New Potatoes In Season

Author Damien Wilde
Posted On 9th October 2013

Having baked, boiled, roasted mashed and sautted, you may think you’ve found every way to use the humble potato, however there’s really no end to the talents of this super versatile vegetable.

Jersey Royals are at their best right now, so experiment with some new ways to highlight their flavour. [ Read More ]

Egg-cellent!

Author Damien Wilde
Posted On 9th October 2013

Eggs really are one of nature’s gifts.

They are nutritious, delicious and one of the most versatile cooking ingredients out there. [ Read More ]

Beautiful Rhubarb

Author Damien Wilde
Posted On 8th October 2013

Step outside your crumble comfort zone as there’s so much you can do with this versatile fruit.

Chilli rhubarb chutney

• 4 crushed garlic cloves
• 8cm length ginger, peeled and grated [ Read More ]

Boozy Recipes for Responsible Drinkers

Author Damien Wilde
Posted On 8th October 2013

Mint Julep Sticks

• 300g caster sugar
• Handful of fresh mint leaves, chopped [ Read More ]

Cooking Fruit as a Dessert

Author Damien Wilde
Posted On 7th October 2013

Cooked fruits make healthy, simple and delicious desserts.

Keep the cooking time brief as the flesh of most fruits is delicate and easily broken down and you’re aiming for a soft but firm finish rather than mush.

Most fruits respond well to baking, such as: apples, apricots, berries, mangoes, nectarines and peaches, pears, pineapples and plums. [ Read More ]

Classic Puttanesca

Author Damien Wilde
Posted On 7th October 2013

A classic heart Italian favourite;

• 2 tablespoons olive oil
• 6 chopped anchovy fillets [ Read More ]

Campylobacter Chickens

Author Damien Wilde
Posted On 4th October 2013

Recent research by the Food Standards agency has revealed that 580,000 people suffer from campylobacter food poisoning on average every year.

A significant proportion of the cases involve infected chicken, even though supermarkets and farmers have been pushed into improving standards of hygiene.

Up to 18,000 of those are affected seriously enough to require hospitalisation and 140 cases annually result in death. [ Read More ]

Wheat-Free Chocolate Cake

Author Damien Wilde
Posted On 4th October 2013

Those with a food intolerance often find they have to avoid some of the delicious treats the rest of us can scoff with impunity.

In basic terms, those with a gluten allergy cannot eat foods containing wheat, which usually means pasta, bread and most cakes. [ Read More ]

Lemon Drizzle Cake

Author Damien Wilde
Posted On 2nd October 2013

A light and tasty cake defiant of Autumn rains, guaranteed to put a smile on faces no matter what the weather.

The trick to a successful lemon drizzle cake is to apply the lemon glaze while the cake is still warm to make sure the liquid sinks in well. [ Read More ]

Giant Beef and Stilton Pasty

Author Damien Wilde
Posted On 2nd October 2013

The traditional pasty of the Cornish variety provides a great base for experimentation and this fun twist on the classic is incredibly quick and simple to prepare.

It is made with standard store cupboard ingredients but the Stilton gives it a punch.

If you don’t like Stilton you could substitute another blue cheese. [ Read More ]