My blogging friend Janie from The Hedgecombers is off on an incredible road trip across Wales this month, discovering the best places to eat and drink in the country. Lucky bugger! While she’s otherwise engaged, she’s handed over the reins of her blog to some fellow foodies, including me.
My recipe for Posh Prunes and Custard has just appeared over on The Hedgecombers if you fancy giving it a try, and do check out Janie’s tasty offerings while you’re there. I’m sure you’ll be tempted by more than a few…
I was lucky enough to meet the brilliant Italian chef Valentina Harris at a special dinner party thrown earlier this year by Paddy and Judith O’Hagan who are part of the team behind the Wells Food Festival. The party was for volunteers and supporters of the festival, and we were treated to an incredible Italian five-course feast, all prepared by Valentina, who cooked at last year’s festival and is lined up to be involved again this year. There were beautiful canapes, followed by a selection of pasta dishes, then a wonderful risotto, an array of sweet treats and finally cheese.
One of the desserts was poached pears in the most heavenly red wine and spice syrup. I was rather surprised by how much my oldest daughter Jessie enjoyed the pears – so much so, she insisted we take our chances and pop into the kitchen (we’d been warned about the amount of swearing going on in there!) to see if Valentina would share her recipe with us. Continue reading
I don’t know a single person who’d turn down a big fat slice of hot cherry pie. It’s been one of my favourite pies for as long as I can remember, but this mighty fine dessert took on extra special significance when I was about 15 and became absolutely obsessed with the cult David Lynch / Mark Frost surreal murder-mystery, Twin Peaks. To this day, whenever I hear the opening bars of the ever so haunting Falling, a shiver runs down my spine.
Every Wednesday morning I’d rush to school so I could swap notes with my best friend Ruth on all the twists and turns of last night’s episode. I would have given anything for a leather jacket-clad biker boyfriend like James Hurley, was terrified if ever I entered a room with long red curtains, had recurring nightmares about Bob, and I so wanted to be Audrey Horne. I wasted much too much time trying in vain to tie cherry stems with my tongue…
Pancakes are always a popular weekend breakfast in our house, and then when you go and add chocolate into the mix, well, who doesn’t love chocolate? So these bad boys are always a winner.
Served with juicy berries (I always keep a stock in the freezer so we can them all-year-round) and a heavenly perfumed rosewater yoghurt and drizzled with syrup or honey, these simple pancakes are elevated to celebration status, perfect for Valentine’s Day, Shrove Tuesday and birthdays. Continue reading
This is going to sound nutty but I’ve started watching cookery shows at six in the morning. I’m on a desperate get-healthy-lose-weight kick and so, as well as going back on the 5:2 diet, I’ve also started getting up half an hour earlier than I need to in order to fit in some exercise time. And I’ve found one of the best ways of taking my mind off all the stomach crunches and tricep dips is to watch celebrity chefs on the Food Network at the same time. I know. It’s not normal behaviour, is it?
The other morning I found myself drooling while I worked out as Lorraine Pascale made her Swiss Roll Bowl Cake. It looked so insanely easy and yet such a work of genius at the same time, I decided there and then I had to make it. My kids would love it, and I only need have the tiniest sliver. What’s more it’s frozen, so it’ll be around for a while. Plenty of time to have a few tiny slivers. On non 5:2 fast days, of course. Continue reading
Now these truffles really won’t be everybody’s cup of tea, but I personally rather liked the result of my latest exploits with chocolate. Continue reading
Look away now if you’re on a diet. While this mousse might contain a generous helping of roast beetroot, I can make no claims for it being at all healthy. It’s rich, indulgent and highly calorific. Which is why it tastes so darn good.
Isn’t it the most amazing colour? You can imagine the look on my girls’ faces when they first saw it. Continue reading