Latest Posts
Bread
Christmas Tree Buns
I had this idea a few nights ago, you know when you can’t get back to sleep and keep thinking about food, or is that just me……….. These are basically a batch of Chelsea buns made all Christmasy. I think they’d make a great cent...
Christmas
Salted Peanut Honeycomb
I made honeycomb for the first time not too long ago, it was divine to eat and I love the chemical lava style reaction you get when you make it! This combines sweet & salty which I think works so well. They can make a lov...
Biscuits
Lemony Whirls
I love the citrus zing of lemon or lime in cakes & biscuits, so decided to use my last lemon up on something special before it got that tired look in my fruit bowl! They kind of melt in the mouth and are rather moreish as t...
Christmas
Trufflenutters
I had a jar of cashew nut butter in my cupboard for ages, none of us are very keen on peanut butter and I kept meaning to use it for something and at last got round to making these little delights as I experimented with it. I t...
I ♥ Italy
Sam’s kitchen Gnocchi
Gnocchi (little potato clouds) I made these for the first time many years ago and we all love them, they’re great with a sauce or really plain with olive oil and black pepper. Serve as a starter or main, really versatile ...
Special days
Goodwood Revival 2012
Now, I usually enjoy my work, I am business manager for Gav’s photography business and a food writer so what not to like! Sometimes we get the opportunity to do things that we wouldn’t get the chance to do often or at all and t...
Biscuits
Sams Kitchen Bourbon Biscuits
Bourbons Biscuits I love biscuits, they are the perfect accompaniment with a cuppa, great for a mid afternoon pep and handy for snacks & picnics. Here’s my take on that fab chocolatey classic, the bourbon. I hope you love i...
Biscuits
Millionaire Shortbread
I absolutely love these, they always disappear double quick at home. They seem perfectly matched with a cuppa for me. Out of all the photos I put on Facebook these seem to get the most positive response so here’s the recipe I u...
