I've mentioned in previous posts that I'm not really a breakfast person during the week. Despite the old adage that it's the most important meal of the day, I tend to grab a smoothie and go, rather than sitting down to eat anything like I should. But this recipe for overnight oats from Kym Grimshaw of Bristol-based food blog On The Plate might just persuade me to break my bad habits. Firstly, . . .
A weekend at Sisterhood Camp, Wales
Returning from a holiday often leaves me feeling strangely frazzled - so much work to catch up on, so many emails to answer, clothes to unpack and wash... But every now and then, I'm lucky enough to experience a break that's truly refreshing and restorative. One such getaway came a couple of weekends ago, when I was invited to Sisterhood Camp by the lovely people at Visit Wales. Part of a . . .
Recipe | Stove-top radish & bacon toasts
Radish season is in full swing, and they're one of my favourite summer vegetables. I use them in all sorts of ways: in salads and sandwiches, as a garnish on steaks and soups, chopped up in salsas... But I've never thought of actually cooking them - until now. This quick and easy brunch recipe from Kym Grimshaw of food blog On The Plate has totally changed my perception of the humble radish, . . .
A misty day on the Cornish coast
There's something about being by the coast that feeds the soul, no matter what the weather. To round off my posts from our recent minimoon in Cornwall, here's a selection of photos which I took in Mousehole and Sennen Cove on a hauntingly beautiful May morning, when mist shrouded the cliffs, waves crashed on the shore, and we had the windswept sands almost entirely to ourselves... . . .
Recipe | Spring orzotto
When the latest recipe from Kym Grimshaw of Bristol-based food blog On The Plate popped into my inbox, I was instantly intrigued. I'd never heard of orzotto before, but I'm a big fan of both risotto and orzo pasta, so this fusion of the two is right up my street. After a little research, I discovered that Italian orzotto is traditionally made from pearl barley, but orzo - small pasta shaped . . .
Recipe | Wild garlic frittata
There are swathes of wild garlic all over the place at the moment, and it's one of my favourite seasonal ingredients. It used to line the country lanes around my parents' house in Derbyshire, and the heady, garlicky scent always takes me straight back to childhood springs. Even though wild garlic smells incredibly pungent, it has a much more delicate flavour than the conventional stuff, and you . . .
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