This is Dinner Tonight.
The weekly newsletter that gives you one simple, delicious dish you can easily cook for dinner tonight.
A newsletter, yes of course, but in my mind it’s more like a serialised cookbook. I’ve worked as a chef and recipe developer for well over a decade now and I wanted a way of sharing the kind of food I actually cook at home. Food that’s quick, easy and delicious.
A quick fix after a long day. Because those are the kind of recipes we all need the most, don’t you think?
No more flicking through cookbooks or scrolling the internet trying to find something you can easily cook for supper. I want to help. There will lots of those ever-evasive, highly-coveted, 20 minute one pan, healthy-ish recipes because that’s the kind of food I love to eat.
Some things might take a little longer but “hands on” time will be 5 minutes or so as you assemble things in a roasting tray and then it’s just a case of bunging it oven to work its magic whilst you run a bath, sink into the sofa or jump on a zoom.
Dinner Tonight consists of recipes that use the least kit possible and cause the least mess. I don’t know about you, but the last thing I want to do is a whole load of washing up.
I want Dinner Tonight to become your go-to source for delicious, quick and easy dinners.
So how does it work?
There will be two types of subscriptions…
FREE SUBSCRIBERS…
Every fortnight you will get an exclusive recipe from me. These are the recipes I cook at home for me and my family. They are tried, tested and loved! Plus you will not find them anywhere else. If this sounds good to you then simply sign up below!
For some people however you might want more of the good stuff.
PAID SUBSCRIBERS £4.99 a month or £50 a year (less than a £1 a week!)
You will therefore get:
A weekly recipe direct from my kitchen to your inbox!
Ask Me Anythings where we get together and chat. This is your chance to ask me for tips of cooking, ideas for meals, whatever!
Insider guides- from time to time I’ll do guides, sharing everything from where I go to eat, what products i swear by and all sorts of other insidery chef bits.
How to videos: Whilst I do short videos on my Instagram, they often don’t tell the whole story. The videos I post here will. You’ll get a more in-depth look at exactly how I plan and prep my favourite meas.
Your support as a paid subscriber basically allows Dinner Tonight to exist. So my absolute eternal gratitude is also yours.
Does this sound good? Then to become a paid subscriber simply press the button below and get signed up!
Founding Membership £200
Finally I’m doing a very limited number of founding memberships. This is for those who truly want to help make the difference as I’m just starting out. What’s more I’ll give you a special one-on-one Zoom cook-a-long where we cook together. And you can bring as many friends as you like!
To become a founding member simply hit the button below!
And finally…a bit about me!
Who? I’m Margie Nomura, as a trained chef and recipe writer, I love to cook, I love talking about food (I have a podcast called Desert Island Dishes you can listen to here) and most importantly I love to eat good food. And yet despite all this, that doesn’t always mean I want to spend hours in the kitchen every night. I’ve come to realise that I’ve picked up so many tips and tricks over the last 10 years working as a professional chef that can help save time in the kitchen and I want to share them with you! This doesn’t mean scrimping on quality, it’s just little things you can do to save yourself time and stress.
My cooking and therefore my recipe writing is not too prescriptive. With my recipes, you will often hear me say a handful of parsley or a knob of butter and I know that’s not specific. I know if you’re new to the kitchen that can be intimidating but really I want it to become the opposite of intimidating. I don’t want you to have to weigh everything, I want you to get comfortable with eyeballing, nothing bad will happen if you use 30g of butter instead of 20g or less parsley than you should. Wasting time weighing things that ultimately don’t matter too much can take away from the enjoyment of cooking and I want you to learn to love cooking, or at the very least to enjoy it rather than it being a chore. And I think getting comfortable with not weighing things is an important step in that process. Trust me on this one, we are in this together!
In the same way I don’t want you to get too hung up on having the exact ingredients, cooking is about using what you have. Looking at the recipe for Dinner Tonight and looking in the fridge and seeing what you’ve got and what you can use. Cod instead of salmon? Perfect. Spinach not kale? That’s great. Fresh tomatoes, not tinned? Fantastic. The point is I want Dinner Tonight to make your life easier, so if following a recipe to the letter makes your life easier, I’ve got you covered, but if that stresses you out, then just use it as inspiration to make it your own.
What? A weekly recipe delivered straight to your inbox helping to answer the question: What shall we have for dinner? An emphasis on fresh, seasonal foods because the better the ingredients you use the less you have to do to them to make them taste delicious. Note: this doesn’t mean expensive! Dinner Tonight will become your go-to weekly source of inspiration for quick, delicious and easy dinners.
When? Once a week to start with but more ideas in the works!
Where? Your inbox!
Why? I’ve been writing recipes for my website and social media for a very long time now. And whilst I will continue to share my simpler recipes on both platforms, this is the place to come for my more in-depth work and to get to know me better. Putting recipes together takes time and money. Dinner Tonight allows you to support me to do all of this whilst allowing me to offer you something special in return.
Stay up-to-date
Listen to the Desert Island Dishes podcast here.
