Feed your family. Feed your soul.
If you’ve ever craved comfort food that doesn’t take hours to make then this is for you. Our quick turkey enchilada bowls begin with seasoned low fat turkey in a spiced sauce, cooked in minutes. Then you choose how you like to finish the …read more
Keto friendly curried cauliflower coconut soup for those chilly nights
I recently contributed to an online round up article for allthestuff.com by Minuca Elena on “How to organize a successful BBQ party”. I’ve updated it here to include our grilling recipe for Smoky BBQ marinaded Cauliflower Steaks.
I live in a messy climate (the U.K) where summer can mean a hot and sunny 80 degrees in the shade when everyone heads to the lido, or a cold, wet and windy 55 degrees when we all sit inside in our sweaters with the …read more
1. JACKFRUIT: A fast-growing tropical Asian tree related to the breadfruit. 1.1 The very large edible fruit of the jackfruit tree, resembling a breadfruit and important as food in the tropics.” – Oxford Dictionaries.com
Veganuary may well be a familiar bandwagon, and one which I have unashamedly jumped on this year. For a variety of personal health goals, and the wider issue of helping our planet I ditched meat and fish entirely, and sought dairy alternatives to bring you …read more
One of the challenges of our business is keeping up with a regular cadence on blog posts and new recipes. I have no problem in keeping the creative juices flowing in the kitchen, but however hard I try to carefully ring fence recipe testing time …read more
I recently discovered Lateral Cooking, the latest cookbook and culinary term to hit the airwaves on this side of the Atlantic, written by the author of the Flavour Thesaurus Niki Segnit.
“An original food pioneer, Linda McCartney believed in great tasting, honest, meat free food and the shared pleasure that eating well could bring.” – http://lindamccartneyfoods.co.uk/
“A perfect plate of risotto should flow like lava if you tilt the plate.” I love this description from J. KENJI LÓPEZ-ALT’s serious science behind risotto. J’s book The Food Lab – Better Home Cooking Through Science – has become a favorite at home, with tried and tested …read more
Last week in our test kitchen I cooked my way through 7 1/2 lbs chicken thighs, 4 lbs pork roast, 1 1/2 lbs red lentils and 1lb of French green lentils. In contrast, this week it’s a very different scene and not a meat product …read more
I recently moved across the Atlantic Ocean and while awaiting delivery of all our worldly possessions neatly stacked in a container somewhere, I am culinarily armed only with an Instant Pot and one saucepan to cook in.
