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Future is orange, with added zest

IT’S one of the best times of the year to go orange, as Sevilles are plentiful. Sevilles are very strong and not the best for eating, but, for marmalade and puddings, there’s nothing better.Read

Tiny Bites: Mini Banana Muffins

THESE mini banana muffins are made with wholesome ingredients and are perfect for little fingers . . .Read

Recipes with Sheila and Sean from the Side Door restaurant, Liverpool

CHRISTMAS is over, Chinese New Year is on the way, so why not go Oriental. Whole cooked chicken with soy and ginger dressing is a great easy dish using a whole chicken, cut up after it’s cooked.Read

Savour this saintly salmon starter

CHRISTMAS is coming . . . and you don’t want to be getting too fat!Read

Homemade gifts are where it’s at this year

THE combination of tight budgets and the festive season is bringing out the inner Kirstie Allsopp in all of us.Read

Make it an extra sweet Christmas

ACCORDING to a recent survey, we Britons take our first nibble of chocolate at 8.39am on Christmas Day.Read

Why not ham things up this Christmas?

WITH Christmas a mere 16 sleeps away, your thoughts may be turning to dinner on the Big Day. More of us are either shunning traditional turkey or offering an additional meat as a secondary centrepiece to cater for all tastes around the table.Read

So how do you like these apples?

CHRISTMAS is coming and already we’re thinking of what to do with all the goodies that will be left over come December 26.Read

Taste the flavours of the Far East at home

THIS week, we are offering a taste of the Orient. First up, hot and sour soup with salmon and tiger prawns.Read

Comfort food for the autumn months

HERE’S a warming and tasty selection for these chilly autumn days, using vitamin- rich broccoli and nutritious haricot beans.Read

Having a quail of a time in the kitchen

QUAIL is increasingly available in the shops,here are some great ways to cook it.Read

Good time to beef up winter cooking

TO MAKE the most of beef, we start this week with a French classic – beef carbonnade, serves four. You need: 675g / 1½ 1b chuck steak, 1 tbls olive oil, three onions, sliced thinly, one crushed garlic clove, 2 teaspoons muscavado sugar, 1 tbls flour, 290ml / 1½ pints stout, 290ml / 1½ pints beef stock (or one stock cube in the same amount of water), dash white wine vinegar, one bay leaf, one teaspoon chopped fresh thyme, pinch of grated nutmeg, salt and pepper, four slices of French baguette, spread with Dijon mustardRead

Are you game to try one of these recipes?

NOVEMBER takes us into one of our favourite times when game comes into season. We use a lot of game at the restaurant as we have a gamekeeper friend who brings us it.Read