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.
Read MoreI 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.
Read MoreIt 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.
Read MoreEvidence 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.
Read MoreMore 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.
Read MoreOur leading biodiversity experts predict there will be more pandemics in the future unless we stop the senseless destruction of the natural world. If you have ever considered changing to a plant-based diet specifically to save the planet, you have to do it now.
Read MoreMy name is James Stuart and I'm both a buyer in the Fine Foods department of Arthur David, a local wholesaler for the hospitality industry, as well as a ramen chef for my company Tomo no Ramen.
Read MoreI don’t bake savoury food all that often but when I do, it just HAS to be warm cheese scones with lashings of garlic butter.
One for the plant lovers…
Read MoreI have such fond memories of my yiayia (grandmother) making us her famous yemista. My sister and I would be enlisted to help out with the glamorous task of hollowing out the vegetables.
Read MoreLemon and ginger is what most people think of when you’re feeling rubbish in winter and have a sore throat, but I present to you this zesty, crunchy lemon pie that is the perfect summer dessert.
Read MoreThe 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.
Read MoreAs the author of the fabulous Pulse, a recipe book all about, you guessed it, pulses, Jenny became The United Nations FAO European Ambassador for the International Year of Pulses and was asked to speak all around the world.
Read MoreAvgolemono 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.
Read MoreThese 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.
Read MoreMackerel 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 MoreFarming has a pretty murky rep when it comes to climate change, and consumers want more traceability than ever when it comes to food. So we spoke to several young farmers about how they’re driving sustainable change — and how you can support them.
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!
Read MoreMel went on to build her own fantastic business called Gopals Curry Shack which became very successful. However, like most small food businesses it was very hand to mouth and as covid loomed it took a hit and Mel had to make a choice to stay or leave.
Read MoreAmba 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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