There's also a common misconception that using seasonal produce will limit your choice. In fact, there are a huge variety of crops harvested at different times throughout the year; it's simply a question of adjusting shopping and cooking habits accordingly.
Madrid was littered with rookie mini break errors. We have just booked Rome. Rome will be different. We will ace Rome. And until Rome I will mostly be eating this soup. Because I really want to look slim and chic in Rome and I reckon this is a delicious way to get there.
Okay, okay so my husband thought these brownies were horrible, how rude! However, the kids and I really enjoyed them (honestly) you can absolutely detect the sweet potato, which is unusual but I like it a lot.
Lentils are of course incredibly good for us. One of the world's healthiest food, they're packed full of cholesterol-lowering fibre and are an excellent source of protein, vitamin B with virtually no fat too!
Over the colder months, it's important to stay warm and fend off the threat of colds and flu by providing your body will all the right nutrients. So I have put together some warming recipes you can enjoy.
Whilst more snuggle time is lovely, it doesn't always help you feel better. You and your children need exercise and fresh air to feel energised and time outdoors in daylight is very important for beating winter blues and helping tackle SAD. So how can you fight that urge to hibernate and keep those kids active outdoors instead?
Often, people don't realise that organic is free range by nature, and farmers provide their animals with the highest quality of life possible and support our environment by providing natural habitats for wildlife. So the decisions you make when it comes to food are a simple but really powerful form of direct action and small changes really can make a big difference!
The festival is celebrating its 10th birthday this year and without it, I am convinced we wouldn't have the sheer number of quality food producers that amazed me when I first moved to Suffolk and continues to wow me today.
When I heard they were bringing Five Guys to the East Midlands I was ecstatic. It meant bringing my two favourite things to my doorstep: eating and pretending to be American. I couldn't shut up about it; I was rooting for the place big time.
I've snooped round shipping container community hub, Pop Brixton, a few times now since it opened back in the spring. I like the vibe, the community spirit, the extension of the vibrant street life around Brixton Station. I love the food there too - especially what's being cooked up at street food trader Donostia Social Club's first permanent pintxos bar.
I doubt a vegan would even allow meat in their fridge, let alone cook it. But that is just the start, there is no denying that being a vegan seeps into every part of my life, food is just the start and it's so important to find someone that understands it.
As I ventured through an understated doorway on Holland Park Avenue, and downstairs to the restaurant, I wasn't sure what to expect. The room I entered was a sophisticated basement - simple décor, elegant table settings and glassware all working with the original structure of the room.
There is nothing quite as satisfying as unwrapping a decadent macaron. They are the epitome of luxury, a pure indulgence and largely known as the beloved cookie of Parisian teahouses. But behind their pastel shades and beautiful textures the art of macarons is a technical science with inspiration taken from sweets, sensations, fragrances and encounters.
When the British Fashion Council announced London Fashion Week would be moving to Brewer Street, I have to confess I was secretly chuffed. Although Somerset House is iconic - far more attractive than an old, converted car park - it never provided the most palatable offering of eateries and brew houses to see me through the five-day stint...
One of my husband's favourite anecdotes references the time I did a television camera course and as an exercise, shot a short film on our old allotment. It included me doing a piece-to-camera by appearing, like David Attenborough parting a curtain of bamboo, from the sweetcorn patch.
In a leafy pub garden bordering the river Thames, Chef Tom Kerridge is dishing up BBQ delights on an impressive chrome-topped contraption. It's called the Hoppodrome and has been custom-built for the occasion, hewn from three hefty Greene King beer kegs.