I have in my ‘possession’ a 3 year old vegetable rejecter. Lawrence is not a fan of anything green, unless it’s a lollipop. Then he will just about tolerate it, but would much prefer the red or range lolly variety. READ MORE
And here we are again, a new year, a new start, an opportunity to undo all the less than nutritionally dense treats we’ve consumed all in the name of celebration and festivity. READ MORE
Anyone who knows me well, knows I LOVE cheese. I always choose the cheese board after dinner. I am often to be found nibbling on slithers of cheese straight from the fridge. I am a cheese fiend. Cheese would be my last supper. And Comté is up there for me; in my top cheeses. It’s creamy, nutty and moreish. And has a fabulous name. I can channel my inner French woman. (And for anyone wondering how you pronounce it, it’s ‘com-tay’ – I am always the girl who asks for the correct pronunciation so tend to pass the news on). READ MORE
I’ve been asked so many times about this recipe, and really it’s not a recipe, so I’ve resisted posting it. But now I’ve been asked too many times for it so I thought I’d pop it up. So here is my pizza sauce that doubles as a pasta sauce and also as a dipping sauce. It’s all the sauces, essentially. READ MORE
Lamb koftas make me think of two things; delicious family meals out at local barbecue restaurants and weaning. READ MORE
Sweetcorn fritters? Yes! These are not just for babies. These are not just the territory of small dictators without many teeth. (What, you mean your baby/toddler doesn’t shout unidentifiable instructions at you every mealtime? Well, you’re lucky). READ MORE
What could be better than to have all the pancake recipes on the blog in one handy place! Your wish is my command. Savoury, sweet… it’s all here. Feel free to add links to any great recipes you know in the comments. Share the pancake love. READ MORE
Bake Off is back! So here’s a little recipe that starts us all off slowly. I’m not talking about ease of recipe, oh no (though these are very easy indeed), I’m talking about calorifically. Look, we’ve got weeks ahead of us. We need to pace ourselves. So I’m starting with refined sugar free tropical breakfast bars that I made for a Whitworths workshop.
This is a low refined sugar bar packed full of oats, a little like a flapjack, with a totally tropical taste. A great way to start the day without lots of unnecessary added refined sugar. These freeze well too, so make a batch, store away in your freezer and defrost one overnight ready for breakfast at home or on the go.
Pink, pink, pink. What do we think of pink? I remember loving my one posh pink dress as a child. It had a fairytale hill scene appliqued on the front in pink gingham. But the pink dress was for best. Pink was special.
And in my early adulthood, when I was flying the feminist flag highest, pink was a colour I hated. I raged at the army of pink aimed at little girls; pink domestic drudgery toys, pink dress up uniforms for lower paid jobs than the boys, pink clothed Barbie’s with pneumatic breasts and corset tortured waspish waists. If you’d have asked me, I’d have said pink stinks. READ MORE
Holly Bell 