Good old-fashioned cooking can’t be beat.
Archives for 2018
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.
Gorgeous stuff. You have to make it!
Oh Lordy! If I had to choose, this might just be my last supper dish!
Cardamom, lime leaves, ginger, coriander seeds … these smell so amazing as they cook, you’ll be clambering to get your hands on one the minute they’re cool.
Keep it chunky, or mash it up – delicious either way.
Lemons – will you snuff it if you eat a lemon tree leaf?
Hard to resist … nuggets of golden salty deliciousness!
Add a little crunch to your life.
You got 10 minutes? That’s all it takes to assemble these irresistible morsels.
You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.
Celeriac is cultivated for the fleshy root which grows under the soil, although the green celery-like leaves sprouting out the top can be used to flavour soups and stocks. It’s hard work to peel off the thick skin as the roots are often imbedded in the flesh, but you’ll find a strong knife with a […]
Turn a bowl of soup into a bowl of happiness with crunchy crusts.
This is shocking One thing I like about living in a small community is the friendliness of people working in shops and service industries. You get to know them by name. They get to know your requirements, and your quirks, like when you might be a bit grumpy or short of time, and they generally […]
Spice it up!
Luca’s feast day – rocking the favourites.
This salad has a nice hot punch .. if it’s too hot for you, add a puddle of yoghurt on top.
And serve a tangy tomato, cucumber, coriander and lemon salad alongside.
This is such a great curry … you can centre a meal around it.
Warmin’ up and coolin’ down – there’s a reason for it.
Pepper may be the king of the spices but cardamom is queen.
Dark and rich, sexy and seductive, yep, that’s the only way to describe this dessert.
July July July. It means something different to all of us, be it mid-summer, mid-winter, your birthday (Happy birthday Luca xxx), a time for celebrations or commemorations, or the dreaded DRY JULY. For those who aren’t familiar with this term, this is the month you can opt in to opt out of drinking alcohol. A […]
Full of the scent of sun-warmed carnations, a scrape of orange peel and a sprinkle of spice … Seedlip’s come to town.
Oh yes, once or twice a winter, a little crispy nugget of pork belly pleases my soul.
Crackling. CRUNCHY crackling. Gorgeously golden, so fingerlickin’ salty, and so perfectly crackled you hear it shatter in your ears, and all lined with a layer of sweet creamy fat that melts on your tongue. OMG! Died and gone to heaven with this one.