Today we are introducing a new series of posts about cuts of meat to demystify all those splendid names of joints or cuts in the butcher’s shop. We are calling this new feature Prime Cuts. To the uninitiated, different cuts of meat can be confusing. Without direction, it’s hard to know which ones cook quickly and which ones need more time, as well as which ones...

Ramen is a Japanese noodle soup dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavoured with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, kamaboko, and green onions. Nearly every region in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso...

Its Meat Free Monday and we’re looking at Garlic, in particularly scapes, or flower stalks and dishing up a delicious dip to go with other cut vegetables. In most parts of the world, people try to make use of things that would otherwise be thrown away. In the case of garlic, the unopened flower heads are considered a delicacy — even the leaves are used for...

One of the things we love to buy in Crystal Palace Market  at Jacobs Ladders Farms stall are sausages, their breakfast sausages are second to none but their merguez sausages? Oh boy their merguez sausages, they are something else. Here’s what we did with our last purchase –  A delicious spicy ragout with baked eggs. Merguez is a red, spicy mutton- or...

Offering a bottle of wine as a present is a nice thought but some individuals are unsure which wine to select. And it can appear redundant to buy wines for a wine enthusiast when you’re conscious that many others will likely be giving very similar gift ideas. Luckily there are many other options to give as a wine gift which will stick out from the crowd. There...

Welcome to a new mini series on The Chilli, I adore them, their flavour, heat and versatility. We’ll be looking at different varieties and cooking up some of our favourite recipes using different varieties. Today a brief history of the chilli It all started with a  seed in South America called a capsicum, a member of the nightshade family, Solanaceae.  Who would have thought that that little seed would have started a fire that’s burning just as strong almost 7,000 years later?!  The Americans call it ‘chili’, the Spanish, ...

Welcome back  to Meat Free MondayJenny Littman from ReSource Me. Jenny together with husband Robin, offer  ways to  reconnect you with sources of health and inspiration. Their aim is to inform and empower people who wish to take their wellbeing seriously, using natural holistic approaches. Today a raw no fish seafood delight.  One of the great pleasures of the island of Gozo from whence my husband Robin and I have recently returned, is swimming in the azure waters of the middle of the Mediterranean. It also offers some of the best...

Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. They are normally used as spread on bread or toast and served at room temperature. Rillettes are often also made with...

Birthday gifts must be chosen with the utmost of care and consideration. This is especially true when it comes to buying something special for a foodie who is immensely passionate about food and gastronomy. A foodie is not just a food lover; they are also experimenters who are constantly trying out different dishes in their kitchen. To avoid selecting a birthday gift...

Its Meat Free Monday and today we’re making a twist on an iconic classic, bouillabaisse. This vegetarian version is the recipe we use in our pop up, La Petite Bouchee and it is every bit as punchy and flavour packed as its more familiar cousin. We thought you’d like a bit of history? According to tradition, the origins of  bouillabaisse date back to the time of the Phoceans, an Ancient Greek people who founded Marseille in 600 BC. Then, the population ate a simple fish stew known in Greek as “kakavia”. A...