Remember when I used to live in Austin, Texas? Those were the days – sunshine, warmth, great Mexican food, and of course, Mexican Martini’s from Trudy’s. Life (...)
Vegetarian Kimchi Makes 1 large Kilner jar (1 litre) 1 large napa cabbage or Chinese leaf 3 tbsp fine sea salt 1 large onion, chopped 4 spring onions 4 tbsp (...)
I don't know where the phrase "neatball" comes from, but it seems to have been universally applied to all vegetarian versions of the classic meatball. I first (...)
Here is a high protein porridge for those of you love porridge (e.g. “oatmeal” for my friends in the States) but want to squeeze a little extra protein into (...)
Here is a high protein porridge for those of you love porridge (e.g. “oatmeal” for my friends in the States) but want to squeeze a little extra protein into (...)
Sous vide chicken with sumac za’atar and preserved lemon
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Inspired by Ottolenghi’s Roast chicken with sumac, za’atar and lemon, from Ottolenghi: The Cookbook. We’ve been trying to cook everything we can lay our hands (...)
Sous vide chicken with sumac za’atar and preserved lemon
280Save
Inspired by Ottolenghi’s Roast chicken with sumac, za’atar and lemon, from Ottolenghi: The Cookbook. We’ve been trying to cook everything we can lay our hands (...)
A few years ago I was a big fan of juicing. I wrote about my first 7-Day “Juice Feast” in November 2013, wherein I followed Jason Vale’s plan outlined in his (...)
A few years ago I was a big fan of juicing. I wrote about my first 7-Day “Juice Feast” in November 2013, wherein I followed Jason Vale’s plan outlined in his (...)
Tiramisu is one of my all-time favourite desserts. Coffee. Booze. Cream. What’s not to love? But all too often corners are cut – cheap booze is used, or too (...)
Tiramisu is one of my all-time favourite desserts. Coffee. Booze. Cream. What’s not to love? But all too often corners are cut – cheap booze is used, or too (...)
This coffee ice cream is cool because unlike most coffee ice cream recipes, this one uses whole bean coffee (rather than instant). And when you use good (...)
Recently, we were sent a load of cool roasting tools by the very helpful people at Debenhams, and with Easter just around the corner, we thought we’d embark on (...)
Recently, we were sent a load of cool roasting tools by the very helpful people at Debenhams, and with Easter just around the corner, we thought we’d embark on (...)
Our February 2017 gin of the month is a local one from the Cotswold Distillery. This month, we’ve chosen Cotswold Dry Gin, because we wanted something complex (...)
Our February 2017 gin of the month is a local one from the Cotswold Distillery. This month, we’ve chosen Cotswold Dry Gin, because we wanted something complex (...)
Breakfast smoothies are super handy for people who don’t have time in the morning to have a proper sit-down leisurely breakfast. This is particularly true for (...)
This post is sponsored by Flora. Their new dairy free spread, Flora Freedom, is vegan society approved and a great alternative to butter. Today I’m sharing (...)
As far as whey protein innovations go, the invention of whey protein crispies (aka protein puffs) has to be the most fun. Think puffed rice, or rice crispies, (...)
This apple and blackberry smoothie tastes like autumn and is super substantial making it the perfect on-the-go breakfast (hence why I’ve photographed it in a (...)
I’ve written before about the wonderful world of Bircher Muesli so I won’t belabour the point toooo much but this stuff seriously is one of the best ever (...)
When I first moved to England, I was mystified by the presence of watercress on the shelves alongside more common salad greens like spinach, “baby leaves” and (...)
Most granola is filled with lots of carbs and sugar that make it anything but a health food. This high protein granola uses Pulsin Whey Protein Crispies (...)
I am delighted to have my photography featured in Issue 4 of Cidercraft Magazine in an article that’s all about a topic near and dear to my heart: making cider (...)
