The Summer Spice Club: Sticky Pulled Chicken Sliders

Schwartz Spice Club, Sandwiches, Chicken, Pulled Chicken, Sliders, BBQ, Sauce, Lavender and Lovage, Karen Burns-Booth

The Summer Spice Club: Sticky Pulled Chicken Sliders Well summer is almost officially here, not so much based on the date, but on the fact that my husband has dragged the barbecue out of its winter hidey hole and is practising like an ancient “Fire God” on his charring skills. Not a day goes by when… 

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The Secret Recipe Club: American Diner style Homemade Breakfast Sausage

Lamb Sausages and Sausage Patties (10)

The Secret Recipe Club: American Diner style Homemade Breakfast Sausage Many years ago I remember driving from Pennsylvania right down to Florida, in an old “fast-back” 1972 yellow Ford Mustang; the brakes were more than dodgy, the gear box was “imaginative” and the journey was pretty arduous when made with just two drivers, who slept in the… 

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My Guest Recipe for Mexican Chicken with Spicy Roots with Marley Spoon

My Guest Recipe for Mexican Chicken with Spicy Roots with Marley Spoon

My Guest Recipe for Mexican Chicken with Spicy Roots with Marley Spoon Who fancies having one of my bespoke recipes being sent to your home to make? With all the ingredients, freshly sourced and already measured for you, along with the recipe card; well, as of today, one of my special recipes is being offered to all Marley… 

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Holiday Cooking with Ease: France – Provence Beef Casserole

Provence Beef Casserole

Holiday Cooking with Ease: – France – Provence Beef Casserole Cooking on self-catering holidays can be a strain, after all, it IS a holiday and sometimes cooking in a strange and unfamiliar kitchen (and country) can be difficult. So, when I was asked by HouseTrip to create some recipes that would be suitable for a family… 

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Great Sandwiches of the World: The Reuben Sandwich

Great Sandwiches of the World: The Reuben Sandwich

  Great Sandwiches of the World: The Reuben Sandwich Reuben sandwich The Reuben sandwich is a hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Several variants exist. Welcome to a new Lavender and Lovage recipe collection series, “Great Sandwiches of the World”. Every couple of weeks… 

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Dead Posh Beef Lasagne with Lea & Perrins Worcestershire Sauce

Dead Posh Beef Lasagne with Lea & Perrins Worcestershire Sauce

Dead Posh Beef Lasagne with Lea & Perrins Worcestershire Sauce I do love a big tray of lasagne, it’s one of our favourite meals at Chez Lavender and Lovage, and as well as being a favourite with all the family, it freezes well too, making it cost-effective. So, when I received a HUGE hamper full of… 

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Fall in Love with Iberia: Spanish Chorizo Chicken with Olives Recipe with Lidl

Lidl Iberian Week

Fall in Love with Iberia: Spanish Chorizo Chicken with Olives Recipe with Lidl Last week saw Lidl UK celebrating all things Iberian in their supermarkets, and as a lover of Spanish food and ingredients, I popped along to stock up on several items I had seen in their leaflet here: Fall in Love with Iberia. There… 

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A Master Class with Eric Lanlard: Art, Cooking and Dining on the High Seas

Cookery Club

A Master Class with Eric Lanlard: Art, Cooking and Dining on the High Seas Regular travellers of cruise liners expect only the best food and drink when on board ship – from full English breakfasts (with toast and marmalade), tempting afternoon teas, light salads and snacks to five course silver service dinners; but now discerning… 

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Pork & Fennel with Red Wine & Borlotti Beans for Canned Food Week (5:2 Diet)

PORK & FENNEL WITH RED WINE & BORLOTTI BEANS

Pork & Fennel with Red Wine & Borlotti Beans for Canned Food Week (5:2 Diet) Today, Easter Sunday, may not be the time to talk about “canned food” (tinned food), but in fact we enjoyed a big bowl of Italian Pork, Fennel & Barlotti Bean Casserole for lunch today, made with tinned ingredients, with a glass of… 

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Easter Weekend Treats, Chocolate, Recipes and Champagne

This year I have decided to go a little “off piste” with my buns, in a manner of speaking! I will be using my old family recipe, as it really is a winner, but, I will be baking these buns in a muffin tray this year, (as you can see from my photos) in the manner of a French Brioche. I decided that we are going to go dainty for Easter tea, with smaller buns that are also a pretty shape; I was going to bake them in some traditional brioche moulds, but as they are vintage moulds, they are considerably smaller than the modern-day silicone moulds, and greed overtook “dainty” on that score!

Easter Weekend Treats, Chocolate, Recipes and Champagne Today is Good Friday and the start of Easter Weekend – it’s a day for Hot Cross Buns and Fish, a traditional meat-free day that I always observe. As we move through Easter weekend towards the joy of Easter Sunday (when Christ is risen) and with an abundance of… 

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