Columnists

Feel the burn

Feel the burn

This month, The Grazer is on fire… Sitting around our little pot-bellied stove on a winter lunchtime, chatting with a couple of very talented chefs about a guest chef night at Cook House, one of them suddenly looked at the ...

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Snow days

Snow days

There’s nothing like a snow day when you’re a kid, or when you’re an adult actually, and we’ve had two so far. It’s great to get out with Thomas and enjoy it – though the MINI can’t handle it so ...

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Spring is on the way!

Spring is on the way!

Oh my goodness, we are hanging out for springtime… I walked through Corbridge the other day and the crocuses were psychedelic against the dismal winter colours, the sun was out – the promise of spring and everything turning green is ...

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Mince and sweet potato frittata

Mince and sweet potato frittata

Here’s another recipe from George Payne Butchers in Brunton Park, Gosforth. This 40 minute supper or light lunch with beef mince, sweet potato and peppers cooked in a pan with beaten eggs will feed up to six with a fresh ...

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Fermentation season

Fermentation season

Anna Hedworth, AKA The Grazer, has gone a little bit mad scientist this month – and the results taste fantastic Gut health isn’t exactly a glamorous subject, but it’s one that has interested me since reading Cooked by Michel Pollen, ...

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New year, new experiences

New year, new experiences

Happy New Year – even though it feels like it was months ago now. We had a great family Christmas with our little boy Thomas, who loved every minute of it. I can’t wait until next year when he’ll be ...

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Fristy frosty!

Fristy frosty!

The whole garden has been cloaked in sparkle dust today. We had to stop picking the kale mid-December as it had stopped regenerating with the lower temperatures and it doesn’t look like picking up anytime soon. The sprouting broccoli started ...

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Smoked haddock and mussel chowder

Smoked haddock and mussel chowder

Smoked haddock and mussel chowder   Print Author: Graham Sharp Ingredients 1kg fresh mussels 100ml white wine 50g unsalted butter 100g smoked bacon 1 large onion, finely chopped 50g plain flour 1 litre full fat milk 3 large potatoes, peeled ...

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Roast lamb with mint sauce

Roast lamb with mint sauce

Easter falls early this year, so with this in mind Newcastle butcher George Payne is serving up a twist on the traditional Sunday roast lamb leg or shoulder joint with a zesty glaze and a classic mint sauce. His recipe is ...

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