I can’t stop for long. This is a quick one as we’re decorating the sitting room. Yes! I know, how stupid do two adults have to be to decorate in the week before Christmas? Very, is the answer. Anyway, it’ll all look beautiful on the big day for the 10 people we are catering for. I of course will be crying from exhaustion and chipping pollyfilla from my nails. What can I say… I am not Deliciously Ella. READ MORE
Christmas. It’s all about carols, selection boxes and Mary Poppins, no?
No. It’s all about reverting to type. And what I mean by that is regressing to your inner child and channelling the family caricature from your youth. READ MORE
Canapes are so often disappointing; too small, sadly an afterthought. These are anything but.
The ultimate in surf and turf; perfectly marinated large garlicky maple scallops wrapped in salty smoked bacon and baked on toothpicks for decadent pop in your mouth canapes. You might be advised to make double. READ MORE
I have three sons so essentially I want this necklace above in a kind of bragging type way. Three peas to represent each of my little men in the making. Then everytime I find myself sighing at the amount of ugly plastic crap in the house I will carefully and gently feel the peas and imagine living in a house with only wooden toys and crocheted blankets. It’s reassuringly expensive. £110 and you can buy it here.
The sheer alchemy of applying heat to ingredients never ceases to amaze me. Take apples for example. Raw apples are tart and bright and crisp and loud. Cooked apples are soft and slow and quiet. You could secretly eat cooked apples without anyone knowing. Raw apples are too shouty for that. READ MORE
Look away if you were all done in January, your presence is not required. Go and be smug in the corner. The rest of you, pull up a seat, grab a cup of tea, (hell, why not a glass of mulled wine and a mince pie?) have your credit card at the ready and relax in the knowledge that these are all recommendations I have used and loved. The baker in your life might appreciate them under the tree too. READ MORE
Ostrich? Really? Well yes, ostrich should most definitely be on your to-try list. Low in fat and high in protein, these ostrich fillets are pre-cooked so need little more than showing a pan. Best of all ostrich acts as a willing host to a myriad of flavours. This mustard sauce is creamy, piquant and very difficult not to mop off your plate with a hunk of crusty doorstep bread. READ MORE
I had quite an expensive education. It involved Latin and wearing a blazer. I’m afraid I’ve never had a cross to bear with regards to school. I don’t have stories of being miserable. Not especially. I was bullied a little in the early years but no more than the next kid. I was reasonably popular. I was reasonably good at my studies. There were enough stupid rules for my teenage angst ridden self to rage against. (I still don’t understand why we had to ask a teacher for permission to remove our blazer. Discipline gone mad). READ MORE
There’s nothing wrong with a retro prawn cocktail starter, but if you really want to impress, lobster’s the way to do it. Lobster tails are easy to prepare and have bags of flavour that marries perfectly with dill, the herby best friend of seafood. READ MORE