Gather Food, Flowers & Friends
Made with bright tasting Greek yoghurt and packed with splodges of juicy blueberries, this simple baked cheesecake is sure to go down a treat with all comers.
This deliciously seasonal chocolate fig pudding cake is a classic chocolate cake at the edges, but the further in to the centre you go, the more puddingy it is – like a chocolate fondant in a slice. It’s also incredibly easy and quick to make yet will make a big impression at any table.
Made using a no-churn method, this baked apple ice cream makes for a deliciously creamy, rich and autumnal dessert option just as it is, and it can be served straight from the freezer thanks to the generous splash of rum in the recipe
This recipe is definitely not the usual way of making a curry – instead of hovering over the stove, you simply add the various components to the roasting tin at a couple of intervals during cooking and walk away. While it does take a fair while to roast, it’s totally fuss-free to make, and it turns out beautifully rich, aromatic and full-flavoured thanks to its time being ignored in the hot oven.
Sort of a hybrid between a pot pie and a fish pie, these tasty little dishes are the ultimate in comfort food, and need only some peas or braised cabbage on the side to make a really satisfying meal.
Made with miso-roasted portobello mushrooms, this deliciously savoury ramen would be a great option for a midweek meal as it only takes about 30 minutes to make, is beautifully comforting and can be meat-free if you so choose.
Strongly emblematic of Asian-American cuisine, handmade dumplings make for a deliciously flavoursome & impressive starter, party snack or meal, and are surprisingly easy (if admittedly not enormously speedy) to make.
Light, fluffy & richly flavoured, these muffins feel very cosy and autumnal and would be ideal for serving up to friends with coffee for brunch or late in the afternoon, or packed up and brought with a thermos of chai tea for a walk at the beach.
While this mushroom, mozzarella & sage meatloaf is fabulously impressive in all its beautifully burnished, pancetta wrapped glory, it is also a very cost-effective, easy & delicious roast dinner option for feeding a crowd.
Taking inspiration from the restaurant-style kievs I love so much, and adding a little extra ooziness just because, I recently came up with these very yummy mozzarella, rosemary & chilli breaded chicken cutlets. I would call them Kievs, but that term is somewhat sacrosanct to me, so cutlets it is. Give them a go, I think you’ll love them too.
I’ve always been a fan of Welsh rarebit toasts – my parents used to occasionally make them for lunch on Saturdays when I was small and I could never understand why they tasted so good. Now that I’m older, I understand that they’re pretty much pure ‘umami’. And I also know now just how good they taste with a cold drink.
The weekend is here. Time to potter around in your slippers, read the paper, make drip coffee & finally, finally, letContinue Reading
The first pâté I ever loved was given to me one Christmas Eve by my friend’s mum, the same womanContinue Reading
Ryan and I went up to Belfast last month for a short break, just as the Christmas markets were beingContinue Reading
Just a quick post with a quick recipe for my favourite ever biscuit – peanut butter cookies. I firstContinue Reading
