Boiled Eggs with Soldiers – Alison Mckee Be it fish pie or bread and butter pudding ‘comfort’ or ‘nursery’ food is constantly being reinvented and always fashionable. Soft-boiled or runny ‘Egg and Soldiers’ is just one of those dishes that, … Read more
Roast Game Birds with Rosehip and Apple Jelly – Alison McKee Between the 13th century and the French Revolution thousands of colombiers or pigeonniers were built in France. The right to own pigeons was a great sign of status and … Read more
Puddings Back in Style – Tammy McLeodWhen it comes to something sweet to eat after a meal in winter, the word pudding conjures up delicious, hot, tummy filling food. As children we had pudding with dinner most nights – more … Read more
Verjuice – Alison McKee Verjuice, the juice of unripe grapes, was first produced in New Zealand in 1997 and is now produced in most winemaking regions prior to the annual harvest. Unlike wine Verjuice is not fermented and therefore contains … Read more
Jam Making – Tammy McLeod I never really liked jam, until I discovered that home made jam has a very different taste to the store bought product. Jam making is something I began about five years ago, my first attempt … Read more
