So this is an easy way to create cold stuff to pour down your throat on a hot summers day if you’ve forgotten to get ice-cream. Or equally; if it’s as wintery as it is today then you can eat it sitting on the sofa with a tartan rug wrapped around your legs trying to avoid the ice-cream headache. Either way it’s a really quick way with ingredients that you might have already in the fridge & freezer.
I find a good way to create a good recipe is to steal other peoples ideas, so thank you Anna for this one. However to be fair, I think she stole it off her friend, Nigella. I know you’re thinking “chicken and chorizo”? Bit 2008 isn’t it? But this one is so good because it has a little secret ingredient that you find yourself mmmmmming and licking your lips until the flavour of orange smacks you in the taste buds. […]
This was one of those culinary happy accidents by virtue of going to Hitchin market and being sweet-talked into buying fruit from a trader. Well it has been a long time since a strange man winked at me and called me “darlin”. (On a slightly unrelated note a couple of workmen yelled “7” at me the other day. I was quite disgusted. My husband thinks I’m an 8 at least.) Armed with a pound of cherries and with an orange […]
I find it a bit irritating when TV chefs prattle on about how this recipe is soooo easy, just throw these ingredients into a pan, do this, do that, serve it on this plate with that sauce. You know the deal. What they usually fail to mention is the poor work experience student who was down the market at 4AM buying the freshest vegetables and the studio lackey who chopped and grated and measured and poured into all those little […]
It’s difficult living with a teetotal, whenever I feel inclined to open a bottle of wine I get hit with one of those withering looks normally reserved for the toothless lushes that frequent bus stops. So normally I don’t bother. Soft drinks can be quite boring though, so this syrup acts as a nice refreshing cordial when mixed with sparkling water or, whisper it, prosecco. If you have burned your way through every rhubarb recipe known to man and have […]