Chicken soup is soul food in the purest form. It's simple, healthy and good for your very being. Poaching chicken meat has gone out of fashion here in the UK. Admittedly you do lose the gooey, sticky caramelised bits that are so good when roasting a whole bird - but there are real benefits that come from gently simmering a chicken. As well as soft, juicy, tender meat - you end up with a wonderful broth to use as the base for a hearty soup.
Ready for a cauliflower renaissance? No more soggy, over-cooked mush, cauliflower deserves to be a dinner-plate hero! This humble vegetable is simply transformed when roasted - it's sweet and nutty with hints of smoky charring on the edges.
The idea of a dressing is to enhance the flavour of the food you are eating. The acid from the vinegar contrasts with the sugar, salt and oil to heighten the pleasure we get from eating. Dressing hot, cooked vegetables is just as gratifying as dressing cold salad leaves, almost more so.
In the last few months I've been experimenting with different ingredients and in particular, different sugars and syrups. Although fuel is the main purpose, flavour is equally as critical. My cycling buddies have been enthusiastic candidates for my flapjack taste-test trials, and in the last few weeks, I think I'm getting close to the perfect recipe.
There are so many good reasons to eat porridge for breakfast and whilst my Scottish Grandmother would possibly turn in her grave at this collection of recipes, I think porridge makes such a great base to indulge in different flavour combinations.
This is a fab seasonal cake recipe using rhubarb - the amazing vegetable that thinks it's a fruit! Forced Rhubarb which is beautifully tender, comes into season in January - with the garden Rhubarb season kicking off in April. Garden rhubarb is slightly less tender but often deeper in flavour.
For me, if there was one dish that conjures up childhood memories, when the sun always shone and life was full of simple pleasures, it’s Blackberry & Apple Crumble...
Easter holidays are here, so here's the perfect excuse to make something stick and sweet. Get the kids involved! These little chocolate cakes are airy, light and delicious, made extra special with the addition of mini eggs - a seasonal chocolate treat.
Simnel Cake is a delicious rich traditional Easter cake, made with fruit and almond paste. Although marzipan is readily available in the shops, homemade almond paste is very quick and easy and tastes so much better.
Want some foodie recipe inspiration?
We write recipes to show you how to cook with the great ingredients we sell.
