Gastrogeek’s Amazing Roasted Aubergine Macaroni Cheese

Fellow blogger and food writer Rejina is a friend of mine, and one I’ve long thought deserved a cookery book deal, so I was delighted to be sent a review copy of her first title, Gastrogeek (What to eat when you’re in a hurry, hungry or hard up). Her blog of the same name has ... Read more »

A Quick & Easy Speculoos & Mascarpone Pancake Cake

Whether you spell it speculoos (French and Flemish) or speculaas (Dutch), it’s utterly delicious and absolutely perfect for Christmas! Speculoos are spiced shortcrust biscuits associated with the feast of Sinterklaas (Saint Nicholas) in early December. Made from flour, brown sugar and butter with cinnamon, nutmeg, cloves, ginger, cardamom and white pepper, they are a key ... Read more »

Bacon-Wrapped Meatloaf with a Stout & Honey Glaze

This post was originally published as a guest post on Pete Drinks. We eat first with our eyes, so it’s no surprise that I’ve pinned more food images to my Pinterest boards than any others. One of the recipes that caught my eye was this Guinness & Cheddar Meatloaf from The Galley Gourmet blog. Admittedly, ... Read more »

Rich, Comforting Chicken Savoyarde

Tamasin Day-Lewis’ Chicken Savoyarde recipe appeals to me for more than one reason. Firstly, the initial part of the process is essentially how I already poach a whole chicken, so the recipe lends itself very well to being made with leftovers. (I’m sure it would work with roast chicken leftovers too). Secondly, it features chicken, ... Read more »

Pommes de Terre Braytoises – Cheese & Bacon Stuffed Potatoes

As a cheese and bacon addict, I often have leftover cheese in my fridge, not to mention the stash in my freezer. There’s often half a tub of sour cream or crème fraiche hanging around too, a few rashers of bacon leftover from a weekend brunch and half a bottle of mustard languishing in the ... Read more »

Making Cheese Vareniki and Meat Pelmeni (Russian Dumplings)

When twitter friend Sabrina saw my plea for authentic recipes for Russian pelmeni she kindly offered to loan me her copy of a charming Russian cookery book called Please To The Table. Written by Anya Von Bremzen and John Welchman, the book includes 400 recipes from the former Soviet Union, “from the Baltics to Uzbekistan”. ... Read more »

Baked Vacherin With Crusty Baguette

Bravo! Ouais! Le Vacherin Mont d’Or est arrivé! In France, there’s quite a celebration when the season of availability for this fabulous cheese rolls around once again. Officially known in France as Vacherin du Haut-Doubs this soft, unpasteurised cheese with a pale yellow salt-washed rind originated in the Jura mountains that cross France and Switzerland. ... Read more »