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Hubspot ad spent information. 2020
Source: Hubspot

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Rummage through those cupboards, get that stuff out from the back of
the fridge – it’s time to get creative and turn something ordinary into the
extraordinary. As lockdown restrictions are being lifted, at least in some places, here is the last of my Elsie Magazine contributions.


Bags of flour were bought in their millions as we entered lockdown. Hopefully, you still have yours in your pantry or cupboard. In keeping with the theme of using leftovers, here is a basic bread recipe that you can fill with whatever you have in your fridge. A bit of cheese, some olives, ham,
hard boiled eggs, some herbs. It is, as always, up to you.


Basic bread recipe:

500g flour
10g salt
5g dried yeast – a little more if you happen to
have fresh.
300ml tepid water – this will vary depending on
your flour – wholemeal flours will need about
10% more.


This is what I had, but feel free to play:
Leftover tomato pasta sauce
Roast vegetables cut into small pieces


  • Sieve together the flour and salt into a large bowl.
  • Combine the yeast and water.
  • Make a well in the middle of the flour and pour in the water.
  • Bring this together with a fork until a rough dough is formed then turn out on to the surface.
  • Set a timer and knead for 10-15 mins. Keep going until you have a smooth dough that stretches without breaking.
  • Return this to the bowl and cover with cling-film. Leave to double in size, around 1 hour.
  • Use this time to rummage in the fridge for your savoury fillings.
  • When your dough is ready turn it back out onto a floured surface and shape into a rectangle with the long side facing you.
  • Cover the dough evenly with your chosen fillings leaving about an inch gap around the edges. It’s important to note that you don’t use anything too liquid.
  • Starting with the edge closest to you roll the dough and toppings up like a Swiss roll and press down to seal at the back.
  • Then bring the two edges together to form a ring.
  • Cover with your cling film and leave to prove for another 30 minutes.
  • Preheat your oven and a baking try to hot, at least 230ºC.
  • When your oven is ready, ease your bread carefully onto the baking tray and bake for around 30 minutes until golden, crispy and sounds hollow when you tap it.
  • Tear apart and enjoy!

The ingredients for this recipe are super simple but provide plenty of opportunity to get creative as always. Add what ever herbs and spices you like. You can also play with the flavours by adding chilli and ginger for a asian feel. Or some finely diced peppers for a mediterranean vibe. Serve simply with a salad or what ever you have around, try some stir fried vegetables.

Sam - Tuna Dish

Ingredients: The bare minimum

600g peeled and chopped potatoes
1 tin of tuna
1 small onion – diced
1 egg
salt and pepper
flour for dusting

Cooking Method:

  • Get a large pan of salted water on to boil.
  • Peal and chop you potatoes and cook in the water until very soft.
  • Meanwhile dice and gently cook the onion in a frying pan until translucent. this is the time to add things like ginger, chill or garlic if you like.
  • Drain the potatoes and leave to cool slightly. this is to give them change to dry out otherwise the mix will be too soggy.
  • Grab a large mixing bowl and combine everything together. Season with salt and pepper and feel free to add what ever extras you want spices, fresh herbs, dried herbs, have a play and use up what you have. Then taste!
  • Wipe out the frying pan and heat .5 cm vegetable oil for shallow frying.
  • Making sure the mix is not too hot, separate into 6 equal portions and shape into nice patties using a little flour on the surface and hands.
  • Cook carefully in the pan until golden on both sides. It’s best to cook them 2 at a time and keep in a warm oven (150ºC) while you cook the rest.
  • Once they are all in the oven you can clear up and get your salad or garnish ready.
  • Let us know how it goes. Have fun and enjoy!


Subscribe to Elsie magazine and support creativity.

And we’re back.
After a week away, I was busy foraging!, Here we are with another store cupboard special. This weeks challenge was sweet potato and breadcrumbs. As always don’t forget that these recipes are very flexible. The other ingredients are just what I had in my fridge. Feel free to play with the veg choices and flavours, you are the chef. Sign up to Elsie Magazine. The creative mag where this was published!
Sam - Sweet Potato Dish
1 large sweet potato
2 small onions
2 medium carrots
2 peppers (1 yellow, 1 green)
3 tomatoes
150g bread crumbs – grab some stale bread a large pan and the end of a rolling pin.
3tsp dried herbs and spices
olive oil
salt & pepper

Get a large pan of salted water on to boil and pre-heat the oven to a standard 180ºC
Prepare you vegetables however you like but I cut mine into large fingers.
Blanch the carrots and the potatoes in the water for a few minutes to soften
Drain and place in a oven dish
Add the peppers and chopped tomatoes. Feel free to add some tomato puree at this stage if you have some.
Drizzle generously with olive oil, salt pepper and your choice of spices. Prime chance to
rummage through the cupboard and pull out that paprika and five spice.
Mix the breadcrumbs with salt pepper and herbs too, this really adds flavour to the dish.
Cover evenly with the seasoned breadcrumbs and bake for 30-40mins until golden, crispy and the vegetables are cooked through.
Sign up to Elsie Magazine. Support Creativity!

Les commended me with this phrase the other week, and I have to admit I needed to reflect on its meaning. We didn’t make a plan for the latest Elsie so I decided to take the idea literally. I gathered a bag of nettles whilst out in the forest today to whip up a tasty pesto for my supper. Please give it a go and share your results. This recipe makes about 1 jam jars worth.


150g blanched squeezed out nettle tops
80g ground nuts (entirely optional but if you leave them out you will need less oil)
300-400ml oil – rapeseed ideally although vegetable or olive oil will also work fine
50g Parmesan or other hard cheese – if you fancy
Salt and Pepper to taste!
Head out the fields, park or forest and collect about 1 carrier bag full of nettle tops, no need to take the whole plant or the big leaves (scissors and gloves are useful).
Wash these carefully to avoid stings and blanch for in boiling salted water 2-3 batches (save this water for cooking your pasta).
Cook until the water comes back to the boil then strain and plunge into iced water if you can, this is to retain the vibrant green colour.
Remove any large stalks and squeeze out as much water as you can, no worries about getting stung at this stage.
Grab your blender or food processor and mix on pulse with about a quarter of the oil. To fast will generate too much heat and you will start to loose the colour.
If you wish add your nuts and cheese here.
Continue mixing and slowly add the remaining oil to achieve a thick but liquid consistency. Take your time here the quantity you need will vary. It is also normal that the mix will separate a little on standing. Season to taste with salt and pepper.

Sam Tucker Butter Beans

This week Les from Elsie Magazine asked me for a butter bean recipe so here it is in all it’s glory. Have fun and enjoy. If you are feeling a little more adventurous. 

What to do with a tin of Butter Beans?

We, thought about some butter beans, vegetable and potato fritters and also a Tuscan
type stew, but in the end I settled for a warm butter bean salad. The ingredients are very flexible based on what you have lying about. Use your imagination and enjoy!

Guten Appetit
Sam (I live in Germany)

Sam Tucker Butter Beans Plate.png

1 tin Butter beans
4-5 different vegetables – Various colours are
important! I used:1 Courgette, 1 Aubergine, 1
Tomato, 2 Carrots, 2 Red Peppers and 200g
4 tbs Olive oil
2 tbs Vinegar – Balsamic is a safe bet, but use
what you have, even lemon juice

2 tsp Herbs and Spices – again have a rummage
to the back of the cupboard and see what you
come up with. Rosemary/Thyme, chilli flakes,
paprika are all great options. This is dish is a
great opportunity to experiment.
Salt and Pepper!
Some Cheese…any cheese!
Salad leaves to garnish

Preheat your oven to 180ºC and find a big oven dish/roasting tray.

Whilst the oven heats up chop your vegetables into fingers about 2 inches
long. Whatever you have chosen, important is that they are all a similar size.

Load everything into the oven dish add the oil, your spices and seasoning.
Then give everything a good mix round with your hands. Make sure
everything is evenly covered in oil.

Roast in the oven for around 30 mins until the vegetables are soft and start
to colour.
Strain your beans, add to the vegetables and spread out evenly.
Top with pieces of cheese, if you fancy, honestly whatever type you have
is fine.

Return to the oven for 10-15mins to warm the beans and melt the cheese.

Plate up your beans and vegetables with a simple salad leaf garnish
dressed with some of the juice from the roasting tray.

If you enjoyed this please leave a comment or sign up to aid my friend Les and his magazine. Level-up by serving the beans in a cream sauce with grilled fish and the veg on the side! Just a thought. 

I entered this year on the hunt for a new job and a couple of months in, despite several promising interviews governments started imposing lockdown measures and companies suspended hiring!

It has sometimes been a challenge to stay positive but in an effort to make the best of a bad situation, here is what I have been doing whilst on lockdown.

Project number one. As you can see here I have been using my cooking experience to create content for my friends magazine. publishing a new, easy to prepare recipe each week. Using up store cupboard items.

Check out the first recipe here and you can support my friend Les by subscribing to his free magazine here. It is very arty and creative and comes with it’s own playlist and quiz in each issue.

Here is the first and look out for the free digital magazine here – Not much comes for free these days.

Project number two. This company and I found each other on LinkedIn and I have signed up as a sales agent for them. It’s 100% commission based but it still something to work on and provides the chance to build up a passive income in the background.

If you need help establishing your online marketing with a small budget. Take advantage of Nanos’ AI platform to boost your visibility and sales.

Leave a comment for me below or fill in this form to grab a 5% discount. You are welcome!

Project number three. Self-employed Marketing Consultant. Why not! Think hard about what you are good at, or better at than other people (the more specific the better), refresh your CV and start contacting people you might be able to help. No one can travel right now so offering you service or time from home is an attractive option.

If you want to work together on something, leave a comment or send me an email.

Finally – Every day is a school day!

I signed up to many online training courses a little before lockdown and they have proved invaluable given the need to stay active at home and the opportunity to keep working on something productive. The most interesting one I undertook was from the Good Food Institute (GFI) about alternative protein solutions. I’m not a scientist but I was able to catch up with a good overview of the industry in the last few months.

This links back to project three. I decided to combine this knowledge with my marketing training to offer my services to the range of startups that are establishing themselves in this new industry. This give the opportunity to combine my food and marketing experience to an industry that is poised to take of the food industry in the next few years. Check out Rival Foods in the Netherlands.

If you would like to get in touch to discuss any of these projects, leave a comment below and I’ll be in touch.

In the mean time; stay home and stay healthy!

During lockdown my friend Les started putting out a free version of his art and culture magazine.

He hit me up to use my cooking skills to provide a regular feature with a recipe that anyone can make at home. Check the link above. I feature in issue #3 onwards.

Samuel Tucker Elsie Magazine

1 tin Chickpeas – strained
1tbs Oil
3 onions
1 clove garlic
2cm piece of ginger (if available)
1 tsp sugar
3 tsp curry powder, or garam masala or a
combination of what you find in the cupboard.
pinch of chilli powder
2 tomatoes or 1 tin
1 tbs tomato paste
250ml water/stock

Something to garnish (I had a green pepper
in the fridge) or some herbs if you have a garden
or window box.


Get your water on the boil for your rice.

Peel and finely chop the onion, garlic and ginger and dice the tomatoes (or open your tin).

Heat the oil in a pan add the onions and sweat down gently until clear.

Stir in your spice mix, sugar, chill powder and cook for 2 mins. This releases the flavour and cooks out the powdery taste. When the mix is dry, add the tomato puree and tomatoes.

Keep stirring as the tomatoes start to break down then add the chickpeas. Add 250ml water or enough to cover the chickpeas. if you used a tin of tomatoes a little water to rinse out the tin will probably be enough.

Simmer for about 20mins until you have a thick and rich tomato sauce.

In the meantime, add your rice to your water until cooked.

Drain the rice and serve the curry with whatever garnish you have to hand.

Samuel Tucker - chickpeas


Paris to Berlin BikePacking Trip Report:

5 years ago for my father’s 50th birthday we decided to cycle London to Paris. We completed this trip in three days. This year (2017) we decided that it was time for the next chapter. Paris to Berlin.

Backpacking Paris to Berlin is something we talked about for a long time but from the day I brought the maps to hitting the road was about 2 months. Berlin was a city that neither of us had ever visited but the journey was as much the reward. Three days in Berlin was as the end of a 10 day tour through 4 countries.

On the 12th June 2017 we set off from the Eiffel Tower in Paris to embark on a 10 day adventure through France, Belgium, Holland and Germany. We were excited and nervous about the distance ahead of us.

As expected getting out of busy central Paris was a long slog but once you reach the city limits you forget there ever was a city behind you. From there on we were in the countryside for the next 10 days cycling through fields of wheat and barley, or potential beer!

Medium hills for the first 3 days as we pushed for the Belgian border. Days 3 and 4 were the hardest. Travelling through Belgium, given the very hot weather we had, as well as the lack of any useful signage. Progress was slow. Once we reached the Netherlands and onto Germany, the route we had chosen flattened out. This was good given the little training the both of us had put in.

During our 1200km journey and despite not always being on the best roads the only technical problems were two spoke breaking on my rear wheel, which I actually attribute to commuting across the Parisian cobbles.

We found some weird and wonderful place to stay: from apartments in people’s homes, farm houses and even a guest house in the middle of a Dutch wood. As is often written in travel reports like these, thank you to everyone that offered us water, and the hospitality from everyone we stayed with. You were all genuinely interested in our trip despite sometimes the lack of a common language.

A special shutout goes the the owner of a small cafe on the a cycle route 70km outside of Berlin (we had already done 70km, that last day was long.) He provided us with some much needed sustenance with the ‘best’ potato salad in Germany. He was right!

11pm June 21st 2017 we rolled up the Strasse 17 June to the Brandenburg Gate, scraping in on time for our 10 day schedule.

Travelling by bike is slow, but you become part of the area you are travelling through. The sights, sounds, smell and culture of a place, be that a beautiful countryside landscape or a coal refinery on the outskirts of a city. You feel part of the lives and environment that the people there live in.