Wow. That was one heck of a summer we just had back there! Now the kids are back at school, the sun is sinking ever faster and the fresh nip in the air signals the approach of Autumn. But before our thoughts turn to warming stews, soups and socks, we'd.

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.

Buongiorno tutti! The title of this post seems to have sprung from the part of my brain designed for storing the names of bad 90s films, but we'll go with it for now... We return from shooting our summer chapter in glorious Tuscany a few pounds heavier, ever so slightly browner.

There's nothing we love more than a hunk of hot chorizo.Vegetarians aside, who can resist the punchy scent of paprika and garlic smoking in the air and the tantalising ooze of bright, rusty-red oil in the pan? Chorizo features consistently in our cooking because it's such an easy treat -.

Hello. Hello. And apologies for abandoning you and your rumbling bellies for quite this long. If it's any consolation, we haven't been sitting around watching Loose Women and twiddling our thumbs. Since last we wrote, Rosie got hitched, the next chapter of our book neared completion and our brand spanking.

Feeding friends is one of the easiest things to do. On a school night, when the skies are dark and the tube is on strike, the fact that they're willing to schlep their way south for a bowl of something at the kitchen table is truly valued. The small kitchen.

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.

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,.