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Made with super thrifty tinned gooseberries, fragrant elderflower cordial and Cava, these elderflower and gooseberry bellinis are fun and fruity and take no time at all to make.
Read moreI’ve been doing some recipe development work recently and was chuffed when Morrisons got in touch and asked me to think some up for them.
Read moreAs you can probably tell from my twitter feed and recipes, I’m not a member of the no carb crew. In fact, after reading recently that our brains can’t produce serotonin without them I tucked in to a loaf of bread with abandon and rejoiced that carbs it seems, do actually make you happy.
Read moreWe gorged on delicious plates of smoked ricotta, octopus and rich and sticky iberico presa, all licked by the smoke of the coals from which the restaurant gets its name.
Read moreI’d like to say I came up with the idea for these myself, but that’d be a big fat lie. I spied it in Sainsbury’s magazine recently and decided they were just the personal stocking filler I was looking for, ideal to make and give away to friends and family this festive season.
Read moreLeaf through a historical cook book and you’ll find all sorts of strange dishes (deer kidney with dates, anyone?). But there are some gems that we’ve held on to, like shepherds pie, toad in the hole, the roast dinner, and good old fashioned stew and dumplings.
Read moreI’ve posted lots of variations on the fritter theme, crammed with everything from chick peas to cauliflower and sweet potato. These ones see carrots and courgettes take a turn, and I reckon they’re the best of the lot. It might be something to do with all the cheese in them...
Read moreIt’s been a fair few years since I heard this uttered. Said to me throughout my younger years, and always in relation to food. Then last week I heard it again. And I can confirm, it’s a bit embarrassing to have your greediness called out by colleagues.
Read moreWhen I cottoned on to the fact that salads don’t have to be leaf based, my healthier eating options opened up a whole load more.
Read moreAnd together they make a zingy, healthy and chilled soup that’s ready in no time at all. They’re ideal as a starter, or better still, an accompaniment to charred meat and fish that’s hot off the coals.
Read moreI first encountered this concoction in a Peruvian restaurant in Soho on a Sunday night (as one does). The food was good but the drinks were better, especially when the barman gave me a shot of a mysterious golden syrup to try. It took just a fraction of a second figure out what it was — sour, sweet and electric on my tastebuds, it was unmistakably pineapple. I was hooked.
Read moreLike a lot of folk, I’m not great at being told what I can and can’t do. And this is no more in evidence than when food is concerned. Cue grumpy face.
Read moreNow, I’ve got nowt bad to say about the jacket spud... Crispy outer? Fluffy insides? Smothered in lashings of salty butter? Ooh go on then. But as tasty as they may be, for me they just feel more at home as a casual week night dinner rather than as part of a special meal.
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 realise many folk will feel this is perhaps the worst time ever for me to blog these naughty delights, but... in my world, January doesn’t really, properly kick off until the first full week of work. And that means as far as I’m concerned, we’re all free to scoff with abandon until Monday. Or that’s what I’m telling myself anyway.
Read moreI spied these little mugs in a charity shop last week, at £3 for the 4 of them I picked them up immediately. Mathew eyed me with that ‘we have no space for those’ look, but I didn’t let that stop me “Look how cute they are!” I said, clutching them, and before he could reply I hurried to the till.
Read moreI first cooked this a few years ago after a summer visit to Cornwall to stay with our friends Amie and James. The combination of tender chicken, sweet and firm broad beans and peppery creamy mustard sauce are perfectly English and deliciously light, just the dinner ticket as our little island begins to thaw and thoughts of spring and summer start to appear.
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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 moreEspecially useful during work when it’s easy to fall into the naughty snack trap.