I do love Halloween though I have never been trick or treating. It's just not in my British nature to knock on someone's door and give out ultimatums. I'd likely apologise or stutter. But any celebration where there's even a sniff of novelty food up for grabs and I'm there. All over it. Here's an idea if you fancied hosting a Halloween party of your own.
The hips may be used to make rosehip syrup, jam, tea, vodka or gin. Rosehip jelly isn't labour intensive because the long slow drip through jelly bag removes the hairs and seeds. The Ministry of Food encouraged folk to make rosehip syrup in the war years because it is a rich source of Vitamins A and B, as well as C. Blitzing the hips in a food processor makes light work of chopping the hips.
Now in cake shows past I haven't bothered going into this room. I've always felt like a pretender; a bit of a fool. I had this suspicion the security guards might sling me out by my ear or laugh when I produced my VIP pass.
Of all of the dishes he cooked at the festival this was the one I wanted to taste the most, but I turned my back for a minute and it miraculously vanished into thin air. Or someone's tummy. So I asked Mike for the recipe. He made it with his award-winning pickled quails' eggs but you can give fresh eggs a gentle boil instead.
Just four months ago, Bart started The Shortest Cookery Show on Earth on instagram. Cramming exciting recipes, shot in striking locations (in the middle of the Wadden Sea, on a house-boat in Amsterdam, on an Alaskan ice-plain, in a fishing boat off the Maldives) into just 15-seconds - we're not squidding!
I thought I'd have a go at making an easy Crème Pat without the stress. I've figured it out and it works so well. This recipe I made at the weekend for the family and it is full of lovely middle eastern flavouring such as orange blossom, almonds and figs.
We start with the most delicious and light fettuccine you can imagine, from Jamie Oliver. It is full of traditional garden veggies, which give it an incredible freshness, whilst the smoked trout gives it a wicked twist. Make sure you serve this STRAIGHT away with a generous serving of parmesan for the ultimate dish.
I know the food historian Ivan Day carved his own but my woodworking skills are rudimentary at best. I'm investigating the possibilities of getting one made but on the other hand, unglamorous plastic pots store well in the fridge. Although in theory you can keep quince paste, once dried out, wrapped in greaseproof paper I prefer to play if safe and refrigerate it.
It's national curry week and I thought I'd make my own unique curry that I could share with you. It was 2 years ago that I won MasterChef with my Mauritian Mutton Curry and who would've thought that something that was a family classic would win a culinary TV show like MasterChef.
I have never ever hankered after a daughter. Obviously if one had appeared then I'd have loved her and been very happy indeed. But one never did. And I now find myself in the curious position of being a mother of three sons, still under 35 and yet about to sell all the unisex baby bits on eBay. I'm getting rid of everything.
Jamie's 15 Minute Meals. Have you ever actually made one? It's a common consensus between all my friends that these 15 Minute Meals are impossible. Whether you need to be Road Runner on speed to get through the list of tasks, or whether the 15 minutes actual excludes prep time, cooking time and cleaning time, it cannot be done!
In this week's Friday Food Off, Olivia and I put our sweet tooth to the test. My sweet canapé is an all-time favourite, the Banoffee pie. My recipe uses budget ingredients and it's quick and simple to make. Unless your guests are bananaphobes, you're onto a winner.
Roasting tomatoes really brings out their flavour and sweetness and although these ingredients came from our Suffolk garden, the soup is packed full of Mediterranean flavours, a last burst of summer.
One of my favourite seaweeds to cook with is dulse. It is a ruby, red seaweed, which dries to a deep pink, and turns green when cooked. Dulse grows on rocks in the subtidal zone or sometimes grows as an epiphyte. It often hitches a ride on kelp.The pretty fronds resemble fingers and its stalk (stipes) are short.
This is a really great way of serving some delicious vegetables as a starter or just a nibble. The combination of the artichokes squash and mushroom is not just interesting flavour combinations but great textures too. By using milk and flour as apposed to using a batter they are not too greasy and will have a really crisp coating... Have a great week!
Pizzas are usually a mighty faff to make because you have to make the dough with yeast etc and leave it to rise for a few hours and then use a really fancy oven to get the right results. I have neither the time nor the equipment for such endeavours, or the inclination.