June 16, 2015
Quick, Tasty, Simple and Versatile…
This brilliantly useful paste couldn’t be easier to make and can be spread over hot toast, cooled crostini or stirred...
June 10, 2015
Step into the Beet….
Beetroot Polpettine with an Avocado Dip There are SO many reasons to eat these deep pink patties and feel good! Beetroot...
May 12, 2015
Gloriously Gluten Free…
Since Giancarlo was told last year that he can't eat wheat ever again we have been on a quest to find...
April 7, 2015
Gluten Free Pizza Perfection
Giancarlo was recently diagnosed with coeliac disease and as a result is no longer allowed gluten in his diet. This...
November 24, 2014
Pizza perfection…
I was recently asked to recommend our favourite recipe for pizza dough. This is our preferred tried and tested recipe...
July 4, 2014
Herb of the moment
Wild fennel and what to do with it I hadn’t realised until we stayed with friends recently how much I relied...
November 26, 2013
Prosciutto Di Parma
Parma ham is a type of prosciutto (pronounced proshooto) a word derived from the Latin perexuctus, and the modern Italian...
November 26, 2013
Parmigiano Reggiano
Parmigiano Reggiano is a hard straw coloured cheese made from raw cow’s milk. It is commonly used as an ingredient...
November 26, 2013
Olive oil – Just like wine – a sublime grand cru or quaffable plonk?
When you think about choosing an olive oil think about how you would choose a wine- an expensive fine wine...
November 26, 2013
Sloe Gin
“Slow” Gin and Tonic has a pretty pink glow – and so do I after drinking a couple of these! Above...
