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Don’t miss Apocalypse Chow at Hen’s Teeth!
The crew at Hen’s Teeth have delighted us with another incredible experience: Apocalypse Chow: A Feast at the End of the World by Laura Callaghan in association with Tanqueray. We attended the launch party this week to sample a taste of what’s to come over the coming days, and it did not disappoint! The exhibition and […]
Peach hive
To make the peach syrup, stir the sugar and water together in a small saucepan over a medium heat. Bring to the boil, then reduce the heat and let it simmer until the mixture is clear. This will take approximately 10 minutes. Remove from the heat, muddle the peach pieces using a muddler or a […]
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Simits & Turkish breakfast
Mix the sugar, yeast, flour, and salt in the bowl of a stand mixer. Add the warm water and vegetable oil. Mix using the dough hook until the dough comes together and is a bit sticky. If the dough is not coming together, add 2-3 tablespoons of flour. Knead the dough in the mixer for […]
Mozzarella and prosciutto ciabatta sandwiches
Add one tablespoon of pesto to each of the bottom slices of ciabatta, add a few basil leaves, then top with two slices of prosciutto, slices of mozzarella, slices of tomato and a drizzle of balsamic and olive oil to finish. Top with the remaining pieces of ciabatta and enjoy with your favourite summer salad.
Yogurt bark
Line a rimmed baking tray with baking parchment. In a medium bowl, stir the yoghurt, maple syrup and vanilla together until well combined. Spread the yoghurt mixture in an even layer onto the baking tray, about 0.6cm thick. Scatter the strawberries and blueberries on top and sprinkle with the desiccated coconut. Place in the freezer […]
August’s meat-free meal plan
Deciding what to have for dinner can be a challenge, especially if you’re following a meat-free lifestyle and are looking to whip up delicious and nutritious meals every night. But fear not! We’ve got you covered with a week’s worth of mouthwatering vegetarian recipes, each designed to bring a burst of flavour and variety to […]
Chilli and lime baked salmon
Preheat the oven to 190°C/170°C fan/ gas mark 5. In a small bowl, mix the olive oil, garlic, honey, lime zest, lime juice and chilli flakes. Cut four 30cm squares of baking parchment. Divide the peppers and lime slices between each piece of baking parchment. Place a salmon fillet on top of the peppers and […]