Do you love granola? Same! However as someone with a nut allergy I find it difficult to source great tasting granola that isn’t full of nuts OR packed full of sugar. Most allergen free granola lacks flavour and texture, or overcompensates with lots of sweeteners, so I decided to come up with my own granola recipe which is the best of both worlds. This recipe is super simple, doesn’t require any weird or wonderful ingredients and will sort your breakfast for a week. It is also incredibly versatile. I have chosen my own favourite flavours for this recipe (why wouldn’t I want to be transported t ..read more

This white chocolate brownie recipe is a little different to a normal brownie recipe by subing out cocoa powder and milk chocolate for condensed milk and white chocolate. They also differ from my regular blondie recipe, with a more cakey and soft texture, rather than fudgey and chewy. The result is almost a basque cheesecake texture and it’s absolutely delicious. They are easily adaptable by adding in different mix-ins as you desire, I have added white chocolate chips here but you could add anything you like – milk chocolate, biscuit pieces, nuts or fruit – the options are endless! Print Whi ..read more

I love to make (and eat) blondies. They are definitely my most popular bake and always go down a storm in this house. But anyone who has attempting to make blondies before will know they can be extremely temperamental. So often they come out of the oven looking perfect but when you slice in they are over OR under baked. It has taken quite a few iterations but I have finally cracked it. This recipe is my fail safe blondie recipe and if you follow it  you will have perfectly fudgy blondies every damn time. It is also super versatile. You can leave out the raspberry cheesecake part if that’s ..read more

It’s good to reduce your meat intake, because it’s good for the environment and it’s healthy! It’s really healthy. Anyway look: cheese, brioche and fried eggs are the order of the day here, so make your peace with that. There is no breakfast sandwich that is not improved by the addition of a fried egg, hot sauce-mayo and avocado, but the star of the show here is the marinated halloumi, which picks up all the sharp/sour/reallyreallyhot flavours of whichever hot sauce you prefer. Speaking of which: Muti. Muti are a Bristol-based independent business that focus on naturally-fermented hot sauces ..read more

“Ooh, fancy” – it’s not. It’s really not – all you have to do here is insert cheese into a food processor and forget about some tomatoes for two hours, and that’s pretty much it. The tomatoes here are the star of the show, and rightly so considering you need to bathe them in a significant amount of expensive olive oil. The good news for any frugal fionas out there is that you can keep the oil and use it for things in the future – salad dressings, cooking other things, as a finishing oil – it’s oil; use it for things. The dark horse in this recipe are the breadcrumbs, which like most things are ..read more

Given the global state of uncertainty, looming economic turmoil and general unrest in society right now, it’s only right and proper for us to say: This ‘Nduja Mac and Cheese is pretty much the best thing in the world. A ludicrously easy-to-make mac and cheese, with what is essentially spicy chorizo mixed through? In 10 (ten) minutes? You don’t even need to make a roux! You just have to turn up, pour some things on top of other things, and then turn a few knobs on and off again. Plus, there’s only about five ingredients, meaning it’s cheap – so none of that “My job security is hanging by a thre ..read more

Big claims. But, if you’ve ever tried to make pulled pork in the slow cooker before only to be disappointed, you’ll know that chucking a lump of meat on a low heat for 4/6/8 hours isn’t enough; you need to make sure your little piggy is treated right before taking its bath. This recipe – adapted from KeevaEats fav Samin Nosrat (watch her show on Netflix, buy her books, do all the things) – is the most successful pulled pork recipe we’ve tried since Sunday Brunch’s Simon Rimmer invented the dish a few years back. It’s still easy – a set it but-not-quite forget it recipe – it just requires cooki ..read more

This is the fourth in our Quarantine Q&A series; chats with some of our favourite local businesses on how they’re coping during lockdown, what they’re doing to survive, and how you can help. Know of a local foodie business that could do with a shout? Then get in touch. We are not being endorsed to cover any of these businesses – we like eating nice food and drinking good coffee and would like to continue to do so post-lockdown, so shouting about their efforts makes sense. You can check out the first in our series of Quarantine Q&As with the Pocket here, and the second with Vietnamese s ..read more

This week’s edition of ‘Recipes of questionable historical accuracy’ features the delicious and American-ised General Tso’s chicken recipe. As well as being one of the most popular Chinese takeaway items in the United States, it’s also named after a real Chinese military hero (check out author Jennifer Lee’s ‘The Search For General Tso‘). But anyway – it falls within our remit because i. it’s tasty and ii. you can easily make it at home and fool yourself into thinking you’re having a Chinese takeaway. We don’t have the bright neon orange American takeout version to compare to, but if you’re lo ..read more

This is the third in our Quarantine Q&A series; chats with some of our favourite local businesses on how they’re coping during lockdown, what they’re doing to survive, and how you can help. Know of a local foodie business that could do with a shout? Then get in touch. We are not being endorsed to cover any of these businesses – we like eating nice food and drinking good coffee and would like to continue to do so post-lockdown, so shouting about their efforts makes sense. You can check out the first in our series of Quarantine Q&As with the Pocket here, and the second with Vietnamese st ..read more