How to make parsley pesto

What happens when there’s a big bunch of fresh parsley in a weekly vegetable box? You make parsley pesto, of course. What else? There’s nothing better than the smell and taste of fresh herbs. Mix that with some garlic and parmesan cheese and it’s a match made in heaven. If you’re a fan of pesto,…

Blooming marvellous

As we reach the half-way point of 2020, it’s shaping up to be quite a year. We’re all well aware of the ongoing pandemic and the economic impact it’s expected to have in the years to come, so let’s not dwell on that. Instead, let’s focus on one of the positive developments to come out…

Easy aubergine dip

Spending more time at home in recent months has meant more time experimenting with new recipes and cooking with foods I usually ignore. The aubergine, or eggplant, is one such food. I’ve never been sure if I liked aubergine in the past. I’ve tried it grilled on a barbecue, stuffed with cheese and vegetables, in…

A new era for hospitality?

Like the travel sector, the hospitality industry has been massively impacted by the pandemic as businesses have been forced to close and lockdown has left us with no option but to get closely acquainted with our kitchens. In the UK, restaurants, cafes, pubs and bars won’t reopen until early July and will then be subject…

Spinach and feta pies

It’s well known that food can evoke memories of places. Sampling local cuisine is a huge part of the experience of traveling, and we all have a couple of comfort food dishes that transport us back to a particular time and place. During a recent delve through the cookbooks I stumbled across a recipe for…

Home cooking and wellbeing

Quick question. Who used to be lazy with cooking and preferred to eat out instead? Yep, me too. At least, that was until COVID-19 turned up and forced us all to get closely acquainted with our kitchens. Despite the ongoing uncertainty surrounding the pandemic, one positive thing that has come out of the situation is…

How to cook like a Tirolean

Lesson number one. Use lots of cheese. And if you don’t like cheese then I’m afraid you’re out of luck. Especially when it comes to the traditional Tirolean dish of Käsespätzle, an Austrian version of macaroni and cheese. Cheese is in plentiful supply in the Austrian province of Tirol (where I learnt this recipe), and dairy farming…