Growing up, it was tradition that every October half-term my mum would make the Christmas cake. My siblings and I would gather around to stir the mix and make our wishes. Then there was the obligatory licking the bowl, and subsequent fighting over who’s had the most. Fond childhood memories, probably because I was always…
An Unforgettable Football Experience in Rural Malawi:
One of the many things that struck me about Malawi, “the warm heart of Africa”, was just how popular football is. The smallest of villages we travelled through, had a “football pitch”. Numerous pitches we saw were on very steep mud slopes, which would had made for very interesting, one way halves! We delivered…
Zebra & Cognac Tasting Night @ Rare, Leeds
The tasting night was my first visit to Rare Steak House in Leeds, tucked away almost unnoticed in the busy city centre Call Lane area. I came across the tasting night whilst searching online for an alternative food related present for my friend Fiona. A series of tasting nights were on offer at Rare throughout…
The Classic Lemon Posset
Perhaps one of the easiest yet impressive deserts to make. Don’t be put off by its reputation. I’ve lost count of the amount of times I’ve made this for guests and it always goes down well. The posset is a light, palate cleansing desert, but you don’t need much of it due to its creamy…
Spicy Pumpkin Stew with Lamb Cutlets
I’m not going to lie to you, preparing a pumpkin is messy & hard work, but once you’ve remove the flesh from the skin and scraped out all the seeds, you do feel a sense of accomplishment. Make sure you have a big, sharp knife and ensure you carve carefully to avoid losing a finger…
Pumpkin & Pea Samosas
Wondering what to make with all the pumpkins in the supermarkets at the moment? Try my Pumpkin & Pea samosa recipe. Although I’ve used more woody herbs in this version, you could spice them up a bit and alternatively use some chilli flakes & cumin. Ingredients: – 1/2 Medium Pumpkin, flesh removed and cubed –…
Cod & Chorizo Fishcakes with Roasted Tomato & Pepper Salsa
The chorizo gives the fishcakes a nice spicy twist, along with the cayenne pepper mixed in with the breadcrumbs. Any kind of salsa would accompany it well. I’ve gone with a classic tomato, pepper & basil salsa. These fishcakes are perfect for making the night before your meal. I served them as a starter for…
Prashads, Bradford – Authentic Vegetarian Indian Food
I’d been wanting to go to Prashads for sometime after numerous visits to their ‘sister’ street food place Bundobust, in Leeds city centre http://www.bundobust.com The restaurant, also located in West Yorkshire, has received numerous awards over the years and it’s clear why. It was a unique Indian dining experience in an informal and relaxed setting. …
Vancouver, British Columbia & Seattle: A long long time ago!
It was my first time on a plane, at almost 20 years old, a 15 hour trip to Vancouver via Frankfurt. This was old you may think to fly for the first time, and yes it probably is for most people. Being part of a 5 sibling family, holidays outside of England or Wales was…
Roasted Butternut Squash & Goats Cheese Ravioli with a Butter & Sage Sauce
This recipe would work well using sweet potato instead of butternut squash and could be served as a starter using fewer quantities. Ingredients (serves 4): For the filling: – 1 large Butternut Squash, peeled and cut roughly into 1 inch cubes. – Olive Oil – Salt & Pepper – 1 Red Onion, finely diced –…
The Messy Cook Travels 