ActiFry Challenge: Sweet and Sour Chicken (Healthy Takeaway Recipe)

ActiFry Challenge: Sweet and Sour Chicken (Healthy Takeaway Recipe)

ActiFry Challenge: Sweet and Sour Chicken (Healthy Takeaway Recipe) And so the weekend has arrived, that huge sigh of relief for all Monday to Friday workers – no early alarms to be set, two days of relaxation with family and friends, or a spot of D.I.Y maybe, and to get us all into the spirit… 

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Bed & Breakfast Cheese, Tomato and Garden Herbs Omelette

B and B Cheese and Herb Omelette (3)

Bed & Breakfast Cheese, Tomato and Garden Herbs Omelette Close friends (and family) and some of my readers will know that when I am in South West France, I run a Bed and Breakfast. It’s our home too of course, but was bought specifically to run a Chambres d’Hotes as well as a cookery school over… 

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A Secret Recipe for Meat-Free Monday: Chole Chaat (Chickpea Curry)

Chole Chaat is a spicy Indian chickpea curry made with a base of fresh ginger, garlic and tomatoes; serve with steamed Basmati rice and assorted sambals.

A Secret Recipe for Meat-Free Monday: Chole Chaat (Chickpea Curry) Apart from Fish on Friday, a series of fishy posts on Lavender and Lovage inspired by the historical tradition of eating fish on Fridays, I’m not usually a lover of being “spoon fed” into writing posts (and recipes) based on “blogging dietary days of the… 

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Gordon’s Singapore Sling – #LetsCocktail this Summer!

Gordon's Singapore Sling

– Gordon’s Singapore Sling – #LetsCocktail this Summer! Just over a year ago, I was reclining in a very large and comfortable leather “business class” airline seat on Singapore Airlines, (along with several other bloggers) who like me, were off to Singapore for an action packed “press trip”, sipping one of my favourite cocktails of all time,… 

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Provençal Stuffed Apricot & Goat’s Cheese Salad with Edible Flowers

Provençal Stuffed Apricot & Goat’s Cheese Salad with Edible Flowers

Provençal Stuffed Apricot & Goat’s Cheese Salad with Edible Flowers Edible flowers seem to be the “New Black” lately, with many top chefs using them in their Michelin Star restaurants; pubs, cafés and even commercial “refectory” kitchens are adding them to dishes for staff, as my daughter confirmed recently, when she sent me a photo of… 

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Foraging and Cooking with Les Aventurières du Goût in Provence

Les Aventurières du Goût

Foraging and Cooking with Les Aventurières du Goût in Provence The drive was long and hot, but as we travelled higher up the mountain road with steep gullies and ravines to one side, the light sharpened and the colours diffused into a myriad of blues, purples, greys and greens; it was our second day in Provence,… 

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Lobster Newberg with Fresh Scottish Lobster

Lobster Newberg

Lobster Newberg with Fresh Scottish Lobster My mum remembers being treated to freshly cooked lobster served with hot melted butter on her sixteenth birthday; my grandmother used to buy fresh lobster straight from the quayside in Sunderland, where they cost only a few pennies each – they were certainly not just for the wealthy and… 

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The Alchemy of Fruit & Sugar: One Punnet Raspberry Jam

The Alchemy of Fruit & Sugar: One Punnet Raspberry Jam

The Alchemy of Fruit & Sugar: One Punnet Raspberry Jam There is an alchemy when fruit and sugar are mixed together and boiled; the fruit is preserved, the flavour is intensified and the colour becomes jewel-like and vibrant…….and then in the midst of winter, a jar of ruby-red raspberry jam can be taken down from the… 

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An Old Cottage Garden and Pink Gooseberry & Elderflower Jam Recipe

Pink Gooseberry and Elderflower Jam

An Old Cottage Garden and Pink Gooseberry & Elderflower Jam Recipe Memories can be fickle, the good times are nearly always better and the bad times sometimes fade, hopefully, but I do think that memories of my time spent with grandparents are an accurate recall of precious moments that I enjoyed with them. I remember… 

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