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Ghoulish Goulash
By Junior on 01/10/2008 00:00:00
This spicy stew is very ghoulish, especially if served wearing Dracula teeth and a black cape
Count Dracula may have been created by Bram Stoker in 1897, but many believe he was based on Vlad the Impaler, who existed four centuries earlier. He was originally from Transylvania (now Romania and Hungary). Like Dracula, goulash hails from eastern Europe. It was first made in ...
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Brilliant Bircher Muesli
By Junior on 22/09/2008 00:00:00
This nourishing Bircher Muesli contains lots of fresh fruits, sweet sticky honey and zingy lemon juice
Serves 4–6My assistant, Hattie, has Swiss roots and often reminds me that muesli is originally from Switzerland. The Swiss boast many different muesli recipes, but the most nourishing one is Bircher. Originally a traditional Swiss-German dish, it’s like a summery version of porri...
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Gillon Meller
By Catherine O’Dolan on 17/04/2010 18:56:15
Q&A with the head chef at The River Cottage
Gillon Meller, chef at The River Cottage and father of Isla, 11, and Cecily, five, reveals foodie secrets:What’s your earliest food memory? The first time I ate white chocolate, probably aged three.What was the first thing you ever cooked? Something
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Bill Granger's BBQ ideas
By Suzanne Milne on 20/04/2010 14:00:21
Australia's sunniest chef offers tips for a gourmet barbecue
to settle down to eat your dinner is checking whether your child's food is cut into small enough portions, so prepare and serve their meals first.
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Posh Scrambled Eggs On Toast
By Junior on 15/09/2011 17:35:47
Prepare a classy version of scrambled eggs with a silky dollop of crème fraîche and a heap of luxurious caviar
. Lay on some salmon. Next, add a dessertspoon of crème fraîche, a teaspoon of caviar and finally a scattering of capers. Serve with freshly squeezed orange juice.Adapted from Fay’s Family Food by Fay Ripley, published by Michael Joseph, £20.
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YO! Sushi
By Catherine O'Dolan on 18/04/2010 16:09:27
Perfect dining in pint-sized portions
A carousel of dinky little plates in a rainbow of colours, each one hosting a delicate portion of nibble-sized treats, dance past in an attempt to seduce: Eat me! Eat me! What could be more fun? Armed with a pair of child’s chopsticks and an activity sheet for playing a game of ...
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Smoked Pollack Rarebit by Gillon Meller
By Gillon Meller on 17/04/2010 19:04:15
Head chef at The River Cottage offers a favourite recipe
We love this smoky, fishy take on the Welsh Rarebit. The beer with fish is quite quirky – we think it’s great, but you can always revert to milk if it doesn’t work for you. You can also serve the rarebit as a canapé if you cut the slices into smaller pieces. Smoked pollack (smoll...
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Five ways to shop ethically
By Junior on 11/04/2012 15:28:39
Every little helps, as they say...
1. Cut down on meat and dairy The Government’s Sustainable Development Commission (SDC) says doing so reduces greenhouse gas emissions, slows the rate of deforestation and frees up vital water resources.2. Eat organic Organic food is produced
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Five fab eggcups
By Kate Street on 20/04/2010 10:14:32
A fun and colourful way to start the day…
Chicken Egg Cup£4 from Marks & Spencer (also available in orange). Visit www.marksandspencer.com
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Mark Hix
By Catherine O’Dolan on 17/04/2010 18:15:09
Q&A with the much-lauded restaurateur and chef
Mark Hix, the much-lauded chef, owner of four restaurants, and father of Ellie and Lydia, 15, reveals some culinary secrets What’s your earliest food memory? My granddad used to grow tomatoes and we used to have those fresh from the garden
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