Recipe of the Week: Cinnamon Swirl Bread — by Jessica on

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Why Cinnamon Swirl Bread? There is no better two smells in the world to me than freshly baking bread and cinnamon. Freshly baked bread o...

Make your own...Onion Jam — by Jessica on

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Onions are fantastic. Yes they may make you cry when slicing or give you a somewhat unpleasant breath, but over all onions have the all-e...

This Week's Recipe: Walnut and Parsley Pesto — by Jessica on

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The simple addition of herbs transforms any meal from ordinary to extraordinary. A simple and easy way to transform your meals using fresh...

Food for Thought: Rhubarb — by Jessica on

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Rhubarb is an ingredient that intrigues me. Technically a vegetable, rhubarb is regarded as a fruit. Although beautifully pink, rhubarb ten...

Make your own...Confit Garlic — by Jessica on

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Confit is a traditional French method of cooking and preserving foods in oil or fat. Originally it was the poor in France who used the m...

Recipe of the Week: Tomatoes Braised in Olive Oil — by Jessica on

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Why Tomatoes Braised in Olive Oil? Nothing beats the flavour of a vine ripened, earth grown tomato. This might sound strange to some and h...

This Weeks Recipe: Whole Orange and Almond Cake — by Jessica on

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Why Whole Orange and Almond Cake? There is nothing more delightful than the fragrance of whole cooked oranges. The smell alone is enough to...

Food for Thought: Brussels Sprouts — by Jessica on

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Brussels sprouts have a bad reputation. Many will have memories of bitter, grey, watery and mushy cabbage like bundles that they were forc...