Creative cuisine

Lincolnshire Life columnist Dominic Franks, whose first cookbook Upside Down Cooking is published this month, shares his culinary journey. Interview by Barbara Young.

As a popular blogger and influencer with more than 700,000 followers on Instagram, Dominic Franks has revolutionised one-pot cooking with imaginative twists on old favourites. This month sees the publication of his debut cookbook Upside Down Cooking, which he says “flips your kitchen upside down with delicious results”.

Featuring 85 recipes, including twists on classic one-pot dishes, Dom, who describes himself as a “self-trained home cook” rather than a chef, explains how to remix your own one-tray dinners, sides, snacks, party treats and desserts.

He explains: “My recipes are all about having a go in the kitchen. If you can read and hold a frying pan (not necessarily at the same time) then you can cook and enjoy my food!”

As a self-confessed foodie from an early age, Dom recalls growing up as part of a close-knit Jewish family in north London, where “food was a big part of everyday life”.

“I grew up influenced by my mum and Delia Smith and many of my recipes reflect the simple, classic style of both women – with just a little bit of my own carefree attitude thrown in!

“Food was at the centre of everything we did. All family gatherings, big or small, were centred on food. It was ingrained in me from a very young age.

“I particularly remember the spreads Mum would put out when we had big family gatherings, all the wonderful Jewish deli foods like a smorgasbord of my favourite things.

“Both my maternal and paternal grandmas were excellent cooks, my father’s mother was amazing at roasts and we would go there every Sunday, while my mother’s mum was an exceptional cake baker. Mum was a great experimenter in the kitchen and I would love watching her cook and even plating up the food felt like an experience to me.

“I loved watching TV cookery shows such as Delia, Nigella and later Jamie Oliver too. When I was about 14 years old, I would pretend to be sick and stay home. Once Mum went off to work, I would come downstairs and make all kinds of mess, pretending to be the host of my own cookery show!”

Once he left home, Dom continued to explore his enthusiasm for cooking: “I would often get creative in the kitchen for flatmates and friends, not always successfully, but my passion drove me to continue. I could be relied on for a large pot of homemade soup, and I loved throwing a dinner party, designing a menu to suit the mood.”

Food blogging fame
Having moved to the small village of Belleau, near Louth with his husband Andy in 2001, Dom (who also runs creative event production company The Cultivators, which produces global events for leading brands) has established himself as food writer and earned a loyal following via his food blog Dom In the Kitchen.

“I started my recipe blog in 2010 as a place to write down recipes and share them with like-minded foodies. It was a wonderfully diverse community of people, driven by a passion for food. I learnt so much in those days, not just about cooking, but also about writing and finding my style and tone of voice.”

That same year, Dom also enjoyed a chance meeting with Caroline Bingham, chief executive and editor of Lincolnshire Life, during a visit to Gunby Hall where Dom was working as an event manager, which led to his first magazine column being published in 2011.

“We chatted about our love of food and cooking and Caroline came to my home where amongst the rubble and dust of my kitchen extension, I managed to charm her into commissioning me to write for the magazine!”

Dom’s blog naturally transitioned to Instagram and the creation of short recipe videos or reels, which led to Dom’s standout caramelised onion tart, which went viral overnight.

“In May 2023, inspired by the foodie world on social media and my love of everything wrapped in pastry, I created an upside-down caramelised onion tart, the video of which I posted on Instagram. Nothing particularly incongruous about that and, to be honest, despite my usual predisposition for procrastination, I didn’t think about it too deeply.

“I gave the recipe my own little twist, adding a layer of luscious, salted cream cheese. To be honest, I had become a little despondent with social media, it felt as though I was putting a lot of effort in for very little return, which had become frustrating.

“I wanted to share my passion for cooking with the world, but not enough people were seeing my creations.

“However, this little tart quite literally flipped my life upside down. I woke the next morning to a deluge of over 6,000 comments, more than 2 million likes, and 800,000 saves, as well as close to 100,000 new followers – all in one day. The reel showing the tart has now been seen by over 40 million people!”

What is Upside-Down Cooking?
Dom says the upside-down idea perfectly encapsulates his style of cooking.

“You’re essentially building the recipe in reverse, creating a deconstructed version of a dish, and completing it with a blanket of pastry on top.

“Simply layer up tasty ingredients in a single pan, cover with puff pastry and other fabulous toppings, bake to gloriously golden perfection – and you’ll be turning out stunning upside down creations in no time at all. No fuss, minimal washing up, and never a soggy bottom in sight!

“Obviously upside-down cooking isn’t an original concept, there’s the upside-down pineapple cake and tarte tatin, so it was easy to see how it could be adapted and the variations are endless. Once I got started, the ideas seemed to fly.”

Dom’s inspiration comes from the seasonal food grown in the county. “I love going to the Louth food market to see what’s about and Shaw’s Fruit and Veg in Alvingham, which always has the most incredible selection of produce. I then rush home and start cooking, I love to throw things together to make a new dish.

“I like making classic dishes with a twist but it’s also easy to slip into repeating the same dishes on a weekly basis, so I like to mix things up a bit too. Writing a book has made me stretch my wings more, as I needed to research different food types and come up with over 85 recipes!

“With the book, it all happened so fast – from the offer of a deal to publication has been just a year.

Luckily, I had many of the recipes already written but the process of writing and then working with an editor was very different to how I normally write – like having an English teacher in my back pocket!”
Reflecting on his year of change, Dom says having his first cookbook published still hasn’t sunk in. “It’s something I’ve always dreamed of and I’m so glad it’s out there in the world.

“I want to share my joy of cooking with everyone and I hope they all enjoy it too! We’re fortunate enough to be surrounded by the most incredible produce and producers who tend to keep quiet about how fabulous they are, so it has become part of my newly found passion for the county to shout for them.”

Dom will be hosting a book signing at the Lincolnshire Show on Wednesday 18th June. Catch him at the Lincolnshire Kitchen Demo area.

DOM’S FIVE STORE CUPBOARD ESSENTIALS
• ‘Salt and Peppery’, a stunning salt and pepper blend by The Cornish Sea Salt Company
• A decent olive oil
• Frozen puff pastry – where would I be without it?
• Butter – it makes everything taste better
• Bread flour

SHALLOT & CREAM CHEESE TARTS
This is the tart that started it all. The one that went viral on social media and turned my life (as well as my cooking) upside down. What’s not to love about sweet roasted shallots with a velvety, creamy topping and crisp golden puff pastry?

METHOD
• Equipment: Large baking tray, roughly 38 x 27cm (15 x 10.5in), lined with baking parchment.
• Preheat the oven to 220°C (200°C fan/425°F/Gas 7).
• Remove the pastry from the fridge and set aside.
• Mark out 8 rectangles on the baking parchment, roughly 11 x 8.5cm (4½ x 3½in), leaving space between each one.
• Place the baking parchment back on the tray, drawn-side down. (You can use two baking trays if easier, dividing the paper in half.) Drizzle a little olive oil and balsamic vinegar over each rectangle, then sprinkle with the thyme. Season with salt and pepper. Top with the shallots, cut-side down – I use two halves per tart.
• Roll out the puff pastry and divide into 8 even-sized rectangles, roughly the same size as the ones drawn on the baking parchment. Slather one side of each piece of pastry with a generous teaspoon of cream cheese, leaving a narrow border around the edge. Lay the pastry, cream cheese-side down, over each pair of shallots. Using the back of a fork, press indentations around the edges of the pastry to seal. Score a cross diagonally over the top of each one with a sharp knife and then brush with egg.
• Bake for 25-30 minutes, until the pastry is wonderfully golden and puffy. Remove from the oven and allow the tarts to sit on the tray for 5 minutes before flipping them over with a spatula.
• Scatter over a little extra thyme before serving.

UPSIDE DOWN FISH PIE
Grandma Jennie made a fish pie that was second-to-none with a glorious top of golden mashed potato. My recipe is inspired by hers but I’m replacing the mash with puff pastry, which works as a beautiful alternative.

METHOD
• Equipment: large baking tray, roughly 38 x 27cm (15 x 10.5in), lined with baking parchment.
• Start with the cheesy sauce. Make the white sauce following the instructions over the page. Take the pan off the heat and stir in the Cheddar and cream cheese until combined. Set aside to cool slightly.
• Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Remove the pastry from the fridge and set aside.
• Mark out a large rectangle on the baking parchment the same size as the pastry and place it drawn-side down on the baking tray. Drizzle over a little olive oil, then sprinkle with the dill and season with salt and pepper.
• Leaving a 2cm (¾in) border, place your mixed fish on top of the drawn rectangle, followed by the prawns, and then scatter over the peas. Pour over the cheesy sauce and season with extra salt and pepper.
• Roll out the puff pastry and lay it over the top of the fish mixture. Using the back of a spoon, press indentations around the edge of the pastry to seal. Make scale shapes on top of the pastry (you can use one half of a cookie cutter to do this) and then brush with egg.
• Bake for 25 minutes, or until the pastry is wonderfully golden and puffy. Remove from the oven and allow the pie to sit on the tray for 5 minutes. Lay a piece of baking parchment on top, followed by a chopping board or plate, and carefully flip the tart over. Peel off the backing paper. You may want to slide the tart back onto the baking tray and into the oven for a few minutes to get a little more golden on top.

WHITE SAUCE
METHOD
• Place a saucepan on medium heat and pour in the milk, then add the flour and butter.
• Using a balloon whisk, gently whisk the sauce for about 3 minutes, until it begins to thicken, then continue whisking until lusciously creamy and thick, roughly another 3 minutes.
• Turn the heat to its lowest setting and cook the sauce for a further 5 minutes, whisking every so often to ensure it doesn’t catch on the bottom. Stir in a little salt and pepper to taste. The sauce is now ready to use or turn into a cheese sauce.

APPLE & BERRY COMPOTE LATTICE PIE
Autumn’s harvest wrapped in pastry. Utterly divine!

METHOD
• Equipment: large baking tray, roughly 38 x 27cm (15 x 10.5in), lined with baking parchment
• Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Unroll one sheet of the pastry, placing it vertically in front of you, and cut into 2cm (¾in) wide strips. Lay them out on a tray and pop it in the fridge.
• Mark out a large rectangle on the baking parchment the same size as the pastry and place it drawn-side down on the baking tray. Brush with the melted butter and sprinkle over the sugar.
• Lay half of the strips of pastry vertically over the drawn rectangle (it doesn’t matter if they go slightly over the line as they are trimmed later) and then weave the remaining strips diagonally over and under to create an open-lattice pattern.
• Place the apples in a bowl, add the compote or jam and mix well, and then tip the mixture onto the pastry lattice in a rough rectangular heap in the middle of the pastry. Gently spread out the apple mixture, leaving a 2cm (¾in) border around the edge.
• Roll out the second sheet of shortcrust pastry and drape it over the apple mixture. Trim the edges of the pie, if needed, to neaten. Using the back of a spoon or fork, press indentations around the edge of the pastry to seal. Score the top in a diamond pattern with a sharp knife and then brush with egg.
• Bake for 30-35 minutes, until the pastry is golden and crisp.
• Remove from the oven and allow the pie to sit on the tray for 5 minutes. Lay a piece of baking parchment on top, followed by a chopping board, and carefully flip the pie over. Peel off the backing paper. Dust the top with icing sugar, if you like, before serving.

Upside Down Cooking, LAYER, BAKE, FLIP. A Brand New Way to Cook in One Tray by Dominic Franks is published by Dorling Kindersley Ltd on 5th June, Available in hardback and ebook, priced £22.
For more information visit www.instagram.com/dominthekitchen

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