A class at Wye Valley Meadery is a relaxed affair. As well as learning how to make mead – including key steps such as sterilising equipment, preparing ingredients and adding flavours – students also experience an in-depth tour of the meadery’s mead and beer making equipment and processes, and enjoy a mammoth tasting session of ... Read more »
This simple vegan snack is packed full of flavour; and is a healthy and filling dish for any time of the day. The lime dressing and coriander bring a wonderful freshness to the potatoes, chickpeas and spices. Chickpeas are a great source of protein, and one of the earliest known legumes to be cultivated across South ... Read more »
Cauliflower arrived in India in the 19th century and has become a very popular vegetable in Indian cuisine. In this recipe, cauliflower florets are stir-fried with spices and then scrambled in eggs to provide a wonderful contrast in texture. Read our full review of Indian Vegan & Vegetarian by Mridula Baljekar. Note that whilst this ... Read more »
Paneer, a non-aged fresh cheese made in India, is a common ingredient in Indian vegetarian cooking. Made by pressing fresh cottage cheese into a block, it’s often made at home but also readily available at the supermarket. As it has little flavour of its own, it’s a hugely versatile ingredient, and works in both savoury ... Read more »
Glancing at the cover of Indian Vegan & Vegetarian by Mridula Baljekari, with its colourful floral and vegetal design, you could be forgiven for thinking this is a gardening book – it even has the typical heft of one. On opening it we actually said “wow” at the abundant photos of brightly coloured dishes blazing ... Read more »
There’s something deeply comforting about the combination of gnocchi, cream and blue cheese with the lovely freshness of purple sprouting broccoli. Baking the dish intensifies flavours and creates a bubbling brown surface; the result is something rather special yet really simple to make. We use ready-made fresh potato gnocchi from the supermarket which makes the ... Read more »
This is a classic pork vindaloo from Eleanor Ford’s The Nutmeg Trail and she describes it as “an assertive, almost pickle-sour braise“. Made from pork shoulder, this recipe brings together ingredients and ideas from three continents. Its roots are in a Portuguese pickled pork dish called carne de vinho e alhos, which melded with the ... Read more »
Reversing the usual way kebab meat is cooked and then served in or with bread, in this recipe for Griddled Pita Stuffed with Sumac-spiced Meat from Eleanor Ford’s The Nutmeg Trail, the meat is wedged into a pita before being cooked over a griddle. Hailing from the Middle East and Levant the dish is known ... Read more »
Although this delicious Garlic Clove Curry from Eleanor Ford’s The Nutmeg Trail is suggested as a side dish, it’s so good that it deserves to be the star of the meal! Hailing from Sri Lanka, whole cloves of garlic are cooked in a savoury curry of coconut milk and spices. Despite the relatively short cooking ... Read more »
The third cookbook by award winning food writer Eleanor Ford, The Nutmeg Trail shares the recipes and stories of how “centuries of spice trading and cultural diffusion changed the world’s cuisine“. It’s a truly gorgeous book full of gloriously vivid illustrations, richly narrated history, and stories and food writing that bring the past to life. ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]