Welcome to my blog! I am a writer, photographer, food/ prop stylist and film maker. You can find recipes, photos, blog posts, films and videos here.

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Food Styling & Photograhy

My Photography Work

Supper Club

Supper Club

The supper club is held in my home in London Fields, Hackney. It is like a dinner party in the tradition of a Vietnamese feast with homemade Vietnamese food.



Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.

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Wholegood Goodness


All Photography By Uyen Luu

I am a lucky girl in all sorts of ways. I’ve been supplied with fresh organic fruit and vegetables from Wholegood throughout the summer and its given me so many opportunities to test out new recipes and play around with the best ingredients around. They have supplied plenty of beautiful ingredients for my supper club and cooking classes as well! The fruit and vegetables from here are gorgeous and the flavours are explosive. Carrots taste like carrots, you get the drift!

Wholegood are an organic fruit and vegetable wholesaler delivering to some of the UK’s finest retailers and caterers – but they also supply via Ocado and you can order a seasonal veggie box to your doorstep and let your creative senses lead the way.

Here is a little pictorial diary of some of the very delicious things I have been eating and serving with thanks to Shu Han Lee at Wholegood. Thank you so much!

I will be writing recipes for their boxes very soon too.


Wholegood Box

Here are the things I have been making, eating and feeding:

Plum Cake 

Make a normal sponge, e.g. 250g plain flour with baking powered, 200g butter, 200g sugar, 2 eggs then place sliced plums on top of the mixture to bake for 40 minsplum-cake

Ice cream cake

Make compote/ jam from fruit e.g. peaches, apricots,  raspberries, strawberries, blueberries, blackberries etc. Make sponge and ice-cream, then layer a tin covered with cling film with ice cream, sponge, then compote then ice cream, then sponge … however you like it and freeze.10527372_658579117544708_1888527780262925772_n



peach & apricot ice-cream cake with champagne & vanilla poached peaches


champagne & vanilla poached peaches


blueberries & cream –

blueberries & condensed milk ice-cream cake with strawberries & blackberries and shiso jelly10584023_665636530172300_7362353262428726584_nBlueberry Chiffon Cake

It took me about 20 cakes to get this right cake. Its quite a difficult thing to do but once you know how – its easy. If I am lucky, I can write this recipe down one day.

Mango Lassi

Yoghurt, mango & condensed milk, recipe is in my book! Also great as mango lassi ice-cream.


Blackberry Jam


Artichoke Tea

A Vietnamese speciality, known for its cleansing, cooling and refreshing goodness – Cut the stem off the artichoke and poach in water for an hour with a little palm sugar10414513_665896456812974_8872179077185502063_n

Melon Sorbet Blend melon and muscovado sugar and churn in ice cream maker.


Stuffed courgette flowers Stuff the flowers with mascarpone & parmesan then grill with rapeseed oil, season with salt & pepper10550952_658571257545494_7273561451220251387_n

Stuffed mixed courgettes with pork, egg & mung bean noodles



Fennel & Rosemary Focaccia 



Bun Rieu (tomatoes, seafood with egg & tofu noodle soup) recipe in My Vietnamese Kitchen


Roast Chicken with spring onions, tenderstem, fennel, green tomatoes & fennel & rosemary focaccia croutons


Ginger chicken stew


Mung beans (the best I’ve ever tasted) and fried rice vermicelli with chilli & shallots


Terriyaki sirloin steak with pak choi, crushed wasabi peas & chilli

Photography By Uyen Luu

Instead of flowers, I’ve been displaying bowls of their beautiful vegetables for photoshoots – this one for Olive Magazine.


And so much ginger! For fresh ginger tea and all sorts of broth making.


Vegetable tempura click link for recipe

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Yum! Hope the photos have given inspiration to whats for dinner tonight! Thank you again Wholegood! They have totally spoilt me rotten!