Samphire Special: How to forage for, prepare and cook with Samphire

With over 90 miles of ridiculously beautiful beaches here in Norfolk, as you’d expect, there are some rather delicious things that come from these waters.  Including a rather exquisite sea vegetable called samphire, which locals pronounce as sam-phur (not sam-fire). It’s almost the season for talking about samphire. I wrote about it a couple of years ago […]

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Samphire Special: How to forage for, prepare and cook with Samphire

  With over 90 miles of ridiculously beautiful beaches here in Norfolk, as you’d expect, there are some rather delicious things that come from these waters.  Including a rather exquisite sea vegetable called samphire, which locals pronounce as sam-phur (not sam-fire). It’s the season for talking about samphire. I wrote about it for this month’s issue of Sainsbury’s […]

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Sugar Free Banana Birthday Muffins

I recently made these sugar-free muffins for our little girl’s birthday party. Great for anyone trying to reduce sugar in their diet or for little ones – they work really well for baby-led weaning too. Or just simply for anyone who likes muffins – they’re extremely light and fluffy, I think you’ll be pleasantly surprised. […]

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Truffled Mushroom and Gruyere Toasted Sandwich

I’ve gone to town on the toastie! Here is my recipe for a gourmet veggie toastie with a twist – chestnut mushrooms cooked in truffle sauce, a touch of garlic and cream and a good helping of cave aged Gruyere which has a refined flavour, one that’s developed over a year of maturing. Good old cheddar […]

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Kusksu – Maltese Soup

I love big, clear soups packed with different textures and mopped up with a hunk of sourdough bread, thick with salted butter. Kusksu, a recipe from my roots, is a soup my Mum (and Nona) would make for us at lunchtime on a Saturday, served with goats’ cheese, black pepper and some olive oil, a […]

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Maltese Sandwich: Hobz biz-zejt

Hobz biz-zeit (pronounced hobz-bi-zate) translates literally as bread with oil. It’s a staple meal in Malta – probably the country’s number one snack – and is served as a closed sandwich on every beach or snack bar in the country. It’s possibly better known as being served as an open sandwich, especially for those making it […]

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“Back From the Brink” Bacon and Broad Bean Quiche

Guest Blog Post: With help from “Roots”, the mathematical half of Roots & Toots: Show me a man or woman who doesn’t love broad beans and I’ll show you a fibber. Even frozen broad beans cooked and then peeled are almost just as nutty and lovely as seasonal, fresh beans. Better still, the combination of broad beans with […]

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