These simple to make cookies are ideal for Halloween, made in a range of bright colours and decorated with sugar eyes. Use professional grade food pastes or gels if you can, that way you will need less. Modern food colourings do not alter the flavour or texture of a recipe too much, but the less… Read More »
With the kids, back to school and the mornings decidedly nippy, our thoughts turn to the comforts of home and hearth. A time when seasonal produce turns from the bold hues and greens of summer to the burnished earthy tones of autumn. Mushrooms are classic autumn fodder, born as they are of the woods and… Read More »
As a cook, it has also seemed to me like cheating to make use of convenience foods, yet the standards have risen so high in recent years, and the world of available ingredients come so far, that there are certain foods it would be crazy not to take advantage of. Take ready rolled flatbread dough… Read More »
A quick and simple breakfast dish, our Lebanese halloumi with eggs is the perfect way to start to day. Sliced halloumi is enveloped in a couple of sunny side ups and drizzled with a mint yoghurt dressing. A touch of paprika brings out the flavour, but if you can find the purple spice sumac then… Read More »
Rhubarb is pretty much THE fruit of the moment and despite the current trend for all things savoury it is one of the greatest dessert flavours of all time. A well-known partner with oats, rhubarb combines beautifully with flapjack; in fact, it has to be one of the greatest flavour combos EVER. You could skip… Read More »
Street food is having a bit of a moment in the UK, as we plunder our way through the cuisines of the globe. A vibrant, often healthier alternative to the American chains, street food is exactly that; the recipes and foods found on the streets of various nations. What you might grab for breakfast in… Read More »
Most countries have some version of meatballs as part of their culinary culture, each with their own subtle differences to define them. Often served alone without sauce, Greek meatballs are made with lamb mince and just a hint of ground coriander and cumin. Greek oregano is a must for a true taste of Greece; grown… Read More »
Whilst researching this post, that is making thousands of valentine’s macarons in a quest for perfection, I discovered so many fatal flaws in the system that I decided upon a different approach. Firstly, for something so fraught with calamity, there is no one set recipe and method for making macarons. That itself opens up so… Read More »
A winter salad, where hot ingredients meet cold, is a masterclass in how different textures and flavours work together on a plate to create something stunning. Fresh and crisp, yet soft and comforting, it can be a free for all of left over veg and bits from the fridge, or a well-planned perfectly executed symphony… Read More »
Way back at the beginning of my cooking career, I worked in a Greek restaurant that made the best moussaka on the planet. Taught by Greeks, this is still the only way I will make, or indeed eat, it. What makes it so good? Minced lamb, not beef, is obligatory. The sauce must be… Read More »