Easily one of the best things about being a food writer and passionate cook is that you can never stop learning about food! And that combined with the fact that I always feel excited when I walk into a college (I feel like I’m a student again!), meant I was really looking forward to my […]
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Big Cheese of the month: Stilton
Continuing my series through the world of cheese and with recipes to try, here’s Big Cheese of the month number two: Stilton. Stilton is really the King of English cheeses. It’s named after a village in Cambridgeshire but can only be produced in the counties of Derbyshire, Nottinghamshire and Leicestershire. There are only six dairies […]
Greek night with our lovely neighbours
What is it they say…everybody needs good neighbours? We had a highly enjoyable street party to celebrate this year’s Diamond Jubilee in June and got chatting to our neighbours properly, many of them for the first time. We partied together for hours and then all retreated to our homes and mainly didn’t really see each […]
Let me tell you a secret
How I love an exciting new discovery. I recently went to a fascinating seminar on game recognition and preparation (more to come in a later blog) by the knowledgable and charming Jose Souto, who is the chief lecturer in culinary arts at Westminster Kingsway College. The college is well-known for its excellent culinary courses and […]
A Persian treat at Galleria
I was recently introduced to the wonder of Persian (Iranian) food for the first time when my friends Michael and Geraldine gave me the amazing book Saraban: a chef’s journey through Persia for my birthday. It’s a stunning book by Greg and Lucy Malouf with gorgeous pictures. stories of exotic places and tasty recipes. As […]
My recipe for traditional South African Bobotie
Bobotie is a traditional South African dish made of lamb mince mixed with spices and fruit and a creamy egg topping. It’s a great combination of flavours and textures and really easy to make. There are plenty of different ways to make it, this is the one I’ve perfected to my taste. Experiment with spices […]