This cake idea was inspired by looking at my twitter feed and seeing how many people were preparing for Ramadan this year and the anticipation of Iftar. 'Iftar' which is the meal that is eaten to break fast. Usually starts with a date and some water followed by an array of protein, vegetables, carbohydrates...
This is a great one-pot recipe. Once you've browned the chicken, it bubbles away happily by itself until the last half hour, when you need to start adding the baby vegetables. Unlike a hearty winter stew, it's light and summery, but still packed full of flavour.
Tabbouleh, a traditional Middle Eastern dish, offers dense nutrition and bold, delicious flavors. For the millions of people avoiding wheat, however, tabbouleh's inclusion of bulgur spoils the fun. Omitting the bulgur is an option, but swapping in germinated almonds is far more interesting. We'll get to the recipe, but first let's briefly give wheat the benefit of the doubt.
How many times have you eaten out and wished that you could rustle up dishes just like the restaurant chef did? While many chefs are supremely talented professionals and can creatively prepare the tastiest, healthiest meals, many of them pump up the flavour of the food to the detriment of you and your families health
Where will you be at 7.30pm BST, on Tuesday 1st July? Tuning into Food Tube for a LIVE Drinks Tube takeover, of course! The gorgeous Jamie Oliver wi...
I have written about the high levels of sugar in some smoothies before, but if you get the ingredients right, there really is no better way to punch in a load of goodness and energy than with a long cool glass of nutritionally loaded fruit/vegetable smoothie.
With even a small garden this can be short-sighted (especially given the interconnectedness of ecosystems; an issue noted by many gardeners and farmers when their crops fail) but for the time being, given space constraints, I've focused on plants that can provide new flavours for my food and cocktails.
Syllabub used to be made, it's said, by the milkmaid milking her cow directly into a jug of cider. I don't know if that's true but I hope so. In its original form - it goes back at least as far as Tudor times - it was made with milk or cream curdled by the addition of something acidic, usually cider or wine, and often served sweetened.
(In case you missed it) it's World Cup season and we've been preparing the perfect match-day Munchies to keep you, and the inevitable flock of footy fans draped on your sofa, happy!
The key to a good barbecue side dish? Make it ahead. Don't stress out on the day trying to be superwoman or man in the kitchen. Have it all pre-prepped and then you can don a hat, an apron, brandish those tongs and stay by the fire. Beer in hand.
Many people in this world watch their diet. Some have to watch what they eat due to a variety of food allergies, but 1 in every 100 people in the UK have coeliac disease and have to steer clear of foods that contain gluten for life.
The best defense against free radicals is an antioxidant-rich diet, which means beetroots, besides being delicious, help you live better. The best beetroots come in June, so stop by your local farmers' market today and give this refreshing summer recipe a go.
Beetroots can be tough and take for ever to cook but right now they are in season and the small ones are sweet and delicious just boiled and dressed with olive oil. Beef and horseradish is a great combination but with the addition of the beetroots it tastes delicious. Have a great week!
With a tiny camera embedded, Google Glass allows you to see through the eyes of our talented Essex boy as he prepares a simple Summer Salad and Balsamic Vinaigrette.
I think the best pannacotta I ever ate - in fact I think it was the first I ever ate - was years ago in Italy when I was doing a television feature on the Slow Food movement.
We are beaming with pride and buzzing with excitement for the launch of our three fabulous Food Tube Books with the loveable Kerryann, gorgeous Cupcake Jemma and radonkulous DJ BBQ!