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.
Read MoreI first met Ginny when I ran the Folk House Café on Park Street in Bristol. The Folk House is a haven in this (normally) bustling world, a place of adult education just for its pleasure, live music, and good food. Ginny was one of the many students who frequented the cafe, and it was always lovely to chat with her. Still, it wasn’t until I began working at the Stockwood Food Club where Ginny volunteers that I really started to know her and learn more about her incredible life and her huge and generous spirit.
Read MoreOn a planet with finite resources and entering the not-so-humble beginnings of an irreversible climate crisis, the way that we are currently producing, manufacturing, and consuming our food is unsustainable and inexcusable.
Read MoreKnowledge and wine appreciation are two completely different things. It’s easy to feel intimidated out of appreciating wine by not having a comprehensive understanding of what it is and what differentiates wines.
Read MoreSpring 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.
Read MoreYumello is a Bristol-based company that strives to produce healthy and sustainable peanut butter. They bring us the ancient knowledge and tradition of Berber people, supporting a cooperative of 300 women and, therefore, helping us spread some love on our lonely toast.
Read MoreKate is the author of Aperitif: A Spirited Guide to the Drinks, History and Culture of the Aperitif, a fascinating and hilarious book packed with delicious recipes for all sorts of aperitifs and cocktails, including the perfect Negroni, my all-time favourite.
Read MoreFasting has a philosophical, spiritual, and psychological meaning: it represents the ability to choose over cravings. In recent years, various experts have increasingly proposed intermittent fasting as the miracle cure for losing weight and improving energy levels, attachment, negative thoughts and feelings that drive human suffering.
Read MoreFull of chocolate and biscuits and ready to eat in less than an hour! You can thank me later…
Read MoreI 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.
Read MoreZhug (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.
Read MoreBaked 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.
Read MoreGrowing 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.
Read More“We need to bring back the interest in agriculture. We need to show what’s actually happening because a lot of media attention on farming has been negative for recent years”
Read MoreWe have a systemic problem with the way we interact with food in this country. The Waste and Resources Action Programme (WRAP) released a report last year that explains in blunt reality just how much food the UK has wantonly disposed of in the last few years, how it has been wasted, and by whom. It quickly reveals that in 2018 we as a nation wasted 6.65 million tonnes of food.
Read MoreThis 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.
Read MoreThere is no hot drink as pleasurable to sip than a cup of tea at its perfect drinking temperature, but getting tea at its best needs a certain degree of patience. It can be lip scaldingly hot at first, so timing is crucial here. Wait too long and it will be disappointingly cool, but there is a perfect temperature for each of us. For me, it is 57.3C precisely. I know this because I am a sad tea anorak and have measured it.
Read MoreThis salad might help you think it is because it’s so light, fresh and zingy and packs a real health punch.
Read MoreI woke up to my complacency, maybe even entitlement when queuing outside Sainsbury’s in March 2019. Overnight, shelves were stripped of old faithful fusilli, and passive-aggressive loo roll disputes broke out. Before Christmas, freight out of the UK was blocked by European countries after the emergence of the super spreader Covid-19 strain, triggering concerns over fresh food shortages.
Read MoreEveryone seemed to be drinking the same thing, which made us very curious. It looked so refreshing, and we were beginning to feel a little left out, so we grabbed a table under the shade of a palm tree at the nearest bar.
Read More
