I’ve got a bit of a thing for our bobbly, bulbous friend the cauliflower. Always have and always will.
It’s time to put away the flimsy fools and pavlovas of summer and hunker down with a nice hearty, buttery slice of pastry bleeding sweet, warming fruit.
A few weeks ago I had the great pleasure of hosting The Curious Pear – best friend food writer and photographer dream team Meg Abbott and Issy Croker, for lunch.
I know the summer is being a total washout, but that shouldn’t stop us enjoying the amazing smoky, charred flavours of barbecued food!
I wanted to share my video for these delicious barbecued lamb cutlets, which you might recognise from the August cover of Olive Magazine
I’m delighted to announce that I’ll be cooking a seasonal summer supper at the beautiful little Spring Hill Cafe (pictured) on the canal by Springfield Park (not the Springfield Park Cafe) on the 28th August.
I’ve just found a new ingredient that is currently rivaling my affections for elderflower – Meadowsweet (also known as mead wort)! Also a native wildflower and herb, it’s a part of the Rosaceae (rose) family and grows in damp meadows. Which means it’s everywhere in the marshes at the moment.
A couple of weeks ago, I had the pleasure of meeting superstar chef Wolfgang Puck, who was over in the UK visiting his steak restaurant CUT at the 45 Park Lane Hotel. Puck was born in Austria, but after spending time in Michelin-starred restaurants all over France, moved over to the States as a young…