HOW can I give a recipe for something as mundane as cheese on toast? Surely nobody needs a recipe for something so simple. Well, we’re just putting this on our menu so maybe it’s just a little bit different from the norm.Read
HERE in the North East we can boast our own excellent ingredients for this traditional French recipe – potatoes from Carroll’s Heritage Potatoes and cheese from Doddington or Northumberland Cheese.Read
WE don’t eat enough shellfish, which is a shame because, like a lot of fish, it’s cheap and very fast to prepare and cook. Mussels are traditionally in season in the colder months – those with an ‘r’ in them – and make an ideal quick and tasty starter or main course.Read
SEVILLE orange posset is another favourite and the perfect tangy end to any meal. Again, it is a variation on the traditional lemon posset, which incidentally, is the oldest known pudding, dating back to medieval times.Read
GOAT? How often have you seen goat meat in the butchers? But believe it or not, goat is the most commonly eaten meat in the world. And yet we don’t eat much of it in the UK.Read
THIS recipe is ideal for a weekend brunch, lunch or supper and an excellent way of using up leftover vegetables. If smoked haddock or bacon are not easily to hand, just omit them.Read
A GOOD get-ahead dessert to have up your sleeve is ice-cream and it doesn’t get much more festive than this delicious prune and Armagnac ice-cream. Read
CHRISTMAS is coming and the goose is getting fat… Try this delicious festive recipe for pink roasted duck from The Rose & Crown at Romaldkirk in County Durham.Read
THIS green curry recipe is one of the best I’ve ever made. It’s also good made with chicken instead of prawns – just swap in a skinless chicken breast (approximately 180g), slice into finger-sized strips and stir-fry it with the paste for around 8 minutes before adding the other ingredients.Read
THIS week's recipe is for a large - rather than individual - lemon tart. Enough for six to eight people, it's very easy but you need to start thinking about it a number of hours, or even the day before, you do it.Read
AM I imagining it or does Halloween get more hyped up every year? Since I was a child – which was quite a long time ago, obviously – it seems to have become hugely commercialised (a bit like those Happy Valentine’s Day to my Grandmother/Father greetings cards that now appear).Read
I ONCE employed a chef who used to say that cooking was simply burning bits of food to various degrees. Funny but untrue. Making a salad's cooking so, therefore, must be a raw meat dish.Read
IT'S British Egg Week from October 10-16, and Belford-based Sunny Hill Eggs in Northumberland is proud to fly the flag for their own free-range eggs. Sisters Catherine Armstrong and Christine Jackson head up the business at the family farm, which is home to 60,000 birds.Read
