Lara Battigelli: ‘Cooking is my love language, it’s how I show my appreciation’

Providing simple fakeaway recipes to her 114,000-strong Instagram followers and occasional travel and restaurant reviews, Lara began posting food-related content online during the first lockdown, but her affinity with food was developed at an early age.

Growing up in a house that was a complete blend of cuisines, Lara’s dad is half-Indian and half-Italian, so until she was in her teens, this foodie never realised how much the food she ate on a daily basis differed from some of my friends.

Crediting her father for the wide variety of food she was introduced to during her childhood, her passion developed fast. Here, she shared with us her life through food…

What are your earliest memories of food?

My earliest food memory is probably my granny’s house on a Sunday where she would cook for about 10-15 people every week and we would all sit around her tiny kitchen eating her roast beef or chicken on a Sunday with all my aunts, uncles and cousins!

How would you describe your relationship with food?

My relationship with food is that nothing is off limits. I don’t deprive myself of anything and if I want something more indulgent I’ll try to see if I can make a lighter alternative that will still hit the spot or set up a date night to try out a new pizza place, Indian restaurant etc. But I definitely eat chocolate every day without fail!

What was the first meal you learned to cook?

I used to always help my mam bake lemon cake, fairy cakes, flapjacks, Victoria sponge etc. so all those family classics where it’s easy for kids to get involved! For birthday parties my mam would buy pizza bases and we would have a pizza party where each kid could decorate their own pizza!

How did food become a part of your personal brand?

Well food has become pretty much my entire brand! Over the first lockdown when we all had nothing to do I was just posting dinner stuff on my instagram page and my fiancé told me to just set up a food page. I was really reluctant to put myself out there at first but one day he came in the door and told me he purchased a domain name so I had to do it! It was the push I needed to just try it out and the rest is history! It’s the best thing I’ve ever done and I have managed to turn my passion project into a lovely little side hustle that really doesn’t feel like work at all!

What’s your go-to breakfast?

I’m very boring, so it’s usually sourdough toast with a cuppa tea and butter/jam or if I’m feeling fancy, some smashed avocado with lemon and salt, bacon medallions, and hot sauce. Basically it has to involve bread of some kind!

If you’re impressing friends and family at a dinner party, what are you serving up?

Oh this is a tough one and will probably change depending on when you ask me… But currently I think there’s nothing better than getting others involved so I would probably do some sort of slow cooker shredded beef or chicken and then make a load of sides like guacamole, cheese, salsa, sour cream, corn salsa and have everyone build their own tacos. Make some spicy margaritas to drink also!

Who is your culinary inspiration?

When I was younger I loved watching TV chefs and have all of the Jamie Oliver books but these days I really take inspiration from other creators! I love Bored of Lunch for airfryer inspo, chef Thom Bateman for good “pub grub”, and Aussie Fitness for healthy meal ideas.

What would your last meal on earth be?

So none of these go together as a meal but for starters I would have some prawns pil pil with some crusty bread from a tapas bar in Spain by the sea. For mains I would have my dads chicken biryani, with potato masala, samosas and garlic naan. I’m not huge on dessert but I can’t say no to my mam’s tiramisu!

What’s your go-to comfort food?

Definitely a slow cooker beef stew with mash on a cold day.

What’s the go-to quick meal you cook when you’re tired and hungry?

Some variety of stir fried rice is my go to. You just chuck in whatever leftover meat chicken, bacon bits, mince etc. with veg and once you add 5 spice, soy & spring onion you have a 10 min dinner

What is one food or flavour you cannot stand?

I hate bananas and banana flavoured anything

Hangover cure?

A can of Coke Zero and some instant noodles

Sweet or savoury?

Savoury

Fine dining or pub grub?

Pub grub

Favourite restaurant in Ireland?

I’m between London and Cavan at the moment so I’m a bit out of the Dublin food scene but I used to love 777 Mexican on George’s street. For a nice occasion meal, the olde post in Cavan makes a great Sunday lunch!

Best coffee in Ireland?

I’m a tea drinker and can’t really tell the difference between really nice and average coffee but my fiance swears by cloud picker coffee. Buys it online and brings it to London

Go-to beverage accompaniment?

Can’t beat a charcuterie board with some lovely chutneys and Italian meats and a selection of cheeses! I love sheridans cheese selections!

What are your thoughts on the Irish foodie scene?

The foodies I’ve met online (and some in person) are some of the nicest people I’ve met. We all support each other and are our biggest supporters. We all acknowledge that there’s room for everyone to do great things!

What’s your favourite thing about cooking?

I cook to relax so I don’t even listen to podcasts or music when I’m cooking. I just cook to unwind and get creative!

What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?

Good food is so important to me. Cooking is my love language and though I’m not an overly affectionate person I like to think that I show my appreciation of others when I bring a cheeseboard to a friend’s house or cook my family a nice dinner.

Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?

From living partially in the UK I really think that Ireland should incorporate some more gourmet roast dinner experiences. Even regular pubs here serve up beautifully cooked & plated sunday roasts. Not that I’m not a fan of a carvery dinner in Ireland, but I just love how they elevate the Sunday roast here and really take time to make sure it’s well presented!

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

Last year I went away for a night to Dunbrody House in Wexford. My fiancés family got me a voucher for Christmas for the cookery school and it was such an excellent experience. The house itself is beautiful, even to go away and not do the school, but the cookery school and chef Julien Clemot was exceptional. We made so many delicious recipes over the afternoon and the food in the restaurant was so delicious that evening! It really was a wonderful foodie experience and a great gift for any foodie!

Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.

I love anything my dad cooks. His parents were Italian and Indian so he grew up around so many delicious ingredients and recipes that I’m slowly asking him to teach me!

Secret ingredient — What, in your estimation, makes the perfect dining experience?

Personally, I’m not into fine dining. I can appreciate the time, energy and talent that goes into that style of cooking but to me I value other things more. The food doesn’t have to be fancy but I like my dining experience to have a good atmosphere, friendly staff, good quality ingredients and simplicity. I love Mediterranean food as they don’t make things overly fussy. Sometimes less is more and I generally agree with that and it’s the style of cooking I promote on my page.