Putting courgettes into a cake is a slightly strange concept as it is using a savoury vegetable in something sweet. It works amazingly well though as it gives the cake crumb a delectable moistness. The addition of the honey provides the sweet tones and gives a helping hand in stopping the muffins from being dry. I used local Sheffield Honey infused with cinnamon which is packed with flavour.Read More›
Read more about my eating in adventures and what I have been cooking at home in Sheffield.
The sunshine and the arrival of Spring marks the availability of a variety of seasonal vegetables and salads. It is an exciting time as there are so many fresh flavours now in season including rocket, watercress, asparagus, spring onions and broad beans. It is the ‘vacia faba’ – more commonly known as the broad bean that I want to focus on.Read More›
Rendang is a spicy dish rich with coconut which originated from the Minangkabau people of Indonesia, it is also popular in Malaysia and Singapore. It is the Malaysian influenced dish that I’ve cooked here using Rick Stein’s Beef Rendang recipe from his ‘Far Eastern Odyssey’ book.Read More›
When most people go on holiday they buy souvenirs to remind them of where they stayed – a stick of rock, a ‘Kiss Me Quick’ hat or a ‘I love Skegness’ T-shirt. Instead of novelties, I like to buy food to help relive those holiday memories. The chosen gift from our recent trip to Wales was a leg of lamb from the Rhug Estate Farm shop.Read More›