Blackberry & Stem Ginger Muffins
With the bountiful supply of blackberries we have had this autumn these muffins are a great way to use them up.
Ingredients:
85g unsalted butter
200g plain flour
2 teaspoons baking powder
100g gold...
Spiced Chocolate Chip & Orange Hot Cross Buns
I had my goddaughter coming to stay so I wanted to make some ‘kid-friendly' hot cross buns and I'm pleased to say these got a big thumbs up! They are best eaten still warm from the oven while the chocolate chip...
The Food Stork’s Gluten & Dairy Free Almond, Hazelnut & Chocolate Cookies
These cookies are melt-in-the-mouth delicious. They take minutes to make and are satisfyingly gooey and sweet without being greasy and stodgy. Devoured by young and old they make a great teatime snack or a litt...
Sweet Potato, Aubergine & Coconut Curry for Meat-Free Week
Thursday's delicious recipe for Meat Free Week UK, by the wonderful Fleur from The Food Stork.
Enough for 6 people
Ingredients:
2 aubergines, diced into 1cm pieces
4 large sweet potatoes, peeled an...
Spinach & Nutmeg Soup for Meat Free Week
Here's some more inspiration in the form of another delicious recipe for Meat Free Week UK, by the wonderful Fleur from The Food Stork.Ingredients:
Enough for 4 people
1kg of spinach, freshly washed
1 ...
Minestrone with Borlotti Beans and Fennel for Meat Free Week
Here's some more inspiration in the form of another delicious recipe for Meat Free Week UK, by the wonderful Fleur from The Food Stork.
Ingredients:
Enough for 4 - 6 people
2 fennel bulbs, finely slic...
Meat Free for the Whole Family – Roasted Butternut Squash with Pearl Barley & Spinach
This week is Meat Free Week so here is one of my favourite vegetarian dishes. What makes this scrummy is the sprinkle of cinnamon on the roasted squash - it makes it so sweet and sticky. For more information on...
Braised Lamb with Butter Beans Leeks & Mint
For those last few cold days of the season, this recipe makes a nourishing and warming dish of slowly braised lamb with soothing butter beans and cleansing mint. It's an easy, no-fuss one-pot-wonder and the end...
Moroccan Lamb Harrira with Lentils, Saffron and Swiss Chard
With autumn now in full swing and the nights becoming quite chilly, I've started to think about food that is warming and soothing. One of my favourite vegetables is swiss chard, which is a really handy staple t...
The Food Stork’s Fresh Fig Chutney
Making chutney is a really good way of eating seasonal fruits throughout the year. Figs eaten out of season in the UK are really woody and tasteless so by making a chutney you can keep the flavours and juicine...
