You’ll be transported to a French Grandmere’s kitchen when you whip up this soup. Heaven.
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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.
Pickles and pork and pâté … an a pint. What’s not to like?
There’s nothing like a bowl of split pea soup full of tender chunks of bacon hock to fill you right down to your toes.
Some days the odds are stacked against you …
Pepper cuties to add to an antipasto platter.
Leftovers taste the best …
My perfect life. Yeah, right!
Sensational – ginger underpins all the flavours with its hot little nip.
Most cooks know that you can’t purée potatoes in a food processor unless you want to make glue, but blessed be parsnips. Oh yeah, they turn into a fluffy whipped dream.
Check out these fab menus for Solstice Feasting – whichever season you are in, there’s something for you.
A picture is worth a thousand words …
Cor! Fat mushrooms, crunchy buns, velvety avocado, charred tomatoes – open up!