Over the coming months, Maggie’s ice cream range will be appearing on shelves in a brand new outfit, so next time you’re craving her delicious ice cream be sure to keep an eye out for your favourite flavour in its fresh look. Read the rest...
You don't need a feast to have an excuse to make labne. It's perfect as a nibble, with salads or as an accompaniment to lamb, kid or poultry, particularly if you also add strips of preserved lemon. Labne is really just cheese made from goat's, sheep's or cow's milk yoghurt (choose a naturally made one as some commercial brands are too thin). This in particular labne is made with Apricot Jam, and is delicious served with some of my homemade granola and fresh seasonal fruit! -MB Read the rest...
I think it’s only fair to say, that a marriage as long as the one I have had with Colin, depends upon a good sense of humour, and no one can make me laugh like he can. It’s not always the kind of belly laugh that a single incident might offer, but more that he knows exactly what my sense of humour is, and taps into that with a wit and confidence that speaks of our long history together, so that not a day goes by when I don’t get a giggle out of something he’s said. -MB Read the rest...
My appetite is always the first thing to let me know that Winter is here! I find myself spending more and more time in the kitchen, both because of the shortened days preventing most outdoor activities, but also to enjoy the ‘slow food’ nature of Winter’s produce. Stewing, braising, roasting and poaching are such satisfying ways to cook food that warms from the inside out. Take the fast way around to slow food with the latest recipe to join my online recipe collection: Read the rest...
Leeks are a vegetable I always give space to in my kitchen garden, as tender young leeks are so different from the fat, over-mature specimens shops often offer. Young leeks add an extra dimension to slow-cooked winter foods and there is nothing like their buttery fragrance, filling the kitchen with warmth when the weather is at its coldest outside. Although pencil leeks are now more widely available in major city markets, at the wrong time of year they can still be woody in their centre so I have always opted to grow my own for the assurance of picking them at their very best. Home gardening can change opinions of previously passed over vegetables in an instant, and never more so than with the comparison of a tough old leek past its prime, to the sweetest, melt-in-your-mouth leek just picked from your garden. -MB Read the rest...
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