The hedgerows are whitening with hawthorn, cow parsley is eye high and generous flower heads are dripping off the elders, filling the air with fragrance and pollen. Time to make elderflower cordial.
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Avgolemono is traditionally served to those who are ill and those who have been travelling – it is thought the nourishment it contains is all a person needs. Its creamy, silky consistency is comforting and the lemony tang makes it unique.
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These guys are next-level of decadence to gluten-free cinnamon buns but these managed to hit the mark. They are maple and butter pecan cinnamon buns just in time for the yearly sugaring off and they are quite frankly the best gluten-free dessert I have ever had. Quite the decadent treat; fluffy, sticky, and oh so ooey-gooey.
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Mackerel is loaded with goodness - protein, omega 3, selenium, vitamins… and it is also one of the most sustainable fishes you can eat (North Atlantic is the best), makes you really brainy and it is a very reasonable in price.
Read MoreI have spent years of my life trying pancake recipes and I truly feel I’ve found perfection here, it makes the right amount for 2 people- very handily only uses one egg, and is the perfect mix of thick, but light and fluffy!
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Amba is a quick tasty mango sauce traditionally eaten in Israel and parts of the Middle East, and it can be used as a condiment, dip or spread. Perfect with falafel!
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In the last few weeks, TikTok had gone mad for the feta/ tomato pasta - one woman claiming when she shared it that Finland ‘ran out of feta!’ because everyone wanted to try it. Being the true foodie here that I am, I have sacrificially tried and tested this recipe for you, and I’m here with my review.
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Spring is in the air. Finally. So here is a recipe to really celebrate the brilliant variety of vegetables springtime has to offer - sub in any vegetables you have in the fridge like asparagus, broccoli, fennel, you name it.
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Full of chocolate and biscuits and ready to eat in less than an hour! You can thank me later…
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I am a Parisian. I was brought up in Paris from a French father and an Algerian mother. I ate lots of Algerian food growing up, either cooked by my mother, my grandmother, or one of my numerous aunts. This type of mixed Arabic/French background is very common in France, which is one of the reasons why more and more Arabic influenced dishes are appearing in French cuisine.
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Zhug (Hebrew: סְחוּג , romanized: s'ḥug), sahawiq (Yemeni Arabic: سَحاوِق) or bisbas (بسباس) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabboj (Arabic: معبوج ). - another mixed up Middle Eastern recipe, although it seems clear it did originate in Yemen.
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Baked and poached egg dishes are made everywhere in the world and shakshuka is similar to huevos rancheros (Mexican), huevos a la flamenca (Spanish), cilbir (Turkish) and even our own simple baked or coddled eggs.
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Growing up in the North East, more specifically in the Teeside area, there’s one thing that we take very seriously, and that’s the Chicken Parmo.
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This rarebit mac n' cheese, is as oozy as it is delicious. It is an honest display of love on a plate – comfort food at it’s finest, with the help of some serious cheese and truffle action, it's hard not to be.
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This salad might help you think it is because it’s so light, fresh and zingy and packs a real health punch.
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This is where making things like Christmas pudding can help put back some of the delicious festive anticipation and joy. I grew up in a massive family where we made one every year, all the children having to stir it and throw in sixpences. But I never ate it.
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Makes enough for two big bowls - serve with lovely crusty bread.
This recipe will warm your cockles, give your tastebuds a holiday, be a tonic for your eyes, boost your immune system and make your pee pink.
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This month I bring to you a classic French patisserie with a modern Irish twist! Madeleines are the lightest and probably most joyous bite sized cakes you could ever wish to eat - sorry to all you cupcake lovers, but I’m about to convert you.
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This month my recipe for you was inspired by the allotment, and what we have grown and available at the moment! I was given some rhubarb and didn't really fancy making a crumble so I came up with something a little more exciting to share with you all! Rhubarb is still available in most shops and farm shops, my top tip is to buy stalks with as much red on them as possible.
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I know I know, how many times have you heard ‘THIS is the easiest vegan cake’ and then are told to buy 25+ ingredients, half of which you’ve never even heard of?? Well this time, when I say it’s the easiest vegan cake, I really mean it.
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