Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers
Apple recipes, both sweet and savoury, to make the most of either homegrown bounty, or just a few fruits languishing in the fruit bowl. In this post I bring together some of my favourites including scones, tarts, salads, soups, and main courses. APPLE RECIPES …Read more
Homemade Ricotta, creamy, delicious, and so easy, can be used in exactly the same way as store bought – for both savoury and sweet dishes. All you need are TWO ingredients: whole milk plus vinegar to split it into curds and whey. I also add …Read more
Cheese & Apple Scones are lovely as a snack or with soups and salads. Tender pieces of sweet-tart Bramley apple are combined in a savoury scone with mature Cheddar and Parmesan cheese. And who doesn’t like tangy apple with cheese? Delicious served warm, split, and …Read more
It warms my heart that many of my most popular recipes are simple, old-fashioned ones. A version of this post first appeared in the Moorlands Eater Newsletter. The urge to write about ‘old-fashioned’ or traditional British recipes came to me after posting my blog …Read more
Yogurt Flatbreads are soft, pliable, versatile. And so quick and easy to make. No yeast means no kneading or proofing, so you can have a batch on the table in around 30 minutes. Just mix the ingredients into a dough (flour, baking powder, salt and …Read more
Smørrebrød are Danish-style open sandwiches so generously heaped with tempting toppings that you have to be eat them with knife and fork. In this post you’ll learn the steps to making delicious smørrebrød, which bread to use (and how to bake your own), ideas for …Read more
Banana & Chocolate Cake features two layers of wonderfully moist, banana-flavoured sponge studded with chunks of chocolate. The layers are sandwiched together with a simple vanilla-flavoured buttercream. Easy to make, but such a treat! I’ve been making this gorgeous cake for years. I …Read more
The Pack Horse Hayfield has received high praise from national restaurant reviewers, is recommended in the Michelin Guide and is currently rated number 18 in the UK’s Top 50 Gastropubs. I recently ate at this Peak District pub and found the accolades well justified. Whether …Read more
Rhubarb & Vanilla Jam, with a flavour reminiscent of rhubarb and custard, is simple and delicious. Perfect on scones, bread and butter, with yogurt or porridge, and in desserts and cakes. Make a strikingly coloured jam with early bright red rhubarb or later, greener rhubarb for …Read more
Apple & Cinnamon Scones, gorgeously light and fluffy, are a wonderful teatime treat. With plenty of cinnamon flavour, they’re studded with pieces of tangy apple and finished with an optional honey glaze. Simply delicious served warm, split and buttered. But even better with clotted or …Read more
Piccalilli is a traditional British pickle of mixed vegetables in a thick, tangy sauce flavoured with mustard and turmeric. So easy to make at home, Piccalilli is a great addition to a ploughman’s lunch, eaten alongside pork pie, ham, cheeses, salads, or in a sandwich. …Read more
Cheese & Chilli Cornbread is an easy quick bread. No ordinary cornbread, my version has Cheddar cheese, sweetcorn kernels, tangy pickled chillies as well as chilli flakes. Light, fluffy and so tasty, it’s great as a side to chillies, soups, salads, bbq and other meals. …Read more
The Butcher’s Block in Stone Staffordshire has barely been open two months. But it’s off to a flying start. Specializing in locally sourced, great quality dry-aged steaks cooked perfectly, it’s worth every penny. Lots of choice for meat lovers plus some imaginative sides and veggie …Read more
Rosemary Crackers are so simple to make with just a handful of ingredients. Deliciously herby, crisp and moreish, they’re perfect as a snack, to eat with cheeses, paté, dips, or alongside soups. All you need are flour, fresh rosemary, salt, pepper, olive oil, and water. …Read more
Chocolate Hazelnut Shortbread Biscuits feature a classic and always popular flavour combination in a light, buttery shortbread biscuit. Using a food processor, the dough can be whizzed up in 5 minutes. Then roll into two log shapes and chill in the fridge for half an …Read more
Cheese & Chorizo Quick Bread is ‘quick’ because it gets its rise from self-raising flour and eggs. That means no kneading and no proofing. You just mix up the ingredients in around ten minutes, then bake. With tangy Cheddar cheese, smoky chorizo, plus chives, this …Read more
Potted Chicken is an easy and delicious way to use up leftover roast chicken. In this recipe I’ve flavoured the chicken with some classic partners. Fresh tarragon, garlic, and lemon zest. But you can swap in your own favourites like chives, thyme, or parsley. Simply …Read more
Light Rye Bread is a tasty, nutritious loaf that’s a great all-rounder. Whether you want it for sandwiches, toast, or to eat alongside soups and salad, the tangy flavour from rye, plus the goodness of wholemeal wheat flour and lightness from white bread flour, is …Read more
Anasma Greek Eatery opened at the Trentham Estate in Staffordshire barely two months ago. But it’s already a roaring success. I went along last weekend and soon discovered why. Affordable mezze plus souvlaki, gyros and lots more tasty Greek dishes, both familiar and traditional family …Read more
Mediterranean Oat Bake combines feta, roasted peppers, courgette, sun-dried tomatoes, herbs, and olives with nutritious rolled oats, eggs, nuts, and seeds to make the centrepiece of a delicious vegetarian main course. Chopping the fresh vegetables small, and supplementing them with jarred and tinned goodies, means …Read more
Coconut Blueberry Lime Lollies are a cooling, frozen treat you can make in under 10 minutes. Just whizz together 4 natural ingredients, leaving some of the berries chunky if you like, pour into moulds and freeze. Rich, fruity, tangy, and delicious. Here in the …Read more
The Saturday Lunch Train on the Churnet Valley Railway is an experience not to be missed. In this post I tell you all about my recent trip and why I highly recommend it. Whether you’re a rail enthusiast or just want to step back into …Read more
Dark Rye Bread is something rather special. Full-flavoured with a light tangy sourness, its texture is firm without being heavy. Cut thinly, it’s perfect for Scandinavian-style open sandwiches. For this no-knead, overnight recipe, you’ll start the bread one or two days before you plan to …Read more
Sausage Oat Dog Treats are a crunchy snack with a meaty aroma your pooch will love. A small amount of good quality pork sausage meat is combined with healthy oats, wholemeal flour, breath-freshening parsley plus a little yogurt and/or water. Baked until crispy, the biscuity …Read more
Chocolate Orange Marble Traybake features a light sponge that’s rich with swirls of dark chocolate and orange zest. Add to that a topping of fudgy chocolate-orange frosting and you have an impressive-looking cake that also tastes fantastic. But Chocolate Orange Marble Traybake is surprisingly easy …Read more