You poor, hungry people. We know - we left you, totally abandoned, discarded like the dirty wrapper on a late night kebab. We're sorry. We're hungry too. These last 2 months, since our sojourn in Italy (seems like years ago - where on earth did the summer go?) have been.

What a beautiful Easter weekend we had here at Salad Club. From beach hut breakfasts in Calshot to picnics in Brockwell park, we managed to spend almost every mealtime outside, only venturing indoors for loo breaks and sleeps. There's quite an art to eating outside and avoiding the uniquely British.

Now the business of book scribing is well and truly underway, we're having to embrace the laborious acts of weighing, measuring and recording every little pinch, splash and handful going into our pots. As regular readers will know, we tend to be a bit slap dash–leaving room for a cook's.

Hello all and happy new year! Christmas and its many distractions have rather got in the way of cooking and writing recently. The long and drawn out hangovers of the festive season, along with the good intentions of getting up from the sofa, mean that it's taken a good few.

While Ellie was in Beirut and my other half was in Barbados, I was keeping it real in Blakeney. Mum, Alfred, the dog and I set off on a pilgrimage back to my homeland in a car packed to the roof with wellies, kindling, Earl Grey and.

I have to admit, I love a bundle deal. 'Buy one get one free'? Yes please. 'Three for two'? Go on then. Despite often falling for such base marketing tactics, I'm aware how bad a habit stockpiling food can be. We're sold more and more of everything for less.

My Grandfather-in-law, a groundbreaking botanist in his day, taught me about the wonderful world of Umbelliferae over lunch in the summer. The Umbelliferae are a family of aromatic plants with umbels of flowers radiating from the stem resembling a green (you guessed it) umbrella. Ever since that lunch I.

Bit of a hectic one, last week. Now that it's out, we can start by saying how thrilled and energised we are by our win for Best Blog from Observer Food Monthly, and a huge thank you to you, our readers. Thank you for being here,.