Posted by Wednesday, September 11, 2013on
Some people plan their travels by the landmarks or historical monuments they want to visit. Me? I generally devise my international itineraries based on the food I want to eat! The latest ingredient to pop up on my culinary radar was sweetcorn in the States.
Posted by Wednesday, August 7, 2013on
Sometimes when it comes to dessert, simple is best. And right now there’s a plethora of deliciously sweet cherries around, the ultimate summertime dessert in my opinion. I couldn’t wrap up summer without featuring cherries as my Ingredient of the Month.
Posted by Tuesday, July 9, 2013on
When it comes to travel, trains are my transport method of choice. WiFi, lots of leg room, and no long queues. And the best bit? You can take on board all the food you like! Travelling via plane is a little bit more limiting. If there were no restrictions, I’d be the passenger on board with bags stocked to the brim of fresh fruit and vegetables! When I’m travelling a lot, I try to buy as much seasonal fruit as possible – and right now is the perfect time to sample delicious apricots in the Northern Hemisphere.
Posted by Thursday, June 13, 2013on
“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.” ― F. Scott Fitzgerald, The Great Gatsby. When Fitzgerald mused about the pleasures of summer, chances are high that he was midway through a chilled beverage, potentially on a French terrace.
Posted by Monday, May 13, 2013on
Salmon, you’re my ingredient of the month this May! I have to say that right now is absolutely the best time of year to get your hands on the freshest salmon around. Whether you plan on grilling it on the barbecue, tossing it through a salad, or adding to a baked dish topped with cheese – you can be quite confident that you’ll be able to whip up a simple and delicious dish with good-quality salmon. My tip? Keep it simple and let the flavour do the talking.
Posted by Monday, April 15, 2013on
Let’s say bonjour and bienvenue to rhubarb, a vegetable (commonly mistaken for a fruit!) that takes centre stage in the spring. For foodies, springtime in France is truly a fabulous time of year. It’s the chance for new recipes to be invented, trialed and tested – to coincide with ne
Posted by Tuesday, March 19, 2013on
A true chocoholic doesn’t just settle for any old chocolate bar. A real, committed chocolate lover fuels their love affair with the finest chocolate, the kind that melts in the mouth. Considering that I was invited to taste-test chocolate before Christmas (whilst wearing a chocolate mustache), I think I can confidently call myself a bona fide chocoholic.
Posted by Wednesday, February 20, 2013on
I can feel a change in the air, with the hope that warmer weather is inching its way around the corner. And when it arrives, I know what it will bring. Spring ingredients! Fresh fruit, beautiful leafy vegetables, and a flurry of excitement at markets all around, as people rejoice that (finally!) spring has arrived. Until then – we must make do with winter produce.
Posted by Wednesday, January 23, 2013on
We now find ourselves midway through winter, and the choice of fresh seasonal fruits is somewhat limited. It’s around this time of year that we start to crave summer fruit salads, and an abundance of fresh fruit sitting pretty in the fruit bowl. But rather than lamenting the fact that we have a few more months of chilly weather on the horizon, why not embrace one of the very finest winter gems…the delectable clementine?
Posted by Friday, November 30, 2012on
I’m a big fan of mixing sweet and savoury flavours, and am always on the look out for seasonal ingredients that I can use for both main dishes and desserts. At this festive time of year, cue the tasty little chestnut appearing on my shopping list without fail. Whilst it’d be easy to write the chestnut off as being a bit of a quaint ingredient, I think it’s far from old-fashioned.