We are not going to be growing much veg this year. Our kitchen extension is taking over my sunniest border so I have had to temporarily transplant a lot of (...)
We are continuing to try and eat less meat. But sometimes it’s hard to create things that have the wow factor they taste great but don’t always look to (...)
This dish was largely inspired by the demolition of my lovely herb garden, which is making way for my new kitchen extension. The sage plant has got a bit woody (...)
Flatbreads topped with anything make me very very happy. I buy Khobez in bulk from the Murat supermarket they are the size of a large dinner plate. I like to (...)
This is a great use of leftover Sunday lunch vegetables. We always end up with an interesting mix of depending on what vegetable the kids have decided they (...)
Nothing better on a cold wintry day that a massive bowl of stew and this Korean tofu dish definitely hits all the spots. This was made with home-made kimchi – (...)
I’ll be honest a month ago when Nick said he was going to be pescatarian for a while and did think this won’t last long. This is a man who would literally (...)
I was reading this article about how actually open-plan offices don’t really work and negatively effect individuals well-being and productivity. Other research (...)
Just as I attempting to do Dry January. Nick has decided to have a few weeks off meat (but including fish). It’s coninciding with my attempts to get into using (...)
Korean pop-up fundraising event for children’s bereavement centre
350Save
I am lucky to live in a wonderful community at this time of year our local online bulletin board is full of people raising money , gathering food for the (...)
My Dad was a very strange cook. But he did cook – a lot – he made is own pork scratchings in the microwave (Bacon rind full power 20 minutes – try it), fried (...)
No trip to the town centre with my six-year-old is complete without a trip to the Ugly Bread Bakery. A great place at the top of Hockley and now with a second (...)
Tandoori Salmon with Roasted Garam Masala Chick Peas and Cabbage Salad
670Save
I would love to say I make my own spice blends but I actually buy them in bulk from my very well equipped corner shop or the supermarket. Definitely, something (...)
We go through two massive white cabbages a week as we tend to have it instead of rice with curry’s and make homemade coleslaw. But a kebab salad is a classic. (...)
Nottingham's first self-service wine bar: another?
450Save
Admist a half term of entertaining kids and juggling work, a night out seemed a long shot. But you cannot pass up the opportunity to visit Nottingham’s newest (...)
We have burgers most weeks I love making my own. I kept reading about beetroot burgers being this big trend. So I wanted to try to make my own you can’t really (...)
