Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers
Smoked Mackerel Fish Fingers are so easy to make yet feel like a real treat. The crunchy breadcrumb coating surrounds a soft, rich mix of potato and smoked mackerel flavoured with lemon and spring onion. Who doesn’t love fish fingers? For me, they’re …Read more
The Bank House Hixon has recently come under new ownership, and I was lucky enough to be invited to a preview before it offically opened to the public. After what I’ve seen, I can’t wait to go back and dine at this comfortable country inn. …Read more
At The Stafford Arms in the pretty Staffordshire Moorlands village of Bagnall, I found solid cooking and a friendly welcome. After a major renovation and extension, diners can choose from cosy traditional pub surroundings or a modern restaurant feel. The Stafford Arms, on Bagnall …Read more
These Raspberry & White Chocolate Muffins are the perfect flavour combination. Tart, fruity raspberries studded throughout a buttery cake alongside creamy, sweet white chocolate. I guess it was only with the rise of the big US coffee shops across Britain that ‘muffin’ came to …Read more
Chunky and satisfying, Vegetable Tomato Soup is so easy to make. Infinitely adaptable by using whatever vegetables and herbs you have to hand. Add cooked beans or lentils to make it even heartier. THE SEASON FOR SOUPS & STEWS As I write this, the …Read more
Troutsdale Farm is a family-run farm set in the beautiful Staffordshire Moorlands Peak District. In this post I want to tell you about their flock of traditional Shropshire Breed sheep and the superb lamb they produce. Slow reared, grass fed and with full traceability this …Read more
I’ve called these tasty squares, packed with vegetables, feta cheese, herbs, nuts and seeds ‘flapjacks’. But they’re so much more than a savoury version of the popular oaty snack. Great hot or cold, I eat Vegetable Feta Flapjacks as a vegetarian main course with lots …Read more
Stuffed Breast of Lamb, filled with feta, red pepper and mint, turns an underused cut of meat into a delicious treat. I think it’s about time economical and tasty breast of lamb starting appearing on more tables. And this magnificent slow roasted dish might just …Read more
On chilly mornings I love this easy, creamy and delicious coconut porridge. Although fabulous on its own I like to top with fruit, seeds, nuts or nut butter for a nutritious, filling breakfast. To ring the changes, I sometimes flavour my Coconut Porridge by cooking …Read more
The Red Lion in Bradley, south west of Stafford, has been beautifully renovated and offers a mix of well made pub classics alongside accomplished modern British cooking. When I visited recently it was clear to see why it’s recently earned a place in the Michelin …Read more
Fiery Harissa Dressing is fabulous drizzled over salads, falafel, roasted vegetables, meat and fish. Mixed with yogurt, hummus, tahini or mayo you can create a whole host of spicy dressings. Harissa Dressing also makes a great marinade for meat. WHAT IS HARISSA? Harissa is …Read more
Whether you consider yourself an old hand dining in British Chinese restaurants, or perhaps you’re looking for something a little different, I think you’ll like Yu-Ma-Mi. With its blend of traditional and modern, the well known and the unfamiliar, there’s lots to enjoy and discover – …Read more
Cauliflower Hash Browns are a lighter, low carb alternative to the traditional potato hash brown. But that doesn’t mean you need to compromise on flavour in this tasty recipe. I’ve recently transformed from someone who could take or leave cauliflower into one who eats it …Read more
Whether you’re new to the spicy North African dish of Shakshuka or already love it, you’ll want to try this incredible version. To the rich pepper and tomato stew with its topping of eggs, I’ve added merguez spiced meatballs to make it extra special. …Read more
An easy recipe for homemade Pitta Bread that will give you soft, delicious pockets every time. Fill with your choice of salad, falafel, meat, fish or vegetables or use to scoop up dips like hummus. HOMEMADE IS BEST I’m a bit of a fanatic …Read more
Deliciously creamy chia pudding makes a fabulous breakfast, snack or dessert and you’ll love this easy, overnight recipe. Great on its own or customize it by adding fruits, nuts, seeds or even a layer of smoothie. I’ve only recently got into chia pudding, …Read more
My first experiment with savoury flapjacks turned out even better than expected. These quickly and easily made squares, packed with courgette, onion, carrots, nuts, seeds, oats and cheese, flavoured with sage, are great for a snack, picnics and packed lunches. I’ve also discovered they can …Read more
Kleftiko is a traditional and delicious Greek lamb dish. Marinated overnight then slow-cooked, the lamb is fabulously moist and tender. Cook potatoes underneath the lamb and you’ll get the best roast potatoes ever. And the great news is, kleftiko is dead easy to make as …Read more
Cauliflower-Broccoli Tabbouleh is my take on a refreshing Lebanese salad traditionally made with bulgur wheat, lots of parsley, mint, lemon, olive oil and tomatoes. To increase the amount of vegetables in the dish, I substitute cauliflower and broccoli for the bulgur and include tasty roasted …Read more
I love shortbread. It’s so quick, easy and made with simple ingredients (flour, butter and sugar) that all bakers will have to hand. To take it up a notch, in this recipe I add just two more staples to create Jammy Shortbread Squares with Oat Crumble …Read more
Baked Falafel, simply brushed with olive oil before cooking, have all the flavour of the deep fried original without the faff. My foolproof method will give you delicious results without them ever falling apart. Enjoy Baked Falafel in the traditional flatbread, or in a salad …Read more
Succulent and spicy, these Harissa Lamb Chops are a real feast. Marinaded in my easy Harissa Dressing and then fast roasted or grilled, the chops stay tender within but with a charred, caramelized exterior. For extra spice, serve with harissa spiked yogurt. CAN …Read more
Gooseberry Jam is a great all-round preserve. Try it on crusty buttered bread or toast, a dollop on porridge or natural yogurt. Or how about a classic gooseberry fool whipped with cream? With a few tweaks you can even use my homemade Gooseberry Jam alongside …Read more
My introduction to this beautifully renovated country pub near Stone in Staffordshire was a top-notch lunch with, as the star of the show, an unexpectedly impressive – and enormous – pork chop. Combining traditional with modern in both character and its food offering, The Fitzherbert …Read more
Courgetti in Avocado, Cashew & Basil Sauce with Roasted Tomatoes is a super-quick, plant-based bowl of goodness. Much lighter than traditional pasta sauce, the dressing goes excellently with spaghetti-like courgette strands. Hence the term ‘courgetti’. Perfect for a light lunch or dinner, this meal contains …Read more