I find I get a craving for tropical flavours this time of year; pineapple, mango, dragon fruit and such but it's a bit of a bore to just eat it raw. When the lovely people at Rachel's Organic asked if I would like to try some of their yoghurt I had to try the coconut one. I have been enjoying it with banana for breakfast but I wanted to make something creative with it. I do like yoghurt on its own but I think it gives a great flavour to icings, ice
What's your guilty pleasure? I have to confess I very much enjoy a particular sausage, cheese and egg muffin from a well known fast food restaurant. I know, shameful. However I am admitting it now as part of trying to cleanse my system. I liked the idea behind the aforementioned muffin; a sausage and egg sandwich really. In order to still enjoy this behemoth breakfast (without the guilt) I needed to try and make my own version. Not only was I
I get a seasonal vegetable box delivered. I like it because it forces me to try new vegetables and recipes to make the most out of what I have. I shouldn't admit it but I'm going to: there are some vegetables I could live without. It's terrible I know but I could happily frolic through life without missing celery or leeks. There are also some vegetables that I adore for a short time but when they turn up in my fridge over and over again I'm tempted
Purple sprouting broccoli has to be one of my favourite vegetables. Its arrival on my plate with the warmer weather tells me that in a few weeks time I will be enjoying asparagus. It's delicate appearance and slightly sweet taste is brilliant with so many foods. I like mine nice and simple; with copious amounts of garlic infused oil and coronary shattering piles of Parmesan.
You will need:
300g purple sprouting broccoli
Rhubarb has been making a few appearances of late and there are only so many crumbles you can eat without wishing for a little variety. Rhubarb has so far featured on here as Rhubarb and Custard and Rhubarb and Blood Orange Compote. It's been with something else; something to cushion the blow of its out and out sourness. Now is the time to embrace the wonderful cheek puckering that rhubarb provides with a decadent rhubarb sorbet.
I managed to
A good sausage roll is like a hug from an old friend. There's something about its warmth, flaking pastry and well seasoned squidgy middle. I thought that interfering with something so simple would be a travesty but it was in fact a revelation. I like to think of them as spruced up sausage rolls or sausage rolls with attitude.
Originally I was just going to put a few caramelised onions in with the sausage meat but then I started thinking of other
The Cornish pasty is an absolute classic. If you're ever in Cornwall you won't be far from one, you'll probably smell it before you see it. Originally from humble origins the pasty is now a celebrated meat and vegetable filled pastry. For those who don't know the pasty was the food of Cornish miners. The way it is folded over (with a thick edge of pastry on one side) meant that the miners didn't have to put their hands in their mouths when eating.
The daffodils are out which means Spring has sprung. Now is the time you might be considering giving your home a Spring clean. Coincidentally, Jerusalem artichokes are in supply at the moment and can assist with your Spring cleaning; that is, if you are also planning to clean your...for want of a better word...insides. Jerusalem artichokes will never win most attractive vegetable of the year but for what they lack in manners and appearance they more
It was a picturesque morning when I hopped on the bicycle and cycled to the farmers' market. On setting off I was very pleased with myself for saving the planet and burning calories at the same time. The sun was shining, the birds were singing and I was thoroughly convinced I was the modern day Snow White. It wasn't particularly far or mountainous but to say I arrived less than glamorous and somewhat flustered would be an understatement. Let's just
Every time I have attempted to make a curry I have always been disappointed. I had almost given up when I got a craving for aubergines and a desire for spice. This turned out to be a subtle and fragrant stew rather than a powerful and punchy dish.
At the market there is a kind man who sells all the spices you could ever need. I purchased what I knew; coriander, cardamom, cumin, mustard and turmeric. I have since been back and purchased an awful lot