Our daughter, Isla, loves crab. Anita-Clare tells me that she has never met anyone so adept at picking the shell clean so she can savour the very last morsel. So to her, soft-shell  crab is a joy.  Soft-shell crab is a culinary term used to describe crabs which have recently moulted their old exoskeleton and are still soft and vulnerable. Soft-shells are removed...

Lavender (Lavendula angustifolia) has been valued for eons for numerous reasons. Lavender is native to the mountainous regions of the countries bordering the Mediterranean region of Europe. The name “lavender” comes from the Latin verb lavare “to wash” or “to bathe.” It has, over the years, been used aromatically, as a carminative,...

Anita-Clare has become a fermentation  enthusiast. She loves the health benefits and I am happy to say I am a willing guinea- pig and a happy recipient! We’ve already written about Kimchi and Sauerkraut, today it is the turn of Kombucha. Kombucha (Russian: chaynyy grib  Chinese:  chájūn , Korean: hongchabeoseotcha, Japanese: kōcha-kinoko , is a slightly...

When I lived in Somerset I used the wonderful Donald Russell for a while. My own lovely butcher was closed for refurbishment and I’d boycotted the other local butcher for industrial shenanigans. So, I was a Donald Russell customer and no meat could be any more tender or delicious than that from this company. They are a Royal Warrant holder and Britain’s leading mail order meat supplier. Based in Aberdeenshire, Scotland, they are a pioneering mail order and online butcher. And we are delighted to be working with them to today...

Anyone who arrives at our house will know there is always some sort of experiment going on either in our kitchen, tucked away on a kitchen shelf or stashed in a larder. My Bloody Mary Vodka continues to evolve with the addition of more ingredients, I keep tasting it to make sure it is going in the right direction, of course then last week, Karen and Laura the lynchpins...

We are delighted to welcome Malynka Williams to the blog today. Malynka, who is a third generation Australian who was raised on the edge of the South Australian desert. Her ancestors migrated from England as free settlers around 1852. The area in which she grew up was home to a large population of first Australians as well as immigrants from Greece, Italy, Poland,...

Its Meat Free Monday and we’re experimenting with new vegetarian options for La Petite Bouchee our little bistro. We adore flageolet beans so it makes perfect sense to have cassoulet type dish using the ‘Caviar of beans’. “The Caviar of Beans”, flageolet are also known under numerous cultivar names, such as Chevrier, (which is the original...

We’re off to Eritrea today in search of the stories behind their  fabulous cuisine as well as trying out some of the most well-known recipes. Traditional food in Eritrean cuisine comprises of  tsebhi (stew), served with injera (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes; mainly lentil and faba beans). Eritrean and Ethiopian...

Scad (Trachurus trachurus), also known as: Horse Mackerel or Atlantic Horse Mackerel is up to 18ins in length and 3lb in weight, although fish caught off the UK shore usually weigh 1lb and are under 12ins in length. The mackerel scad’s range covers most of the world. They have been found off Nova Scotia, Bermuda and Rio de Janeiro, St. Helena, Ascension Island...

It’s Meat Free Monday and we’re cooking up delicious Huevos en el Purgatorio or eggs in purgatory often associated with the Catholic faith, because of its reference to purgatory. With eggs or huevos representing “souls” The fiery and piquant tomato sauce surrounding them representing their suspension between Heaven and Hell. There are also similar...