Interviews with restaurateurs, food writers, fellow bloggers, food and drink producers and others.

Mamta’s Indian Lamb Meatball Curry | The Keema Sutra

PARTNEREDPOSTYesterday I shared the news that my mum Mamta is one of the two Keema Nans working with Simply Beef and Lamb on their latest campaign, The Keema Sutra. Two of mum’s most delicious keema recipes are in the Keema Sutra flipbook , along with many of her tips for cooking Indian food.

Watch her show you how to make her Indian Lamb Meatball Curry in this short video and then have a go yourself.

Keema meatballs 1 MINI

Mamta’s Indian Lamb Meatball Curry

Serves 4-6
Preparation time: 25 minutes
Cooking time: Under 30 minutes

Lamb mince makes delicious kofta (meat balls) which can be added to any curry sauce that you like. This meatball curry is really delicious, perfect to serve for a special meal. Despite the long list of ingredients, this curry is easy to make and relatively inexpensive too.

These meatballs can also be served plain as a snack or starter – you can even squish them into flat burger patties and serve in mini burger buns. Just shallow fry in a pan and serve with a fresh green chutney or your choice of condiment.

For the curry, the meatballs are dropped into the curry gravy raw and simmered until cooked through.

If you like, make double the quantity of meatballs and freeze half to use another day.

For the Meatballs
450g/1lb lamb mince
1 egg, lightly beaten
2 slices white bread (2 small or 1 large slice), roughly broken up
1 medium onion, peeled and roughly chopped
1.25cm/½ inch piece fresh root ginger, peeled
2-3 garlic cloves, peeled
1-2 green chillies (adjust to taste. If you do not have green chillies, add red chillies to taste)
1½ tsp salt, or to taste
½tsp freshly ground black pepper
A few fresh coriander leaves (or mint if you prefer)
For the Curry Sauce
30ml/2tbsp vegetable oil, for cooking
1 medium onion, peeled and roughly chopped
2-3 garlic cloves, peeled
2.5cm/1 inch piece fresh root ginger, peeled and roughly chopped
1 tsp cumin seeds
2-3 large cardamoms, broken slightly with a mortar
6-8 whole black peppercorns
6 whole cloves
2 bay leaves
5cm/2 inch piece of cinnamon stick or cassia bark
½tsp ground coriander
½tsp ground turmeric
½ tsp ground chilli powder, adjust to taste
1 tsp mild ground sweet paprika, for colour
Salt, to taste
2 medium tomatoes, finely chopped, or use 200 grams chopped tinned tomatoes
2 tbsp tomato purée
¾pint water (adjust for how thick you want the curry to be)
1 level tsp garam masala (see note)
2 tbsp freshly chopped coriander leaves

Note: Mamta recommends making your own garam masala for a more intense and aromatic flavour. Her homemade garam masala recipe is here.


To make the meatballs:

  • Place all meat ball ingredients, except the lamb and egg, in a food processor and process finely. If you do not have a food processor, grate the bread, great or finely chop the onion, ginger, garlic and chillies and then add the other ingredients.
  • Place the lamb in a large bowl. Add the onion mix and the egg. Mix well by hand or with a large spoon. Transfer to an airtight container, cover and leave in the fridge for a couple of hours or overnight to marinate. This helps the flavours to infuse.
  • Shape the mixture into 20 walnut-sized balls. Wetting your fingers and palms with water helps.

To make the meatball curry

  • Heat the oil in a pan, then add the whole spices – cumin seeds, peppercorns, cloves, bay leaves, cinnamon stick and cardamoms.
  • When the cumin seeds begin to sizzle, add the curry sauce onion, ginger and garlic.
  • Fry until golden to dark brown. Be patient, this stage can take a while.
  • Add the chopped tomatoes, tomato purée, ground coriander, turmeric, chilli powder, paprika and salt. Cook until the oil separates or the mix looks shiny.
  • Add the water, bring to the boil and then turn down to a simmer.
  • Add the meatballs one by one to the simmering (not boiling) sauce.
  • Allow to simmer without the lid for about 20 minutes or so (closing the lid sometimes makes the meat balls break up), gently turning the meatballs over and shaking the pan from time to time.
  • When meat balls are ready, any oil will separate and float to the top of the sauce. Add half the coriander leaves and garam masala, stir gently and transfer to a serving dish.
  • Garnish with remaining coriander and serve hot with freshly made chapattis, steamed rice or plain pilaf rice.


To serve meat balls as a snack heat a little oil in a shallow pan. Add a few meat balls at a time and fry them on medium heat, turning over frequently, until they are nicely browned and meat is cooked through. Garnish with salad and serve with mint and coriander chutney, chilli sauce or tomato ketchup.

Mamta Gupta 12 MINI Mamta Gupta 15 MINI Mamta Gupta 20 MINI

Do visit the Keema Sutra flipbook for more wonderful keema recipes that will show you how delicious, versatile and family-friendly keema can be.

Save this recipe to Pinterest for later using this handy collage image.

The Keema Sutra - Mamtas Indian Meatball Curry Recipe

More keema recipes from other bloggers joining in with the keema sutra campaign:

Kavey Eats and Mamta’s Kitchen were commissioned by Simply Beef and Lamb to participate in this campaign. Photography by Simply Beef and Lamb.


My Mum is a Keema Nan!

PARTNEREDPOSTFor the last few months, mum and I have been keeping a little secret! Together, we’ve been working with Simply Beef and Lamb on their latest campaign to remind the British consumer how delicious, affordable and versatile lamb is through the delicious Indian dish, keema.

Mamta and Pervin 02 SQ MINI
The keema nans! Mamta and Pervin

Mum (who is the home cook behind is one of two ambassadors for the campaign along with Indian restaurateur Pervin Todiwala. Together, they are the Keema Nans! Yes, a groan-worthy but rather glorious pun… but wait for it, we have another one for you… the campaign itself is called the Keema Sutra!

As Mamta’s daughter, I come from a family that loves lamb and mum’s keema and other lamb mince dishes are a firm favourite.

During these last couple of months, I’ve been helping mum to prepare two recipes and lots of handy cooking tips for inclusion in the Keema Sutra, popped into the photography studio to watch the professional food economist, stylist and photographers create gorgeous recipe images and went with mum on the day she was filmed making one of her two dishes.

I know I’m biased but I think mum is brilliant in the videos and I know her recipes are utterly delicious. I really hope she helps more people give the Keema Sutra keema recipes a go.

Studio Shoot
Fascinating watching professionals at work, choosing props, cooking and styling, shooting the image and checking on screen

The other part of the message is to know what you are buying. Mum rails against the myth that spices are used to disguise poor quality meat and has always been a firm proponent of the message that when it comes to meat, you should buy the best you can afford. Simply Beef and Lamb supports the Red Tractor Mark which confirms that rules about food safety, animal welfare, traceability and environmental impact are followed. They also run the Quality Standard Mark, which ensures that all beef and lamb marked with the logo meet very high quality standards. Look out for these logos when you shop.

Come back tomorrow for mum’s delicious Indian Lamb Meatball Curry recipe!

Kavey Eats and Mamta’s Kitchen were commissioned by Simply Beef and Lamb to participate in this campaign.


B is for Brownie | Interview, Review, Giveaway & Reader Code

I do love a good chocolate brownie and for me that means dense and gooey – none of this crumbly cake-like stuff – and redolent of top quality dark chocolate. I want the texture to be rich, fudge-like, just short of too sticky to hold and I want to taste the natural flavour of the cocoa bean from which the chocolate was made.

When such a brownie can be mine for twenty-odd quid and a day or two’s wait for it to made to order and sent to me by post, there’s absolutely no reason not to indulge from time to time. And of course, it means I can spread the love by sending lovely parcels of deliciousness to friends – for a birthday or anniversary, as a thank you gift, as a get well message or just because I know someone who will utterly adore them!

B is for Brownie offers such a service, selling handmade single origin chocolate brownies across the UK via an online shop.

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I recently tried their offering (see my review below) and had a chat to founder Lou Cox. I also have a box to giveaway to a lucky reader, and a reader discount code to share too.

B is for Brownie | Interview

When did you decide to launch a business selling your brownies to the public? And when did you launch?

My decision to go into brownie baking happened in the autumn of 2014. I was on a mission to produce the very best brownie that I could. There was lots of experimentation during which I discovered that you could taste the character of different origins of chocolate in the brownies and that seemed like the most obvious route for me to take. The online business launched in August 2015.

How did you come up with the name and brand design for B is for Brownie?

My partner came up with the name and it just sounded right. I worked on the brand design with a very talented web designer called Sarah Webb. I didn’t initially want a black and white design, but in the end the logo looked so clean and fresh and timeless that I went with it.

All your brownies are gluten free. Was that a conscious decision based on a personal need to avoid gluten, a desire to be suitable for gluten-free consumers or simply that your favourite brownie recipe happened to be gluten free?

During the development stage I decided to offer a wheat free version. When I baked with wheat free flour I was so impressed by the texture that I felt that the brownies actually benefited from being wheat free, so that’s the recipe I now use. I don’t shout about it, it just happened to be the best thing for my brownies.

Where do you source the chocolate for your single original chocolate brownies, and how do you select it?

I source by flavour, it must have plenty of character to shine through in the baked brownie. I prefer chocolate without vanilla and soya lecithin where possible.

For your Grenadan brownies, you actually make the chocolate yourself from the bean, before using it in your brownies! Why did you decide to take this approach? Can you tell me more about how you chose these Grenadan beans and how you make your chocolate?

I just wanted to take the whole process further and I enjoy experimenting. I have a science degree, and spent nearly six years working for Hotel Chocolat within the development team. So felt confident in my abilities to take brownie baking to the next level. I simply chose the Grenadan beans for their character and also from a practical point of view I am a very small business and cannot justify buying tens of kilos at a time. The bean to brownie is intended to be a limited edition brownie baked simply without any additional flavour to show case the cocoa bean. I intend to change the bean origin from time to time.

The process for making chocolate is very simple but a little time consuming. Basically you roast some beans, allow to cool remove the shell, grind to create small nibs then heat the nibs and add to a grinder and grind for 4 hours. [You can read more about Lou’s methods and equipment in Lou’s recent blog post, here.]

Which is your best seller?

The sea salted butterscotch without a doubt!

How do you develop new brownie flavours?

Firstly they need to be able to withstand the character of the chocolate, secondly I tend not to blend flavours through the brownie batter as this would mask the flavour of the single origin chocolate. I like the contrast or harmony between the topping and the chocolate. Sometimes you get more topping than brownie and sometimes more brownie!

Can you tell us about flavours currently in development and coming soon?

I’ve just developed The Hazelnut Gianduja Brownie for which I am making the gianduja myself – roasting and blending hazelnuts with chocolate and sea salt – before submerging chunks into a brownie slab just before baking.

I’m also looking at a Rum & Raisin brownie for summer / Father’s Day. I am soaking flame raisins in spiced rum before baking them into the brownie.

Sum up your brownies in 5 words or less.

Immensely dense, intensely good. Truffley (not really a word I know!)

B is for Brownie | Review

My brownies arrive securely packed in a sturdy box that should fit readily through most letterboxes. Inside, the brownies are beautifully wrapped in branded paper tied with ribbon, and also in parchment paper, so they arrive safe and sound.

B is for Brownie on Kavey Eats-8652
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Lou hand-makes the brownies to order so they are freshly baked when posted and remain in good condition for about a week after arrival. You can also freeze some of the pieces if you like, to spread the enjoyment out; I froze a couple of mine, wrapped tightly in some of the parchment paper they arrived in, and can confirm that they freeze and defrost well.

The slab Lou made for me is single origin Madagascan chocolate and she created a mix of flavours so I could get a feel for her range. Fingers crossed that a similar assorted brownie slab will be available for order in her shop soon as I love the idea! From left tor right the flavours in my slab are Sea Salted Fudge, Raspberry, plain Madagascan and Hazelnut Gianduja [coming soon].

Unlike many flavoured brownies I’ve tried before, Lou doesn’t mix her flavourings into the batter as she is keen for the flavour of the single origin chocolate to shine through. Instead, she adds ingredients as toppings or – like the Hazelnut Gianduja – pushes a layer down inside the batter so it bakes into the middle. This tactic works really well and the flavourings complement rather than overwhelm the chocolate. And with chocolate this good, that’s a very good thing – the delicious red berry fruit notes typical of Madagascan chocolate sing on the palate.

I love all four that I try but I think my favourite is the raspberry jam – the fruit accentuates the natural flavours of the cacao so perfectly!

Most of the B is for Brownies range is priced between £18 and £23 per 500 gram slab. The Goldie is the outlier priced at £30, not unreasonable given the brilliant bling of 23 carat gold leaf that adorns it. Delivery is an additional £3.35 per box.

Hint: If ever you want to get in my good books, a box of Lou’s brownies would go a long way towards ensuring your place!

B is for Brownie | Giveaway


B is for Brownie are offering a box of single original brownies in their latest flavour, Hazelnut Gianduja, to a reader of Kavey Eats. The box will contain a 500 gram slab of handmade chocolate brownies and includes delivery to a UK address.


You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment
What new brownie flavour would you like to see B is for Brownie developing next?

Entry 2 – Twitter
Follow both @Kavey and @Bisforbrownie on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win a box of single origin chocolate brownies by @Bisforbrownie from Kavey Eats! #KaveyEatsBIFB
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid.
Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)


  • The deadline for entries is midnight GMT Friday 24th June 2016.
  • The winner will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a B is for Brownie box of Hazelnut Gianduja brownies. Delivery to a UK address is included.
  • The prize is offered by B is for Brownie and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey and @Bisforbrownie at the time of notification.
  • For Blog comment entries, entrants must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

B is for Brownie | Reader Code

If you would like to order a box of single original chocolate brownies for yourself or a friend (and I’m telling you, you or the friend will love you for it!), B is for Brownie are offering 15% off to Kavey Eats readers. Enter KAVEY2016 on checkout; valid till 30th June 2016. Discount applies to contents of  cart; delivery cost remains the same.

Kavey Eats received a review box of chocolate brownies from B is for Brownie.

This giveaway is closed. The winner is twitter entry @bexyboo4000.

Meet The Blogger | Cookwitch Creations

It’s been far too long since I published a Meet The Blogger interview, the series I started last year to share my favourite blogs with you and learn a little more about the bloggers behind them.

Lisa, the author of Cookwitch Creations, is one of my dearest blogging friends; we bonded over a shared love of food and quickly discovered that we share many interests.

Lisa’s food is just like she is – comforting, generous, full of warmth and love. She loves big flavours, with a particular interest in the cuisines of Cyprus, Turkey and the wider Mediterranean, and her cooking is driven by instinct and inspiration more than copying exact recipes. She is a born feeder, something her family, friends and work colleagues have all come to know and appreciate!

MTB Blog banner

Hello and welcome, plea­se introduce yourself and tell us a little about the kind of content you share.

My little blog was started simply to have a place to put the recipes and restaurant write-ups that I’d been driving my friends on LiveJournal crazy with. My LJ was – and is – locked down, but I really love to share the things that I find tasty, in the hope that other people will find them tasty too. Finding out that one of my recipes got someone else cooking is one of the best things, ever. It still excites and gratifies me when someone tells me “Your recipes are staples in our house.” Food excites me, and I had to get that out somewhere!

Is there a story behind your blog’s name?

Cookwitch started many years ago, when we first got the internet at home, so around 1992. I wanted to use Kitchenwitch as my handle on AOL, as a friend had bought me The Kitchen Witch’s Cookbook because she says that I put magic in my food. I just loved the book.

KitchenWitch was too long for AOL, so Cookwitch I became, and I’ve been that ever since. Adding on the Creations part just seemed natural.

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What are your earliest memories of cooking? Who or what inspired you to cook?

My Nanna Molly, whose cakes made in her 1950s yellow kitchen defied gravity and whose pastry I can never hope to replicate. She had such a deft hand for anything baked. Though her stews were also a wonder. Celery soup with parmesan will always remind me of winter days in her kitchen.

My Mum, who cooked just about everything from scratch as I was growing up, and bless her she learned about Cypriot cooking the hard way, with no help, just books and guesswork. (She’s British) Being faced with coming home and finding a gently defrosting octopus in the sink – thanks Papa – she beat it to death with a steak hammer as she thought it was still alive, then rang Dad and asked him how to cook it. There’s always a good natured tussle about who is going to cook when I stay with her in Cyprus.

MTB fresh lamacun MTB Turkish breakfast

What are the biggest influences on your cooking at the moment?

Holidays in Turkish Cyprus, and the huge resurgence of interest in salads and vegetables here. Turkish food is full of such colour, and freshness, please don’t just think of kebabs. They made me love red cabbage, and I never thought I would, but now I am addicted.

Instagram is also a brilliant resource for inspiration. I sometimes go to Borough Market early in the morning, on my way to work, and the vegetable stalls are the ones that draw me in. And make me late for work…*ahem*

Tell us the story of your most spectacular kitchen failure!

I cooked a leek and potato soup for my step dad when I was 15. I can’t remember what I did, but it set. Solid. Pete sliced it with a knife, and said it was lovely. We may have had to ditch the pan afterwards.

Which food or ingredients could you not live without?

Olive oil, pulses and legumes. If I have those, I am set. Yellow split peas cooked down with garlic and onions, then pureed, is one of my standbys. Very good topped with piece of lamb, or just eaten with olive oil and bread.

MTB fava with pork MTB Halloumi cheddar and mint

Which food writers / chefs do you find most inspirational and in the same spirit, are there any particular cookery books you cherish above the rest of the shelf?

Ottolenghi, with those scattered rainbows on his plates, full of vibrancy, and Jamie with his untidy piles of crunch/salt/sweet/tang. They never fail to make me want to cook. No more can the UK be said to be the home of Webbs Lettuce and a few stripes of salad cream. (Even though I have a fondness for that.)

Nigel Slater is the one I always come back to though. His recipes give me comfort. I am safe in the knowledge that everything he cooks works and works well, it isn’t just for show. Reading his books is, for me, like reading a letter from a friend. There is warmth and honesty there, plus a fair bit of cheekiness.

I read them all like novels. They are by my bed, by my armchair, looking like a haphazard coffee table.

If I want to go to Italy, I read Carluccio. The Middle East? Claudia Roden. Cyprus? Tonia Buxton. I’m currently reading Ottolenghi’s NOPI, Gizzi Erskine’s Healthy Appetite, Nigel Slater’s Kitchen Diaries III and Tori Haschka’s Cut the Carbs. Yes, all at once and yes, I have cookbooks on my Kindle.

MTB prepping lamb MTB stifado

If I were coming for dinner, what would you cook for me?

I would probably do a very slow roasted shoulder of lamb, with lots of garlic, wine and lemon, and potatoes cooked around it in the juices. 12 hours cooking for lamb was my record, and oh my it was amazing. Soft, pull apart meat with a hefty glisten of fat, and the zestiness of the lemon all mellowed to a caramel.

I would love to do stifado, but I know you don’t like cinnamon!

[Note from Kavey: I do like cinnamon, especially in savoury dishes; I’m not a fan of it in many desserts – it’s become over-used in recent years – but I do love cinnamon buns! Bring on the stifado!]

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What is the hardest aspect of blogging for you?

Finding the time to sit down and do it, and do it justice. My job is very full on, and my brain is pretty much leaking out of my ears by the end of the day. I am, sadly, an irregular blogger, but real life, as they say, gets in the way. I spend a lot of time travelling about, so the blog has suffered. I keep meaning to, and then Something Happens and I get whisked away.

MTB ras el hanout cauliflower and garlic leaves MTB figs n feta

What are you absolutely loving cooking, eating, doing right now?

Cooking: The humble cauliflower. I’ve been using it as a rice and potato substitute for the last 16 years, and I love that others are doing it now too. Plus, it’s more than just a carrier for a cheese sauce. My Dad used to make it for me, steamed and dressed while hot with olive oil and lemon. Simple, clean and fresh. I’ll often do just that for my dinner, or roast it with cumin, or ras el hanout. It’s a happy making vegetable for me. (And stir fry those leaves with garlic. Heaven!) I am so, so happy that all of the flavours of the Middle East are coming in to play now. Cypriot cooking has those flavours, they feel so familiar to me, and now they’re coming to the fore.

Eating: Figs. I used to dislike them, but suddenly, I am in love with them. The season is ending now, but oh I made the most of them while they were here. Roasted with a dressing, raw with goat cheese, baked, toasted, made into jam, made into molasses, the works.

Doing: Reading Instagram. I love connecting with people that way. Seeing snapshots of their days starting, progressing and ending. Sunday mornings are so lovely, watching everyone wake up and post their breakfasts, or their babies/toddlers discovering their favourite foods as they grow. I’m not a huge fan of the pro style photos, beautiful as they are. I like a bit of roughness around the edges. I’m a cook, not a chef.

MTB pain depis MTB pie

What’s the single most popular post on your blog?

In terms of page views, it’s one about baking bread, 4684 views! Maybe because I am no bread baker, so I had to share that I could, finally, thanks to one recipe, produce a decent loaf…maybe others identified with that. I know of someone who was so happy with it, that it’s now their standby loaf.

Can we give a little extra love and attention to a post you love but didn’t catch the attention of your readers in the way you hoped?

I would like to share this one. The world needs to know about Halloumi Pie. It’s an easy alternative to the Flaounes on GBBO, and just as delicious.


Spread the love

Blog URL:
Twitter handle: @Cookwitch
Instagram handle: @Cookwitch

Enjoyed this interview? Read the rest of my Meet The Blogger series, here.

Meet The Blogger | Steve Lamond

I’ve told before the story of how my husband Pete’s beer, whisky and coffee blog came to be – for a year he wrote a series of guest posts here on Kavey Eats before I finally kicked him off in October 2011 to launch Not long after that, we both went along to the 2012 European Beer Bloggers Conference in Leeds, a weekend long conference focusing on the beer industry.

There we met many many other beer bloggers, writers and industry professionals including blogger Steve Lamond, who writes Beers I’ve Known. Since we met, we’ve kept in touch online and both Pete and I read Steve’s blog regularly. We hope to meet up at another beery event soon.


Hello and welcome, plea­se introduce yourself and tell us a little about the kind of content you share.

I’m Steve and I’ve been writing Beers I’ve known since May 2011 with 300 posts since then. I mostly write about beer and pubs but also feature other drinks when it takes my fancy. I try to provide a focus on beer in Northern Ireland as there wasn’t much to document this when I started. Since then there has been an explosion of breweries and bloggers; so my original goal is now somewhat moot but I still enjoy writing about and trying new beers! I’m also a cheese fiend; so that often sneak’s into the odd post too.

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Is there a story behind your blog’s name?

I used to help organise a zine fest in Brighton; one of the interesting ones was an anonymous booklet called “Nuns I’ve Known” cataloguing the various nuns who taught the author at a Catholic school. A fellow organiser suggested I begin a zine called Beers I’ve Known (such was my verbosity on the subject even then!) but due to (mostly) laziness and the ability to reach a wider audience that became a blog.

Why did you choose to blog about beer?

I write about beer because it interests me and generally people seem interested in what I have to say. I don’t think knowledge is something to be hoarded. I also like the social side of discussing with other bloggers/ readers some of the topics that arise. As touched on above I want to show the locals here in Ireland and further afield that we do produce some fantastic beers and ciders here and its not just about the macrolagers and ubiquitous black stuff produced in Dublin. But overall I just enjoy trying new beers, expanding my palate experiences, travelling and searching for that elusive “perfect beer”.

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Does blogging about drink present any particular challenges?

Its important to keep notes because it can be difficult to remember the following day, especially if a few beverages have been consumed! In Northern Ireland the difficulty is finding beers to write about because most pubs/bars do not stock anything of note. Thankfully I rely on a selection of decent mail order firms and the occasional trip away to keep me armed with plenty to write about. The challenge now is finding the time (and motivation!) to write the posts!

Is there a particular style of beer you seek out most often?

I’m polyamorous when it comes to beer, there isn’t one particular style I stick to above all others but of course I have my preferences. A decent session strength porter goes down well at any time of year, I love Belgian farmhouse styles (saisons and flemmish red/ oud browns) hop-forward beers like IPAs and wild/sour ales.

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Which single beer could you not live without?

A tricky question; I could probably live without any given beer as there are plenty that do a similar job to my favourite examples. I’ll pick Butcombe bitter here as it was my first cask beer which led me on this journey in the first place and I still enjoy after having sampled 4000 others.

Are there beer styles you don’t like or think are overrated?

I’m not particularly keen on doppelbocks and dunkels, nor anything OTT on the booze front. Something to do with the sugars used to hit the higher ABVs perhaps. Nothing is over-rated other than perhaps macro lager! Of course there are trends in productions of different styles but that helps to keep things fresh and interesting.

What are the current trends in the beer scene? How do you feel about them?

The current trend is canning beer; I think this a fantastic development and have an upcoming blog post to discuss why. There is always a “flavour of the year”, some of which I enjoy, others not so much. In recent years they have included, goses, black IPAs, fruited berlinner weisses and session IPAs

Tell us about your pet controversy in the beer world.
I’m a defender of Wetherspoon for bringing variety in beer choice and increased recognition of cask beer to the UK and now to Ireland at affordable prices. Many people do not agree with this…hilarity ensues.

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How did you get into whisky?

Whisky was the first booze to pass my lips at a mere 46 days old; though it would be a good 16 years before I’d try it again! I enjoy the breadth of flavours possible from a single ingredient and exploring what different ageing regimens can bring to the table. Whisky is of course just unhopped distilled beer; so its not that unusual to be interested in both drinks.

What is your favourite style of whisky?

I love Scotish Single Malts and whilst I’m now a big fan of the peat-forward smokey Islay drams, there will always be a place in my heart for the spicey and warming highland malts.

What are your top three criteria for a great pub? Do you have a favourite pub? Why?

A great pub first and foremost needs to be comfortable to drink in, both in terms of furnishings and facilities but also the atmosphere of the place. A real fire or historic features help but not as important. Second most important is a good selection of beer at reasonable prices. But what will turn a good pub into a great pub is the level of service and welcome received. That’s what is likely to turn a one-off visit into a repeat occurrence. I have favoured watering holes up and down the country but I think the York Tap has to be my most favoured, because it satisfies the above three criteria in abundance plus is easy to get to, sells tasty snacks and a great atmosphere.

What are the biggest turn offs for you, in the pubs you don’t like?

If a pub doesn’t have anything interesting to drink I’ll turn around and walk back out again. Cleanliness is important though unkemptness is forgivable.

What’s the best thing that’s happened to you in a pub?

The generosity and hospitality of fellow drinkers is the best thing about pubs. When I was a poor student I’d often be bought drinks in my local, an oil rig worker I struck up a conversation with in a Scottish pub picked up my bar bill and a chap we met when celebrating our engagement bought us a round. I try to share the love now I can afford to!

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Since you started blogging, has your style and content changed over time, and if so, in what ways?

I’m not sure that it has changed all that much, though I have made a conscious effort to make sure my posts have a point behind them, rather than just being a collection of reviews.

What is the hardest aspect of blogging for you?

Finding the time and motivation to write the posts. I have a number of posts in draft that just need polishing and pushing into the light.

What inspires you to keep blogging?

The amazing variety and enjoyment of beer and other drinks and the community of people involved in producing and writing about them.

Blogging killed the newspaper star. What do you think bloggers bring to the arena that differentiates them from traditional journalists?

Bloggers can often react more quickly to breaking news, especially as blogging isn’t a 9-5 job. There’s also the aforementioned social interactions but also the lack of financial motivation means topics covered interest the author and often that leads to a more interesting story.

What are you absolutely loving drinking right now?

I am enjoying well made British lagers, hop-forward session beers and playing with my new Aeropress for my coffee fix.

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What’s the single most popular post on your blog?

Somehow it’s the roundup post after hosting #TheSession (a beer blogging monthly chosen communal topic) for the second time. Topic – beery yarns.

Can we give a little extra love and attention to a post you love but didn’t catch the attention of your readers in the way you hoped?

Its always surprising which posts do get the views but I’d have thought more people would be interested in where to get good beer in Vienna.

Anything else?

After long-suffering my blogging affliction my wife Daisy is going to join me in writing a blog Drinks We’ve Known to cover all our travels, cocktail experimentations and other non-beery libations. Coming to a computer screen near you soon!

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Meet The Blogger | Kellie’s Food to Glow

In the world of food blogging (and professional journalism too, let’s be honest), there are a lot of spurious health claims from those who simply don’t know what they’re talking about. I’ll resist the urge to list some of the examples that usually make me cross-eyed (in disbelief and shock) and just say instead that it makes me angry to see people disseminate downright rubbish which, in some cases, could do harm to those who take it at face value.

So it’s an enormous pleasure to introduce Food To Glow, a healthy food blog written by someone who really does know what she’s talking about; indeed, she runs professional nutrition workshops for cancer patients as a day job. Kellie Anderson is committed to sharing nutritional advice that is accurate and targeted to help readers improve their health via their diet. The big plus is that Kellie’s recipes are not only good for you, they look and taste fantastic too, proving that food doesn’t have to be bad for you to make you glow with happiness.

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Hello and welcome, plea­se introduce yourself and tell us a little about the kind of content you share.

I’m so bad at this, Kavey… I am an ex-pat American cancer health educator and recipe developer blogging on healthy global food made with fresh, seasonal British ingredients. My recipes tend to be those for those with adventurous tastebuds, but I try and give alternatives for those with milder palates – my current obsession with Korean food notwithstanding. I also usually have a long-winded preamble where I try to be vaguely humorous as well as give some nutritional chat. I think only my Dad finds me funny. I try and sneak in the occasional terrible pun just for him.

Food To Glow is mainly ‘plant-based’ (I hate that phrase but most people know what it means) and savoury, but I do post the occasional sweet treat, usually – but not always – with a healthy tweak. If it is a ‘full-fat’ recipe then I will just say to eat a smaller portion! I don’t do diet food, but the health educator in me feels compelled to keep the portion sizes and sugar content in check. But no one has to listen to me, of course.

Although I’m an omnivore, many of my recipes are naturally vegan, as that is the way my family and I tend to eat most of the time. Many of my non-vegan recipes will have vegan alternatives, as well as gluten-free and soft food diet options where appropriate.

Is there a story behind your blog’s name

I wanted my name to represent what I hope my blog offers: healthy, colourful food that makes you feel good. But I do have to spell it out if I am telling someone the name as it sounds a bit like Food To Go. A different proposition altogether…

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Why did you choose to blog about healthy food?

I started my healthy recipes and nutrition blog to reach people who couldn’t attend one of my cancer nutrition workshops. People on my courses would ask if I had information and recipes for their friends and relatives elsewhere who were either going through cancer treatment, or wanted guidance on how they could help protect themselves from cancer. Now when people come to the blog they see healthy colourful recipes, and most people don’t know what I do ‘in real life’ unless they read my bio. The cancer aspect isn’t in your face but is there if anyone wishes to know more.

Does blogging about healthy food and nutrition present any particular challenges?

The only challenges to blogging about healthy food and nutrition are that I almost have too much to say, and need constantly to rein in not only my enthusiasm for the subject but also my word count. I have got better though. I can’t even bear to read over some of my earlier posts. Too cringey. Oh, and like Elizabeth over at Elizabeth’s Kitchen Diary, my pet hate is the short daylight hours up here in Scotland. By March it gets much easier not to take terrible photos., but right now we have a short window of opportunity and I am usually at work for it…

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What are your earliest memories of cooking? Who or what inspired you to cook?

My earliest cooking memories are not in my mother’s kitchen (although she was a fantastic home cook), but in my grandmother’s. She and my grandfather had a big farm outside of Nashville Tennessee, and she cooked almost exclusively with produce from the farm. She even made butter and cheese from their small herd of dairy cows. Some of my most vivid memories are of helping out during the school holidays, sorting the late-summer harvest: picking corn, lots of varieties of beans, watermelons, tomatoes; grading tomatoes by size on a huge battered trestle table (some were absolute whoppers); stringing beans and podding peas; helping out with canning and preserving. By the time my sister and I went back to school in late August, my grandmother’s larder and ice house would be lined with bright colourful jars of stewed tomatoes, squashes, pickles of all kinds, jams and jellies. I think that I might have subconsciously chosen my blog name through these colourful memories. Although I loved her ways with produce – and a perfectly ripe tomato straight from the vine is still my best-loved food – my favourite food memory is her light and flaky homemade biscuits – the savoury American kind that don’t really have a UK equivalent. Heavenly, and very buttery. Unfortunately she never wrote down her recipe. That has probably saved my waistline.

Which food or ingredients could you not live without?

The ingredients that I currently can’t do without are – in no particular order: lemons, good olive oil, some kind of bitter green, levain bread from Peters Yard bakery (one small loaf a week. When it’s finished, it’s finished), avocados, matcha tea, tortilla chips (the cheapest plain ones, ie the 49 pence ones), whole spices, cooked grains and beans in my freezer, thick Scottish heather honey and kimchi. But it will change I’m sure once we warm up here. Or I will add more must haves because I am naturally very greedy.

Which food writers / chefs do you find most inspirational and in the same spirit, are there any particular cookery books you cherish above the rest of the shelf?

I love Diana Henry’s books, and I think I have all but one – I even have her ones before I knew who she was, if you know what I mean (her book for M&S). With her it is not just about the recipes, it’s about her exquisite sense of place and her warm writing style. It draws you in like the best fiction. But it is real, and it is food.

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If I were coming for dinner, what would you cook for me?

Well, I know you are into far-east food like myself, but as you are a bit of an expert on Japanese food I would veer over to South Korea. We would start with a giant carrot and kimchi pancake (kimchi jeon) each, with loads of spicy mayo, then follow it with a veg-loaded spicy tofu japchae (a kind of Korean stirfry – but better). We would be too full for pudding but I might make a stab at some matcha ice cream. Typing this is making me hungry! Come on up to Edinburgh so I can make this for you!

What are you absolutely loving cooking, eating, doing right now?

Because it is cold I am really into my lunchtime soups and noodle dishes just now, but four days out of seven we will have something spicy-ish for dinner. Mostly Asian influenced, but sometimes something more typically British (my shepherdess pie for instance) and just dollop some Sriracha on it. My daughter and husband wouldn’t forgive me if we didn’t have a variety of hot sauces in the cupboard.

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What’s the single most popular post on your blog?

Weirdly it not a food recipe, but a drink one. It is for Spiced Golden Turmeric Milk, and is something I drink a lot of in the winter months to ward off chest infections and keep my joints from aching too much. It is just my spin on an Ayurvedic traditional medicine recipe to reduce inflammation, but with extra tasty bits to enhance the bioavailabilty of the active ingredient, curcumin.

Can we give a little extra love and attention to a post you love but didn’t catch the attention of your readers in the way you hoped?

Most of my first-year posts are unloved (except by family and close friends, and sometimes not even by them!) but my very first recipe is special and is one I should make more often because it is so flipping delicious – Quinoa and Smoked Mackerel Fishcakes. I have 17 comments on it, which probably represents the sum total of those who have seen it. I have very few non-vegetarian recipes on the blog, and this is my favourite. But terrible, terrible harsh photos.


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Meet The Blogger | Fiona Beckett

For many of us who blog, our blogs were our first foray into writing for a (potential) audience. Some were simply looking for a way to record their efforts (in the arenas of food, craft, poetry, DIY…) for future reference; some wanted a way to share an aspect of their lives with real life friends and family in other towns, countries or even continents; others were drawn to the idea of an outlet for creativity and self-expression. And those motivations continue to be the key inspiration for many. Others have gone on to make blogging (or related activities such as writing, photography, styling and recipe development) their full time careers.

But there are also blogs that are written by those who were already professional journalists; those who continue to write for traditional print publications, but have also embraced the new world of blogs, online magazines and social media platforms.

Fiona Beckett is one such blogger, an established and well-respected journalist who also chooses to publish content via blogs.

Where some traditional journalists are openly hostile to bloggers, dismissive of those who are not writers by career, Fiona is inclusive, encouraging and open with her advice; she’s run popular sessions at blogger conferences and is quick to recognise that blogs have given a voice to some excellent writers and photographers.

Here, she talks to Kavey Eats about her blogging experiences.

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Hello and welcome, please introduce yourself and tell us a little about your blogs.

Hi everybody. My name’s Fiona Beckett. I’m a food and wine writer and, more recently, a blogger. I’ve been working as a journalist for the past 23 years (I currently write the Guardian’s drinks column) and as a blogger for about the last 10.

I have a ridiculous number of blogs spurred by serial enthusiasms or books I’ve been working on, some of which I’ve regretfully abandoned. The ones that are still going are Matching Food & Wine for which I won an award from the International Wine & Spirit Competition last year, a blog on sleep called A Good Night’s Sleep which I publish jointly with a health writer friend Patsy Westcott and a couple of other ones I occasionally update, The Frugal Cook and Wine Naturally which is about natural wine. “She’s nuts!” I can hear you say, and you are absolutely right.

The topics you blog about are very different to each other, can you tell us how you came to start both blogs?

Well the food and wine one was a natural. I’ve always been interested in pairing wine and other drinks with food. I started as a food writer so I always think of wine in the context of food. Sleep, I admit is a bit more random. I was telling my editor on Twitter he ought to get a more comfortable bed (he was complaining about a bad back) then said in a flip way “I should have been a bed blogger!” It seemed such a brilliant idea that I just did it. It is but I haven’t really got time to devote the attention to it I should.


How does writing content for both differ, and what aspects are the same for both?

The discipline is much the same for both though I rely more on guest posts for the sleep blog. It’s all about commiting yourself to write valuable content.

Do you have any advice for aspiring bloggers?

Unless you’re entirely writing for your own satisfaction – and there’s nothing wrong with that – think what the reader is going to get out of your blog.

Does blogging about your chosen topics present any particular challenges?

Er, weight gain (though I touch on 5:2 in the Frugal Cook). I also haven’t resolved completely to my satisfaction the issue of paid for trips and meals. I’m open about when I’ve accepted them but wish I could afford to pay for everything myself. That said blogging shouldn’t be the province of the super-rich.

If I were coming for dinner, what would you cook for me?

Well certainly not Indian. It never does to attempt a cuisine on which your guest is an expert. Probably something Middle Eastern or a classic French daube.

You know I have a sweet tooth! What drinks would you suggest to match with that meal?

If it was Middle-eastern a fruity rosé, if French a generous southern Rhone or Languedoc red. Then I’d treat you to a gorgeous dessert wine with the pud.


Is there a single piece of equipment you couldn’t be without? (It doesn’t have to be electrical)

A corkscrew, obviously 😉

Blogging killed the newspaper star. What do you think bloggers bring to the arena that differentiates it from traditional media journalism?

I think it’s brought a lot of new voices into food and drink writing which can only be a good thing. And some very talented ones too. I’m amazed at how professional most blogs are these days. The standard of photography is amazing too.

If we were meeting for a meal out, which cuisine or restaurant would you choose?

Well – cue for a quick family plug – I might take you to one my son’s Hawksmoor restaurants – but otherwise I’d suggest one of the new more casual restaurants I like in London. Koya for example or Palomar. And Mission E2 is a great place to drink wine.

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What’s been your favourite travel destination thus far and why did you love it so much? Please share a favourite memory from the trip?

That’s a tough one. There are so many fantastic places. I think I’ll go for my most recent trip to Chile and Argentina because we got to drive over the Andes, something I’ve always wanted to do. It should definitely be on your bucket list. (That was an invite from two wine producers Errazuriz and Vina Montes btw)

Where are you going next?

New Zealand – in two weeks time. It’s the first time I’ve been for 15 years – I can’t wait!

If we were to take a trip together, where would we go?

India. I’ve never been and I’d love you to show me around.


What are you absolutely loving cooking, eating, drinking right now?

I’m obsessed by the Honey & Co book. Everything I’ve cooked from it is wonderful and the writing is an absolute joy.

Drinking? Sloe gin and whisky (not together). It’s, miserable, cold and I don’t believe in dry Januarys!

What’s the single most popular post on each of your blogs?

I don’t think the sleep one has really been going long enough for that but one of the popular posts on has been 20 food and wine pairings to learn by heart – an easy-to-remember guide you can master in 5 minutes.

Can we give a shout out to a post you loved and would like to share with my readers?

Well I enjoyed writing up my experience on how to book a last minute (and I mean the same day) hotel room on New Year’s Eve. It was quite hairy

Anything else?

Thankyou for asking me!


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Meet The Blogger | Elizabeth’s Kitchen Diary

I’ve absolutely loved introducing you to some of my favourite bloggers, and their blogs in 2014, and will be continuing to share these going forward. However, I’ve decided to drop the frequency from weekly to fortnightly for the time being, to give me more time to focus on other content I have in the pipeline.

The first blogger I’d like you to say hello to in 2015 is Elizabeth, who writes Elizabeth’s Kitchen Diary, a blog heavily rooted in its locality, with a strong emphasis on supporting local producers.


Hello and welcome, plea­se introduce yourself and tell us a little about the kind of content you share.

Hi! My name is Elizabeth and I am (as far as I am aware – well, I’m going to wear this hat until someone tells me otherwise) Britain’s most northerly food blogger, an ex-pat Canadian located in the wild and remote Shetland Islands.

Where is this place, you ask? It’s a small island archipelago 200 miles north of Aberdeen, Scotland, midway between Iceland, Norway and the mainland of Scotland. Most of you might vaguely recall a little island sitting in a box on the weather maps (if we’re included at all) off the east coast of Scotland – there. We’ve got dancing ponies, burly bearded Vikings and lots of puffins.

Is there a story behind your blog’s name?

My blog has had several incarnations since I started writing it in 2011 – first it was a private online recipe site for me to store recipes I’d tried, along with images and notes. Then I discovered a whole wonderful world of supportive food bloggers, and I changed the name to Elizabeth’s Kitchen, opened it to the public and haven’t looked back. In the Spring of this year I made the big move from blogger to self hosted WordPress and since the Elizabeth’s Kitchen URL was already taken I changed the blog name to Elizabeth’s Kitchen Diary.

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What are your earliest memories of cooking OR Who / what inspired you to cook?

What inspired me to cook….. well, I grew up in rural Canada to a single mother who, although she could cook (she made a mean roast beef dinner!) her recipe collection was very, very basic and unseasoned. Meat and tatties, mostly, with very little fresh vegetables to be seen. Someone had given her a cookery book for Christmas one year when I was around 12 years old, and I remember seeing a recipe for pork chops with orange sauce in it. I made it. It was gorgeous. I started experimenting; flavours, textures, anything. Goodness me the things I have experimented with… the kitchen was like a chemistry lab when I was a child!

What are the biggest influences on your cooking at the moment?

At this moment the biggest influence on my cooking is the fact I put on two stone over this last year. Following a severe crush injury to my foot early last year, the running and five days at the gym habit I had to keep me trim and fit after having three children ended. Permanent damage to my nerves and ligaments meant I had to find a new way to keep the weight off while eating what I want. I’ve finally found a great intensive non-impact exercise program I can do at home and it’s working, but while I shed the remainder of this weight and regaining my fitness I’m eating simple, unprocessed whole, nutritious foods with plenty of fresh juice and smoothies.

Banana Nut Protein Smoothie

Tell us the story of your most spectacular kitchen failure!

Oh which one to pick?! The one that sticks out the most just now, because it’s the Christmas season, was last Christmas morning when I lovingly made my entire family home made waffles for breakfast. Clotted cream, blueberry preserve, freshly squeezed juice, the whole thing. Yet still my family made faces (they do that, frequently, I’m becoming immune to it!). I was grumpy at them for being ungrateful for their waffles which I’d slaved over to make. After they’d all been served I sat down to eat my own and realised the waffles tasted awful. Proper… awful! How could someone mess up a waffle recipe? Well, replacing the baking powder with cream of tartar will do it. I’d mistaken the very similar labels and confused the two ingredients. Plan B: cornflakes for Christmas morning breakfast!

Which food or ingredients could you not live without?

Spices! They go in absolutely everything. My favourites are whole cumin and coriander seeds, toasted and ground (never buy ready ground!) and whole black mustard seeds. Freshly ground black pepper is a must too. I love it – can’t get enough!

If I were coming for dinner, what would you cook for me?

I’m keen on using local produce as much as I possibly can. So, if you came over this weekend I would cook you a homely roast leg of Shetland lamb, roast Shetland black potatoes and veg from my gorgeous organic vegetable box. For afters, a gorgeous cheeseboard featuring the finest cheese from Britain’s most northerly cheese producer Shetland Cheese Ltd and some Valhalla Ale chutney from Shetlandeli. To wash down afterwards, perhaps a wee nip of the newly launched Shetland Reel Gin!

Shetland Cheese

What’s the single piece of equipment you wouldn’t be without? (It doesn’t have to be electrical)

I love my Froothie Optimum 9400 blender. I love it so, very, very much – more than I ever thought it was possible to love a blender. It does everything and it looks just so damn sexy sitting there next to my Optimum 600 juicer on the kitchen counter.

Honestly, check out the video my husband I made about our blender!

Since you started blogging, has your style and content changed over time, and if so, in what ways?

My style and content has definitely changed over time. It’s taken me three years but I have finally found my voice. I can write about anything these days – so much so that I’ve gained quite a bit of non-blogging freelance writing work. I’ve also learned how to take semi half decent photographs too. Freelance work enabled me to buy myself a new camera earlier on this year, and about three months ago I switched from manual to automatic. One of these days I hope to be able to call myself a photographer, in the meantime, I am a blogger who takes photos! So very, very much to learn!

What is the hardest aspect of blogging for you?

This time of year it’s the short days. In Shetland, at mid-winter, we only get 5 hours and 49 minutes of daylight and these hours are usually filled with gloomy oppressive clouds, rain and gales. Sometimes it just forgets to get light out, meaning taking photographs or even being inspired to be creative with food becomes difficult. I am still baking and cooking, but it’s mostly shared with instagram snaps instead of full blog posts.

What inspires you to keep blogging regularly?

The positive feedback I get from my readers inspires me to keep blogging regularly. Knowing that there are people out there who actually read what I write… it’s a fantastic feeling. I am indebted to you all – thank you!

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What are you absolutely loving cooking, eating, doing right now?

Right now I’m loving making fresh fruit and vegetable juices and smoothies. Keep an eye out in the New Year for a fantastic blogging series on this theme.

What’s the single most popular post on your blog?

Bizarrely enough it’s not even food related! It’s a tutorial for a sweater cat bed which wasn’t even my original idea, but I photographed what I did and it went viral!

Can we give a little extra love and attention to a post you love but didn’t catch the attention of your readers in the way you hoped?

My Middle Eastern Spiced Campfire Chickpeas recipe. This is one of those ideas in my head which came together perfectly during a family camping trip to the Lake District last summer and the photograph turned out so much better than I had hoped!

Middle Eastern Spiced Chickpeas

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Meet The Blogger | Celia from Fig Jam & Lime Cordial

Some people are quick to blame the internet for the downfall of courtesy, culture, community, the breakdown of society… you name it. Social media in particular is singled out as a poor substitute for “real” social interaction, dismissed as a tool beloved by the socially awkward. But many of us know this for the fallacy it so clearly is; having supplemented rather than replaced our real world social lives with a global web of friendships based on shared interests and discussions held online, we understand that the internet has simply opened up more of the world to us. Instead of struggling to find people within our local communities that share a love of the topics that arouse our interests, we can look further afield and make connections with folks from far-flung places. I know that these connections are true and meaningful; having met in real life many very dear friends I first found online. To me, it feels like a modern version of penpals; I enjoyed corresponding with several when I was a little girl.

Celia, based in Sydney, Australia is one such friend. The chances of us meeting in real life are probably remote (though I live in hope), but somehow we connect via our shared love of food, growing our own fruit and vegetables and our family experiences. I adore Celia’s blog, Fig Jam and Lime Cordial. And in the few short minutes that we’re both online at the same time, early morning for one of us, late at night for the other, we exchange a snatch of giggled messages before one of us starts their day and the other heads to bed.


Hello and welcome, please introduce yourself and tell us a little about the kind of content you share.

Morning lovely Kavey!

My husband Pete and I live with our now adult sons in an old house in the Inner West of Sydney, Australia. We bake our own sourdough bread, have chickens in the backyard and try to make as much as we can from scratch. A few years ago we ripped up the backyard lawn that no-one ever mowed and converted the space to large vegetable beds – we now have a messy, occasionally productive garden with mutant squash, rampant tomatoes and a resident frog.

We share our adventures through our blog Fig Jam and Lime Cordial. It’s an inconsistent rambling record of our lives with recipes, photos and the occasional post about cats pouncing on testicles.

Is there a story behind your blog’s name?

Not really! We were making fig jam and lime cordial the weekend that I started the blog, so that became the name!


Tell us the story of your most spectacular kitchen failure!

Oh the infamous “Apricot Lamb”. For some reason, I decided that since I’d enjoyed my mother’s apricot chicken as a small child, I was sure to love apricot lamb made with tinned apricots in syrup. It’s become a standard warning now whenever my food combinations get a little too “creative” – “beware the apricot lamb”…

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You blog regularly about bread baking and chocolate-making; what is it about bread and chocolate that appeals to you so strongly?

You know, after tempering and baking for nearly ten years, I *still* feel clever whenever my chocolates pop out of their moulds cleanly, or when a loaf of sourdough rises and browns to perfection. I find it incredibly soul-satisfying – there’s something very rewarding about seeing the finished products lined up on the bench!

Which food writers / chefs do you find most inspirational and in the same spirit, are there any particular cookery books you cherish more than the others on your shelf?

I’m a big Jamie Oliver fan from his Naked Chef days – I find his recipes work consistently well. Adore Hugh FW – his River Cottage series inspired much of our lifestyle. Lately I’ve been drawn to chef authors such as April Bloomfield, David Tanis and Fergus Henderson. Oh, and I’ve always been a Jacques Pepin fan – the very first cooking show I ever watched was his Today’s Gourmet series. In bread terms, I’m particularly fond of Dan Lepard’s The Handmade Loaf and Richard Bertinet’s Dough – both were integral to my baking journey.

If I were coming for dinner, what would you cook for me?

Ooh, now there’s a question Kavey. Hmm. Chestnut flour brownies for dessert, and I’d work backwards from there. Lots of sourdough, baked that morning. Maybe a pulled pork based main – I’ve been a bit obsessed with pulled pork this year!

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What’s the single piece of kitchen equipment you wouldn’t be without? (It doesn’t have to be electrical)

I had the perfect silicone spoon – it had a wooden handle with a silicone head with *just* the right amount of resistance in it when pushing food around a frypan. Eventually the head cracked and the handle splintered, and I spend a year looking for a replacement. I eventually found the perfect substitute by Chasseur – and bought six of them. As one does.

What’s your kitchen white elephant?

The bloody box grater. It’s not a true white elephant in that it does get used, but we can’t seem to get one that does what we want! The first one was sharp, but all the plastic cracked when it went through the dishwasher, and the one we bought to replace it was rubbish. The quest continues…

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Is there a particular cuisine or style of cooking that you seek out most often when dining out? What about when cooking at home?

When we do dine out, which isn’t very often, we look for culturally interesting cuisine – something new and interesting that we haven’t tried before. I would happily never eat at a fine dining restaurant again – I’d much rather have large shared platters and pots of stew!

Which single dish could you not live without?

Hainanese Chicken Rice

What do you love about eating out?

I’ve finally figured out that I don’t like eating out much at all. I love spending time with friends, but honestly, we could eat in a food court for all I care. I’m rarely excited about restaurant food, and even when I am, I often can’t remember what I ate the next day. Cooking at home is different – those taste memories seem to be stored in a different part of my brain.

What are the biggest turn offs for you, when eating out?

Snobby service first, followed by bland food.

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Since you started blogging, has your style and content changed over time, and if so, in what ways?

I think I’ve become better at structuring a post, but I don’t think the style has changed much. My friends often tell me they can “hear” my voice in my posts, which makes me very happy. I’m not very consistent with content – I’ve always just blabbed on about whatever I’m interested in at any given time, and that’s not always food. Or it might be three bread posts in a row, which probably bores many of my readers silly (the ones I know ring me up to tell me).

What are you absolutely loving cooking, eating, doing right now?

Playing with crystal beads and turning loops in wire – I’m having a brief jewellery making revival at the moment. I’ve sent out a heap of sourdough starter to friends and we’ve all been baking virtually over Twitter – I’ve been loving that! I’ve discovered the most perfect candied orange segments and have been dipping them in tempered origin dark chocolate – I can’t seem to stop because I keep eating the ones I’m making to give away.


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