So with wedding season well and truly in full swing, what culinary delights are being dished out (from hipster food trucks, garnering their own hashtag or just generally delighting guests) up and down the country this year?
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.
My sister and I have been busy cooking up a storm in the battle to find out which of us is the better chef. Olivia, who's
Whoever first thought this up deserves culinary canonisation. Instead of going to all the trouble of making puff pastry vol-au-vents or shortcrust shells, just buy the sort of white sliced loaf that would, I'm sure, never normally sully your lips.
I think the eternal optimist in me might be gently moving towards a half empty glass position. This is distressing as it seems to confirm that one has well and truly crossed over and landed well onto the wrong side of 40, with no way back...
Much as I love Christmas, it can be arduous enough without chaining yourself to the stove while all your friends and family are whooping it up with the mulled wine and cheap cava. So I've kept these recipes for party snacks and nibbles as quick and easy as possible.
Struggling to work out what to feed your guests this Christmas? Or at any time for year for that matter. Well, canapes might