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.
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 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.
And now for something completely different? Here's a rich red wine that comes from the former Yugolsavian state's best vineyard area, Tikves. It's made from the indigenous Vranec grape, and the nose has lovely lift and elegance even, with Morello cherry red fruit, a touch of spice and a little chocolatey smoothness and polish.
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.
Fortuitously, it was mostly thanks to my geographical location that my whimsical flirtation became transformed into a more solid 'marriage' and I was finally restored to terra firma, even if it meant descending from Botticelli and Caravaggio to that less glamorous level of my fellow mortals where gunfire has raged and soldiers once fell for the highest stakes.
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.
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.