This is the quickest banana bread recipe I know – the ingredients are really easy to mix together and you can have it in the oven in under 15 minutes. The tricky bit is not eating it as soon as it’s baked, because the aroma is amazing! I eat it as it is, but you may...read more
In part 2 of this series I’m dealing with brine cured olives. If you want to read about water-curing olives, then go my previous post here. This takes the longest of all the methods, but is also the easiest. The lack of contact time is a huge bonus for me, and...read more
This is a multipart series of posts to give you the confidence and know-how to cure yummy olives yourself at home. You’ll obviously need fresh olives in order to even get started, and for some people this will be the trickiest part! I know some greengrocers in...read more
Cooking veggies in extra virgin olive oil (EVOO) increases the antioxidant-rich phenols of the vegetables. Phenols are known to be anti-inflammatory and have a preventative effect against cancers and chronic illnesses. They're present in vegetables and EVOO, but...read more
I created this dish as a way to use some of the beans that are currently cropping really well in my new veggie patch. These borlotti beans (aka tongue of fire) are so pretty with their red streaky pods (although this colour disappears on cooking). I've picked these...read more
I made this earlier in the week, after being gifted some zucchini (aka courgettes!) from our lovely neighbours. I obviously forgot to take photos of the zucchini, but they were a mixture of yellow and green which made for a very pretty dish. Also forgot to take pics...read more
Start enjoying the benefits of using the healthiest cooking oil today.