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 hav...

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 forced...

This Week's Recipe: Bread and Butter Pudding — by Jessica on

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Why Bread and Butter Pudding? Anything that is crunchy, creamy, vanilla scented and has a golden crust all at once is simply irresistible. B...

Make your own....Pizza Dough — by Jessica on

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Pizza the ultimate universal snack food originated in Italy, where simple ingredients are scattered on a thin bread base, topped with creamy...

This Week's Recipe: Muffins — by Jessica on

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Why Muffins? For me baking is comfort cooking. When I am feeling a little down or stressed I turn to baking for comfort and peace of mind. N...

Food for Thought: Carrots — by Jessica on

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The common carrot although a frequently bought vegetable one will agree is not highly exciting. The carrot however is vital in the cooking w...

This Week's Recipe: Lamb Shanks with Chickpeas — by Jessica on

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Why Lamb Shanks? My family often agrees how lucky they are to have a chef in the family who loves to cook for all, however there are times e...

This week’s Recipe: Leek, Egg and Bacon Filo Pies — by Jessica on

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Why leek, egg and bacon pies? This recipe was created with inspiration when I realised that I did not have the right ingredients to make sho...