This is a simple risotto to make and the combination of peas, spinach and parmesan is delicious. It is very important that you cook the rice with the onion for the first few minutes so the rice will be hot when you add the hot stock. This way the rice will cook evenly and the risotto will have a chewy bite.
When you're expecting a new baby, there's a lot to think about. Are you and your little one getting the nutrients you need, as well as thinking about food safety? On one of my first visits to my obstetrician, he gave me a booklet on the food that is unsafe to eat during pregnancy, and it seemed daunting at first. The trick is to focus on what you can safely enjoy!
Scones are one of these fortunate recipes that yield great reward for very little effort. Both sweet and savoury scones are a doddle to make and a real joy to eat.
I couldn't ignore blogging about mangoes with all the drama surrounding banning the import of mangoes into the UK. For anyone who knows me of course you'll know that I couldn't live without out them!
Here's an easy recipe that I reckon even mothers of three, with their lack of time, general misery and poor pelvic floor might be able to knock up. These truffles are that easy...
This is a very simple recipe and a great way to eat asparagus. The anchovy butter is so good you will spread it on toast the next day.
Italian sausages are delicious in a pasta sauce as they are a combination of fresh and cured pork with seasoning so they are almost like a seasoned mince. Adding the swiss chard to the sauce gives it more texture and is a great way to use chard stalks.
This is such a simple pasta dish but very delicious. When you make it you will definitely want to make it again. The brown shrimps have a very unique flavour and combined with the zucchini butter and garlic taste even better.
It's been an exciting week of welcoming old faces and introducing new on Food Tube. We've been back-flipping around the kitchen with a parkour legend, getting to grips with a seriously big cheese, hanging out with the lady who introduced the gastro-pub to NYC and preparing to celebrate St Patrick's Day...
I can happily eat my own body weight in dim sum but usually they're something I'd go to a restaurant for. Then I made a pleasant but inauthentic Peking Duck (the recipe search continues) and found myself with some leftovers. The resulting spring rolls were a bit 'meh' but the dumplings were delicious.
This is a great way to use bresaola with pasta and also a good substitute for pancetta. The meatiness of the bresaola works really well with the bitterness of the radicchio. You could use a pasta like penne but tagliatelle is a bit more luxurious and holds the sauce really well.
Before I was involved with filming I always assumed that it would be a simple one shot wonder and voila! When you see food prepared on the screen it's really easy to forget the logistics behind filming food - I've since learnt that there's a lot of planning and thought before the shoot and a lot of preparation before each shot.
Kale in a cupcake? Before you start backing out of the room, remember that carrot cake doesn't cause concern and there was a time when your smoothies were any colour but green.
Following a brilliant collaboration between Jamie Oliver and River cottage's Hugh Fearnley-Whittingstall during Food Tube's Live Show in October, the bromance will continue on YouTube. Good times...
This is a really tasty pasta and surprisingly easy to make once you have prepared your artichokes. The trick is to make the artichokes very juicy so the pasta absorbs their flavour. Always use uncooked prawns as they will give you a much sweeter flavour and also a better texture.
This is the best soup to warm you up. Its healthy, filling, vegetarian and very easy to prepare. The swiss chard adds an earthy sweetness to the soup and you can use the cooking water as stock. If you puree half of the soup you get a lovely creamy minestrone that has great texture and flavour.