Posts in category Recipes

Hotpot calls for a slow cook to ensure a tender lamb to go along with the pickled cabbage, sweetened carrots, and of course a pint of bitter. Betty would be proud.

this dish is a real classic and was a mainstay of my childhood food experiences. It’s a bit playful, with crusty croutons, caramelised onions, and a heartwarming hint of port; it’s also a bit serious with a savoury, rich depth of flavour. Truly anyone can appreciate a good French Onion Soup.

Shrimoyee came to England three years ago for her Masters. She now works as a Marketing Executive by day, but transforms into a Food Blogger at night. After experiencing serious disappoints with Indian cuisine in Britain, Shrimoyee decided to begin a food blog, focusing on sharing authentic and delicious Indian recipes that she finds lacking on many menus.

Over the past six months I have made a couple of decisions which will hopefully prove to be worthwhile. One is potentially life changing – my decision to leave full-time employment, rent out my house, and train as a professional chef at Tante Marie in Surrey

As it turns out, I’m not the only Yorkshire Pudding expert in Yorkshire. Ben Cox holds this title in the professional division of the annual Yorkshire Pudding competition. He also owns and runs, with his wife Lindsey, The Star at Sancton, a quaint establishment in a small village on the outskirts of Beverley. It oozes the level of hospitality one would expect in Yorkshire – watch out for our restaurant review coming soon!

It’s always nice to serve up something that sounds fancy but in reality is really quite simple to put together. This recipe, for individual Beef Wellingtons, Rosemary Potato Rosti, and Parsnip Mash is a slight twist on the norm. The mushrooms/pate normally included in Beef Wellingtons is replaced with caramelised red onions; however, the outcome is equally delicious.

ITV’s This Morning recently launched a joint venture with Dominos Pizza to find the “People’s Pizza”. When I heard about the contest, I knew I needed to enter.

My latest indulgence led me to raid the cupboards in a bid to be inspired. As luck would have it, the ingredients I stumbled upon all seemed to point towards a lemon drizzle cake. It was fatefully fitting really, given the shot of enthusiasm the BBC’s “Great British Bake Off” had given me recently.

Since I can’t carve up the pumpkins just yet, I settled for impressing guests with my unconventional culinary creativity. That is when my whimsical spirit led me to whip up a cream and Parmesan ‘soup’ in a pumpkin – the Jack-o’-Starter! The dish looks positively lovely on the dining table, served with a selection of breads for dipping, like a delicious beer and cheese bread from the local supermarket.

At the end of a long day, I sometimes seek the solace of a soupy pick-me-up. Preparing a good soup helps me wind down, and sitting in front of its steamy goodness feels nice for several reasons. First, I know my spirit-lifting soup is easy on my wallet. Second, my soup is versatile – I can always add a fresh, personal twist to it. And third, my soup warms my body and soul.