Food Archives

Prithvi Restaurant Cheltenham – Refined Indian Dining

We visit a fabulous Indian Restaurant Do you have a list of must visit restaurants? We certainly do. Prithvi Cheltenham went on the list after I tried their halibut recipe …

A Simple Tasty Tomato Tart Recipe

Looking for a tasty tomato recipe? Try this flavoursome tomato tart

Clotted Cream a must for Afternoon Tea

All homemade: Clotted cream, scone and strawberry jam

It’s an essential of afternoon tea, but have you ever thought how clotted cream is made?

Bees abuzz in the city

Discovering beekeeping in an unlikely location on top of a hotel.

Spicy Squid Stew – Comfort on a plate

The finished squid stew - doesn't it look appetising?

A warming, tasty recipe

When challenged to create a recipe using new potatoes, I immediately thought of this dish. I know many of you love crispy rings of squid, but have you ever tried squid stewed? Most people haven’t.

Indeed if you’ve ever tried to cook it, you might have said “never again” as the squid turned out rubbery. Not with this recipe. It’s easy to prepare and it’s a dish that you can leave to cook slowly whilst you go off and do other things, the result is amazingly delicious and tender. Spanish inspired flavours including smoked paprika make this dish very special

A selection of vegetables for the squid stew

Simple tasty mango ice cream

One scoop or two? Let's make it three scoops of mango ice cream.

Liven up your taste buds with my exotic mango ice cream that’s so easy to make

Classic Pierre Koffman

Pierre Koffman with young team at Bath Priory

What would you say is a chef’s finest accolade? It could be the number of Michelin stars gained, the length of time in business or perhaps the number of our finest chefs who were trained in his kitchen. For Pierre Koffman it must be all three.

A spread from Classic Koffman. Beautiful photographs of the finished dish and of preparation

Let’s reclaim jelly – try this recipe

Make jelly for yourself not the kids!

When I was little, I loved nothing more than chewing on jelly cubes usually red and made by Rowntree – what a treat.

As I got older, I rarely ate jelly. It was only when Marks & Spencer introduced their pots of raspberry jelly and again I was hooked. Now, a fruity homemade jelly is hard to beat. If you need an excuse, do make it for your children or grandchildren.

Escape to Thailand at Thaikun

Last week I ate in Bangkok. Bath masquerading Bangkok to be exact. It was a chilly evening when my husband and I walked into Thaikhun. There was an immediate assault on the senses: colour, noise, people and stuff. Look up and there are all sorts of items hanging from the ceiling including signs in a language we didn’t know, household utensils, some very old TVs, networks of wires wrapped round what looked like telegraph poles. We then noticed the bar to the left where much energetic shaking was going on and to the right a very shiny kitchen semi-open to diners. The space is large but cleverly split into different areas.

A peep into the kitchen - lots of training going on — A peep into the kitchen – lots of training going on

Seven bites around the Severn

Having moved to Gloucestershire after 20 years in Scotland what would we find?