It won’t have escaped people’s notice when they come to our home that we have rather a lot of books. On closer inspection one will notice that the vast majority of them in one room are cookbooks. I’d hazard a guess at around 500+, oh and the ones piled high on my bedside table and the ones in a neat little pile on the floor next to my side of the...

Standby London it’s set to be 27oc at the weekend which means only one thing… We all like to BBQ, we Brits are famous for braving the weather and carrying on regardless, armed with brollies, makeshift roofing and the like. That’s fine on a small-scale, when it’s just one or two people, easily manageable but what about when you’ve just committed yourself...

Welcome to Meat Free Monday. I always associate tahini with making hummus. A big dollop in the blender with all the other ingredients transforms nutty chickpeas, garlic, lemon and other spices into the most delicious dip, stuffing, marinade. Here’s a bit about the origins of this rather thick gloopy paste. Tahini is a paste made from ground hulled sesame...

For Meat Free Monday today, we’ve chosen a vegetable I came across in our local ethnic store over the weekend. I had looked for courgettes which we now have a total obsession with in this house either in salads or sautéed with lemon. strangely, I couldn’t find any courgettes yesterday but what I did find was dudhi, a similar shape, although lighter in...

Salmon farming is big business especially in the US, Chile, Norway, Scotland, Canada and the Faroe Islands and there are smaller industries in Russia and Tasmania. Most salmon consumed in the United States and Europe is farmed, not wild and is not really sustainable because salmon, being carnivorous, consume more fish than are produced through the farming process. On...

Kitchens only became a room of their own, devoted to simply cooking, from the 18th century on, because until then food was cooked over an open fire and, before the advent of modern pipes, water was brought into the kitchen area from an outdoor source such as wells, pumps or springs and heated on the stove. Water pipes were laid only towards the end of the 19th century,...

When we were asked by Flaviar to review one of their spirit tasting boxes in which they supply shots of different boutique distillers spirits to try, we were delighted. When they sent us their gin box, It’s Gin O’Clock, it certainly wasn’t a disappointment! WE LOVE GIN. We loved their gin ‘trivia and smartass corner” information, in particular the section...

. The area in which she grew up was home to a large population of first Australians as well as immigrants from Greece, Italy, Poland, Lebanon and Germany. Malynka’s interest in bush food began in the mid 1990’s but it was not until early 2008 that she could see what a positive step the Bush Food Industry could be in helping the traditional land owners....

My mother used to cook a recipe that she called Maryland Chicken which many of us would usually refer to as Southern or Kentucky Fried Chicken. And I don’t mean Colonel Sanders’ variety, although fried chicken is still one of the nation’s favourite takeaways. I mean the kind of chicken you fry in your own mix of breadcrumbs infused with herbs and...

I spent a fabulous afternoon with Scandinavian Kitchen on 18 May discovering the joys of Sweden’s  favourite cheese, Västerbottensost. We made several recipes that afternoon and one of them was Västerbottensost Crème, Bronte, co owner of Scandinavian Kitchen warned me of its addictiveness and she wasn’t wrong. We have taken her advice and served it...