A comforting, affordable, winter warmer – and very versatile depending on what you fancy and what is in the fridge.
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Full of fruit to give it wonderful sweetness, it is best served with salty butter liberally spread on a thick slice. The best thing is keep it in the oven long enough to make the top slightly crusty so you have a bit of texture to it too. My sister makes this every time we have a family event or picnic and it’s all I can do not to mug her for it as soon as she walks in the door.
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I do sympathise with those who ardently hate on the small plate. It’s easy to feel conned when a £14 dish arrives on a plate the size of a coffee coaster, and you realise you could easily devour the morsel in a singular bite. Or - a small plates favourite - when you dutifully order the recommended ‘2-3 plates per person’, wind up £50 lighter - and still leave the restaurant hungry. This modern phenomenon of small plates is an extremely fine line to balance, and let's be honest, some restaurants aren't quite getting it right.
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Bristol's food scene is full of truly awesome places. Every corner of this city is home to incredible restaurants, cafes, bars and vibrant street-food markets. There are countless choices to pick from, but some of them are an absolute must - and I had the pleasure to talk to one of the most iconic of them. Here is my interview with Zak Hitchman, Head Chef at the Michelin-star restaurant, and true gem of Bristol, Casamia
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When it comes to posh restaurants with incredible views in the UK, people often tend to assume they can only be found in London. Of course, the capital is indeed filled with restaurants that offer great views of the London skyline and incredible food whipped up by highly skilled chefs.
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Cardiff’s City Road might not strike you at first as a place buzzing with Gen-Z hangouts. But take a stroll down the street a hundred yards and you’ll find a café-shop that might persuade you otherwise. Heralded as a hidden gem amongst plant fanatics, Eartha attracts green-fingered students by day and hungry foodies by night.
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The term cocktail originated in the seventeenth century. The tail feather of the family rooster would be plucked and dipped into alcoholic bitters to dab on sore tonsils. A long history of the creative use of alcohol to help what ails us.
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Koulourakia are light, buttery biscuits and a staple snack in Greek households, usually eaten in the morning or as an afternoon pick-me-up with a strong Greek coffee
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I’ve been married for 20 years. The only advice I’ll impart is to have a trick up your sleeve that is your sure-fire way out of the penalty box. For me, atonement through food seems to work. Cooking Teevan, a traditional Sindhi curry, is my proof of ‘I love you’ when the words are so worn, they no longer resonate.
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Now, it may be cliche to admit that from the very first course of the mezze feast I knew we were in for a treat, but cliches exist for a reason and, in the case of this particular feast, it was true.
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Here is a fab noodle recipe, full of fresh veggies, to get you started for January. You can substitute the chicken for tofu or meatless chicken. You can basically leave anything out and add in other bits and pieces depending on what vegetables you have to hand, or just use a bag of stir fry vegetables for quickness instead of chopping your own.
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Cooking can cause all sorts of anxiety, stress and some embarrassment not because you can’t cook but perhaps, you feel like others will judge you. Maybe you have a favourite snack which is just combo mad, perhaps you’ve never even heard of hummus or don’t know how to use a microwave!
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Christmas is just around the corner and with recent trends showing a consistent rise in plant-based eating. Statistically speaking a recent survey shows that 19.6% of Brits are expected to choose vegetarian or vegan food this Christmas and in 2021 82% of people who tried Veganuary had drastically cut meat intake, according to a 6-month survey carried out by Veganuary.
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Melomakarona are thought to have derived from the ancient delicacy, makaria, which were eaten during funerals. Changes to the recipe and the addition of dipping them in honey inspired the name melomakarona, made up of the Greek word for honey “meli” and “makaria”.
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According to the ONS, one in eight adults were left unable to buy essential goods in their local supermarket in October due to the shortages we’ve seen in recent months. Politicians have spoken about a potential “winter of discontent”, with rising energy bills, increasing prices and a critical shortage of workers resulting in significant food and fuel shortages due to supply constraints.
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During the war years, my great-grandmother Margaret took her four children into Newcastle city centre with her mother, my great-great-grandmother Elizabeth. They were to visit a shop on Blackett Street that my grandma remembers as being magical.
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I use an instant pot and just throw everything in and pressure cook for ten minutes. If using a pressure cooker, add half a cup of stock or a splash of wine for extra liquid to prevent the pot burning. For added heartiness, add a pack of slightly overcooked chopped sausages, or some chopped up feta cubes.
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It is Ruby Tandoh’s Eat Up: a small, green sliver of magic that encourages us to eat for joy, and the recipes that are sprinkled throughout were the first time I felt seen when faced with cooking.
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Evidence shows that people have chosen to avoid animal products for over 2,000 years. As early as 500 BCE, the likes of Pythagoras promoted benevolence among all species and Buddha too, discussed the vegetarian diet with his followers and so the concept is not as new as we all believe.
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More people are taking on a ‘casual vegetarian’ lifestyle, or ‘flexitarian’ diet as more of the mass media calls it. This means that people are drastically cutting out their meat consumption – whether this is for ethical reasons, health concerns or environmental causes.
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