I’m Elizabeth Haigh but most people know me as Auntie Liz. I’m a chef and founder of Mei Mei, a Singaporean kopitiam in Borough Market. My cooking is all about heritage, nostalgia, and bold, punchy flavours. Whether I’m slow roasting meats, recreating hawker dishes or perfecting my kaya jam, every recipe tells a story.
And no great meal is complete without great bread.
For me, GAIL’s isn’t just about good bread - it’s about little moments of joy. My local GAIL’s is Marlow and visiting the bakery has become something of a family ritual. Both my sons race inside for a croissant as if their lives depend on it whilst I always give into the temptation of a blueberry custard brioche.
It reminds me of growing up in my mum’s kitchen, where warm bread and the smell of freshly baked goods got me up first thing in the morning, rushing downstairs to see what she was baking.
One of my favourite dishes growing up is a Singaporean “Kapitian Curry”. This rich, bold Nonya style chicken curry is deeply spiced with coconut milk, turmeric, lemongrass and is traditionally served with freshly steamed rice or a crusty baguette or bread to mop up all the sauce. The only difficulty is not getting turmeric on your clothes in the haste to eat.
Singaporeans take breakfast seriously and kaya toast is an institution. The combination of kaya jam (a coconut and pandan custard jam spread), thick slices of butter and crisp toast with a cup of kopi (Nanyang coffee) is pure comfort. When I first used GAIL’s Challah Tin Loaf for kaya toast, it was a revelation. The soft, bouncy crumb soaks up the sweet coconut jam beautifully, making it feel even more indulgent. I like to slice it thick so the toast is lovely and crunchy on the outside but soft on the inside.
As a young family of four, there’s always leftover sourdough or bread in our kitchen. The boys love their bread but somehow always leave the crusty ends behind! Rather than letting it go to waste, I freeze any leftovers or blitz them into breadcrumbs before they dry out completely. It’s become a free ingredient in our kitchen, ready to elevate another meal.
One of my favourite ways to use up leftover bread is in our family’s go-to recipe: Leftover Meatballs. The bread soaks up all the delicious juices, keeping the meatballs soft, juicy, and perfectly bound together so they don’t fall apart. I especially love using GAIL’s Potato & Rosemary Sourdough as the flavour it brings, along with the nigella seeds, adds an extra depth of taste and texture to the dish.
This recipe is easily scalable, so we make it together as a family, rolling the meatballs by hand. It’s not just about cooking - it’s a moment to spend with the boys, teaching them where food comes from and how to make the most of every ingredient, from meat to even the humble leftover bread.
Find Mei Mei kaya Jam available online www.meimei.uk @meimeilondon and try Kaya toast at Mei Mei, Borough Market, SE1 9AF (Tues-Sundays from 10am).
Kaya Toast Recipe
Serves 1-2
Ingredients
Mei Mei Kaya Jam
25g salted butter, thickly sliced
1 GAIL’s Challah Tin Loaf
2 free-range medium eggs at room temperature
1 tbsp light soy sauce
Freshly ground white pepper
Method
- Slice the challah to your preferred thickness and toast.
- Place the eggs in a mug or saucepan and bring a kettle of water to a rolling boil. Once boiling, pour the water over the eggs, cover with a lid and set a timer for seven minutes.
- Spread the kaya jam liberally over the toast, top with a slice of butter and slice like a sandwich.
- Crack the eggs into a bowl, top with soy sauce and a dash of white pepper.
- Dip the kaya toast into the runny soft-boiled eggs or enjoy side by side.
Leftover Bread Meatballs Recipe
Makes around 30 meatballs
Ingredients
100g GAIL’s Potato & Rosemary Sourdough, diced
140ml whole milk
1 small brown onion, peeled and finely diced
4 garlic cloves, peeled and minced (or 1 tsp garlic powder)
50g Parmesan cheese, finely grated
3 large egg yolks
2 tsp salt
½ tsp freshly ground black pepper
1 tsp dried oregano
1 tsp fennel seeds, toasted and ground
A small bunch of parsley, finely chopped
300g minced pork
300g minced beef
To serve
Meatball sauce of your choice
Parmesan cheese, finely grated
A sprinkling of chopped parsley
Method
- Soak the breadcrumbs in milk for at least 30 minutes until soft and mushy.
- In a large mixing bowl, add the onion, garlic, parsley, egg yolks, parmesan cheese, salt, pepper, oregano, fennel seeds and stir to mix. Add the minced meat along with the bread mixture and mix well with your hands.
- Once you have your meatball mix, wet your hands with cold water to prevent the mixture sticking and roll the meatballs to your desired shape and size. Place on a lined baking sheet.
- Grill under a high heat for around five minutes on each side, using tongs or a spoon to carefully move the meatballs around.
- Once golden brown on all sides, place in a saucepan with your favourite sauce and finish cooking through until the internal temperature of your meatballs reads 73C.
- Serve topped with grated parmesan and chopped parsley.
