I am always very particular at home with the meals I create and careful with food waste. If we have leftovers from supper we use them for lunch the next day. It’s as simple as that. As a couple, Steve and I have a budget for our food shopping and we try to stick toRead more
Anchoïade is a classic provençal dip or spread, made from anchovies, olive oil, white wine vinegar and garlic. I love drizzling it over roasted vegetables, spreading it on toast or using it as a dip for crisp sweet fennel, sugar snaps peas or carrot batons. So easy and so, so good. Yummy! This recipe takesRead more
I prepared this recipe for my Christmas lunch. The mix of sweet spice and the ginger makes it feel very festive. Perfect for a celebratory lunch or dinner.
I was inspired to write this post because of Hugh Fernley-Whittingstall’s War on Waste programme. I am always very particular at home with the meals I create and careful with food waste. If we have leftovers from supper we use them for lunch the next day. It’s as simple as that. As a couple, SteveRead more
This is my homage to Halloween as it uses butternut squash but you could use any squash or pumpkin. It is a hearty salad that is served with the butternut from the oven so it’s slightly warm once you build the salad and serve it at the table.
I was lucky enough to have been given to big bags of pears from Steve’s mum and dads pear tree. We have been having lots of pear based meals over the last week or so. Today I decided to make a pear and date chutney with some of them. I thought it might be aRead more
I was lucky enough to have been asked by Killerton House, a national trust property near Exeter, to create some recipes with their Bramley apples. The idea was to come up with some recipes that promote the use of apples in cooking. It got me thinking.. I wanted to create some ideas that were perfectlyRead more
I have recently discovered and fallen in love with breakfast smoothie bowls. As a keen instagrammer I have seen more and more pictures pop up on my feed. These pictures inspired me to come up with my own version. My recipe was made up one morning when Steve was away and I didn’t feel badRead more