I’ve been holding onto this recipe for a little while - we’ve had quite a warm summer here in the south-east of the UK so it didn’t quite feel appropriate to post such a hearty and warm dish while all I wanted to eat was salad and ice cream...

We’re back on our basics journey today - our first instalment involved searching for the perfect oven chip, and we’re continuing the potato theme with this week’s post. Jacket, or baked, potatoes are a staple of many family’s dinner repertoire…

Summer and soup does seem to be a bit of an oxymoron. Think of soup, and your mind conjures up images of steaming hot bowls, thick and rich with earthy warming flavours - not exactly what you crave when the temperature is rising. Here in the UK, however, a summer’s day can be just as cold and dreary as a mild day in winter…

Summer is almost upon us here in the northern hemisphere, and the promise of lazy meals and BBQs outside is tantalisingly close. Here in the UK we’ve been given an extra bank holiday this year to celebrate the Queen’s Platinum Jubilee, so many of us will be kicking back and, weather permitting, enjoying some tasty food and drink outside with friends!

Oven chips are a good first foray into “cooking from scratch” if you’re not super confident in the kitchen. There are very few ingredients required, no fancy equipment, and they take about 45 minutes from start to finish (depending on how quickly your oven heats up!)…

My fiancé is a great lover of lemons. His mother reliably informs us that he only started speaking as a child to ask for “some lemon dosh” (dosh = squash), and even now he will happy munch on a leftover lemon slice when one is available to him. Me, I’m more ambivalent about lemons, particularly in their application in sweet recipes.