I found this excellent recipe for Bengali Salmon Parcels years ago on BBC Good Food. Sadly it’s no longer listed there, but this is the dish I make now from memory. This is a great way to use up salmon fillets that are languishing at the bottom of your freezer and it’s also quick enough to make during the week with minimal stress.Continue reading
Hello, I’m Mystic Meg and I’m peering into my crystal ball and predicting what the food trends for 2019 will be! These are my educated guesses based on economic drivers (like Brexit, changes to trade regulations and the impact on the food industry) and also social impacts, particularly in points 4 to 6, where people will turn to comfort food during times of increased political uncertainty. Read on and see what surprises I predict are in store!Continue reading
I don’t mean to blow my own trumpet, but my mac and cheese has become the dish of legend! I can’t tell you how many times I have been asked for my mac and cheese recipe over the years. Well, here it is! This is definitely the best mac and cheese recipe that I‘ve created. I made it for a three-course mac and cheese party that I held for my girlfriends and this one was definitely the favourite! If you want to know how to make the best mac and cheese then read on…
This blog post is dedicated to the memory of Larry the Fighting Lobster, and his partner in the pot, Loretta and it is a true tale of how it feels to kill and cook a live lobster in your own home.
The New Year is drawing to a close and (thankfully) we will soon be leaving 2016 far behind us. To welcome 2017 it’s only right that we should greet the New Year with a glass of something special in our hands and so I present to you the Prosecco Kir Royale made with Tesco’s Finest Prosecco, possibly the easiest sparkling cocktail there is.
Christmas invokes visions of cosy blazing fires, sparkling lights on Christmas trees, turkey, mince pies and bold reds and ports to be drunk copiously with meats, cheeses and pastries. But, what about a fish course? What about a wine match for a vegetarian Christmas main course? A wine that is lighter, crisper, with pleasant acid that complements white meats, fish and vegetable courses without overpowering them. Well, let me introduce you to Tesco’s Finest Sancerre 2015 so you can go and stock up!
There are few things that I love more in this life than gin. I love gin so much I named my blog in its honour. No other booze matches its savoury, spicy, mysterious flavour, no other spirit matches its mix of botanicals and the rich tapestry of lands they originate from. So I am delighted to present to you my new Christmas cocktail, the Sparkling Sloe Gin Fizz!
Hello dear Readers! ‘Tis the season to be merry and as you know, nothing makes me merrier than a tasty cocktail! This cocktail is great for Christmas entertaining, I call it the Rudolph’s Red Nose Cocktail! Do you have a special someone you’d like to meet under the mistletoe? Or are you having a cheery bundle of friends and family over to yours? Well, pay close heed, this is the cocktail for you!
Dear Reader, the Yuletide season is upon us and soon we will be awash in Christmas leftovers; roast potatoes, gravy, pigs in blankets, stuffing, cranberry sauce, sprouts and turkey. To help you prepare for this onslaught I’ve devised a turkey and vegetable lasagne that delivers all the comfort-food feelings you need when it’s dark and cold and is also a handy way to use up your Christmas leftover roast turkey (or you can use turkey mince). This recipe is also a bit lower in calories than your regular lasagne, so no need for any feelings of guilt!
Don’t freak out, I know it’s not traditional to add baked beans to shakshuka. I know you’re disgusted with me, that I have dared to alter the most elevated of all exotic breakfast dishes and bring it smack-down to middle-class earth with the addition of tinned Heinz beans. Don’t hate me, Dear Reader, baked bean oven baked shakshuka tastes delish and is super speedy. Do you have the time and the hand-eye co-ordination to chop potatoes, peppers and courgettes first thing on a Saturday morning while desperately trying to chug down a smoothie to make up for Friday night’s excess? No? Nor do I, hence baked beans. Take my hand, it’s going to be ok. This is baked bean oven baked shakshuka.