Irish soda bread is one of the simplest breads to make, relying on a few pantry staples. Often associated with Saint Patrick’s Day, this quick bread has a tender, biscuit-like crumb and is excellent with a smear of Irish butter. It requires no yeast and comes together in minutes, making it an approachable homemade bread … Read more

lamb and couscous combines tender lamb, pearl couscous, and warm spices into a comforting, flavor-packed meal. The lamb sears quickly to remain juicy, the couscous stays light and slightly chewy, and sweet and savory notes balance each bite for a satisfying dinner. Lamb and couscous is a classic pairing for a reason: the flavors complement … Read more

Ingredients for the Zucchini-Feta Crinkle Cake Serves 4. Preparation: 15 minutes. Baking time: 50 minutes. 10 sheets filo pastry 1 zucchini 200 g feta cheese 10–15 fresh mint leaves 2 eggs 150 ml heavy cream 4 tbsp olive oil Salt and pepper, to taste Steps: From Filo Accordion to Oven Preheat the oven to 180 … Read more

Treat your inner child to these charming bumblebee chocolate cupcakes. Made with almond flour, they are naturally gluten-free, deeply chocolatey, and topped with a silky cream cheese frosting and cute apricot bumblebees. You can make these chocolate cupcakes with almond flour as written, or swap in your favorite all-purpose or cake flour if you prefer. … Read more

These pumpkin spice cookies with white chocolate chips are my go-to when I want cozy fall flavor without using pumpkin purée. There’s no pumpkin in the dough—just warm pumpkin pie spice, sweet white chocolate, and pumpkin-spice baking chips folded into a soft, chewy cookie. They’re rich, spiced, and ready in under 30 minutes, perfect with … Read more

Winter may be behind us, but soups are welcome in this kitchen year-round. They simply shift with the seasons. In winter I reach for hearty, warming bowls with bold flavors; spring calls for lighter, fresher soups; summer favors cool and refreshing versions; and autumn usually centers on squash and pumpkin. Right now, it’s spring — … Read more

I’ve been sorting through some old photos and came across these school pictures of me. It struck me that it’s exactly 40 years since I started school. I can’t recall the exact date — they used phased starts back then based on age. As an August baby I remember climbing the little steps into Miss … Read more

These Spam yaki onigiri are simple, satisfying snacks that also make a light lunch alongside miso soup. Crispy on the outside, each triangle hides salty Spam and gooey mozzarella. If you prefer plain rice balls, try yaki onigiri without filling. Ingredient notes Please refer to the recipe card below for exact ingredient amounts. Sushi rice … Read more

I recently ran a workshop for local tourism and hospitality businesses on using foraged foods in their menus and visitor experiences. The event was organised by Snowdonia Active, a regional green business group, with the goal of encouraging participants to offer guests a genuine “Taste of the Llyn Peninsula” using locally sourced wild ingredients. The … Read more