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Mile Zero Kitchen

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31/10/2026

Save this list, in case you have an imminent trip to Italy and you’re very hungry 🤤

My parents celebrated their 50th anniversary this year 🥂, so naturally, I took the chance to visit some old and new spots, raise a glass or two, and deep dive into some flavors of my youth.

24/10/2026

Pumpkin Spice, Tiramisu and Pizza. All in one. Oh, and also check out the lid trick. Great stuff to cook a fluffy crust with a flat bottom innit? Enjoy the thing I hate the most: seasonal stuff 😂 at least she loved it 😊

18/10/2026

Smoked porchetta & pizza is right on deck.
Full video link in bio

09/10/2026

Most likely the king of sandwiches. My Italian Eggplant Parm Focaccia Bread Sandwich.
And honestly, Misenware makes my life easier. From mixing my dough to baking and storing. All in one container. How cool is that?
Check out and Misen

27/09/2026

Can pasta tastes like pizza? Absolutely. This is my go-to recipe for a weekly lunch. No dough required. Just a quick 20 min pasta dish. Full video link in bio.

26/09/2026

Butter Chicken Recipe - part two. Today we’re cooking the chicken and its amazing super flavorful curry sauce. Full recipe will be sent next week in my newsletter www.milezerokitchen.com

Curry powered by
Misenware containers by
I used my as my tandoori oven!

25/09/2026

Butter Chicken - part one: Garlic Naan.
Subscribe to my newsletter for the recipe
www.milezerokitchen.com

Part 2 coming VERY SOON.

21/09/2026

Not a recipe. Just unconditional love for my boy Jake. Full video link in bio!

17/09/2026

I’m genuinely excited about this product. The fact that I can bake my lasagna, eat it, re-heat in the microwave and stick the container in the dishwasher, it’s a game changer that makes my life much easier. Thanks Misen to let me test for my classic Italian Lasagna recipe. This was fun!

Link in bio if you want to check Misen misenware.

If you want my lasagna recipe, subscribe to my newsletter at www.milezerokitchen.com

13/09/2026

Your Sunday focaccia reel. Recipe below:

For 4 Focacce (30cm diameter)
1000 g Bread flour
550 g Ice cold Water
4 g Dry Yeast
20 g Salt
70 g Olive Oil

Salamoia to dimple (a must if you want a soft mouth watering focaccia): equal parts of olive oil and water.

Keep it simple. One with olive oil, oregano and salt, the other is onion and Gaeta olives.
It’s ready in a bunch of hours. Go make it!

Dough made with halo core, and baked in the Volt 2. Banger!

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Wandsworth

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