I read every message that comes through, and I answer as many as I can. Whether you have a question about a recipe, something went wrong in your kitchen and you want to know why, or you simply want to tell me a dish worked — I would genuinely like to hear from you.
Email: hello@spoonfulcravings.com
I usually reply within two or three business days. If more than a week goes by without a response, it is worth checking your spam folder before assuming I ignored you — it happens more often than you would think.
Questions about a recipe
These are the messages I most like receiving, and the ones I answer first.
If something did not turn out the way you expected, a few details help me work out what happened and give you a useful answer rather than a guess:
- Which recipe it was — the title or the link.
- What you changed, if anything. Different pan, different flour, half the sugar, an ingredient swapped for what you had. There is no wrong answer here; I just need to know.
- What actually happened. Too dry, would not set, burnt on top, sauce split. The specific failure usually points straight at the cause.
Most cooking problems come down to a handful of things — oven temperature, pan size, how the flour was measured, or a step rushed — and they are almost always fixable next time.
Ingredient substitutions
Ask. I have spent forty years cooking with whatever happened to be in the kitchen, and most substitutions are possible if you understand what the original ingredient was doing.
Some swaps change nothing. Others change everything — and I would rather tell you honestly that a substitution will not work than have you waste good ingredients finding out. If you are cooking around an allergy, a dietary restriction, or simply a shop that did not have what you needed, tell me what you are working with and I will tell you what I would do.
Recipe requests
If there is something you would like to see on the site, send it to me. I keep a list, and requests genuinely influence what I cook and photograph next. Dishes people ask for more than once tend to move to the top.
I cannot promise every request will appear, and I will not publish a recipe I have not cooked and tasted in my own kitchen — so some things take a while.
Working together
For collaborations, brand partnerships, press enquiries, or recipe licensing, write to the same address with the details of what you have in mind.
Two things worth knowing up front. I only work with products I would actually use in my own cooking, and anything sponsored or affiliate-based is disclosed clearly on the page it appears on — you can read how that works on our Affiliate Disclosure page. I would rather turn down a partnership than recommend something I do not believe in.
Sharing recipes from this site
You are very welcome to share our recipes — that is what they are here for. Please link back to the original page rather than copying the full recipe text, and please do not republish the photographs without permission.
If you cook something from here and post it, tag us. Seeing a dish come out of somebody else’s kitchen is the best part of doing this.
A note on what I cannot help with
I am a home cook, not a dietitian or a doctor. I am happy to tell you how to make a recipe dairy-free or which ingredient you can leave out, but I cannot give personalised nutrition, medical, or allergy advice. If you are managing a health condition or a serious allergy, please talk to a qualified professional — and always check ingredient labels yourself, since formulations vary by brand and by country.
Find us online
Most days there is something new on social media before it reaches the site. Messages there reach us too, though email is always the fastest way to get a real answer:
Your privacy
Anything you send me stays between us. I do not share, sell, or add email addresses to any mailing list without permission — if you want the newsletter, you have to ask for it yourself. Full details are in our Privacy Policy.
Thank you for cooking with us.
— Seidy