This is a Greek-inspired recipes combining gently charred melting cubes of halloumi with tender juicy pieces of lamb fillet with the added slight crunch of onion. The marinade adds some sweetness with a gentle murmur of lime coming through. Halloumi is a semi-hard, unripened, Cypriot...
Just a few ideas to use up all those bits of leftover filo pastry You can make them bite-size and you get a lot from a small amount of pastry. I have a 24 mini bun tin which gives a perfect size for canapés. They can be sweet or savoury and can be frozen before cooking. I have a container…
Baked Mushrooms in a Cheesy Cider Sauce with Walnuts
18th September 2017
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The great thing about having a box of mushrooms in the fridge is you can always turn them into a quick brunch, lunch or supper. They appear in my experience to be a little like Marmite – people love them or hate them! I suppose you can understand the slightly slimy texture being...
Emmental, Ale, Spring Onion and Marmite Muffins
5th June 2017
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I always like to have some savoury breads in the freezer to grab when you need a quick snack or for a lunch when a friend pops round. The other day I was in the mood for experimenting with ideas and raiding the fridge, I found some spring onions over from a stir-fry, a lump of Emmental...
A quick and easy pate which can be used in many different dishes. Delicious served with Creme fraiche griddle cakes, as a filling for choux buns or simply served with a rustic chunk of bread.