Ingredients 200 grams of St Tola Devine or St Tola log or St Tola Ash 5 medium onions halved 50 mls of Prunotto Acacia Honey 50 g of butter 10 g of salt 2 sheets of rough puff pastry 1 jar of Prunotto Artichokes (your local Sheridans) 30 mls of Azouro olive oil Method Pop your … Read more
Friday night meat ball assembly for the masses : This is the ‘Friday Night In’ meal. Everything is done for you, you just have to magic it all together and let people be dazzled by what a wonderful cook you are. You can whack this together in 40 minutes for minimal stress. It is also … Read more
For Christmas – preperation is key! The earlier you start the better because as December moves on, the madness takes over. It’s also a good idea to get ahead and buy all the expensive bits and pieces (such as dulce de leche, good mustard, nice coffee and duck fat , as well as the boujee … Read more
This is the ultimate “Brinner.” Brinner is a cross between brunch and dinner and was penned by my sous chef Hannah – brinner’s biggest fan! The dish uses mostly store cupboard ingredients and those bits of cheese leftover from your Friday night cheeseboard. It can also be frozen for work lunches and makes a stunning … Read more
Mont d’Or is back! Instead of buying a super fancy raclette grill that’s going to sit in the press next to the air fryer and the slow cooker, embrace that long forgotten, all time, decade lasting piece of equipment that is the toastie maker. We’re going to boujee this up with some fancy French cornichons, … Read more
Break ups never tasted so good! Divorced eggs is an iconic and super tasty Mexican recipe. I first heard of them from a pal living in Mexico City. He was like “Jess, you have to make these,” so I did! As you can probably guess – it basically means eggs going their separate ways. I’ve … Read more
