Welcome to Eat More Fish, today a rather strange looking creature the Lamprey. Famed by Gloucester’s tradition of marking royal milestones with a special Lamprey pie, today we are crossing the channel and pan frying our lamprey before adding it to a traditional bordelaise sauce, rich and packed with flavour. Lampreys (sometimes also called lamprey eels) are...

I’ve dreamed about noodle soup recently, with a rich aromatic broth, sea vegetables, fish and of course ramen noodles. Why am I telling you this? Well,  I’ve also been promising Caro I’d make her crispy wontons for ages and so I set off for our local Chinese supermarket early on Tuesday morning to stock up. I bought fresh wonton skins, pork mince,...

We are continuing our journey around the chilli this morning and serving a delicious Spicy Meatball and Serrano Chilli Soup. The serrano pepper (Capsicum annuum) is a type of chilli pepper. Mature serrano pepper plants grow to a height of 1.5 to 5.0 ft tall. Each plant can hold up to 50 pepper pods. The fruit can be harvested while they are green or when they are...

Mahlab is an aromatic spice which is made from the seeds of a species of cherry, Prunus mahaleb (the St Lucie/St Lucy cherry, or the Mahaleb cherry). The cherries are found in various areas of the Mediterranean. The stones are dried and cracked open to extract the cherry pit (seed kernel) which is about 5 mm in diameter, soft and chewy and packed with flavour. The...

Welcome to Meat Free Monday this morning and to a grain which is a firm favourite in our house. I was first introduced to Freekeh when I was on my hard cheese-making course with Shebbear Cheese Company and lovely Sarah Styles-Power showed me some she’d bought and completely raved about it. I love learning about foods I am unfamiliar with and immediately, well...

It’s St.Patricks day and it wouldn’t be right if we didn’t celebrate with the nations favourite vegetable – the potato. Today, a rather interesting potato – thefingerling Potato . Éirinn go Brách ! A fingerling potato is a small, finger-shaped potato from any number of heritage potato cultivars. Fingerlings are varieties that naturally grow as small, stubby and narrow potatoes. They are fully mature when harvested and are not to be confused with new potatoes. Popular fingerling potatoes include the yellow-skinned...

We are delighted to welcome back 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,...

It’s Friday, so time to Eat More Fish and this week we’re looking at a rather charming species of crayfish called Marron. We’re serving our Marron simply grilled with a glossy garlic and herb butter on top of a bed of king prawn tagliatelle. When the weather is warmer we’ll BBQ them.  Marron is the name given to two species of crayfish (within...

I have to say, rice wine vinegar is one of the top 20 condiments I just can’t do without. It adds depth and richness to any dish but especially my hot and sour beef. It’s ready in a trice after preparation and simply delicious.  There is a world of difference between rice wine and rice (wine) vinegar. The Chinese have been making both for over 4,000 years;...

We are delighted to welcome back our friends from Sip and Learn to Lover of  Creating Flavours and A Postcard From France. Every month Sylvain, a well respected wine expert from Sip & Learn, will be taking us through a topic related to wine. It might be discovering a wine, learning about a famous village, a wine-maker or a region. We want this series of blogs...