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House Curious

Lifestyle and interior shop. Social workshops for the creatively curious.

Filtering by Tag: food lover

Food Stories

Sommer Pyne

Recipe BANNER 2.jpg

We have just launched food stories where we invite a foodie, cook or chef to come and have a chat and cook up a delicious meal. First up in our new Food Stories series is Amandip Uppal, Author of cookery book Indian Made Easy. Just in time for the bank holiday weekend this delicious summer feast is perfect for entertaining with friends and family. I love the idea of plating up all the food in the middle of the table and asking guest to help them selves. It's easy to prepare and you can even make the marinade for the Salmon the night before. The flavours are out of this world and its a little different from the predictable BBQ.

Baked Salmon with Tomato and Pickled Ginger Salad on Rice

Serves 2/3 People

Baked Salmon with Crème Fraiche and Coconut Marinade


2 Salmon Fillets or more depending on number of guest

½ Wedge of lime

Spiced Coconut Marinade

1 ½ Garlic Cloves

2 tablespoons of crème fraiche

½ teaspoon Garam Masala

¼ teaspoon Ground Turmeric

1 teaspoon Chilli Powder

¼ teaspoon Black pepper

¼ teaspoon Ground Cumin

1 ½ teaspoon oil

¼ teaspoon Salt to taste

1 ½ teaspoon Coconut Powder


1.     Preheat the oven to 180C /350F/ Gas 4

2.     Begin by pounding the garlic and salt together using a mortar pestle. Next, add all the spices and coconut milk powder to the garlic and salt paste and pound together gently.

3.     Slowly drizzle in the oil and stir until the marinade comes together and makes a thick paste.

4.     Stir in the crème fraiche and use immediately. Alternatively, omit the crème fraiche and put into a sterilized jar, seal with a tight-fitting lid and refrigerate. Use within 2 days. Stir in crème fraiche when ready to use.

5.     Rub the marinade equally into the salmon pieces.

6.     Place the Salmon in a baking tray and then squeeze ¼ of the line over each piece. Finish off by sprinkling 2-3 teaspoons on water over each fillet.

7.     Place the foil over the whole tray and then seal the edges tightly and place in the oven for 12-15min depending on the thickness of your fillets.

Note: Open the baking tray very carefully as the steam that will escape may be very hot.

Any leftovers can be made into fishcakes or used as filling for pitta breads.


Special Coconut Rice

250g Wholegrain Brown rice – Cook as per the packet instructions.

Pinch of Salt

Rice Topping

Handful of golden Sultana – soaked in water for a couple of hours and then drain prior to use.

1 onion

2 tablespoons of finely chopped coriander

1 tablespoon of finely chopped mint

1 fresh chilli 

100g Desiccated Coconut

1 tablespoon of olive oil


1.  Finely chop the onion and add the oil to a non-stick pan and gently caramelise over a low heat until golden brown, then remove and let cool.

2.  Gently toast the coconut in a non-stick pan over low heat until golden brown.

2.  To a bowl add the caramelised onions, toasted coconut, sultanas, chilli, mint and coriander.

3.  Sprinkle over the rice and serve.


Tomato and Pickled Ginger Side Salad

8 tomatoes, halved, sliced into quarters. Use different colours for impact

3 teaspoons of Japanese Pickled Ginger, finely shredded

1 teaspoon chaat masala

¼ teaspoon red chilli flakes

1 ½ rapeseed oil

3 teaspoon balsamic vinegar

Salt, to taste

Optional Garnish –

2 Teaspoons finely chopped coriander leaves

1 /4 Nigella seeds


1.     Place the tomatoes and pickled ginger in a large bowl.

2.     Whisk together rapeseed oil, vinegar, chaat masala, red chilli flakes and salt to taste

3.     Pour the dressing over the tomatoes and then using your hands, toss and coat everything.

4.     Garnish with coriander and nigella seeds.

House Curious gets the lowdown on culinary goddess, Anna Barnett

Sommer Pyne


 The first thing you notice about Anna Barnett is her beautiful smile and warm personality. This is what drew me to her when I first heard her speak about her then new cookery book Eat the Week at an event called Creative Social. House Curious was just a seed of an idea in my head at that stage but I knew Anna would be the perfect partner in crime. I just had to convince her... Not the easiest task when you don't have anything to show, but to my surprise she loved the concept and was up for getting on board. This was the start of a beautiful partnership and we're very excited to announce Anna's first cookery class called The Ultimate Dinner Party Menu. Click here for more info and to buy tickets. Be quick though as we only have limited spaces available. Trust me, you don't want to miss it as you're in for a real treat. I've had the privilege of eating her delicious food and it was out of this world.

We sat down with Anna to find out more about her, what makes her tick and how she went from fashionista to culinary goddess. Get comfy and have a read of her interview below.

Tell us a little bit about yourself for those of us who don’t know what you do?

I live in a converted pub in hackney with my fiancée, five housemates and our dog, Ted. I run my website out of my home where I also do all of my recipe testing and host Supper Clubs. I cater events- working with different organisations to design menus and collaborate on projects. I have a small team that will help me with cooking for bigger events. I also contribute recipes and articles to a number of publications; I’m currently working with Vogue, Grazia, Elle & The Arcadia Online.

How did you make the transition from fashionista to culinary goddess? 

I always wanted to work in food and I started off writing my blog in my spare time as a hobby. Things started to take off and I began writing for The Independent and other publications and then came my book deal for Eat The Week. Once the book came out I decided to leave my job at House of Holland and run Anna Barnett Cooks full time and it’s been the best thing I’ve ever done.

Where did you get your passion for food and cooking from?

I come from quite a big family so I’ve always enjoyed cooking for people. I learnt a lot from my Nan and Mum who are both amazing cooks. My fiancée has been vegetarian for 13 years, when we got together his diet wasn’t especially varied or exciting so I made it my mission to experiment with different meat free recipes and show him what he’s been missing. 

What would you say has been your biggest achievement?

Writing my book Eat the Week while holding down a full time job! I’m so grateful to have had that opportunity so early into my cooking career.

For anyone out there thinking about leaving his or her day job to pursue a dream or turn a passion into a business what would be your advice?

Just be aware that it’s really full on, you’re doing everything yourself so you need to be super organised and on top of everything or it can get overwhelming. I hire an assistant who comes in a couple of days a week to give me a hand with admin stuff & events so I have time to keep cooking & writing. But more than anything I’d say DO IT. Have confidence and just go for it. 

What’s in the pipeline for you this year? On a personal and business level?

I’m getting married in Italy this Summer, it’s going to be a week long event with 100 of our closest friends and family and I can’t wait! Still need to actually start my diet though… I’ve got some exciting events and collaborations coming up, I’m particularly looking forward to my Supper Club & Cookery Class with Soho Farmhouse.

What do you love about your neighbourhood?

There’s so much to love about Hackney, I rarely leave this area. I tend to walk everywhere as I usually have the dog so I love strolling through Broadway Market or Columbia Road. Hackney has everything you need- amazing restaurants, loads of organic shops, parks, great pubs and bars. I could go on and on!

If you were throwing a dinner party who would be your perfect guests and why?

Massimo Battura because he’s my foodie idol and doesn’t take things too seriously. Bowie- for obvious reasons, Adele- I think she’d be such a laugh! My friend Grimmy- he loves food and a good night out and my fiancé Thom- to represent the vegetarians.

Complete these sentences

1.    In the future I would love to… release another book

2.    I try to persuade people to… cook with locally produced, seasonal ingredients & less meat!

3.    My foodie crush is…. Antonio Carluccio…!

4.    My favourite foodie destination is… Italy (or my local Italian restaurant, Lardo)

5.    My last meal would be… An incredible Bolognese with the largest hunk of parmesan or my Nan’s shepherds pie

To cook with Anna book your tickets here
To follow Anna’s foodie adventure go to
Instagram @Annabarnettcooks