It’s January and I’m trying to go out less. This means cooking more. For all kinds of reasons, I’m not in the mood to cook (something I’ll discuss in a later post) so I look for simple and fast dishes that are tasty and ideally also healthy. This walnut pasta…
The post-Christmas period can be a bit gloomy. We’re back at work, we’ve finished all the fun eating and drinking treats, mornings and nights are still dark. For me, cooking becomes a chore. The solution? Soup. Homemade soup is delicious, healthy, easy to make and can be as colourful as…
Fish and shellfish are always delicious freshly cooked, whether pan-fried, baked, steamed or deep-fried in batter. But what about other ways to enjoy seafood? Caroline Rye, The Urban Fishwife, shares advice and a recipe for ceviche. You’ll find more from Caroline on Instagram (@urbanfishwife) and Twitter (@urbanfishwife).
The Vegan Society recently congratulated a number of Scottish SMPs for issuing a motion to support the Society’s Vegan for the World campaign. Part of the campaign is a challenge for all of us to go vegan for a week for the environment. I’m not vegan but most of what…
Gin continues to have a moment and at Edinburgh Foody, we continue to enjoy it. Teasmith is a Scottish premium gin with a twist. They asked us if we wanted to try it and maybe cook something with it. We said yes!
Jordan Bourke is an Irish chef and a fellow Observer Food Monthly Award Winner (2016) for his best-selling Our Korean Kitchen, which he wrote with his gorgeous wife, Rejina Pyo and which won Best New Cookbook, as well as the Fortnum & Mason Cookery Book Award 2016. In his new…
I have a weakness for crispbread. Not the airy pale stuff, or the brown tedium that is Ryvita, but traditionally hard Swedish rye crispbread. I like it dimpled and, ideally, in large rounds that I can break into irregular shapes. There are few places in Britain that sells it (Nordic…
With the new year came a tightening of my purse-strings as my working week has gone from five to three days. I therefore need to cut back on eating out yet there’s still a need to catch up with friends but on a budget.
I’m a firm believer in trying to use up store cupboard ingredients and this dessert was just that – using up a surplus of cooking apples, some sultanas, a bottle of Pedro Ximénez sherry and some ready made crumble mix I had in the freezer. The latter is something I often…
As regular readers will know, I hate waste and the following dessert is a great way to use up any lemons and cream that you might find lurking in your fridge. It’s also one of my signature desserts that I often serve at lunch or supper parties as it’s so…
