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I love a crab cake, but they’re a little difficult to scoff at parties in polite company. For soirees one needs food that’s edible using just one hand, which is where the idea of these cute little crab pops came from.
Read moreFor the third issue of Superfood Magazine I was asked to come up with six soup recipes, dishes to warm your wintery cockles and that put a spring in your step, and this was one I just had to include.
Read moreAnd over the years salmon has often been it. Whether it’s been poached and served with chilled cucumber or smoked and scoffed with buttered brown bread, we’ve enjoyed this delicious fish gracing our tables dressed up in a number of ways.
Read moreI love salsas, sauces and dressings I can drizzle on to things or dip things in to. You’ll find some of my favourites here on my site, like Bloody Mary (great with croquettes), coriander salsa (great on salads), rocket and walnut pesto (great on sarnies), and romesco (great with nuggets), and now I have a new one to add to the list; green Caesar, and it’s great on all of the above.
Read moreAs the weather starts to warm up, salads naturally put in more of a mealtime appearance. But while tasty, I’m rarely content with leaves alone, preferring to add a few grains that can bring texture, make a meal go further and keep me fuller for longer.
Read moreWhen I’ve scoffed more than my fair share of pasta or guzzled too much vino, I like getting back in to clean eating, straight living, gym attending mode. At least for a little while.
Read moreCod simmered in chorizo and saffron spiked broth with chick peas, lemon and parsley. Just typing it makes my mouth water.
Read moreGood for your tummy, protein levels and wallet, I’m becoming ever more partial to meals involving different grains and pulses. A particular snack pot in Pret being one I’ve grown fond of recently; quinoa, red rice, salmon and peas under a squeeze of lemon. It’s a healthy little bite that perks up my brain when I’m flagging in the office mid afternoon, but you really don’t get much for your money.
Read moreI’d like to say it’s purely on account of my eclectic taste and ability to locate interesting finds. But it’s also been said because of my light-fingered mits.
Read moreIt is the breadcrumb of kings, make no mistake. Unadulterated it is crispy perfection, but it also mixes brilliantly with many other ingredients to create more interesting coatings.
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Unlike the crispy skinned, deep fried deliciousness of the Chinese spring roll, Vietnamese summer rolls are super light and healthy, crammed with great textures and fresh Asian flavours that take no time at all to prepare and leave you feeling guilt free.
Read moreIt doesn’t have to take long to make tasty dishes full of world flavours. Rich and fatty fish fillets like trout or salmon are ideal for cooking quickly and briefly in a very hot oven, sprinkled with herbs and spices.
Read moreJeans, jewellery and cars are all better in the inky dark cloak that is black. I love how it can be glamorous, serious and dramatic, in fashion I like how easy it is to wear (I especially like how it tries to make me look thinner), but I’ve never really been drawn to black food – until now.
Read moreWhen I return to Nottingham I often schedule in a (boozy) lunch with my good friend Zoe. For a few hours our pursuit is gassing and gossiping over food and (invariably) fizz, and recently we’ve come to frequent a particular restaurant that does a cracking dish of cod on Calabrian sausage.
Its scientific nature doesn’t come naturally to me, but it wasn’t always this way. As a teenager I had a Saturday job in an opticians and every weekend I’d take in my baked creations to share with the girls, who were like the naughty older sisters I never had.
Read moreWhether it’s one of a few dishes being eaten on an evening in, or devoured all on its own at the end of a night out.
A few years ago I worked in Leeds, and in moving into my Yorkshire home-from-home I was delighted to discover that Amie (the Cornish girl I was sharing with) was as hooked on noodles and oriental food as I am.
Read moreI’m lucky enough to have been on Tastespotting and Foodgawker a bit recently, they’re food blog aggregator sites and aside from the glow I get when a post is accepted, they regularly serve as inspiration for photography, styling and recipes.
Read moreI’ve always loved the little parcels of delight but as I often find shop the bought versions disappointing I tend to prefer making my own.