Recipe: How to Make Perfect French Mashed Potatoes | Pomme Puree

While the English make their mashed potatoes from floury potatoes, the French use waxy potatoes, which give a thick, smooth, silky, flowing puree.

Recipe: How to Make Gado-Gado

There is nothing like a good Gado-Gado – an Indonesian dish with a spicy peanut sauce. Make it at home for that special taste.

Recipe: Grilled Polenta

One of the ways to serve polenta is to make it quite stiff, let it set, and then grill slices of it. Very delicious.

Recipe: Quick Pasta for Sunday Lunch

Sunday’s are still the day that I clean out the fridge, using up left over veg and fruit, and the left over bits from the pantry, and stock it up for the following week. Here is one of my classic uses. Enjoy!

Spices: Nutmeg and Mace

Nutmegs are the dried seeds of a round pear-like fruit. Mace is the red, lacy covering around the seeds of the nutmeg, which turn yellowish when dried.

Recipe: Lemony Lentil Soup

Today we are still on the Soups for you Northerners in the dread dead of Winter. Stay warm – here is a lentil soup, nice and lemony, to warm those chilled bones.

Recipe: Herbed Crackers

Great with soup, cheese, pastes and spreads, these are easy to make and deserve a place at your table. They are made from water crackers. Enjoy!

Ingredients: What to do with Olives

These days, you can purchase all sorts of marinated or stuffed olives, and varieties from all over the world. Can you imagine the days when that was not possible? But it was possible to make your own. Enjoy!

Herbs: What is Valerian?

Valerian is a root well known for its properties of calm the anxious and relax the sleepless.

Recipe: Eggplant Risotto

Another lovely risotto, and this one uses one of my most favourite vegetables — Eggplant. Soft and silky, it goes deliciously well in risotto.

Ingredients: Stilton Cheese

Stilton, the English village, lies 70 miles north of London on the Great North Road, around the distance that a speedy horseman can travel in one day from London.