Meet the Khoollect cooks: Heather Frew

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

If you haven’t already heard, we are launching a very special cookbook next month, on Monday 2 January, in collaboration with Hellmann’s, Maille, Knorr and Colman’s, featuring a host of recipes you can make at home. We’ve given ingredients to a select group of Khoollect cooks to develop a recipe for the cookbook, one of whom is Heather Frew.

Supplied with Knorr’s chicken stockpot and Colman’s English mustard, Heather created something we think you’re sure to enjoy. We had a little chat with her to discuss, among other things, what she have developed for our cookbook.


Heather Frew

Blog/Instagram handle:


Tell us, Heather, what recipe will you be sharing in the Unilever x Khoollect e-cookbook?

Mustard Roast Potatoes

What do you love about this dish; why did you choose this particular recipe?

I’m a huge Colman’s mustard fan. This may have been inherited from my Grandpa, who my mum recently told me would mix the powder with a little water to have with his dinner as often as possible. I’m always looking for ways to add extra layers of flavour to my food and a little Colman’s mustard does the trick with roast potatoes; not too much to overpower, but just enough to give a delicious hot and savoury tang.

What’s your go-to weeknight meal?

It’s always pasta and greens, with loads of peas, my favourite vegetable. It’s so quick and easy – I use brown pasta and toss peas, soya beans, spinach, lemon zest, garlic, a nice olive oil, Parmesan and some fresh mint and parsley if I’ve got it. The frozen greens are great for this; it literally takes 10 minutes to toss together.

And your favourite comfort food?

It has to be homemade soup with crusty bread and salted butter:  the ultimate winter warmer. I can eat bowl after bowl until I’m fit to burst!

What dishes will you be sharing with your nearest and dearest during the festive season?

I’m looking forward to a luxurious and relaxed Christmas this year with a traditional turkey and all the trimmings, topped off with my homemade Christmas cake, which is currently maturing in the cupboard. I think I’ll try out some Christmas cocktails this year too… and who can forget a delicious mulled wine? I always make my own and reduce any leftover into a syrup for stewed prunes (equally great on porridge or vanilla ice cream).

What’s your best piece of cooking advice for the novice cook?

Invest in a digital thermometer for cooking meat and fish; it is the quickest and easiest way to dramatically improve your cooking.

What have you got planned for 2017?

Actually, 2017 is a bit of a mystery at the moment. For the first time in several years I’m not working in a ski chalet over winter. That may very well change though as I’m missing the mountains already and the season hasn’t even started yet…

This post has been created in partnership with Knorr and Colman’s,

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Read Heather's tips

…for creating the perfect roast potatoes.