We’ve been quite busy recently. Erika and I both have the week off work and have been out of the flat more than we have been in so there’s not been much to write about. This afternoon we f… more →
Grub's Upwrote 1 week ago: 4 sea bass fillets 400g jersey royals 150g asparagus (baby if you prefer) 150g edamame beans (known … more →
wrote 2 weeks ago: But I knew I could make my own version and far cheaper too, a maggi packet mix costs 99p, a single B … more →
wrote 2 weeks ago: When it comes to seasons, spring is my favorite time of the year. With the cold dark … more →
wrote 2 months ago: Press Release Writing Services a virtual book tour is a “tour” of various book-related b … more →
wrote 6 months ago: Prep time: 10 minutes. Cooking time: 20 minutes 20 seconds Ella: This tastes like fishy chicken. Kir … more →
wrote 9 months ago: Look at these knobbly little beggars. Despite their tumorous tuberous appearance these are, accordin … more →
wrote 10 months ago: Mum came back from the shops today with some elephant garlic, which was promptly doused in olive oil … more →
wrote 11 months ago: This warm salad showcases our seasonal best right now; Asparagus and Jersey Royal new potatoes. I … more →
wrote 11 months ago: Hi everyone *waves and jumps about like a mad woman* It feels like its been ages since iv blogged (i … more →
wrote 12 months ago: The new potato season is now in full swing and since Jersey Royals are one of the true treats of lat … more →
wrote 1 year ago: Honesty boxes in St Ouen The origins of the Jersey Royal Potato can be found in 1878 when a Jersey f … more →
wrote 1 year ago: At last. There is a flurry of English produce making an appearance despite this rainy weather. Yippe … more →
wrote 1 year ago: At last another long weekend that we all are in need of. Joy! Easter has always interested me. It … more →
wrote 1 year ago: Last weekend we celebrated the fine weather with our first barbeque of the season (hopefully not the … more →
wrote 1 year ago: I’m not sure if it’s the value for money or the wonderful results that are currently making brisket … more →
wrote 2 years ago: For any kitchen, this must be the happiest season. And at The Castle, Chef Jamie Raftery is making t … more →
wrote 2 years ago: After my adventures at the Real Food Festival last Saturday, I needed something substantial and tast … more →
wrote 2 years ago: A brilliant fish if you’re bored with the same old white fish. I definitely urge you to try be … more →
wrote 2 years ago: Duck is a tricky bird to roast, because if you cook it so that the breast is done nicely, the legs w … more →