If you read my recent review of Lara Lee’s Coconut & Sambal, you’ll already know that we loved Lee’s recipe for tomato sambal. This versatile and fiery condiment can be served with many of the Indonesian dishes throughout the book. Made from tomatoes, red chillies, ginger, garlic, shallots and some tamarind and brown sugar (for ... Read more »
If you’re a keen baker, and interested not only in British baking recipes but in the history behind them, Regula Ysewijn’s Oats in the North, Wheat from the South: The History of British Baking, Savoury and Sweet is a book for you. Read our full cookbook review of Oats in the North, Wheat in the South. ... Read more »
This Fresh Carrot Leaf, Coriander, Apple & Chilli Dip is based on my mum’s Indian Coriander, Mint and Green Mango Chutney, a fresh condiment often served with samosas, pakoras, kebabs and other Indian snacks. Keen not to waste the abundance of fresh carrot leaves that were part of our locally grown veg box delivery, we ... Read more »
Did you enjoy our review of Diana Henry’s From The Oven To The Table? If so, we’re sure you’ll appreciate this delicious recipe from the book, shared with permission from publishers Mitchell Beazley. We’ve recently posted Diana’s Roast Leg of Lamb with Basil, Pecorino, Garlic & Wine. Now, here’s a dessert to go with it, Ginger-Roasted Plums with ... Read more »
It’s been over eight years now that I’ve been publishing Kavey Eats. There are so many reasons I enjoy blogging, not least the creative outlet it gives me for my writing and photography and the record of food enjoyed in restaurants and at home, of amazing travel experiences, of cookery classes, books and more. I ... Read more »
The Chinese lunar new year has just begun. Each lunar year is represented by an emblem of a living creature in a cycle which repeats every twelve years. This year, it is the rooster’s turn. A rooster’s handsome plumage and heroic air as it struts about makes it the logical choice as an emblem for ... Read more »
The tagine is a mainstay of Moroccan food, traditionally cooked in its eponymous special dish with distinctive conical lid, it is a hearty and aromatic meat stew, often featuring dried fruit. It is often served with couscous and vegetables, and an array of simple salads. This recipe comes from a Moroccan cooking class we took recently, ... Read more »
When Gloucestershire company Selsley sent me some of their syrups to try, I was keen to think of some different ways to use them. I played it safe with the mulling syrup, using it to create warming winter drinks. It combines beautifully not only with red wine but with apple juice, cider and even beer. ... Read more »
As you may have gathered from my enthusiasm about visiting the National Fruit Collection at Brogdale recently, I am a big fan of apples and love to enjoy British apples in season. We planted a Cox’ Orange Pippin in our back garden a few years ago, and inherited a Bramley (cooking) apple and what we ... Read more »
The two apple trees on our allotment gave us a whopping 55 kilos of apples this year; 34 kilos of cookers and 22 kilos of eating apples. And that’s just what we picked – we left some cookers on the tree for our plot neighbour to enjoy. Some of them we processed at the time, ... 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]