Here's a recipe for a takeaway classic that's incredibly easy (plus cheaper and healthier) to make at home, whether looking to fill the freezer or just wanting an easy mid-week supper. Serve with the veggie ribbon noodles to get all of your five a day in one meal.
Playing fast and loose with the sobriquet "celebrity", twenty new faces lined up to be shouted at by Gregg Wallace and John Torode, a duo known primarily for sitting in separate rooms and pretending to hold a conversation with each other.
So much has been said recently about how food intolerance testing is causing massive hikes in people believing that they have a food allergy and thus eliminating foods out of their diet that they don't need to.
This taste of Summer is wrapped up in this biscuit - why not treat your guests to scrumptious biscuits with a subtle floral flavour just in time for Summer. (And when no one is looking, why not try dipping them in tea as well!)
Instead, eating healthily and enjoying food generally should be fun. I believe that the first step to eating healthily is to cook from scratch and eat cleanly whenever possible. Don't surrender to the convenience of supermarket 'healthy' ready meals and try to buy unprocessed food.
This soup is quick to make and its full of good nutrients; brothy soups are light and easy for a summer soup. If you add some whole grains, protein and vegetables, it becomes a hearty meal.
As we were shown to our table, we walked through the open plan kitchen and saw the chefs at work before being seated at a table at the end of the room with great views of the city and the mountains. Dos Cielos is surprisingly small and intimate and with every table occupied, we definitely felt very lucky to be dining there.
Here are some meal suggestions that you can knock up just from what you'll already have lying around. They're yours for free! All I ask is that if you make one of them, perhaps for your family, you then hold hands and saying "For this, James Moran, we are truly grateful". Perhaps you could refer to me as "the master of our tongues, O mighty Lord of Flavour!".
The shortbread recipe I use is from Adam Stokes on www.greatbritishchefs.com. It makes light, buttery biscuits that are soft in the middle with a short snap. I've taken the vanilla and cinnamon from the original recipe and instead use jam to make my own dodgers.
The other day I made this stir-fry on the wing, as it were, to go with a spiced duck dish and it was so good I thought it was worth sharing. The grassy taste of the asparagus works well with the sweetness of the peas and onions and the chilli gives zing to the thing.
We arrived in Barcelona for five nights last month on a sunny Monday afternoon, after spending three days in Girona at a friends wedding. The drive was around an hour and a half and we dropped the rental car at Barcelona-El Prat airport before catching the Airport Bus into one of the main squares, Placa de Catalunya.
Combining nature, organic wine and culture, the Bioculture App guides you on a 19 day series of linked walks in Le Marche, Italy, providing information about the attractions along the way with specially created artworks.
We're set for a heat wave. Did you hear? It starts tomorrow. Let's eat outside and what's more, get the kids making the food. Put that Prittstick away! These three recipes provide lots of short term concentration span activities.
Superfoods have garnered lots of buzz in the press over the past couple of years. The words may evoke images of food wearing a Superman cape. This range of foods certainly has the powers of Superman, but not a trace of Kryptonite in sight! So, what's all the buzz about? Here's my guide to Superfoods.
Let's face it, when it comes to weight-loss we're always on the lookout for the latest food group to celebrate or villainise. We've been through almost every food group, labelling each one as either a health saviour, or evil villain...
Korean fried chicken is all the rage and has become one of my favourite street food snacks. Hot, juicy, tender chicken, with a crunchy American-style batter, and a rich sauce that's spiked with chilli, soy and garlic and sticks to everything it gets in contact with (making it the worst first date food in history)...