Ever thought of making your own crumpets? Here's you do it (and it's really easy)

Many people ask me what makes Peruvian food so exciting? Well continuing my posts regarding this question, this week I'd like to answer by talking about Peru's dynamic and just incredible restaurant scene.

Popcorn, chilli and chocolate don't seem to be the likeliest of bedfellows, but somehow it works when they're all wrapped up into a delicious cookie. Here's how you can try it out for yourself.

There are many varieties of mint, some of which are hybrids of garden escapees, and they all seem keen to intermarry. When we camped on the Shiant Isles in The Hebrides, the boys would run barefoot to pick mint from the burn.

This recipe is a great way to cook aubergine as by boiling them, you remove any bitter juices and you ensure they are cooked. The combination of aubergine and tomato is a classic too. Perfect for vegetarians - try with a glass of Primitivo di Puglia. Have a lovely weekend!

Lomo Saltado is one of Peru's most loved dishes. Every household in Peru makes it and so do many restaurants. Every mum and aunt in Peru has their own recipe which differs from each other. Some make it with red wine instead of vinegar, others add beer, but like all our dishes, its all about great ingredients and flavours.

The other week I popped into Gail's on London's Exmouth Market and spotted these Easter Bunny cupcakes and fell in a big sugary puddle of love. So enamoured was I, that I thought I'd give them a go myself. 

This is a really easy way to make a delicious pasta dish. Making your own pesto is very simple, satisfying, and much cheaper than you think. After you try this recipe you will always make it yourself. Pair with a glass of Vermentino. Happy cooking and enjoy the weekend!

The Pisco Sour is uplifting, refreshing and a real pick me up - that's why many are saying that it's set to take over mojitos. I think its even better. Tastier, edgier, more refreshing and healthier with its higher vitamin C content.

This dish is so quick and simple to make - the foil parcel is a great trick and cooks fish perfectly creating a delicious sauce.

As I mentioned in this post http://www.huffingtonpost.co.uk/lisa-feinson/thea-eleni_b_978930.html I make Halloumi Pie every now and again, and it alwa...