You can tell by the photos just how good this was. I made this when I was home alone and therefore didn’t feel obliged to make a ‘proper’ dinner, which had the added bonus of allowing me to experiment on myself with something I wasn’t sure The Meat Eater wouldContinue Reading
Freedom Mallows have revamped their range, giving it a makeover and bringing in a new mascot – a sloth called Cedric. Part of the range includes a bag of mini marshmallows, which are perfect for baking or adding to hot chocolate. I made some vegan rocky road with mine. IContinue Reading
The brownies I’d made were about to run out, so obviously that meant I needed to make more snacks. To balance out the unhealthy brownies, I decided to make some chia seed flapjacks and found this chia seed flapjacks recipe which, apart from the Golden Syrup, is made with healthyContinue Reading
I said yesterday I’d give the VonShef Soup Maker another go, so I used it today to make a batch of red pepper soup. Just like last time, when I plugged it in, it was lifeless and could only be revived by giving it a whack on its side. AndContinue Reading
After seeing someone posting this on one of the vegan Facebook groups I’m a member of, I really wanted to make them. There’s quite a lot to it – it’s not something you’re going to whip up in a couple of minutes – but it’s mostly seasonings and the methodContinue Reading
I’ve no idea why over the last few days, I’ve had an urge to make honeycomb. But I did have an urge and urges must be listened to, I reckon (well, not all urges, obviously, but honeycomb is harmless enough). As I didn’t have a clue how to make honeycomb,Continue Reading
I decided to have a bit of a change and not make a soup that simply consisted of ‘throw some veg in a pan with some stock and boil it for a bit’ but to follow a recipe instead and make something a tad more interesting. This hot and sourContinue Reading
I can’t believe how simple this is to make and how it totally transforms tofu. I could eat this as sweets, it’s that good. All you need to do is press your tofu (I used the one made by Cauldron Foods), marinate it in whatever you fancy (I used equalContinue Reading
I’d spent a long time pondering over whether to buy The Gentle Chef Cookbook, mostly because it’s self-published and I’m a still a bit snobby in that respect. I needn’t have worried though as the book is amazing. It’s beautifully laid out and produced and just as professional as anyContinue Reading
When Jamie Oliver first appeared in the public eye, I found him seriously annoying. All that mockney cockney cheeky chappie Essex wideboy stuff got right on my wick. Over the years, however, I’ve grown to like him. Unlike a lot of other ‘celebrity’ chefs, he seems to have remained theContinue Reading