Grilled Lemonade

That’s right, you read it – grilled lemonade.  While it may initially sound totally impossible, you’ll soon see that not only is it possible – it is THE way to drink fresh lemonade.  Fresh lemonade has a delicious mix of sweet and sour that provides a cool, crisp freshness on a hot day.  By dipping…

Vegan Lasagne

There are so many reasons why somebody may choose to stop purchasing and consuming animal products, but that doesn’t necessarily mean that they dislike the taste of these things.  Particularly in the early days of veganism, the cravings for a sausage roll or cheese sandwich may be very strong.  While not a vegan myself, I’ve…

Garlic and Herb Crushed Potatoes

Potatoes are just the best.  Can we all agree on this?  There are about a thousand different things you can do with them, boil ’em, mash ’em, stick ’em in a stew!  And yet one of the simplest ways of cooking these delightful apples of the ground is by far one of the best.  This…

Goats Cheese and Broccoli Quiche

I believe it was Jaime (private school girl) who once said…quiche!  I recently developed, through a cooking friend of mine, a real interest in custards and the links between them.  Crème brûlée or crème caramel, cheesecake or ice cream – what a fantastic, simple, versatile thing.  And to think, it’s nothing more than dairy thickened with…

Shakshouka with Beans

Say it – go on.  Say it.  It’s fun.  1…2…3…shakshouka!  It’s even more fun to eat it, and delightfully easy to make it.  An ancient dish that has come in many forms, we’re essentially talking about a spicy tomato stew with some protein in it – most commonly, eggs.  The eggs stew directly in the…

Crispy Bubble and Squeak

I was once mercilessly mocked by an Australian and American couple I knew for the “ridiculous” names we Brits give to our food.  Bangers and mash, spotted dick, jam roly poly…they suggested we would call spaghetti hoops “schplonkers” because of the schplonk sound they make when the spoon drops in them.  Well, Bubble and Squeak…

Roasted Pumpkin and Sage Risotto

It wouldn’t be October without a pumpkin recipe, after all the Samhain season is upon us and we all know those big, fat, orange gourds are the perfect Autumnal treat.  Whether it’s in a curry, a syrup, or a soup with apples.  In many ways, though, this is a trip back to where it all…

Candied Chilli Broccoli

Here’s a fun fact – back in 2015 I got to the final stage of auditions of Masterchef.  Unfortunately I never made it onto the actual tele, but I still feel quite proud of the dish I made for them that day.  In particular, this little side dish has become a welcome addition to my…

Fig and Goat’s Cheese Flatbread

We are in the height of the second fig season so get them while they’re fresh!  Goat’s cheese has the most beautiful salty tang to it that just cries out for a soft, sweet buddy.  Getting a mouthful of the soft, ripe, vinous fig and the creamy cheese makes a mouth-combination that is made all…

Roasted Garlic Soup

Something beautiful happens when you roast garlic for an extended period of time.  As the inner cloves heat they transform from their white, sharp raw lumps into the most beautiful golden gentle garlic paste.  The garlic flavour is still very much there, but it mellows into something that is frightfully palatable even on its own! …