Food stories from She Eats is now live. Honestly, I started seriously planning this 12 months ago after the Taste Lancashire conference left me buzzing with ideas to speak to amazing food and drink producers. I bought a mic in May, then I did my first interviews in July and then….nothing.
My fear kicked in so I sat on it. Then by the end of the year I had kicked myself and booked interviews….then got the lurgy and lost my voice 🤧
So yeah, it’s been bubbling away for quite some time. But hopefully it has been worth the wait!
The first episode is now live and covers the International Cheese Awards and life as a judge at the event.
You can find me on Spotify, iTunes and all the other big platforms. If not, you can head to my pod page and listen from there. Please do tune in and let me know what you think.
Got a story to tell?
If you’re a producer, farmers, brewer etc with a story to tell, get in touch! I’d love to hear from you and set up some time to record an episode with you.
Exciting times, hopefully for a year of getting some exciting voices heard!
A fluffy warm flatbread, covered in a mix of flavours and textures is hard to beat. Easy to make, especially if you buy the bread, it can be changed with the seasons and to suit any occasion.
Opies Foods asked me what I’d do to make their pickled walnuts shine. Yes they can be added to salads, but at this time of year I am more about carbs. Plus they deserve to have a staring role.
Pickled walnuts are a quintessential British pickle. They are harvested early in summer when they are still green. Opies pickle them the traditional way in malt vinegar, but they add their secret blend of spices as well. The pickling process means that they still have a bit of bite to them.
If you’re Christmas shopping for a foodie then Sous Chef is a good place to start. If you’ve never got lost in their pages of ingredients and kitchen kit, then clear your schedule and jump in! You can shop by ingredients, cookware, tableware, techniques or cuisine. For an early festive treat, courtesy of Sous Chef I headed to the Mexican cuisine section.
I adore Thai food – it is fresh, fragrant and full of textures. I eat it a lot, but I don’t really cook it. With the exception of pad Thai or satay chicken, I have always steered clear of cooking Thai, for fear of messing it up. So when I was offered the chance to take a Thai cookery class at Food Sorcery, I bit their hand off!
Sometimes, less is more. Today is not one of those times. These Maltesers brownies are more, with more on top too!
I defy anyone to dislike Maltesers. You get crunch, you get chocolate, you get to eat a whole bag without feeling like a pig! Plus, Maltesers have moved on since the days of getting a box was considered to be such a special treat. Now buttons come in bags, share bags, boxes. There are truffles, there are bars. And there is a Maltesers spread which is frankly obscene. Go away, spread it on crumpets then report back to me and tell me what you thought!
Given that I love dark chocolate so much, I am shocked that
I have only just realised that I love Maltesers this much! Honestly they are
just so moreish, which is why I had to cut these brownies into tiny bite sized
pieces because I could eat them the whole day long!