I love food, to the extent that my meals don’t get much plate time.
When out eating with friends [or just eating in front of anyone] I have to control myself so not to look like a savage who’s eating their first-ever meal!
So, when the idea of Prepped was formed it’s little surprise it centred around great tasting food that’s quick and easy to cook… and consume.
The first stage, thankfully, involved lots of meal development and tasting until we whittled it down to our launch menu.
The really tough bit was deciding which dishes didn’t make it.
We then followed this by a number of tasting nights at a cookery school with friends/family/investors – with everyone getting to cook a number of different dishes and importantly getting to taste everything.
Thankfully the response was great and the feedback meant minor tweaks but ultimately everything worked… which meant we were ready to roll!
Since launching Prepped what I’ve been most surprised about in terms of our dishes is the vegetarian options.
Being an avid meat dish sort of person I wasn’t expecting the vegetarian meals to fight with the meat dishes as my go-to food.
My favourite dish, (that barely gets any plate time), is the Griddled Aubergine with Artichoke, Fennel, Freekeh salad and a Tahini dressing.
I could eat it all day long. It instantly transports me to being on holiday somewhere hot… And it’s sooo easy to make.
I just didn’t know I was going to be blown away by our vegetarian dishes!