Tags » Hugh Fearnly-Whittingstall.

Going with the grain

Amaranth, barley, buckwheat, bulgur, lentils, chia seeds, couscous, cracked wheat, freekeh, millet, oats, polenta, quinoa. Do you ever get the impression that today’s modern quest for the next gluten-free “super-food” is to leave no grain unturned? 945 more words


De Gustibus

The fate that befell poor Marius the giraffe in Copenhagen – culled and then fed to the lions after a public dissection – set me musing about alternative uses to which the meat may have been put. 491 more words


Eat Your Greens!


For those of you who have been reading my blog for a while you’ll know I like using Green Cleaning methods. However, I often think I could do a bit more; be a bit greener; change a few more aspects of my life to Do My Bit without scaring the family too much! 491 more words

Meatless Mondays

Nice to meet Hugh

One of my favorite chefs Hugh Fearnly-Whittingstall, of River Cottage fame, happened to be in town, so we poddled along to foodie bookshop, Omnivore… 273 more words

Louis Villard

A recipe book I think everyone must have!!

A recipe book I think everyone must have!!

I have to recommend this book to every one, it was bought for me by my husband and is just brilliant! 115 more words


Gogo Little Red's Grandparents

I’ve been so lucky to have had my Grandparents here for the last week. I haven’t posted because my Grandparents have worn me out! They are more Gogo than I am, they are amazing. 189 more words


Pimp my cake

Me and that Hugh Fearnley Whittingstall are totally on the same wavelength. Just as I’m thinking about blogging the virtues of plain, good old fashioned sponge cake all tarted up with compote (stewed fruit to me and thee) and a dollop of cream, he comes up with this formula: fruit + cake + custard or cream = winning dessert. 166 more words