Popular Posts
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As the cold nights set in and we don ever thicker socks and silly winter hats, we turn our thoughts to sustaining food that fills stomachs a... -
Here is my version of a true classic, which has a leek's mild onion flavour lifted somewhat with the addition of cheese, mustard and cr... -
And so the gluten free challenge continues. This challenge entailed trying to make one of my favourite ever cakes without it having a dry, s... -
Beetroot are an acquired taste. Boiled to submission, they can retain all of the character of a Saturday night singing contest. However, ro... -
This is a really simple and delicious curry that can either be done in a slow cooker or left in a low oven. Packed with flavour, it's ... -
Wild Mushroom and Thyme Soup with Black Bream Serves 4 1kg wild mushrooms, either single variety or mixed 4 tbsp olive or rapeseed oil ... -
A lovely parcel arrived for me last week; a whole box full of black and white puddings. It's a delivery I can safely say has never h... -
This recipe is a slight amendment to Phil Vickery's from his book Seriously Good Gluten Free Cooking . It's been a challenge hel... -
It is a much used statement but I have to agree, breakfast is undoubtedly the most important meal of the day. I can't argue with my stom...
Pickled Red Onions
These pickled onions (and cucumbers too) are amazing with cheese, salads, in sandwiches or our favourite, on tacos. So much better than shop...
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Here is my version of a true classic, which has a leek's mild onion flavour lifted somewhat with the addition of cheese, mustard and cr...
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As the cold nights set in and we don ever thicker socks and silly winter hats, we turn our thoughts to sustaining food that fills stomachs a...
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February is proving to be as miserable as it generally succeeds in being. Not only has this recession become a scary reality, we are also go...