I know how to clear a room. All I need is a can, a tin opener and a spoon. My guilty secret is Ambrosia Devon Creamed Rice straight from the can or if I can be bothered, heated in a saucepan. I LOVE rice pudding.
It's hard to believe that you don't need flour, milk or refined sugar to create a lovely, light and kid-approved pancake. Although delightful, don't be expecting your run-of-the-mill carb-filled pancake. These have more of an eggy crepe-like texture, which is equally appealing.
I'm not going to pretend like these are healthy, because sometimes you don't want healthy. Sometimes the kale and the almond milk chat and the steaming rather than frying can give you healthy fatigue. If that's the case then I prescribe something so trashy, so incredibly grubby that it sends you straight back on the wagon.
Originating in Mexico, vanilla is part of the Orchid family and is the only edible orchid in the world. Vanilla itself is a green pod which has to be picked, dried and cured for it to resemble the luscious dark pod we know it as.
Cooking classes were fun to take as a kid because they made you seem more grown-up. Also, it was a really good excuse to make a mess in the kitchen an...
It's sugary, creamy, and decadent and because it's loaded with way too much sugary processed junk, it leaves you feeling a little bit ashamed, sad, and slumping after your sugar high of eating a whole pie.
After a recent trip to Istanbul, my love for Turkish Delight bubbled over and I scoffed every piece I was offered, no matter the flavour or colour. Back home, I wanted to make my own, with a flavour I couldn't find in Turkey Yeni Raki or 'Lion's Milk' which is also the country's national drink..
There is so much talk nowadays about the need for things to be "healthy" gluten free this and sugar free that which lends a great hand to the South East Asian cuisines where the food is "healthy" already without meaning to be, without trying to be, without any sacrifice or disguises.
This year I've made my marmalade on the mainland, on an Aga without the aid of the fierce, controlled gas flame available from my Island kitchen cooker. The first rolling boil of the marmalade season can often be a hit and miss affair and this year was no exception.
Adding Amaretti biscuits to the crumble mix gives it a lovely lift of almondy flavour that marries so well with fruit, especially blackberries and raspberries. I pinched the idea from the excellent Mark Hix but went a step further this time and added a slug of Amaretti liqueur to the fruit.
Then came his puds. We tried three. There was a lemon dish with more lemony power than you can imagine yet not too much to make you gag and shudder; I've never had such an exquisite lemon sorbet. It makes you want to look at lemons with a new respect.
There's nothing more romantic than reminiscing about a special moment or event that has meaning to your relationship. The traditional dinner for two is also an obvious choice, being wined and dined, but in reality, romance is often forced into a jam-packed restaurant and over-priced.
In Vietnam, where gỏi cuốn originates (literal translation: salad roll), every city, every region has their own version of filling wrapped in rice paper. Its a salad, wrapped up neatly into a tight roll and served with a tasty dipping sauce.
I love tiramisu. Seriously...it's the perfect not too sweet, light and creamy treat - dessert does not have to be a guilt-ridden pleasure. This one is delicious and full of precious nutrients and it's wonderful as it's dairy free, with no added preservative or additives.
There's quite a few products around that are accidentally vegan. So while you can enjoy discovering some new vegan chocolate and biscuits, you can also keep eating these items safe in the knowledge that they contain no animal products.
This triple layered tart (pie, slice, whatever you want to call it) is a great combination of tangy, herby and subtly sweet - that'll be the carrots for ya - and makes for an impressive little starter or lunch option.