Ding Ding! Breakfast is served (or make that brunch, lunch or supper).
Warming, satisfying and so very tasty.
A pot of stock is like a pot of hope – there are endless possibilities.
The best parsnips will have had an early morning shiver or two in frosty fields which sweetens them somewhat.
Way to go – jazz up a traybake with sizzled haloumi and a tangy dressing.
Ha! This is really just a fancy-pants casserole with a pastry lid on!
What did you do last Friday????
Pretty as a picture, delicious to drink … Seedlip distilled non-alcoholic cocktails.
Serve this alongside lamb or chicken, or as part of a vegetarian meal, but exercise self-control and make sure you put aside enough of this deliciousness for your lunch the next day.
It’s hard to resist golden crunchy lamb.
Fluffy and creamy but not at all rich … Clevedon Buffalo spreads.
Burghul: so many uses and all delicious.
Food packed in glass looks so much more inviting than it does in plastic.
Saturday soup or any day soup, it fills you up and warms you down to your toes.
Vegetable scrumptiousness can’t be beat.
Goes with many things … fried stuff, meat stuff, fish stuff. All sorts of stuff.
Pears and gingernuts, simple but sublime.
Did someone say BURGER???
Yep! 4th July means party time!
Read the small print if you really want to know what is going on.
Tang, crunch and spice, yep, this cauliflower has it all.
Punchy and bright, punchy and bright, yeah, yeah.
Pork and mustard … get some Brussels sprouts on, crunchy spuds … and you’re good to go.
Cheese lovers take your pick – smooth and creamy, crumbly, tangy, piquant, stinky, nutty and sweet – there’s something for all tastes.
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me, but not to the Welsh who claim the leek as their national symbol – all to do with a bunch of …
Easy when you know how: trim, shave, halve, wash …