They say you can’t have your cake and eat it, but this recipe is an example of just how wrong that can be. I’m an avid reader of Stephen Harris’s weekly column ...
This is another dish inspired by a recipe in The Turmeric Cookbook, the slim volume given to me by Tried & Supplied founder, Domini Hogg. I’ve changed it of...
This is a sauce for salmon that is also a very quick way to cook salmon fillets whilst at the same time giving them a bit of pep.
Serve with instant pak choi...
The Saucy Dressings’ chief correspondent invented this dish of stuffed peppers, and I have tweaked it a bit, replacing her yoghurt with mascarpone, and her urba...
Well, it’s September….the evenings are beginning to close in…and the blackberries are there for the picking. Duck famously goes with something sweet – often ora...
Meat is fast becoming a dirty word in the food industry, but all kinds of research (see We Are What We Eat) suggests that giving it up altogether won’t help the...
"Hi. I’m Elle Woods and this is Bruiser Woods. We’re both Gemini vegetarians."
-From Legally Blond - Bruiser Woods is her pink-coated chihuahua
I am...
Well, alright! I’d be the first to accept that the image of this dish doesn’t look anything like the image of the startling sunset at the bottom of this post, b...
“You said something about finnan haddock, but you wouldn’t like it in the bedroom. It leaves a smell. I’m giving it to you for your supper, creamed on toast.”
...
I’m not proud. I get my inspiration from just about everywhere and anywhere. I browse through markets and menus; I trawl newspapers, magazines and cookbooks; I ...
