Honey and Thyme Baked Feta Cheese Salad with Beetroot Salsa

Feta is a healthy option for a salad, I really fancied doing something different with it and thought I would have a go of baking it. I love the new texture the feta has, it’s warm, fluffy and slightly gooey but still holds it shape. The honey works so well I’ve had it in a…

Chicken and Pea Aubergine Green Thai Curry

We went to our big Chinese supermarket to stock up on asian essentials while we were there we saw these pea aubergines. The only place we have ever tried them is in bali and they served them in a red Indonesian duck curry. They have quite a slightly bitter citrus flavour. This curry is simple,…

Open Rueben Sandwich and Pickles

If I buy a sandwich from the supermarket I always go for the pastrami deli, smoked salmon and cream cheese or egg mayo. My butcher made his own salt beef ready for boiling at Christmas time. We had it at crimbo but as it was a big bit I put half of the cooked meat…

Fresh Crab and Asparagus Risotto

As I originally come from Torquay I have always liked crab as we had the famous brixham crab. Luckily up here in the southeast they have really good fish and shellfish so I’m still enjoying it. I’m funny with food as I go off an ingredient have a break and then like it again, asparagus…

Pan Fried Gnocchi, Mushrooms and Chard with Goats Cheese

So for meatless Monday this week I opted for gnocchi. Also my local farm shop had gorgeous bunches of Swiss chard. For the meaty part I used mushrooms. This recipe is quick, healthy and tastes delicious. Perfect for w weekday dinner. Ingredients (serves 2) 1/2 packet of gnocchi (175g) Knob of butter 1 banana shallot,…

End of Season Game, Ale and Mushroom Pie

So the game season has finished and I still had some knocking around in the freezer. I had some pheasant breasts, venison and a rabbit so I decided to cut off the meat and chuck them altogether in a pie. It was delicious and a nice nod to the end of the season until it…

Foraged Wild Garlic and Cheese Scones

I love the wild garlic season, this year I have made pesto and butter for the freezer as well as dumplings in a beef stew. I was a little nervous about trying to make scones as the last time I had a go they didn’t rise at all and were as hard as rocks. Actually…