Gin Brined Chicken or Turkey for a ‘Free From’ Christmas

I am not a fan of roast turkey. It is enormous, dry and bland, isn’t it? During a cooking demonstration at River Cottage a couple of weeks ago, we … [Read more...]

Kalettes & How to Cook them: Kalettes 12 Ways

I am pretty sure you all know about kale and its health benefits, but have you heard of Kalettes yet? This brand new vegetable, a quirky cross-breed … [Read more...]

Tasty Sausage Burgers

Happy British Sausage Week, peeps! Did you know that British Sausage Week (31st October - 6th November 2016) was in its 19th year? The idea behind it … [Read more...]

The Easiest Way to Make a Cheese Soufflé: Bake it Twice!

When Rennie invited me to take part in their ‘Cooking Through the Decades’ challenge, celebrating food from the 1920s through to 2010, I immediately … [Read more...]

An Easy Way to Cook Gammon to Perfection & a Honey Glaze for Roasting

A couple of years ago, Jumpy’s eczema and allergies were so out of control that any food that made its way into her mouth was causing her skin to … [Read more...]

Aïoli Recipe and Cooking on a Volcanic Rock Slab

The simplest of dishes are also quite often the tastiest, especially when using high-quality ingredients. The Lanzarote feast I am sharing today takes … [Read more...]

How to Cook Steak to Perfection, Every Time

If you are on a meat-free diet, look away! A couple of weeks ago, I spent a day at L’Atelier des Chefs near St Paul’s Cathedral, cooking up some … [Read more...]

Thai Ginger Soup with Cashews & a Vitamix Pro 300 Giveaway

The first time I saw a Vitamix blender in action was also the day I bought my Pro 300 in December. I was with the girls, and as I was going to look at … [Read more...]

Petit Salé aux Lentilles – Green Lentil Stew

Le Petit Salé aux Lentilles always reminds me of my great-grandmother.  She was attached to the vines and her vegetable patch. She was incredibly … [Read more...]

Tagliatelle with Wild Mushrooms, a Recipe by Gennaro Contaldo

Do you like pasta? I love it! It is so versatile. One day, it can be shaped like a bow and served with creamy pesto. The next, you can have spirals … [Read more...]