Recipes

'Tis the season to be jolly, but I'm sad to report that it has been far from it in our family household. With December being a fine combination of illness, injury, damaged cars and various other misdemeanours, I could be forgiven for being th…

  Up on the chilly coastline of Newbiggin by the sea here in the North East, a cafe owner has decided to claim a unique record of having the most varieties of homebaked scones for sale. Jackie Nevin and her husband Colin have …

  This is a simple pan-fried piece of tuna loin served on a bed of sautéed potatoes and leeks. The roasted pepper sauce is one I turn to quite often for its versatility (it will go with most meats) but mainly for its …

  Don't be alarmed by this combination of tart Bramley apple and Cheddar Cheese. If you think about it, it all makes complete sense. An apple on a cheese board is common place. So why not wrap them flavours all together into a…

  What with this credit crunch malarkey and the need for people to keep warm on cheap sustainable food over the winter, there is nothing better than soup to turn to. Whether it is a 'bottom of the fridge' soup in which you…

  I love the Italian way of stuffing peaches and baking them. As the almond is related to the peach, the method of crushing little Amaretti biscuits and combining with a little Amaretto, sugar and ground almonds makes for the …

  One of my favourite cheap eats at this time of the year is wood pigeon. If you have a good butcher ask him to stock it and try some out. For such a little bird it packs in so much flavour. This is a lovely warm salad and a …

Marrows are very much misunderstood vegetables. Lacking in flavour, fibrous at times and full of seeds and water, they are more than often subjected to the pickle jar. I think that the marrow deserves more respect than that. It does need the…

  It has been suspiciously warm up here recently. I say suspiciously because I'm British and we are those types of people. I can remember this time last year being a total washout. So what is going on? It's scorching! I do lo…

As somebody who claims to not be a food snob, I would never say to anybody that you have to use fresh peas as opposed to frozen in your recipes. Afterall, who has the time or the inclination to be popping pods for half an hour to get your famil…