Bagel Bagel!

I love a bagel I do! Unfortunately though I am usually subjected to those of the supermarket variety which are just a bit “meh” to be honest! My fave filling has to be cream cheese (always full fat) and smoked salmon, but I do love a bagel for breakfast with oozy scrambled eggs too. Yes, … Continue reading »

Holy Macaron!

Take that macarons! In your face!! Yes, you can probably gauge by my enthusiasm that I am extremely happy!! As I have said before, Macarons scare me. Proper scare the living sh!t out of me – more than Pennywise the clown from Stephen King’s IT. (If you don’t know who he is, then do an image … Continue reading »

Easter Buns

I also never made hot cross buns before, not sure why as they are actually really simple to make, however, this year I wanted to give them a bash, and Dan Lepard’s recipe is a triumph. Continue reading »

Oeuf and Turf!

Yes, it’s been a whole year since the last Bradford Beer Festival, and last year I banged on about how its the highlight of my calendar! in 2011 I made a Hugh Fearnley Whittingstall pork pie to bring with me to help stave off the group’s hunger pangs and this year I decided to bring another … Continue reading »

Holy Mackerel

This is a tasty and surprising dish which should make those who think they don’t like mackerel change their minds! Quick to make, perfect for supper of for a dinner party main. Continue reading »

Chocolate Orange Cupcakes

This is one of my standby cupcakes that I make time and time again. Chocolate and orange, in a cupcake. Winner! Unless you don’t like either – which is just weird? Sometimes I feel that plain old chocolate can be, dare I say it, slightly boring and the hint of orange just adds another dimension. … Continue reading »

Enter (the Year) of the Dragon

An easy, slow cooked shin of beef stew using Chinese flavours, a hearty winter warmer! Continue reading »

Veal – ey delicious!

This roast was the first thing we cooked as Dinner at the Manor at our Nigella Lawson Feast event. Marinated with garlic, wine and fennel for 48 hours before and slow roasting really adds juiciness and bags of flavour. Continue reading »