Houmous (hummus, hoummous… whatever) is a simple thing, but a delicious one. Meaning “chickpea” in Arabic; this humble dish is a blend of chick peas, tahini (sesame seed puree), garlic (controversally, London chain Hummus Bros don’t bother!), lemon juice and seasoning. To prove it’s popularity, Waitrose sells more than 10 million tubs annually and the Hummous Bros.… Continue reading The perfect houmous.
How satisfying is it when the paths you walk from class to home are lined with edible goodies you can cook with for your tea?* *tea= dinner, supper, evening meal, whatever you want to call it… In March and April, those wide leafy garlicky greens are in season again. Less pungent than cloves of garlic,… Continue reading Uni of Nottingham Wild Garlic Chicken Kievs
Shrove Tuesday. A day marking the traditional feast day before the beginning of Lent on Ash Wednesday. Whatever… any excuse to eat pancakes! My memories of this day growing up was rushing home from school (always starving), getting out my mum’s old griddle and making pancakes with my brother. I would do the mixing. We… Continue reading Sourdough pancakes
It’s that time of year, isn’t it? A time for winter jumpers, scarves bundled around faces, hot cups of tea and warming food. When I think of comfort food, I always think of a good stew: piping hot, served in a bowl that I so desperately want to devour but have to start at the… Continue reading Slow cooker Spanish beef stew
It’s funny how taste changes with age. When I was young, I’d always smell my mum making coffee in the kitchen (just the regular, instant stuff (the cafetieré was for reserved for when my coffee-queen auntie came to visit), however I despised the taste. I thought it too bitter, and wondered how anyone could like… Continue reading The science of coffee
How do you like your eggs in the morning? Or for lunch, or dinner, for that matter. If I could choose a food a couldn’t live without, it would have to be the humble egg. Yes, I know vegan food may be trending right now but a life without eggs would be misery for me.… Continue reading The perfect egg.
Food always tastes best when eaten in season. Nowadays, we’re so spoiled with being able to eat worldwide ingredients at anytime of the year, from watermelon in winter to squash in summer. However, not only is seasonal produce better tasting, it’s better for us nutritionally, being ripe and fully developed. It’s also cheaper due to… Continue reading Pete’s blitzed broad beans on Kim’s sourdough toast