Bruschetta is another simple classic, but when done right – it’s just perfect. Sweet, fresh tomatoes, fragrant basil and garlic-kissed toasted bread. Squeezing the halved tomatoes makes the mixture far less watery. If you like this Bruschetta you may...
My mom grew green beans (any variety of French beans) every summer and I was made to pick them on a regular basis. Back then I hated it as I would have much rather been playing with my friends. Now, I have my own allotment and always grow green beans. This recipe is a...
100% Abbey Home Farm Friters Today I spent the day doing cookery demos for the Open Farm Day at Abbey Home Farm in Cirencester. Abbey Home Farm is home to the award winning farm cafe and shop, The Organic Farm Shop. Nestled only a few minutes drive out of...
Beetroot Velvet Cupcakes made with beetroot, chocolate and blood orange juice are my tribute to the classic red velvet cake on Valentine’s Day. Red velvet is a popular American cake notorious for it’s red colour mainly due to red food colouring, during the...
Squash, feta and pomegranate with kale is my new autumn favourite, I have completely fallen in love with it. The squash, roasted with ras el hanout, a North African spice blend, paired with creamy feta and speckled with pomegranate jewels make the dish not only tasty,...
