Free downloadable seasonal fruit and veg guide

I go on a fair amount about seasonal food. Every month I let you know what will be in season and that’s because it’s the way I plan what I eat, how I shop and ultimately what ends up on my plate. Eating food that’s in season means that ingredients taste better, that there’s less…

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How to buy good mozzarella

Mozzarella can be found in almost every supermarket and deli, but as a result there are many different varieties and price points covered, so how do you tell if it’s a good one? Cow vs buffalo The main two types of mozzarella you’ll find are made from either buffalo or cow’s milk. Sheep and goat’s…

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Cultured butter: an experiment

Butter is central to so much cooking, from the classical to super modern, whether gluttonous or health foods. It adds richness and flavour, emulsifies sauces and is even responsible for the flaky layers in puff pastry. We’re reasonably accustomed to seeing salted and unsalted varieties and can find a vast array from the raw, unpasteurised…

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What the lockdown has taught me about cooking

Efficient cooking takes more planning than you think I always try and plan my meals to some extent before heading out to buy groceries, as I find that that way it’s rarer to find half a cucumber frozen against the back of the fridge because I bought it on a whim. However, with fewer trips…

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Cured egg yolks: a (successful) experiment

I’ve seen cured egg yolks growing in popularity around the internet of late, with slivers of grateable golden yolk showing up on instagram and pinterest. A quick google shows similar adaptations of eggs cured in salt and sugar showing up in Epicurious, bon appetit, America’s Test Kitchen and bloggers like Eva from Adventures in Cooking…

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A meat free month: week four

It’s over! No more restrictions, no more unrequited cravings. Meat is back on the menu. If you’re just catching up, Harry and I gave up eating meat in January. If you want to read about it here’s week one, week two and week three. Whilst we have never been the type that eat meat every…

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Food in season: February

Welcome to the second installation of Food in season… where month by month I give you a run down of the food that’s well, in season. February always seems like a pretty uninspiring month. It’s grey, it’s still cold and it’s not showing signs of getting much better. The endless drizzle, the non-stop gloom. But…

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A meat free month: week three

By now you guys know the drill, January has been a meatless month for me in a bid to cook more creatively and explore whether I feel any health benefits after cutting meat out of my diet. If you want to catch up you can read about week one here and week two here. When…

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A meat free month: week two

Read about week one here. This week I planned to make the most of so much of the great root veg that’s in season at the moment. I filled the fridge with beetroot, celeriac and leeks, thinking of nourishing warm winter salads with their comforting earthy flavours, whilst I tried to put week one’s lapse…

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A meat free month: week one

The beginning of the year always brings out an interesting side of people. The desire for self-improvement or ‘detox’ runs wild and many of us attempt to change our habits, if only for a month. I had a little rant about long term new year’s resolutions in my recipe for turkey, quinoa and charred lettuce…

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