Month: July 2014

EAT MORE FISH: Stargazy Pie

EAT MORE FISH: Stargazy Pie

Many moons ago, Caro used to work as a literary agent and one of the agency’s authors, Antonia Barber, wrote the most magnificent picture book, The Mousehole Cat. From the first draft, Caro recalls that it was almost word-perfect and the wonderful Sebastian Walker, of Walker Books, recognised that too […]

Meat Free Monday -Roasted Root Vegetables with Savory

Meat Free Monday -Roasted Root Vegetables with Savory

Savory is a herb in the genus Satureja. Winter savoury is Satureja montana, summer savoury is Satureja hortensis. Satureja is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. There are about 30 species called savories, of which summer savory and winter savory are the most important in […]

Spice Box : Holy Lama Naturals Spice Drops

Spice Box : Holy Lama Naturals Spice Drops

We were very lucky to be sent a range of Holy Lama Naturals Spice Drops to try. As a self confessed kitchen alchemist these fabulous drops contain concentrated extracts of natural spices.The company maintains that they offer a simpler, more consistent way to infuse food and drink with pure, vibrant flavours. A purely natural […]

Eat More Fish – Bourride

Eat More Fish – Bourride

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 […]

Meat Free Monday – Courgette Hummus

Meat Free Monday – Courgette Hummus

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 […]

Goyza

Goyza

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 […]

Book Review – Olive It !

Book Review – Olive It !

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 […]

Happily Ever Afters: Liverpool Tart

Happily Ever Afters: Liverpool Tart

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. […]