An odd side effect of growing your own food is that sometimes you have very small amounts of produce. For example, we harvested a handful of carrots this week, thinning out space for the other carrots to grow bigger. This gave us about 8 small carrots which is barely a snack of one person, never …

I’ve had the most awful of colds this week. Normally, I get on with things, but this week I have largely felt like the world was ending and intent on taking me with it. As luck would have it – note the sarcasm – we were also in a hotel at the seaside, and I …

I made this and a peppermint scrub for my friends for Christmas, and while that season is now long gone, I’ve been meaning to share the recipe and I think leading up to Valentine’s Day a no-bake, no fuss, incredibly cost-effective but luxurious and creamy sugar spice recipe is just the ticket. A couple of …

Lavender Sugar is one of those things I’ve always looked at and loved the idea of, but never really known what to do with. I’ve always liked crystallised lavender – it’s both pretty and tasty – but aside from medicinal or household use, I’ve never really known how to actually use lavender in food. Partly …

When I was living out in Australia a few years ago, my brother had a friend who brought scones round one day. They were the lightest scones I had ever had, and I had to have the recipe. I’ve made these hundreds of times and recently a friend asked me if I had the recipe …

Apart from my two pregnancies, I’ve always been a meat eater, but after almost ten years of supermarket meat in the UK my husband and I decided that we would rather reduce the number of times a week that we eat meat, and buy organic meat to eat less often. This has worked exceptionally well …

Granita, despite my children calling it ice cream, is actually a semi-frozen dessert made from sugar, water and various flavourings. It is related to sorbet and Italian ice; but in Sicily it has a coarser, more crystalline texture – a bit like this recipe below.  Watermelon is a childhood memory for me. It reminds me of …

It’s a ‘balmy’ 39 degrees Celsius in Perth today (that’s 102.2 F) and just thinking about cooking is enough to make me cry. I won’t be switching the oven or stove on today! Yesterday, however, was a much more manageable 32C, and having spent some time in the sea, I felt inspired to make a …

I love Tabouleh, Tabbouleh, Tabbouli or Tabouli. Whichever way you spell it, it’s a bulgar wheat warm salad, often made (incorrectly) with couscous. It’s still good though, so don’t be put off using couscous or even quinoa if that’s what you have on hand. I’ve made it with all three and love it still. If …

It’s a Winnie the Pooh time of year again, which means pretty much any time is the time for a little something, so long as that something includes some honey! Knowing this, I made sure to stock up on honey this week, because come Winnie the Pooh Day, we’ll be having honey everything. For human children …