People can be very squeamish about liver. Hopefully if you try this recipe you will be convinced to liver little.
These gorgeously creamy creations have given my little sister and I mouth-watering joy since earliest childhood.
The croquembouche: the tower of delight that looms large at a wedding reception.
I’m obsessed by my local butchers shop, McKanna Meats. It’s the real thing – all kinds of animals hanging from the ceiling, lines outside every morning and it’s a genuine thrill just going in there.
Fish and chips with mushy peas. Winston Churchill knew the score – “the good companions” he called them.
I was stuck with a lot of minced beef last week – it sat in the fridge for a few days, staring at me with contempt. How to use it.
This is my kind of food. Negligible faff and positively bursting with flavour.
Yes, it’s true. We’re all in love in this house. Madly, desperately and passionately in love. In fact it’s possibly more of an unhealthy obsession than love.
These dips or spreads, depending on how greedy you are, are quick to whip up, easy to keep and quite healthy (good God, what is happening to me?!)
Hallowe’en is in the air! In fact since about August it’s been everywhere! The barbecue may have just gasped its last but that’s not the point; we can’t go head first into Christmas without giving Hallowe’en a good seeing to.