With the onset of autumn and cold nights approaching, this to me only means it is time to comfort eat! But trying to stay healthy doing it is sometimes hard. Fortunately I absolutely love vegetables, but making them the star of every meal is sometimes quite a tricky task even for me and I am a vegetarian! However a couple of years ago I stumbled upon an amazing food blog written by David and Luise called Green Kitchen Stories Not only do their recipes look mouth wateringly delicious in every picture but they are also super healthy too. The star of this…
It’s Patisserie Week on the Great British Bake Off, so what better way to celebrate than with our favourite patisserie baker Angela, of foodie blog Patisserie Makes Perfect. We first came across Angela on social media – she’s a big fan of Thornback & Peel, but also turned out to have a rather gorgeous blog of her own. Patisserie Makes Perfect is one woman’s journey to perfect the art of patisserie, viennoiserie, cakes, biscuits and all the crème pat and buttercream you could eat. Full of delicious images and tempting recipes, we were immediately hooked! Prepare to indulge…. T&P: Hi…
I love a good upside-down cake. It’s cake and it’s upside down. What’s not to love? So, when I spotted this Jamie Oliver recipe for ‘Winter Ginger, Pear & Almond Upside-down Cake’ I was immediately sold.
It’s that time of year again….the hedgerows are a wash with pretty, white elderflowers. So, armed with my secateurs and a basket, I headed to West End Green (Esher, Surrey) for a spot of foraging.
Our Print & Production Manager took a day’s Sourdough Bread Making course at East London’s E5 Bakehouse. Read her tips on making your own loaf.
The recent combination of glorious sunshine and downpours of rain has meant that the great British country side has copious amounts of fresh rhubarb. We asked our Studio & Production Manager and accomplished chef, Emma, to share some fruity insights in to the ‘gift that keeps on giving’.
“The question of peas continues. The anticipation of eating them, the pleasure of having eaten them and the joy of eating them again are the three subjects that our princes have been discussing for four days … It has become a fashion – indeed, a passion”.
Madame de Maintenon, in a letter to the Cardinal of Noailles in 1696.
Adapted from Delia Smith, who in turn borrowed from Mary McDermot’s original recipe, it goes without saying that this marmalade recipe is the best we’ve ever tasted. Cook it long and slow to solve the problem of not being able to get the marmalade to a rolling boil; the outcome is utterly divine.