9 reasons you should be cooking with Himalayan Salt blocks

Have you ever tried cooking with Himalayan salt blocks?  I saw somebody doing this on the TV late last year and instantly put “salt block” on my Christmas list.  Jonnie obliged with a beautiful block and with all that has gone on this year it has been a few months before I have had a

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“Touch Free Meat” What a time to be alive

Did you see the headlines this week that Sainsbury’s are introducing “touch free meat“?  What a time to be alive.  Seriously. This has all come about because apparently Sainsbury’s has found that under 35 year olds are afraid of touching raw chicken. Katherine Hall, product development manager for meat, fish and poultry at the supermarket

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Cooking with Comte

  Three years ago I was lucky enough to be taken to the Jura region of France to see where Comte cheese is made, and to meet some of the producers.   It’s a trip I remember well because the food and wine were incredible, and the scenery was stunning.    Fast forward three years and

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Lunch at Berry Bros and Rudd

Question.  When is a shop, not a shop? Odd question I grant you when this post is about lunch in a wine shop, but it is something I pondered over a glass of very nice Champagne a couple of weeks ago as we got ready for a five course “Mother’s Day Lunch” at Berry Bros

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Have you heard about The Black Farmer?

Once upon time, a long long time ago, in ancient times in fact (okay it was 1983) I decided i was going to become a vegetarian.  I am sure my mum did that eye rolling thing that all parents do when their delightful offspring announce something that means they have to start cooking two different

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