Turkey, Leek and Grainy Mustard Pie
Things have been a little chaotic here of late. While I have been wallowing in newborn bliss (sleep deprivation and diminished brain capacity aside), time has been wafting by. Weeks […]
Things have been a little chaotic here of late. While I have been wallowing in newborn bliss (sleep deprivation and diminished brain capacity aside), time has been wafting by. Weeks […]
[…] were delicious, fresh, tasted of the sunshine, and opened up a world of options for new veggie dishes. When I had children, who, given the choice, would rather not eat […]
[…] the many recipe scrapbooks started all those years ago before the internet. With all the newness of the week I was craving something familiar. As it’s from the years before […]
These bars are a staple of the season. Festive and wonderfully tangy, not terribly sweet, with a crispy base that is simple and quick to make without the faff of […]
[…] those vegetables that for many years I really had no idea how to use. I knew I loved it in salads, or just thinly sliced with a little salt and […]
[…] It's Hanukkah next week and this year I am making a variety of flavours (and some new sauces to go on top. Let's just call it the year of tricolour latkes
Something happens to me around festivals and holidays. I become fixated on (a) seasonal baked good(s) and transform my kitchen into a gift making factory. Often I am not even […]
[…] its glorious rays on the garden now in its full spring glory, I bought a new BBQ, and was able to ditch my jacket and wander around town wearing only […]
[…] get gifting. So, without further ado (or convincing) here’s my current list, created from both new recipes and old favourites, separated into what I hope are helpful categories for you. […]
[…] three days of walking through a sensory overload of colours and beauty both old an new, it was clear that Lisbon was the design destinations of my dreams. The highlight, […]
[…] – I don’t yet BBQ, will I really smoke? I lost the battle for the new Morso Forno Grill, which meets all my Skandi design requirements. We nixed the big […]
[…] if you are here mainly for the recipes, scroll down for an update and a new video for THE famous Ballymaloe Brown Bread, the perfect base for a killer Triple […]
[…] herb salad that Rachel taught at our class at the Chelsea Market Makers Studio in New York City in May and I make on repeat. It screams of summer and […]
[…] an intrinsic part and a secret weapon of meal planning ease. For those who are new here, welcome to our world of grain adoration. Grains are the simple answer to […]
[…] wanted to share the recipe here too. There’s really no better way to welcome a new season than with a new cake recipe…… What an absolute honour to be part of […]
[…] way there are numerous varieties). Every aspect of the dish opened up my world to new flavours, and was an infinite improvement on fried or poached eggs. My go to […]