are king during the very short Great British Summer.
Then there’s a whole section of this blog dedicated to sauces, condiments and ingredients. A good sauce brings an entire meal together. My Everything Steak Sauce is the most requested thing at home! So much so, that I’ve made both a “meaty” and a vegan version. The vegan version is a fantastic accompaniment to Seitan Steaks, Swede Steaks and Cauliflower Steaks. Every time it’s made someone is wiping the bottom of the pan with a slice of bread.
In the condiments section, you’ll find recipes for pestos, curry pastes and more that will help you speed up, and add oomph, to your meals at other times.
Hey – I’m John, an obsessive foodie, former chef, Twitter doom scroller, budding food photographer, a coffee addict and a drinker of a lot (A LOT) of Guinness. I manage a pub in Central London and am also currently learning to code.
My ultimate comfort food is the Jacket Potato! In fact, one of the first things I ask people when I meat them is what they’re perfect jacket potato consists of. Mine is loads of butter, beans, cheese and coleslaw. A more perfect food doesn’t exist. What’s yours? Let me know in the comments below.
I’ve had an obsession with food ever since I moved out of home in my late teens. I left, not knowing anything. I wasn’t allowed in the kitchen when I was growing up. I’d either eat too much as it was being cooked or just get in the way.
After moving out of the family home and surviving on ready meals and basic pasta, I went out and bought my first few cookbooks. They were fun, immersive and exciting. From then on, I looked forward to getting home from work and into the kitchen, it was and still is, my sanctuary—a place to unwind and relax whilst being creative and experimental. My love of food was born.
I’ve worked in the hospitality industry my whole life. This only increased my obsession with food. I’ve been lucky enough to spend my entire career working alongside some super talented and creative chefs. Managing pubs and bars in London has allowed me to see the joy that food can bring people, first hand.
The Birth of The Accidental Chef
In 2017, I had an idea – I launched a pop-up food concept with a friend and turned my love fo food and experience within the hospitality industry into a business. I accidentally became a chef.
We worked solidly for 18 months, churning out thousands and thousands of plates of food. Receiving incredible feedback and gaining valuable insight along the way. We worked solidly, pretty much seven days a week, for all that time. That eventually, became unsustainable, and in 2019 we decided to temporarily shelve our concept and go back to employment within the hospitality industry.
Fast forward a year, and The Accidental Chef was born amid a global pandemic. Drawing on my experience working as a professional chef and serving food that people loved, I wanted to put recipes into the world – simple and easy to follow.
Subscribe To The Accidental Chef
Every Friday I send out an e-mail with the recipes that have been published that week, a Netflix recommendation and whatever else I feel like talking to you about. You’ll learn all about what’s happening at AC HQ, and what’s coming into season and occasionally some super insightful piece of knowledge, don’t expect that every week though, eh? There’s no spam from me though, just one e-mail, every Friday. If you hate it? Just unsubscribe. Subscribe to The Accidental Chef.
Work with me
If you work for a brand or a PR agency and would like to work with me on sponsored content or develop a recipe using your product or work on a different kind of project, then I’d love to hear from you!
You can get in touch with me via my contact me page, or by e-mailing me at john [at] theaccidentalchef [dot] co [dot] uk.
Where To Head next?
- If you’re looking for food that warms the soul, head over to Comfort Food for inspiration.
- Looking for a quick dinner tonight? Head to Quick Dinner
- In the market for something vegan? Yep – there’s a category for that too, head on over to Vegan Dinner.
- Want to browse EVERY recipe? Go to the Recipe Index
- Follow me on Instagram.