Here it is – well the miniature version – bite sized morsels, perfect for sharing with friends over a long leisurely brunch. Banana, bacon and maple syrup are a classic sweet and savoury combination. Enough said, short and sweet just like these little bites!
For a long time I really hated Zucchini, served to me as a child… horrendously over cooked and soggy, adorning a plate of roast. Oh, the ways I would try and get around it; most notably by saving it for last, hiding it in my mouth then running it off to spit it in the toilet.
Pancakes are a treat; they are often cooked in ones pjs on a lazy weekend morning. So topping them with fresh blueberries and ice cream for our Mother’s Day shoot really pushed this already treat food into unchartered breakfast territory
Everyone likes to claim that it’s not even worth eating a store bought crumpet after you have had a homemade one, but I beg to differ. I’d say with a friendly slather of butter the bought ones on my deliciousness scale fear quite well. That said the homemade ones ones are comparatively out of this world, simple culinary science making magic and absolutely worth the effort.
My Dad has been harping on for a while now about beets for breakfast; I think he considers it the secret to a long and healthy life. There’s no doubt this funny-looking purple vegetable packs a punch in terms of nutrient density
I just got back from 3 weeks working out of our Italian office, tucked away among the medieval towns in Italy’s northeast, just over an hour inland from Venice. (Sometimes life is hard, ya know?)
Eating from a pre-prepared lunchbox never sat well with me as a child. I couldn’t seem to trust that the food going in would be the food coming out, and often it wasn’t. It is no surprise then that I find myself cooking the majority of my lunches.
I credit the sandwich as my gateway food into a general curiosity for cooking. The combination of ingredients are almost as endless as the ways you can eat them, and to kick off the ‘month of lunch’ I can’t think of anything more appropriate.
Thick? Yes! Creamy? Yes! Super kind on the purse strings? Absolutely! I’d like to point out that I’m completely stoked to have mastered the art of homemade yoghurt making. After the success I had with my dairy free coconut yoghurt I thought I should have a go at the real deal.
This recipe sits somewhere in between a dessert and a breakfast. It has a gelatinous texture similar to that of sago and is creamy like rice pudding, without all the sugar and fat. What makes it even more wonderful is that it is very quick to prepare.
Autumn is upon us in our wee corner of the world. The dark edges ever closer as the early evenings give way to night. The mornings carry a chill in the air so where once our bare feet trod the pavements, now socks and shoes cushion our footfall and warm our toes.
This has to be my ultimate Sunday morning ritual, and Saturday too, if I can muster the energy. A simple recipe with a big punchy tomato flavour, this is quick to make and fills you up ready for a big day of adventure.
Flashback to 20 or so years ago, and most Sundays we would go to my grandpa’s house and have the most legendary roast dinners – roast beef with Yorkshire puddings, the crispiest, yet fluffiest roast potatoes you could imagine – delicious flavoursome vegetables and gravy…. Don’t get me started on how good the gravy was;
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