food to glow

feel good food that's good for you

We are betwixt and between seasons up here in Scotland. It is allegedly spring – verging on summer – but no one told May. This month has been cool, windy, and really rather disappointing. May is traditionally the time when we get flashes of summer, which is nice for most of us, but for students …

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The day has got away from me. I am still cooking for a class this evening (it is 4.18 pm) but I really, really wanted to give something to you today. For the first time ever I am pretty much re-posting one of my top posts; one that many of you will not have seen. …

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Well, I have been predicting that the end was nigh for wild garlic. Me (at least 10 times in the past couple of weeks):”Ooh, you’ll have to get out there quick because it’s only going to be around for another week.” I am happy to be proved wrong. It just keeps a-coming! I am hearing …

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Follow your nose and you may just find free food to be had in damp woods and shaded river banks in Britain. But get out there quick. This silky leaved wild herb – the darling of nature-inspired chefs at this time of year – won’t be around for much longer. The pretty white star-shaped flowers are …

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As with some television shows, where an entire episode seems to be based round a joke that came up in a production meeting, this recipe was an off-beat idea of mine that grew into a recipe. I started with the hybrid name and it kind of went from there. But unlike some TV shows, this works. No …

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Today, as I am smashing ripe buttery avocado onto toasted bread, and whisking up my ‘essential’ matcha tea (how I’ve missed you), you may be pondering just how to make that crumpled fiver last five days. The Live Below The Line challenge: Did you sign up? Good. As I wrote in the last post, eating and drinking on £1 …

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Note: Posting this a few days later than I expected, but hopefully still relevant! The tell-tale gold wrappers, fake grass and sticky fingerprints may still be around, but most of us are probably glad to see the back of the secular side of Easter. It has been weeks of indulging in hot cross buns, bright yellow …

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It is an unassailable fact that citrus fruits are perfect: as tart-sweet shreds suspended in amber and spread on toast; gently stewed with vegetables in spiced tagines; magically thickening with coconut butter to make raw key lime pie – or with eggs, butter and condensed milk for the real deal; blitzed into creamy submission in green smoothies; as sparkling slices in breakfast bowls. …

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I am astonished at how much I love beetroot. And salmon and horseradish for that matter. My early introductions to all three did not bode well for them featuring in any way, shape or form in my kitchen. By all rights I should still be shunning them, and anything made with them. I shudder to …

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What Does Your Fridge Say About You? As you can see below, my fridge is not much to boast about. It’s quite tidy inside and out, but it doesn’t really scream “food blogger” does it? It’s not heaving with delectable food samples, bottles of classy wine, and jars of homemade bits and bobs. The door isn’t …

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