It seems a crying shame to me to put any sort of food in the bin! And there is something inherently satisfying about making a meal from bits and pieces left behind from headier times.I love making a really simple soup with a cooked chicken carcass. Just strip off any left over cooked meat, bubble the bones in water with some vegetables - if you want.  Then dice things like carrots, onions, mushrooms,

I love nothing more than taking something home-made as a gift when invited out to supper. Quite often, taking wine or a bottle is kind of redundant as the host will have most likely shopped for everything anyway!So, our friend whom we visited tonight, really loves shortbread and brownies. And luckily for me, particularly the ones I make. So my son, Harley's choice was to take some shortbread. I bought

New Year's resolution....write more blog posts!Anyway, out at my friend Sally Ann's house for lunch today was a fun affair. Not only did we visit people we love being with but we ate great food and met their crazy Aunt Liz.We have heard so many incredible and unbelievable stories about her, it was good to finally put a face to the name. Seventy something and from a farming background, she was lively

It certainly has been a while..... life has been hectic over these past summer months! The school holiday has flashed past and I have felt I have not spent enough time doing all of the things I had planned to do with Harley. But really I am not grumbling! I must be doing something right to be so busy with work.I am still writing recipes for Borough Market and copy for their magazine, too, called Market

Olive oil is a funny thing! We all know that it is good for us, lower in saturated fats and all that. But it seems to have got out of control and a bit centre of attention showing off in dishes where it really should not be! Recipe writers plonking it in a curry say. Well it's not the right flavour so just does not sit right.With all the chefs using olive oil and the nation being told that extra virgin

Last night I spent an interesting and utterly addictive hour looking at stock photography. I really could not believe how awful most of it is!My photographer husband has recently done some talks to a design company about the benefits of having bespoke pictures for food and after looking at stocks ones I can clearly see why!It has kind of been a mystery to me -as a recipe writer and food stylist - as

It makes me feel quite ratty when I hear people saying that good food is wasted on children. I was watching a programme not so long ago and the person cooking - I sadly cannot recall who - gave their opinion that children don't appreciate good ingredients and what they were making should be saved for adult consumption only.This evening I cooked some fish which was most certainly not my best attempt

First off, sorry to have been so long away! That really is rather lax.Things have been steady since the new year began with writing taking the forefront in my work.Last year, I was really lucky to have been asked by Borough Market in London to write a series of recipes for them. Recipes for their magazine and website too, bringing together the traders with a perfect marriage of ingredients and personalities.Now,

Something I never do is have family or friends for Christmas at home. We always go to my Dad's actually, where we spend most of the time talking about food, preparing it and eating it! Excitingly, this year we have 4 guests coming to our abode - where the three of us get in each others way as it is! Along with 2 neurotic cats it should be fun. But the aspect most anticipated for myself is the fact

Christmas is a magical time of the year, not only for the spirit of the season but also the food and fun. Preparing for it is half of the fun and increases the anticipation somewhat! I have just made my mincemeat in readiness and what I love about it is that a seed of an idea can be recreated into a flavourful creation without a recipe. Just an idea of perfect friendship and balance can end up in jars