Posted on Jul 23 2014 - 11:05am by Anita-Clare Field
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Many people are familiar with bouillabaisse, the classic French fish stew. The Provençal version of the dish is called bourride. Bourride is a fabulous fish and seafood soup/stew from Provence and the Languedoc which is a cousin of the bouillabaisse and is made special by the addition of aioli. It is particularly appreciated in Toulon, which is in the Var region of a Provence, to Sete in the Heirault. It is served along the coast from Saint-Raphaël to Nice, and though it may be less well-known, it is just as delicious as its famous relative....

Welcome to Meat Free Monday. We’ve got a glut of courgettes at the moment and so we thought we’d share one of our favourite ways to use some of them up. Today, we’re making courgette hummus. Deliciously light and refreshing and made in a matter of minutes. The courgette or zucchini is a summer squash which can reach nearly a meter in length, but...

Posted on Jul 17 2014 - 7:11am by Anita-Clare Field
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Jiaozi or Gyozo is a type of dumpling commonly eaten across Eastern, Central and Western Asia. Though commonly considered part of Chinese cuisine, jiaozi/gyozo are also commonly eaten in many other Asia It’s thought that gyoza originated in China and was introduced to Japan. Gyoza wrappers are slightly thicker than wonton wrappers and gyozo is mainly cooked...

Olive It ! is a Paean to the olive. If you are olive lovers like us then this book is for you. The book is born from the authors passion for olives and the Olive It! campaign which is a celebration of table olives aimed to inspire and take its members on a journey of discovery. The European campaign is being run in the UK and also in Spain and France, to appeal to...

The earliest known mention of a Liverpool Tart is in 1897, when it was hand-written into a family cookbook, which was recently included in the village website for Evershot, in Dorset. Basically a pasty tart, the distinctive taste comes from the mixture of ‘moist’  sugar and a boiled lemon, minced. In 2006 this recipe was taken up by Gerry Jones of Liverpool and developed with a view to making the tart as well known and appreciated as Bakewell and Manchester tarts. In 2008 it was being produced as a regular line by two bakeries in...

The radish (Raphanus sativus) is an edible root vegetable from the Brassicaceae family. Radishes have numerous varieties, varying in size, colour and duration of cultivation,because some can sprout from seed to small plant in as little as 3 days. The radish seems to have been one of the first European crops introduced to the Americas. A German botanist reported radishes...

We love fish and are so lucky to have such a fabulous fishmonger Veasey & Sons so that we can create new dishes and enjoy old favourites. Today we’re cooking with flounder, roasting it in the oven in a lemon and tamari glaze. The  Platichthys flesus (previously Pleuronectes flesus), also known as: European Flounder or Fluke is an underrated fish. Up to...

Posted on Jul 10 2014 - 9:28am by Anita-Clare Field
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Let’s begin this blog with a poem by poet and Ulster Fry enthusiast Paul McCann; If you come to Belfast, hungry and alone. Have yourself an Ulster Fry and make yourself at home. Buy a bit of bacon and potato bread each day. When you taste a fry up dear, you’ll never go away! The old motto  “Eat breakfast like a King, lunch like a prince and dine like...

We’re back on the road and heading north-west to Liverpool and today we are trying a pan of scouse. Scouse is a lamb or beef stew, the name coming from lobscouse, a stew commonly eaten by sailors in  Northern Europe, which became popular in seaports like Liverpool. The first known use of the term “lobscouse” is in 1706, according to Webster’s dictionary and Thomas Smollet refers to “lob’s course” in 1750. Where the name comes from is uncertain, but there are three theories. The roots of the word...

Welcome to Meat Free Monday and a wonderful Asian inspired salad using one of my favourite ingredients, the daikon radish. Daikon is a winter oilseed radishes from Asia. While the Japanese name daikon has been adopted in English, it is also often known as a Japanese radish, Chinese radish, Oriental radish or mooli (in India and South Asia). Daikon usually have white...