Oat cakes are C’s favourite biscuit. He eats them with everything: hummus, cheese, tapenade – if it clings, spreads or stacks, it can go on an oatcake. (I’m the same with crisp bread.) Luckily, oatcakes good for you. They are also very versatile. I like them with cheese, but there’s…
Sometimes things happen and you have to change your eating habits. Since C. was ill earlier this year, we’ve tried to purge his diet of egg and dairy. It’s sad to see the cheese go, but since we’re already almost dairy free, it’s not been the hardship you might imagine.…
Nairn’s oaty heritage dates back to 1888. Over recent years it has quietly established itself as the champion of those seeking a gluten free or wheat free diet. We’re rather fond of their oatcakes, and in particular the lovely Oaty bites (so very moreish) so we were very happy to…
The box of quinoa proudly announces that the United Nations has declared 2013 the Year of Quinoa (pronounced keen wah). This is intriguing, why would this grain be elevated to this status? Before cooking with it, I thought I’d find out more. It’s an adaptable crop even in places where…
The market for snack bars seems to be growing. Personally, I’m not a huge fan. Looking at the content of most snack bars put me off: they’re often closer to sweets or biscuits than what I’d think of as a snack. I’m not a snacking saint, by any means, but…
The growing demand for Union of Genius soups has prompted the plans for a commercial kitchen where they can increased the amount of soup made whilst at the same time being able to maintain the quality and the personal touch.
It’s National Baking Week this week. Hallowe’en and Bonfire Night are also getting closer. It’s that time of year where you yearn for some good wholesome home baking. In this post cake and toffee apples. What a combination! I love baking. I find it therapeutic. I am probably most at…
Buckwheat’s not just for blinis. In recent months I’ve been enjoying this ingredient in several ways: as flour, in soba noodles and as the full ‘grain’. Buckwheat is wheat and gluten free (if that’s important to you) but the thing that makes me fond of it is its flavour. It has more flavour than…
My weekend guest who is avoiding gluten is back. I made some more bread using the Phil Vickery app I reviewed which has turned out well – adding some fine cornmeal gave it a delicious taste. But what for tea? I was keen to try out Dove Farm’s self raising…
This might not seem the natural time of year to eat salad, but I’ve been experimenting, largely inspired by Ottolenghi and Niger Slater to use vegetables such as beetroot, carrots and fennel. Both hot and cold salads are delicious as they are you end up craving for a little something extra.
