Sponsored by Philadelphia.
Philadelphia have recently launched their new Flip & Dip pots – whipped Philadelphia cream cheese with three delicious sauces, and they’re sure that they’ll turn even the more ardent anti-double dipper into someone who’ll want to dip, nibble and dip again.
The pots come in three delicious flavours – Sweet Chilli, Mexican Salsa and Caramelised Onion. I’ve tried (and enjoyed) them all, but the one with the edge for me is the caramelised onion – it’s yummy!
Sponsored by SPLENDA.
Last week I was invited by SPLENDA to try out one of their low sugar recipes and tell you all what I thought about it. I was immediately drawn to their cherry clafoutis as it’s something I’d always wanted to try, but as I’ve never actually had one before I didn’t have a frame of reference to compare it to. Instead I opted to whip up a batch of cupcakes. I consider myself a bit of a cupcake expert (well I make them a lot if that counts) so I can really drill down and see how this low sugar version compares to my usual creations…
Sponsored by Tasty Easy Lamb.
When it comes to barbecues I’ve always tended to go for the slightly boring option of burgers and sausages in buns, but recently I’ve been branching out adding all sorts of other meats and different flavours onto the grill. It’s been a bit of a revelation, as many of them are healthier and far more full of flavour.
The reason I’ve been so unadventurous in the past is that when the sun is shining I want to be outside enjoying it, not stuck in the kitchen prepping barbecue food. I’d wrongly assumed that if food needed to be chopped, marinated or threaded onto skewers then it would mean less time in the garden. However, with the right recipe (like this one) it’s minimal effort and what little prep there is can be done in advance…
A couple of weeks ago I was busy developing a recipe for some lamb tikka kebabs (which I’ll be sharing a little later today) and I wanted something to serve them in. I was torn between two options – pitta bread and naan bread.
Naan was the obvious choice as the flavours matched the kebabs so well, but they’re not always particularly easy to slice and fill without the food dropping out (all down my front!). Pitta, with its natural pocket perfect for stuffing with goodies, was the more practical solution, but not such a perfect match in terms of flavour…
Sponsored by Iceland.
I’m really pleased to be working with Iceland Foods again to bring you another recipe aiming to help reduce food waste using the #PowerOfFrozen.
I don’t know about you, but I find planning what to eat in the summer much harder than in the winter. In winter I know it’s going to be cold, dark and a bit miserable outside and so my meals are always going to be warm and comforting. But the summer is different. Last week I was planning this recipe in 30ºC heat wandering if anyone would really be wanting to eat soup. Today I’m sat wrapped up in layers contemplating putting the heating on knowing that I really want to bowl of nice warm chowder…
Sponsored by BBC Countryfile Live
I’m excited to tell you all that I’ve got 3 pairs of tickets to this year’s BBC Countryfile Live to giveaway worth £54 per pair.
It’s this summer’s most action-packed countryside day out and will be taking place on 3-6 August 2017 in the grounds of Blenheim Palace. You’ll be able to explore farming and wildlife exhibits and enjoy live animal arena shows; try your hand at a range of outdoor activities, from fishing to off-roading; be inspired by cooking and craft demonstrations; join live debates and interviews; and shop and eat to your heart’s content.
I love potato salad, it’s the perfect accompaniment to a summer barbecue or to pack up for a picnic, so when I was asked to create a recipe using some delicious Cornish new potatoes it was the obvious choice.
I’ve chosen to roast the potatoes for this salad as it really brings out their flavour as well as adding a bit of extra texture. It’s also allowed me to add in some extra subtle flavours during the roasting by adding cloves of garlic and some sprigs of rosemary to the tray. If you prefer a stronger garlic flavour in your salad then you could blend some of the roasted garlic from the pan into the mayonnaise…
Sponsored by Prosciutto di San Daniele and Grana Padano.
One of my favourite ways to cook potatoes is the Hasselback potato. For anyone that’s not come across them before they’re very similar to a jacket potato, but slits are cut into the potato before it is baked. This means that the potato can absorb more of the flavours around it. Another advantage of the slits is that they present a great opportunity to stuff them – adding even more flavour and turning your potato from a side dish into a delicious light meal.
Sponsored by Tasty Easy Lamb
One food I have a huge weakness for is minted lamb burgers. If I ever spot them on a menu when I’m eating out then they’ll almost always be what I’ll end up choosing. I’ve talked before, when I shared my recipe for spiced lamb burgers earlier this year, about why lamb mince is so perfect for burgers, and adding in plenty of fresh mint to the mix too makes something extra delicious – a classic flavour combination and one I just love…