Elizabeth Adams

Making your own bread is the best, isn’t it? Many of us have rediscovered this essential skill during the recent lockdowns, but some of us may have experienced some common, easily solvable problems. Home made bread, like shop bought bread, follows the same process and combinations of ingredients – therefore, they can experience some of … Read more

Haggis is a traditional Scottish dish, consisting of different types of offal (heart, liver and lungs) mixed up with oatmeal, onions, suet and spices, and usually cooked stuffed into a sheep’s stomach (these days an artificial casing is more often used). There are many different ways of cooking and serving this well known dish, but … Read more

Mushrooms are a great breakfast food. Easy to cook, delicious, and packed with health giving nutrients and vitamins, plus they go really well with all the other types of “traditional” breakfast foods. But how to cook large flat mushrooms for breakfast? If you have spent your life eating button mushrooms and have not yet ventured … Read more

Ahh, asparagus – the taste of summer! It is a delicate vegetable; tricky to grow, and undoubtedly delicious. It is a very versatile vegetable – you can add it to any number of dishes – but one of the nicest ways to eat it is by itself, or wrapped in something equally delicate and delicious. … Read more

If you are a lifelong vegetarian, or if you have just converted to non meat based protein, or if you just want to substitute a few of your mid week meat dishes for vegetarian alternatives, this post is for you. So often Quorn pieces are just thrown in the microwave with a jar of sauce, … Read more

You might have never eaten lamb’s heart. You might already be an afficionado, or you might recoil at the thought of eating offal. Whichever camp you sit in, let’s learn about how to cook lamb heart on its own! How To Cook Lamb Heart On Its Own Lamb’s heart has been eaten for millennia. Despite … Read more

A pheasant breast is the same thing as a chicken breast – a cut of plump meat that comes from the front of the bird. Pheasant can be less tender and succulent than chicken however, and so you might need a few ideas on how to cook it so that it is truly tasty. That’s … Read more

Braising steak is named this because it generally lends itself well to long, slow cooking with liquid, also known as braising. However, if you want to cook it quickly like your standard, more expensive sorts of steak, you can do this very successfully too. Read on to find out how to cook braising steak in … Read more

Tenderloin is cut from (you might have guessed this!) the loin of a pig, and it is a boneless cut which is fairly lean. Although tenderloin is generally cooked quickly over a high heat, you can also roast it slowly in the oven, which gives a different result and can be something of a talking … Read more

What we know of as gammon is the hind leg of a pig, which has been brine cured, and may or may not be smoked. It is a delicious, tasty piece of meat, and you can make it even more delicious when you know just how to cook it right! Ever wondered how to cook … Read more