Day 2 in my week of meal deliveries for a post-operation recovery. Lunch was falafel, mushrooms and sweet peppers in gluten free wraps with paprika-dusted purple and orange sweet potato fries. Dinner was a hearty beef and veg bolognese with gluten free spaghetti and dairy free apple wood smoked cheese, then a blood orange fresh fruit salad.
![424467378_421781823536280_6150529308307076282_n.heic.jpeg 424467378_421781823536280_6150529308307076282_n.heic.jpeg](https://thecookinthenorth.com/cooking/bb-plugin/cache/424467378_421781823536280_6150529308307076282_n.heic-1200x1200-square-abff3a1b93652cfd10107178900d3731-60809bab4cd3f.jpeg)
This is just one of many insights into my work as a travelling private chef in the North of England. "Where do you cook?" I hear you ask, "I'm looking for a private chef near me".
Well, this example relates to my work as:
I travel throughout the North - check where I can come and cook for you