Savoury scones are are great alternative to sweet ones if you fancy a bit of a change! They work beautifully with cold meats and chutneys for an easy lunch or tea
Fancy a trip out east this summer? We certainly do, and here’s why:
This summer is also the 10th anniversary of the Norfolk Food & Drink Festival. Running from 30 August to 12 October, this six-week marathon plays host to myriad festivals within a festival, one of them being the Big Onion, an homage to the common onion that’s set to embrace everything from allium-based cookery demos to a ‘biggest homegrown onion’ competition.
And a base for the weekend? Cartshed Cottages, near Holt, come with bespoke, hand-built kitchens geared up for cooking everything you might gather at the area’s delis, farm shops, bakers, butchers and fruit farms.
Give your midweek meal an Asian twist with this easy and healthy noodle recipe
Summer salads like this take very little time to prepare and are perfect for a quiet lunch as well as a big feast
Some things are meant to be. Like the news that Yorkshire food trail company, Yorkshire Food Finder, and neighbouring holiday operator, Inntravel (long an olive favourite), have joined forces to create a new food trip that celebrates the best of Yorkshire’s pantries and panoramas.
Combining the former’s local networks of food producers and chefs with the latter’s passion for great walking and lovely independent hotels, the four-night breaks include behind-the-scenes tours of artisan producers as well as meals cooked by the likes of Andrew Pern of the Star Inn at Harome, Peter Neville of the Pheasant Hotel and Craig Atchinson at The Talbot Hotel (creator of the rhubarb panna cotta pictured above).
The new trips kick off next month but you can sign up as soon as you like here.
Garlic, chilli and lemon make pasta delicious without adding fat. Use crunchy breadcrumbs to add texture to the dish
Cook the veg in water rather than frying them to keep the fat content down
Use sausages high in lean meat to keep the fat down
Making the ‘brûlée’ topping separately is much easier and gives you a nice even layer of caramel.
Adding cheese to the pastry makes it really flaky and crisp and gives extra flavour.