Natasha Duncan-Drake – Author

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Pseudonyms: Tasha D-Drake, Tasha Duncan


Natasha is a British author with Wittegen Press and has been publishing genre fiction since 2011. Her work includes everything from horror to young adult fantasy and she has never met a genre she didn’t like. A prolific producer of short stories and novels alike, Natasha currently has over twenty five titles in her back catalogue with further releases always imminent.

Natasha has been writing since she was a young girl ever since she read The Hobbit at Primary School. She is a big fan of science fiction, fantasy and horror in all their forms and is a big advocate of fanfiction as a great tool for writers to polish their skills in a welcoming and supportive community.

Before establishing Wittegen Press with her twin sister, Sophie Duncan, Natasha was a database and systems consultant. She combines these skills with her writing to create and manage her career in the bold new eBook market.

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Contact Information

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Scroll down to see the most recent posts from Tasha’s Personal Blog and she is also a contributor to the Wittegen Press Blog. Both have free fiction, information about books, reviews of books and films and lots more.

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Tasha’s Latest Personal Blog Posts

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Tasha's Thinkings

Welcome to my blog! Here you will find tips on writing/publishing, recipes, reviews, fiction and more.

Podcasting microphone and pop guard in the background with the title "Podcasting - Why - What - How" over the top.

The wonderful Ronel Janse Van Vuuren aka Ronel the Mythmaker has a fabulous website and blog where she has all sorts of wonderful articles about all aspects of publishing and self-publishing as well as some fabulous books.

She very kindly invited me to guest post about podcasting, since I have been focusing a lot of effort on my podcast: Virginia Waytes Sexy Stories Check out all the details of the podcast at my alter-ego's website

And check out my guest post about why and how I started my podcast over at Ronel's website:

Author: Tasha Duncan-Drake
Posted: February 17, 2021, 8:00 am

Recipe: Turkey (or Chicken) Bake with Mushrooms


Turkey (or Chicken) Bake with Mushrooms
Great for leftovers

Greetings one and all, it's been a while hasn't it. I've been focusing on for the last few months. I hope you have missed me 😁. Blessings of the Christmas season and Happy Holidays - I hope you have had a pleasant one this year, even if circumstances made it less than ideal. I return with a recipe that is great for using up all that leftover turkey and it works well with chicken leftovers as well for the rest of the year.

Serves 2-3


  • 50g (heaped tbsp) butter
  • 50g (heaped tbsp) plain flour
  • 1 pint/570ml milk
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • salt & pepper to taste
  • 6x24g packets salt n shake crisps or similar (unsalted potato chips)
  • 100-150g (1-1.25cups) grated cheddar cheese
  • tbsp oil for frying
  • 2-3 cloves garlic minced or equiv garlic puree
  • 150g (half a punnet) chestnut mushrooms
  • left over turkey 


  1. Preheat the oven to 180C/360F.
  2. Shred the turkey.
  3. Slice the mushrooms into bite sized pieces.
  4. In a frying pan heat the oil. Add the garlic and then the mushrooms and cook until they have released all their water and are looking toasty, but not dried out.
  5. Mix the turkey and mushrooms and place in the base of an oven proof dish - should cover the bottom in a nice thick layer.
  6. Melt the butter in a med saucepan.
  7. Add the flour and stir to make a thick paste.
  8. Add the milk, little by little, stirring in at each stage until all the milk is combined with the flour and butter mixture in a smooth sauce.
  9. Add the rosemary and thyme (I grind mine together in a pestle and mortar first because I don't like the large bits of rosemary and it helps release the flavour even more) and salt and pepper.
  10. Cook for a couple of minutes until it begins the thicken.
  11. Test for taste and add more seasoning if needed.
  12. Pour the white sauce over the turkey and mushrooms and mix through gently. Don't be too vigorous or the sauce may go grey because of the mushrooms - still tasty, just not as pretty. 😉
  13. Crush the crisps (potato chips) until they are small pieces, but not too far and place in a bowl.
  14. Mix the crisps and half the cheese and spread over the top of the turkey and sauce.
  15. Sprinkle the rest of the cheese on top of the crisps and put in the oven.
  16. Bake until cheese has melted and is starting to go golden - between 15-20 mins usually.
  17. Serve piping hot.

We had this today - still have turkey left, but it used up a good deal of it and was delicious. Just up the amounts to feed more people - I did double this today for five people and we have leftovers or the leftovers now 😂

Author: Tasha Duncan-Drake
Posted: December 27, 2020, 3:42 pm
Recipe: Chocolate Mousse

Set Chocolate Mousse

This recipe is easy, delicious and very versatile. I made it last weekend for my family and it went down very well with everyone but my mother, but she doesn't like dark choc, so not really surprising. Might want to make the milk choc version for those with a sweeter tooth. Next time I plan to add a little orange liqueur to spice it up a bit.😋

The actual recipe comes from here: The Perfect Refuge an absolutely delightful Italian cooking channel on Youtube, but I use something of a different method, so I thought I would post it. This is the vid of the original recipe, and there is a second option using eggs as well - turn on the subtitles for English.

~15 slices (My father was the only one who managed to eat 2😂)


  • 250ml/1.05 cup cream (I used double, but I suspect single would be okay)
  • 40g/ 0.4 cup cocoa
  • 1 lt/4 cups milk
  • 150g dark (or milk) chocolate (3/4 cup of choc chips)
  • 70g/ 2/3 cup potato starch or corn flour (starch)
  • 60g/ 1/4 cup sugar (only need this is using dark choc - milk has plenty of sugar)


  • 1 large mixing bowl, 1 medium one
  • scales/measuring cups/measuring jug
  • hand whisk
  • sieve
  • large saucepan
  • large rectangular dessert/terrine tin


  1. Put the cocoa in the large bowl and slowly add the cream bit by bit using the whisk. You will end up with a thick paste.
  2. Add a splash of the milk to the paste to loosen it with the whisk, then keep adding and stirring until you've added about half the milk.
  3. In the medium bowl mix the corn flour/potato starch with the rest of the milk and whisk together.
  4. Add the corn flour/milk mixture into the cocoa mixture bit by bit using the whisk, making sure it combines well.
  5. Sieve the liquid into the large saucepan and push through any lumps remaining in the sieve. (I had just a few little ones).
  6. Heat gently on the hob and break in the chocolate.
  7. Stir continuously while the chocolate melts, then bring the mixture to the boil.
  8. Boil gently for 2 mins or until the mixture has thickened (took me more like 5, but I was heating it very gently because I fear the mixture splitting).
  9. Line the tin with cling film (if your mould is silicon, this step may be unnecessary, but it makes like a lot easier),
  10. Pour in the mixture and place more cling film over the top, in contact with the mixture.
  11. Place the dessert in the fridge for 5-6 hours min (I did mine overnight).
When you are ready to serve, remove the top cling film, turn it out onto a large platter, remove the rest of the cling film, and dust with a little cocoa. Slice with a sharp knife into individual portions. Serve will little crunchy biscuits for a bit more texture - it would be wonderful with amaretti.

It is really nice with a little more cream drizzled on if you like you desserts even richer.

Banner Photo by Ihor N on Unsplash

Author: Tasha Duncan-Drake
Posted: September 16, 2020, 1:26 pm