How To Use Your Freezer to Prevent Food Waste


Food waste is a massive problem for our pockets and for the environment. This article will give you tips on how to make better use of your freezer, how to keep your food for longer, how to stop food waste and will help you save you money. Shiny Smeg or crusty old appliance-manufacturer-unknown, let's get lovin' that humble freezer! There is much speculation surrounding the … [Read more...]

Recipe: Prawns With Feta

Prawn & Feta

Tonia Buxton's recipe for prawns with feta is super quick and easy, and more importantly is basically the Mediterranean on a plate. Enjoy! Ingredients (serves 2) For the Sauce: • 1 small tin of peeled and chopped plum tomatoes • 1 small white onion, chopped • 1 tbsp of olive oil • 1 sprig of chopped fresh dill • ½ tsp tomato puree • 1 tbsp white … [Read more...]

Recipe: Scented Alphonso Mango Pavlova

Scented alphonso mango pavlova from Seasonal Baking by Fiona Cairns

To me, the appearance of Alphonso mangoes in the shops signals the arrival of the very earliest part of summer. During May in our house we devour this unrivalled fruit, with its creamy texture and heady perfume. They are simply delicious on their own (my husband believes there is no other way), but I’ve blended the Alphonso here with the flavours from one of my favourite … [Read more...]

Recipe: Lamb Kleftico

Lamb Kleftico

Lamb kleftico - literally meaning 'stolen lamb' - is a traditional Greek dish, dating from the time of the Turkish occupation. Tonia Buxton's recipe uses inexpensive but flavourful lamb shoulder, slow-cooked to melt-in-the-mouth perfection. Recipe (Serves two.) • x2 pieces of lamb shoulder with bone (300g per piece) • 2 bay leafs • 4g cinnamon • 100ml olive … [Read more...]

Recipe: Dill Pesto

Dill Pesto

I knocked up this dill pesto yesterday and had to share it. It's very possibly the tastiest pesto you'll ever try. And it uses up old dill, which is why it got invented. Ingredients: Bunch of dill 50ml olive oil Grated rind of half a lemon Tbsp of whole or half a tbsp of ground almonds (whole almonds with skins on give a nice rough note) Two anchovy fillets Dash of … [Read more...]