The irony of the biggest sporting event in the world being enjoyed by millions of people sitting on their sofas for a straight fortnight is not lost on us!
Asparagus generates a level of excitement unparalleled by any other vegetable. Its short season is celebrated with festivals and special menus across Europe. In Germany, it is such an obsession that it’s difficult to find a menu without an asparagus special from April to June.
When cooked well, lamb is an incredibly versatile meat. Cooked hot and fast it offers crisp, charred fat without, tender pink meat within. Or roasted slowly until moist and falling apart. It is also able to soak up a diverse range of flavours, making it a culinary gem in our book. So in this blog we’ve decided to take a trip around the globe to truly explore this wonderful meat in all it’s glory.
There’s something about the potato that sits deep in the British and Irish psyche. Which is odd as it originates in the Andes and was thought to be poisonous for many years. But we took it to our hearts and now some of our most comforting foods involve the humble spud.
The festive season is coming up which means that demand for key real estate in your fridge and kitchen cupboards is rising higher than a cake with too much baking powder in it.
You’ll need to think carefully and give priority to certain ingredients based on flavour versatility, size of jar, and outright deliciousness. Brandy butter and various chutneys and jellies will be begging for refrigeration upon opening requiring you to re-house the pickled onions from your last fondue night (how long ago was that?!) and make room for some seasonal must-haves.
With Halloween just around the corner it’s the middle of pumpkin season. Here are 5 reasons why you should be eating pumpkin this year instead of carving it up… Or at least taking advantage of the cut-priced pumpkins on sale on November 1st!
On evenings when we feel motivated, we’ll often decide to open one of our many recipes books and try to make something exotic and exciting. We flick through, looking at lots of colourful pictures and we scan ingredient lists ticking off what we have until we find something unusual that sounds too hard to acquire, we dismiss it and open up the drawer of take-out menus again. Continue reading “Why you don’t need to omit a key ingredient from your Tagine anymore”
We’ve all heard the famous phrase ‘you are what you eat’ and it’s even more true that you feel how you eat too. To keep in the best shape and feel the best you need to make sure you’re eating the best. Here are the foods that everyone needs to be eating more to stay healthy and on their A game. Continue reading “5 foods you need more of in your diet”
Spring is just around the corner and with longer days and warmer weather comes a new crop of fresh produce! Here are just some of the fantastic ingredients you’ve got to look forward to in the coming months!