As Christmas fast approaches, it's important to get planning now and prepare in advance to ensure a stress-free festive season. We all know that feeling when something unexpected happens on Christmas day, but there are simple measures you can put in place to prevent this - you'll be amazed how easy they are! And it's not just the kitchen that requires some TLC - keep you and your guests safe and warm at home by bleeding radiators, hanging heavy curtains to block out the cold and setting the room thermostat at 21°c (70°f). Here are my top tips on how to avoid Christmas disasters in the kitchen.
When the Christmas turkey leftovers run out and thoughts turn from mince pies to canapés, how can the traditional New Year fare be reinvigorated to impress your friends and loved ones?
Thursday and I am on the train to Paris. Not that the early part of the week was dull in London. In fact, far from it.
For the last ten years the structure of my day has been dictated by my busy bowels. I've always had a speedy metabolism, but these days my innards conduct themselves like an Olympic bobsleigh team. My daily schedule is controlled by my petulant paunch, and it's become necessary to assess every journey/task and appoint a risk factor.
The countdown to Christmas has begun and we'll be bringing you a new upload every festive day until the big one - that's 25 December in case you were unsure. Jamie kicked off the show with a perfect party dish - crispy fried squid - and Food Tube fans have already been feasting their eyes on some tasty Christmas delights including Gennaro Contaldo's bruschetta...
In the world of food and writing, I'm an al dente moaner, a social commentator looking through the holes of glazed ring doughnuts. There's no doubt, after all, that the life of someone who feels the need to write about the world around them tend to have a keen eye for the most delicious foods, often in the largest quantities.
This is a really simple recipe and a great way to cook fresh shellfish without over cooking it and enjoying its natural sweetness... Using Cannellini beans from a jar will give you a better result but if you use the tinned ones just make sure you rinse off the liquid in the tin before you add them to the reduced tomato sauce. Try this with a glass of Fiano di Avalino. Have a good week!
Street food is just about the buzziest of buzzwords in food right now. In London street food markets are popping up left right and centre and music festivals up and down the country have been relying on our favourite street food traders to fill up hungry revellers in style.
I'm bored of hearing about invented scandal that no-one actually gives a shit about. Yes, there are issues with addiction and real dangers in taking both legal and illegal substances but the debate that is provoked by celebrity scandal is neither realistic nor rational.
After doing a powerful process called The Path of Love I realised I had a lot of anger from past hurt and experiences in my life. I started looking into what that effect this had on my health and came across a lot of research and evidence to suggest that repressed anger, hate and resentment is the leading root emotion causing the development of cancer.
This weekend we can officially start talking about Christmas and it wouldn't be the festive season without the food. That's right, December is here and we've got 25 delicious recipes and superb seasonal tips to make sure you're fully prepared to celebrate.
This pizza is big, packed full of toppings and incredibly delicious. It makes a fabulous meal to share and is equally tasty cold. It requires surprisingly little effort and is a great thing to cook on a lazy weekend.
When roasting, to avoid your bird from drying out there are a number of tips I would recommend. Choose two birds or meat joints to roast for the big day instead of a large one alone. Continually baste the bird in its own juices while cooking and allow plenty of resting time before carving and most importantly, avoid over-cooking.
The London Cocktails scene is thriving - and the things I get asked more often than not are - where to go, what to drink and how to make something up at home. So, this is a series focuses on answering those questions with the help of industry professionals.
So I'm taking the blog stateside for LOLs and on the way out flew with British Airways. During the flight I recieved some delicious and amazing food which I simply had to blog about!
The quail were finger-licking good and inspired me to search out some of these tiny, tasty birds. Tipping my hat to the maestro, I adapted a recipe from Ottolenghi - The Cookbook and served it with his suggestion of mograbiah salad.