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Kent Agency Signs The Original Domestic Goddess - Recipes, Entertaining Tips

 Press ReleaseFood / Books / Kent / Recipes / Cookery News     March 2018

Literally PR signs the original domestic goddess, Beverley Jarvis, to its Food Talent division

--Author of more than 23 cookbooks & grandmother of 19 shares recipe & entertaining ideas for Mother's Day, Easter and Big-Family-Get-Togethers—


For recipes, entertaining-at-home ideas, suggestions of how to get your teenager cooking in the kitchen, and interviews with Beverley


Kent, United Kingdom, 5thMarch 2018: Kent-basedBeverley Jarvisistheoriginal domestic goddess, having written more than twenty-three cookbooks over the past forty-five years for leading publishers such as Headline, Octopus, Penguin and BBC Books, including the UK's first microwave cookery book. Kent-based publicity firm,Literally PR Ltd, has signed Beverley to its Food Talent division and will be proudly representing her at the London Book Fair (April 10-12 2018) in relation to her upcoming cookery books.


Beverley originally trained in Croydon in the swinging Sixties and was a presenter on BBC Pebble Mill at One, at a time when microwaves were first introduced to home cooks. Today, she continues to be a widely-respected cookery teacher, regularly hosting ‘cook-ins' from her home in Ashford. Beverley is also working on two new cookbooks; one to encourage ‘Teens in the Kitchen' and another provisionally entitled ‘Let's Party'. Beverley has lots of relevant, real-world experience that is being filtered into the creation of both books; her and husband Malcolm (Director of Jarvis Homes) have seven children and nineteen grandchildren (aged between two and twenty-three) between them! They regularly host parties, meals and gatherings at their beautiful home for friends and family.


Beverley is passionate about helping young people gain confidence in the kitchen and understand the importance of cooking from scratch, provenance of ingredients, and seasonal recipes and nutrition, particularly as home economics is not widely taught in British schools. With rising childhood obesity levels, it seems more important than ever to establish a strong understanding of cooking and nutrition from an early age. One in five fourteen-year-olds in Britain are obese (University College London) and the statistics are mirrored across Europe. There are plenty of cookery books aimed at children, particularly cooking with parents, but very little out there for teenagers who want to be more independent yet are lacking vital life skills.


Beverley, who was also published under the name Beverley Piper, has written myriad books on juicing, entertaining, quick and easy family cookery, healthy eating and microwave recipes. She is constantly creating new recipes in her country kitchen - relying on local and seasonal produce - with a focus on healthy, wholesome and delicious ingredients.


Beverley has been ‘in food' all her working life. She has extensive media experience, not just in live television presenting, but radio, and she has written for many of the major national newspapers and magazines. As a home economist, Beverley has demonstrated recipes for household brands such as Nestlé, Gastrolux pans and Siemens microwaves. She was Head of Home Economics for the Nestlé company for some years and worked for Philips on microwave oven recipe formulation and product demonstrations for over six years. Beverley is a true foodie and a real expert and influencer in today's food world.



C:\Users\Beverley\AppData\Local\Microsoft\Windows\INetCache\Content.Outlook\QFZ8TWJ2\IMG_0518.JPGSpeedy French Bread Pizzas with Goat's Cheese

Suitable for Vegetarians

Serves: 4 for lunch or makes 24 canapes for parties

Looking for a super quick lunch to impress friends? Without a doubt, this is the recipe for you. These crunchy pizzas appeal to young and old alike. Carbohydrate, protein, fat and fibre are all present. Serve with a simple green or mixed salad. Remember to buy vegetarian cheese if feeding vegetarians.


For a simple, dressed green salad:

In a large salad bowl, combine 2 little gem lettuces, washed, leaves separated and spun in a salad spinner with a large handful of washed and drained young spinach leaves. Turn into a salad bowl and add ½ chopped cucumber. In a mug, combine the juice of half a lemon with 4 tablespoons olive oil, a teaspoon of Dijon mustard, salt and pepper and a teaspoon of runny honey. Whisk with a fork to combine. When ready to serve, pour dressing over salad. Toss well, then sprinkle over a few pumpkin seeds, and a handful of chopped hazel nuts. Serve immediately.


Equipment & ingredients:

Bread knife, knife for spreading, sharp knife, chopping board, measuring jug, measuring spoons, sieve and bowl, absorbent kitchen paper, dinner plate, hand held stick blender, grater, salad spinner, baking sheet, oven gloves.

1 large mixed seed wholemeal baguette loaf or other French stick

1 x 400g can chopped tomatoes

2 tbsps. tomato puree

1 tsp. runny honey

2 tbsps. freshly chopped parsley or 1 tsp. dried

Salt and pepper

1 x 200g can sweetcorn, drained, then blotted dry on absorbent kitchen paper

1x227g can pineapple slices in fruit juice, drained and roughly chopped

2 x 150g goats cheese logs, I like chavroux, each cut into 8 thick slices

50g Emmenthal or mature Cheddar cheese, grated

Few pimento stuffed olives, sliced if large, optional

About 1 tbsp. olive oil


To serve: dressed green salad



  1. Pre heat grill to medium hot.
  2. Cut the French stick in half widthways, then cut each piece in half lengthways so you have 4 long pizza bases. In my opinion, this is the tricky bit over!
  3. Arrange pizza bases on grill pan and grill for a few minutes until very lightly toasted. Watch carefully as they brown quite suddenly.
  4. Pour tomatoes, with any juice into a large jug or mixing bowl. Blitz to a puree with a hand-held stick blender.
  5. Stir tomato puree, parsley and a light seasoning of salt and pepper into the blitzed tomatoes. Stir in the honey.
  6. Divide the resulting tomato sauce evenly between the four lightly toasted pizza bases, spreading it over evenly.
  7. Top with the sweetcorn, pineapple, goats cheese and grated cheese, dividing everything evenly. Dot the olives over, if using. Brush or sprinkle the prepared pizzas with the olive oil.
  8. Grill, watching carefully, until cheese melts and turns deliciously golden.
  9. Serve immediately with the tossed green salad.
  10. If serving as canapes, allow to cool for a few minutes then stand each piece of French bread on a board and cut into small slices, using a sharp knife. Serve warm or cold.


--Notes to editors--

For more recipes for teenagers, easy entertaining for Easter/Mother's Day/family parties, interview requests etc, please

Online press folder containing sample recipes, photos and more about Beverley: