Herby Fish Parcels with Ribbon Vegetables
This fresh and summery dish is so simple to make. You can use any firm white fish and use it straight from frozen, making individual parcels for each person dining. I used seasonal ribbon vegetables from my weekly organic vegetable delivery from local company...
Japanese Gyoza Making with Yuki Gomi
I was lucky enough to be given a gift voucher for a ‘significant’ birthday to attend a Japanese cookery course at Yuki’s Kitchen in London. When I went online to find Yuki’s website, I realised I was in for a real treat! Yuki Gomi is known as...
Review – Lavender and Lovage – A Culinary Notebook of Memories & Recipes From Home & Abroad
When I heard that my friend Karen Burns-Booth was writing a book I instantly knew it would be good. With her prolific miscellany of beautiful recipes and anecdotes which we’ve come to love on Social Media and her website, a book by this lady was going to be something...
Smoked Salmon Pate
This recipe is a firm favourite with me, and I’ve made a version of it for many years. It’s simple and delicious and can even be adapted to be virtually syn free and Slimming World friendly. It’s great to serve as a starter with melba toast or on...