It’s Spooky Season. I really love this time of year. The ghoulish costumes and creepy decor are so much fun! I am a big fan of making cosy and comforting food, so it is always lovely to see the return of the darker nights and chilly weather.
Read MoreTofu can be an enigmatic ingredient to many people who have tried it only to be very disappointed. They hear that tofu is fantastic but their first experience is a soggy, greasy, tasteless mouthful of YUK! Tofu, just like any other ingredient, has wonderful possibilities and some limitations. With my tips you will be cooking tasty tofu in no time.
Read MoreThere are over 14,000 types of mushrooms on our planet. We don’t know exactly how many, as ‘new’ mushrooms are being discovered all the time. Some defy categorization, some pretend to be another type of mushroom, but all are amazing.
Read MoreI'm completely obsessed with cherries this month, I’m happy in my Cherry-coloured Funk. It is perfect timing as 16th July is NATIONAL CHERRY DAY!!!!!
In all of the recipes I have been creating using cherries, I wanted to make the cherries the star of the show.
Read MoreI associate great salad tomatoes with long, lazy lunches in the sunshine. They either sit proudly atop leafy salads or, if they are very very good, they are simply sliced, sea-salted 10 minutes prior to eating and drizzled with extra virgin olive oil. Prior to 1997 I thought all tomatoes were pink and tasteless. The sad produce in supermarkets led me to believe this incorrect assumption.
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