Breakfast of Champions

I've got to admit I've never been very good at remembering to eat breakfast however just lately it's something I'm starting to really enjoy.

This delicious breakfast can be prepared in advance and will certainly keep those hunger pangs at bay until lunch time. It's a delicious granola with super thick breakfast yoghurt swirled with blackberry compot.

Ingredients

1 Small Tub of Greek Yoghurt
1/2 Pint of Semi-Skimmed Milk
200g Blackberries
2 Tablespoons of Caster Sugar
4 Tablespoons of Water

250g Large Rolled Oats
4 Tablespoons of Honey
1 Tablespoon of Brown Sugar
1 Small Handful of Raisins

Method

Mix together the sugar, and honey in a saucepan until completely dissolved. Stir through the rolled oats.

Lay on a tray covered in baking parchment and place in a low oven for 15 minutes.

Empty and store in an air tight container and add the raisins in a cool dry place.

Separately mix the berries and caster sugar in a pan with the water until a soft set jam like consistency appears.

In an ice cream tub mix the yogurt and milk together and swirl in the blackberry compot.

Serve the granola and yoghurt together with a large coffee and the Sunday papers!

*top tip* For an extra indulgent treat use the granola as a crumble topping. Another great time is to freeze the yogurt/compot mix for a dreamy desert!

Mid-Week Meals

Working 8:30am - 6:00pm means that when I get home I want something filling, delicious and easy. These two meals are no-brainers and cooked regularly in my house, they're also super cheap which makes them a firm favourite in the homes of families everywhere.

These are both dishes I first made during my time at university and have developed and grown with my bank balance and taste buds.

Chicken Thigh Stir-Fry and Sticky Chinese Rice

Ingredients (serves 4)

8 Boneless and Skinless Chicken Thighs

1 Bag of Mixed Stir-Fry Vegetables

1 Sachet of Hoisin and Spring Onion Stir-Fry Sauce (Blue Dragon)

1 Clove of Garlic

1/2 Red Chilli

1 Tablespoon of Sesame Oil 

2 Cups of Sticky Rice

2 Cups of Cold Water

Method - Stir-Fry

Cut the chicken to strips, the garlic and chilli into fine slices and gently fry in a wok using a flavourless oil.

Empty the contents of the stir-fry vegetables into the wok and mix through for 2-3 minutes.

Add the sachet into the wok and stir through then serve with the sticky rice.

Method - Rice

Wash the rice through in cold water and drain.

Add two cups of water to the rice in a Pyrex dish and add the two tablespoons of oil.

Place a lid on and into a 180 degree oven for 20 minutes stir and serve in a large bow.

*top tip* Using chicken thighs are so much more flavoursome than chicken breasts and are cheaper.

Spaghetti Bolognaese 

Ingredients (serves 4)

1 Medium Pack of Butchers Quality Beef Mince

1 Large Red Onion

6 Mushrooms

1 Clove of Smoked Garlic

1 Knoor Beef Stock Pot

1 Tin of Chopped Tomatoes

2 Tablespoons of Tomatoe Purée

2 Teaspoons of Woster Sauce

1/2 Pint of Red Wine

1/2 Cinamon Powder

1/2 Dried Basil

150g Dried Spaghetti

Method

Finely chop the onion, mushrooms and garlic together and gentle fry in a tablespoon of olive oil in a heavy based pan.

Add the mince to the pan and fry until cooked through, dissolve the stock pot and add the tin of tomatoes.

Stir in the wine, purée, woster sauce, cinnamon powder and basil and simmer over a low heat for 20 minutes.

Boil the spaghetti in boiling salted water for 10 minutes and serve topped with the bolognaese and a sprinkle of parmesan cheese.

*top tip* Using smoked garlic adds a depth of flavour to the dish and in my personal opinion this dish genuinely isn't worth making unless you use a good quality mince.

Beetroot, Caramelised Onion and Feta Tart

This super simple tart is filling, delicious and a little messy. I always thought only my grandmother could make shortcrust pastry by hand but it turns out with a little intuition it's super easy! I went to my fridge this afternoon and my fiancée has done the shopping this week hence why we have a random array of ingredients sitting in the fridge.

Ingredients:
Shortcrust Pastry
- 4oz of plain flour
- 2oz of margarine or butter
- ice called water


Tart Filling
- two cooked beetroot
- one whole white onion
- a handful of feta cheese
- two tablespoons of balsamic vinegar
- one tablespoon of olive oil
- two tablespoons of sugar
- 100ml double cream
- 1 large egg

Method:
- Rub the fat into the plain flour until the mixture resembles breadcrumbs.
- Slowly add a teaspoon of water at a time using a knife (I don't know why but it works) to combine.
- Use your hands to pull together to create a dough.
- Wrap the dough in cling film and pop in the fridge until you've finished making the filing.

- Pre-heat your oven to 180C.
- Grease and flour a 20cm square tin.
- Finely chop the onion and beetroot and fry in the olive oil, balsamic vinegar and sugar until the onions are translucent.
- Pop the pastry into the tin and trim the edges.
- Place the beetroot and onion mixture into the pastry case.
- Whisk the egg and cream together with a pinch of salt and pepper.
- Pour the egg and cream mixture into the tin.
- Crumble the feta over the tart and bake in the oven for 20-25 minutes.

Serve with a garden salad and a dressing of olive oil, balsamic vinegar and lemon juice.

Black Forest Gateau Cake

If you read Knives.Forks.Spoons.Spears regularly you'll know I have a love for the retro and ridiculous and this recipe is just that. Nothing beats a simple chocolate cake and this little gem elevates that to a different level.

Black Forest Gateau was a big hit in the 1970's and I hope to bring back a little of that nostalgic charm with this twist on a humble chocolate cake.

Ingredients:
- 4oz self raising flour
- 6oz margarine or butter
- 6oz caster sugar
- 4oz coco powder
- 6 tablespoons of cherry jam (this can be any flavour of red berry jam but I feel cherry is best)
- 15 fresh cherries de-stoned and halved
- 250ml of double cream

Method:

- Pre-heat your oven to 190C.
- Cream together the fat and 6oz of caster sugar.
- Beat the eggs and whisk into the fat and sugar mixture.
- Sift in the flour and coco powder fold in being careful not to knock out the all important air.
- Grease two sandwich tins and place grease proof paper at the bottom and place in your cake batter.
- Bake for 25-30 minutes.

- Once the cake has cooled completely on a wire rack lightly whip the double cream until stiff peaks form.
- Using a pallet knife spread 3 tablespoons of the cherry jam on one cake and half the double cream on the other.
- Evenly place the cherry halves onto the jam side of the cake and place the cream side on top.
- Again using your pallet knife spread the remaining cream onto the top of the cake and the jam on top.


*top tip* This cake tastes delicious with warm chocolate sauce over the top. 

Light Lunches

I often struggle to make myself a quick lunch, packed with flavour and that will sustain me until the end of the day. Lately I've been trying to loose a little weight (for my wedding) and am hoping to eat my largest meal at lunch rather than before bed. Below is a delicious lunch that won't take hours to prepare.

Nicoise Salad

Ingredients:
- handful of green beans
- 2 medium eggs
- half a tin of tuna in brine (sustainable of course)
- 6 back olives
- 2 tablespoons of balsamic vinegar
- 3 tablespoons of olive oil

Method:
- Simply boil the eggs and beans in one pan on a medium heat for 4 minutes.
- Strain and flake your tuna.
- Once boiled place your beans onto a plate.
- Submerge the eggs into iced water and peal.
- Pop your tuna onto the beans and place on your sliced eggs.
- Slice your olives in half and pour over the balsamic vinegar and olive oil and season with a little black pepper.

Worlds Best Lemon Drizzle Cake

It might not look much but this little beauty has provided me with many a happy moment on the sofa with a cup of tea. It's a fool proof recipe that never fails to impress once your friends and family have had a bite!


Ingredients:
- 6oz self raising flour 
- 6oz caster sugar
- 6oz butter
- 3 medium eggs
- 2 large unwaxed lemons
- two teaspoons of caster sugar 
- separate to the other caster sugar

Method:
- Pre-heat your oven to 190C.
- Cream together the butter and 6oz of caster sugar.
- Beat the eggs and whisk into the butter and sugar mixture.
- Sift in the flour and fold in being careful not to knock out the all important air.
- Fold in the zest and juice of one of the lemons.
- Grease a spring bottom tin and place in your cake batter.
- Bake in the oven for 25-30 minutes.
- Remove from the oven (poke the cake with your index finger, if it springs back the cake is cooked).
- Mix together the juice of the remaining lemon and the two teaspoons of sugar in a small cup.
- Using a skewer poke several holes into the cake whilst it is still warm.
- Pour the lemon and sugar mixture over the cake whilst warm and allow to cool.


*top tip* Mix marscapone cheese and lemon curd together for a spectaculer accompaniment to elevate this simple cake to dinner party deliciousness. 

Taste of the Sea - Seafood and Samphire Stew

This super simple little dish can be adapted to your own tastes however I love it just as it is. I put together this dish on a day whereby I knew I wanted something wholesome, tasty and healthy. It really does taste like the essence of the seaside. It uses one of the most delicious seaweeds which is so delicious however extremely under used!


Ingredients:
1 Handful of Samphire
1 Handful of Mussels
1 Handful of Calamari Rings
1 Handful of Prawns
2 Pints of Chicken Stock
2 Large Garlic Cloves
1 Large finely sliced white Onion

Method:
- Place a little olive oil into a wok and sweat down the garlic and onion.
- Once the onion has turned translucent add your chicken stock and seafood to the wok.
- Simmer for 10 minutes to intensify the flavours and add your samphire to the pan.
- Season with pepper only, salt is NOT needed as the samphire is salty.
- Serve in large bowls with garlic bread.

Retro Dishes - Devilled Eggs

If you're someone who keeps your eyes pealed on the food industry you'll have noticed there's a huge increase in retro dishes such as fish finger sandwiches, prawn cocktail, vol au vent, chicken kiev and many more!

They're retro and often classics for a reason... they taste delicious! They're normally super simple to make and you can of course give them a modern or alternative twist with added ingredients or a simple change of the way it has been traditionally presented.

I had an abundance of eggs, due to my fiancée's fathers chickens being extremely 'good layers' - as he would say. So I decided for my retro dish to make 'Devilled Eggs'. This super simple little dish makes a delicious dish served in a lettuce leaf as a starter or just as a picnic item or canapé.

Ingredients:

Eggs
Mayonnaise (1 teaspoon per egg)
Paprika
Salt and Pepper
...no really that's it!


 Method:
- Place the eggs into a pan of boiling water on a medium stove and boil for 8 minutes.
- De-shell and slice the eggs in half removing the yolk and placing in a bowl whilst keeping the half an egg white in tact. 
- Using a fork break down the yolks with the mayonnaise, salt and pepper.
- Using a teaspoon place the yolk mixture into the wells in the egg white halves.
- Sprinkle a little paprika onto the eggs and serve.


These might not look amazing but they tasted pretty darn good!

Budget Bevvies

So many drinks cost a fortune to buy! Here's a quick guide to 4 of my favourite beverages which normally cost you pounds out and about but cost you pennies in the comfort of your own home.


Iced Coffee with Syrup
Shop price: £3 Cost to make: 54p

You will need:
- 2 Teaspoons of Instant coffee
- 1/2 Pint of Semi-skimmed milk
- 1 Teaspoon of Maple Syrup
- 2 Tablespoons of boiling water

Method:
Mix your boiling water and instant coffee in a large glass until the granules have dissolved. Add the milk and syrup to the coffee mixture and chill in the fridge for 20 minutes or add a couple of ice cubes and serve immediately.

Fruit Smoothie
Shop price: £2:75 Cost to make: £1

You will need:
- 1 Banana
- 5 Strawberries
- 1 Large handful of blue berries
- 4 Tablespoons of natural yogurt
- 1/2 Pint of skimmed milk
- 1 Teaspoon of honey

Method:
Chop the banana into rough chunks and place in a blender with all the other ingredients, blend until smooth. This delicious smoothie makes a great on-the-go breakfast!

Mojito Cocktail
Bar Price: £6 Cost to make: £1.15

You will need:
- 1 Teaspoon of Caster Sugar
- 1/2 a Lime
- Small handful of Mint leaves
- 50ml White rum
- Soda water
- Ice (plenty!)

Method:
Crush ice and place in a cocktail shaker, squeeze in the lime, mint and sugar using a heavy spoon (or muddler if you have one) mix together, crushing as you go. Add the rum and shake. Pour into a glass and top up with soda water, lime wedges and a couple of mint leaves to garnish.

Cookies and Cream Milkshake
Shop price: £2.50 Cost to make: 48p

You will need:
- 4 Oreo cookies
- 2 Scoops of vanilla ice cream
- 1/2 Pint of full fat milk
- 2 Tablespoons of chocolate sauce or chocolate spread

Method:
Place all ingredients in a blender and blitz until smooth. Serve in a tall glass with whipped cream on top - lets face it if your drinking this the diet has long gone out the window.

Dippy Doo-Dah!

My top three favourite dips and sauces. Why buy them in jars when they're super simple and definitely more delicious when you make them yourself!


Perfect Pesto

You will need:
- 1 Large basil plant
- 1 Small handful of pine nuts
- Extra virgin olive oil
- 2 Large handfuls of Grana Padano or Parmesan cheese
- Black pepper
- 1 Teaspoon of lemon juice

Method:
Tear basil and place in a food processor with the nuts, lemon juice, cheese and a pinch of pepper. Slowly add the oil as you blitz until you reach your desired consistency.

*top tip* Use good quality olive oil for a better pesto. Best served through pasta!

Hearty Hummous

You will need:
- 200g of tinned chickpeas
- 2 Teaspons of lemon juice
- 100ml of Tahini paste
- Extra virgin olive oil
- 4 Tablespoons of water

Method:
Rinse chickpeas in cold water and strain. Place all the ingredients in a food processor slowly adding the olive oil till you reach your desired consistency.

*top tip* Add roasted red peppers and chilli for a rockin' red hummous. Perfect served with warm pitta bread and a glass of white wine.

Gorgeous Guacamole

You will need:
- 2 Ripe Avocados
- 1 Teaspoon of lemon juice
- 1 De-seeded small red chilli
- 1 De-seeded, diced beef tomato
- Extra virgin olive oil

Method:
In a large bowl mash the avocado flesh with the back of a fork (making sure it's still chunky). Finely chop the chill and add to the avocado with the tomato and lemon juice. Follow with a small swirl of olive oil.

*top tip* Serve with nacho's, salsa and margaritas.

Gok Cooks Chinese

Well, as promised I said I'd write a review of Gok Wan's Chinese cookery show and boy have I been proved wrong. Initially I thought it was a little bit all over the place with many dishes sounding similar however with the progression of the series I have been very inspired.

Maybe it's because I've always been a touch intimidated by Chinese cookery or maybe it's because since going to China I never thought I cook could something as authentic and delicious as the food I ate out there. But I must say I've attempted Popa Wan's Soy Glazed Chicken and I was very impressed with how simple yet delicious this dish was.

The show has a simple format with easy to follow instructions broken up with family stories, challenges and visiting industry professionals. I admire how Wan's camp humour is not lost yet it's not thrown in your face! He also doesn't pretend to be a chef which is something I feared he may attempt to do. We all know he's a showman and maybe this is just another string to his bow?

Overall the programme has an easy to follow, friendly format and doesn't drag on. The dishes (or the ones I have tried) are quick, healthy and yummy! I enjoy the information about the cooking utensils, key cooking principles and hope there is more to come from Gok Wan - and don't knock him his knife skills are exceptional!

Rocky Road

This recipe has to be the most simplistic yet most satisfying thing you'll ever make. Rocky road are great for a girly catch up with a cup of tea, a picnic treat and even paired with good quality ice cream for a devilish dinner party treat! 
Don't get me wrong, if you're on a diet avoid these at all costs. They're great to make with kids as they don't involve any heat other than one blast in the microwave. I made these in about 15 minutes, they really are super simple.

You will need:

• 30g of Butter
• 3 Small Packets of Chocolate Chips
• 2 Large Handfuls of Marshmallows 
• 2 Large Handfuls of Roasted Unsalted Peanuts
• 1 Can of Condensed Milk

Method:

Simply pop the chocolate chips and butter in a large microwave bowl, pop into the microwave for 25 seconds then stir and microwave again for a following 15 seconds and stir until all the chips are melted. Add the condensed milk, marshmallows, nuts into the bowl and combine thoroughly.

Spoon the chocolate mixture into a greased and lined 20cm x 20cm tin. Place the tin into the fridge until the mixture has set, minimum 2.5 hours. I personally find leaving mine over night then turning out onto a board and cutting into 3cm squares provides me with the best results.

*top tip* Swapping ingredients is all part of the fun of cooking and baking. I occasionally like to add add 4 crushed digestive biscuits for an extra crunch or a small handful of raisins for added chew.

Jo's Gorgeous Ginger Bread

Jo is my boss, she also prides herself on her baking abilities and from what I've tasted so far she's pretty darn good! Today she popped a little treat on my desk and boy was it good, these gingerbread men aren't your usual tough and hard biscuit style these are soft and almost like a firm sponge but definitely won't compare to any you've ever tried before...

The measure stated is a US cup which equates to 234g or 117g for 1/2 a cup.

You will need:

1/2 cup of butter
1/2 cup sugar
1/2 cup of molasses or black treacle
3/4 of teaspoon baking soda
1/4 teaspoon salt
1 egg
2.5 cups of flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon of crushed cloves
A dash of milk to help the mixture bind together
(1/2 a US cup = 117g)

Method:
Cream butter and sugar together.
Beat in egg and molasses or treacle.
Sift flour, baking soda, salt, ginger and cinnamon and cloves into wet mixture and mix together. You might need a dash of milk to help bind to make a dough mixture.
Chill for at least half an hour in fridge, making sure the bowl is covered with cling film.

The fun bit:
Roll dough out to at least 1cm thick and cut out with cutter. Place the little chaps on greased baking sheets and bake for 5 mins at 192 degrees. Remember to give them space to grow whilst in the oven, they do spread out a little bit and you wouldn’t want to have to slice them apart afterwards, ouch!!
Cool on a wire rack.

Simple Soups

Soup has to be one of my favourite things to make and eat. You can make it as complex or as simple as you like. Personally I find the simpler the better however I've written up my top three favourite soup recipe's for you to try. Please do comment and let me know what you think and always add what YOU like i.e. if you hate garlic don't put it in and if you love basil whack a load more in! Soup's are easily adaptable and once you start you just can't stop. They're fresh, healthy, thrifty and tasty.... what's not to love?

Butternut Squash Soup

This simple soup is great on a cold day as a filling lunch-time treat. It makes fantastic flask soup for long walks!

You will need:

• One Butternut Squash: pealed and diced
• One whole bulb of Garlic
• Olive Oil
• 2 Pint Vegetable stock
• 1/2 Pint of Single Cream
• Small Grating of Nutmeg

Method:

Slice the garlic bulb in half and place in a roasting tin with the squash, a slug of olive oil and a little salt and pepper at 200 degrees for roughly 30 minutes. Roast until the squash is soft and just starting to caramelise. Then squeeze the garlic bulbs to release the puree and place into a blender with the squash pieces cream and vegetable stock. Blend until smooth! Pop back over the hob on a medium heat until warmed through grating in a very small amount of nutmeg 5 minutes before serving. Serve with warm pita bread!

Classic Mushroom Soup

My Dad's favourite and a recipe that's been in my family for years. A classic that can be glammed up for a starter at a dinner party with a swirl of cream or in a mug when you fancy a cosy comforting meal for one!

You will need:

• 30 Button Mushrooms
• 30 Chestnut Mushrooms
• 10 Porchini Mushrooms
• 1 Pint Double Cream
• 2 Pint Chicken Stock
• 3 Cloves of Garlic: pealed and crushed
• 1 Rosemary Sprig
• Olive Oil

Method:

Roast all the mushrooms in a large roasting tin with the rosemary sprig, crushed garlic and a slug of olive oil in the oven at a 200 degree heat for 20 minutes. Remove from the oven and throw away the rosemary sprigs. Place all the roasting tin ingredients in a blender with the stock and cream and blend. Blend this to your desired consistency, I prefer my mushroom soup slightly chunky however this is entirely upto you! Pop back over the hob on a medium heat until warmed through. Serve with a crusty bread roll!

Thai Inspired Chicken Noodle Soup

A slightly spicy light soup that can be made in half an hour. A great way to use up the remainders of a roast chicken!

You will need:

• Shredded Roast Chicken
• 1 Red Chilli: finely chopped
• 1 Stem of Lemon Grass
• 1 Small Packet of Rice Noodles
• 2 Pints of Chicken Stock
• 2 tbsp of Soy Sauce
• 1 tbsp of Sesame Oil
• 1/2 Tin of Sweetcorn

Method

Bash the lemon grass with a rolling pin, tie in a knot and add to a large pan filled with the shredded chicken, stock, soy sauce, sesame oil and chilli. Heat through and allow to gently simmer for 25 minutes with a lid on. 5 minutes before serving add the rice noodles and sweetcorn. Remove the lemon grass and serve in large bowls!

From Fashion to Food!

In May this year Gok Wan will be making his cookery début for Channel 4. After being brought up in the Chinese restaurant trade Gok will be reminiscing his fathers favourite dishes.

As much as I love Gok I don't know how I'm going to find his attempt at a cookery show, I'm sure it will be amusing to watch however I'm not entirely convinced I'll be whipping out my fish-sauce in a hurry after. I have to say I'm a great believer in 'stick to what you know' however I'll be sure to report back in May and see if I'm eating my words... excuse the pun!

Fitzbillies Cambridge

Fitzbillies is a Cambridge treasure steeped in history. The 1920's bakery located on Trumpington Street in Cambridge has been recently renovated since the previous owners went bankrupt. Now owed by The Guardian food writer Tim Hayward and his wife they are putting back the tradition into Fitzbillies as well as introducing new elements to this Cambridge institution.

Even famous faces such as Stephen Fry tweeted when Fitzbillies looked as if it was dying a slow death...

"Feb 09 2011 @stephenfry No! No! Say it ain't so - not Fitzbillies? Why I tweeted a pic of one of their peerless Chelsea buns but a sixmonth ago"

They have always been famed for their sweet treats such as their world famous Chelsea buns however they have now introduced a dinner service on Friday and Saturday nights. With a small menu of reasonably priced, well cooked, regional produce they seem to have filled a much open gap in the Cambridge restaurant scene.

To start I ordered sorrel breaded mussels which where absolutely delicious, the portion was larger than I expected however I must admit I scoffed the lot as well as two slices of scrumptious brown bread with proper butter i.e. salted and delish!

For my main course both myself and my fiancée ordered the quail with mash and braised shallots. It was pleasant however I found the quail a little tricky to eat. The jus surrounding the quail was lovely and the braised shallots an usual twist! I was pleased that the quail was pink and not over cooked as so often meat is.

After meeting Tim myself at a work function last week I expected great things from my visit to Fitzbillies, I was thoroughly pleased with the food and more than happy to part with my cash however the thing I enjoyed most were the superb staff members who were more than happy to make me my favourite hot chocolate which they make with their cake granache.... it really is heaven in a mug! If you visit for anything a Chelsea bun, a mug of hot chocolate and a natter with a good friend definitely makes for a worthwhile trip to Fitzbillies!

Beautiful Banana Bread

A perfect recipe for this time of year great with a slug of tinned custard (there's nothing wrong with a cheat) or simply sliced with a large mug of tea on a cold day in front of 'Loose Women'... no just me?

You will need:

• 250g Self-Raising Flour
• 150g Brown Caster Sugar
• 100g Butter
• 2 Large Eggs
• 1 tbsp Vanilla Extract (not essence, this is the work of the devil aha!)

Equipment:

• Loaf Tin
• Large Mixing Bowl
• Wooden Spoon
• Fork
• Breakfast Bowl

Pre-heat the oven to 180 degrees.

In the mixing bowl cream together the butter and caster sugar and then in the breakfast bowl mash your banana's until they resemble a soft pulp. You still want to visibly see banana pieces i.e. don't turn the banana to something you might feed a one year old! Then add your eggs and vanilla extract to this mix and lightly whisk. Slowly add your flour to the mixing bowl and then add your banana/egg mixture slowly to the dry mixture. At this stage adding ingredients such as blue berries, crushed walnuts/pecans often produces fantastic results!

Grease your loaf tin with a little butter and pop in the batter mixture!

Pop it in the oven for roughly 45 minutes being careful to check the loaf regularly it should be a light golden brown when cooked. Be sure to pop a skewer into the middle of the loaf, it'll be ready when the skewer comes out clean!

Place onto a cooling rack and let it cool (unless your like me and you like it slightly warm!) This delicious loaf will keep moist however for best results wrap in tin foil and store in a plastic tub.

*top tip* cover the loaf with icing sugar and lemon juice that has been combined over a low heat for a delicious glazed finish!

The Fabulous Baker Brothers (Channel 4)

In a bid to evidently get young blokes into the kitchen Tom and Henry Herbert, a couple of handsome twenty something brothers use their fast paced show and simple recipes to woo over their audience. Built largely around delicious looking, wholesome food the boys (Butcher and Baker by trade) show off the kings of meat, bread and pastry dishes.

It's definitely not cooking for the faint hearted with dishes like Beef Wellington, Thai curries, Shepard's pie and lardy cake it's food for those who love to showcase beautiful, seasonal traditional and local ingredients.

The show itself is quirky, fast paced and packed with brotherly banter. At times it can be a little twee however the useful baking and cooking tips make for an interesting, watchable programme which definitely get's you reaching for your bread flour!

The Fabulous Baker Brothers is available to watch on 40D.

Long time no bake!

I firstly must make apologies for my sever lacking in blogging. It really has been far too long however with a busy year I've finally got a small amount of time to dedicate to the thing I love most (bar shopping)... BAKING! I'm definitely going to try and dedicate time to more restaurant reviews, recipes and cookery show reviews.

I'm hoping to post a couple of times today to make up for a whole host of lost time!