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Category: Recipe

Parsnip, Rhubarb and Ginger Soup

Author Damien Wilde
Posted On 23rd January 2014


Food, especially vegetables and fruits, can be grouped by seasons and as such, the availability of certain types of food can dictate on what premises can offer to their customers. Yet here we have rare recipe that straddles seasons as well as having a key, local ingredient which we love.

Here is a mid-seasonal soup that is a perfect accompaniment for those days when Christmas is firmly in the rear view mirror, but the first signs of it being spring haven’t quite burst through into life yet. The soup also makes use of the vegetables that are to hand whilst also utilising a fruit, that’s actually a vegetable, that is near enough ready to be plucked from its triangular home.

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Traffic light kebabs

Author Damien Wilde
Posted On 14th January 2014


After the amusement of #Forkgate yesterday, it’s back to the chopping board today as we rustle up another quick and easy recipe for you to hopefully try at some point.

Commutes to work, lollies and even parties can all be associated with traffic lights and it’s time to take them into the kitchen as we present some colourful vegetable kebabs.

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Bubble and squeak

Author Damien Wilde
Posted On 6th January 2014


A common term used in households up and down the country.

‘Bubble and squeak’ was first mentioned by the Hull-born wine merchant Thomas Bridges’ in his A Burlesque translation of Homer, a parody of Homer’s The Illiad.

“We therefore cook’d him up a dish
Of lean bull-beef with cabbage fried,
And a full pot of beer beside:
Bubble, they call this dish, and squeak;
Our taylors dine on’t thrice a week.”

Nowadays however we understand it to be a dish made up of leftovers of a previous mean, usually Sunday’s roast which gives us a nice selection of meat and vegetables to work with.

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Chocolate teacup puddings

Author Damien Wilde
Posted On 3rd January 2014


Our flavourite storm in a teacup

This little creation could not be easier to make, nor could it look any more elegant if you want to combine crockery and cooking to create one sumptuous tea-time desert! (Though of course you won’t be eating the cup unless you have a taste for porcelain

We recommended using some small china teacups for the best and most antique look, however any size of cup, or mug, will suffice! Those unable to resist this delicious recipe may want to invest in a builder’s mug to fill up with this squidgy, chocolate pudding.

It is probably best not to use the priceless family heirloom for these. Just in case.

…continue reading Chocolate teacup puddings

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