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…