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.
Read MoreNow, 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.
Read MoreHere 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.
Read MoreCooking 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!
Read MoreChristmas 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.
Read MoreMelomakarona 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”.
Read MoreAccording 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.
Read MoreDuring 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.
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