Don't like oysters? I heard them described recently as "snot on a shell". Personally I'm rather partial to a raw oyster with just a little shallot vinegar and a dash of Tabasco but if that doesn't appeal, they're also fabulous cooked.
The teenage girl next to me sat reading a classic novel, earphones in, occasionally rolling her eyes. I'm not sure whether to be impressed at their joie de vivre or appalled as she was. The only answer to the trauma of this very long journey of being terrorised by inebriated middle aged men was to make a batch of these brownies just as soon as I got home.
Cuttlefish is just as tasty as squid but not as popular. It has a thicker tougher texture than Squid but if you cook it longer it becomes sweet and incredibly tender. I love artichokes and I am a big fan of combining them with fish and pasta because they have so much flavour, you do not need that many of them, they also have a wonderful texture.
I fell off the wagon. Thump, spectacularly to the ground. I was so very nearly there. Just 1.5 stone to go in my five stone battle of the bulge. It started with just one night off and ended in a weekend of gluttony. Here's how I regained 6lb in just three days...
I know this dish is a bit heavy on the cheese but do try adding the mozzarella. It provides a degree of gooeyiness that's deeply satisfying (unless you're on a diet but hey, it's nearly time for those big, all-enveloping jumpers).
Another year, another memorable Big Feastival with Alex James and Jamie Oliver celebrating awesome music, delectable food and family fun! There were highlights galore, from Jamie and his Food Tube friends cooking in the AEG kitchen to Fat Boy Slim rocking it on the main stage.
The long and short of it is that it is best to avoid cooking a whole chicken or chicken pieces with bones from frozen because the core or centre of the chicken will not reach a high enough temperature to cook through. However if you follow my steps below, you can safely cook chicken from frozen.
You guys asked for an easy pizza recipe and here it is! Who better to show you how to make pizza than 'Italian Stallion' Gennaro? Using an age-old family recipe he guides you through every step from kneading the dough to making the classic margherita topping. This is everything you need to know about pizza in one video folks.
Quality lamb, cooked in the right way will give you a dish that tastes like you've spent hours in the kitchen. Lamb shoulder is an under-rated cut but treated to a long, slow cook will reward you with meat full of flavour, falling off the bone without effort with plenty of flavoursome juices.
If you have any tips for getting through the last leg of baby weight loss send them my way. In the meantime I give you beetroot and onion relish. This is delicious with cheese and crackers. Or on cheese on toast. Or in sandwiches. At the moment I am enjoying a teaspoon with a chunk of cheese whenever the hunger makes me want to gnaw at my chunk of a baby's thighs.
Smoked salmon, wheaten bread, fresh seafood - I had almost forgotten just how good Irish food can be
Stevie obviously likes Billie, but there's so much history and unfinished business with Stephanie. He couldn't stop smiling when he saw her. Ouch. What is he going to do? If he knew what was best for him he would politely cool things off with Billie. You can cut the sexual tension between Stephanie and him with a knife. Will he make the right decision?
Traditionally in Mauritius we make this with corned mutton which has a much stronger flavour and Iove it but I love corned beef as well and in the UK this is readily available and easier to get hold of. To be honest with you I love most tinned things, sardines, mackerel, anchovies and I suppose it's mostly out of nostalgia
Just back to school and already I'm thinking about the opportunity for wearing thick woollen jumpers, drinking soup and preparing a feast for Bonfire night. There are a few things that must be done on Bonfire night.
Cream the butter and sugar for four minutes in a stand mixer using the flat beater starting low speed and working up, or six minutes with a handheld electric mixer or about 8 - 10 minutes with a wooden spoon. The mixture will be lighter in colour than when you started and very creamy...
Sheila very kindly gave me a whole rake of recipes and Karen (who must now have RSI from all the typing) emailed them to me. Thank you, ladies. First off, I chose to make Sheila's pickled tomatillos, though there's also a very intriguing-looking sorbet I'm itching to try.