Dave Coulson, chef-patron of Peace & Loaf, Jesmond, shares his top tracks and more… In the kitchen, I’m listening to…...
Brutto // Russell Norman This is the food of Florence – rigorously simple and exceptionally good. The recipes from Russell’s...
The many colours, shapes, sizes, flavours and textures of cabbage should be celebrated far more. From the crisp and crunchy white cabbage to the colourful and ornamental Savoy, and purple and curly kale, cabbages have been a staple throughout the world for centuries. Inexpensive and easy to cultivate, the versatile...
Gary Dall, chef patron of The Roxburgh, Whitley Bay shares his top picks… In the kitchen, I’m listening to… My...
I love the North East’s food and drink scene, and after starting Geordie Scran in 2018 with a picture of...
It’s been a funny old summer… hot then wet, then I lit the fire one day because it was so cold in the house. The garden has gone berserk too. It must have been perfect conditions for butterflies – and caterpillars – as I’ve seen quite an array of stripey...
As hints of summer briefly appeared, the North East came alive with a multitude of beer gardens and taprooms to...
Roast Figs, Sugar Snow // Diana Henry “Here is a book that celebrates not only the ingredients of the winter...
With a mild nutty flavour, the somewhat unattractive exterior of celeriac hides a ton of flavour and versatility. The root of the celery plant, used raw it adds crunch to salads and slaws. The whole celeriac, gnarly protrusions and all, is edible. Simply scrub well under cold running water to...
These dear little glossy berries, which hang low on bushes like scarlet pearls, are one of the prettiest and tastiest...
Helen Stanton of Forum Books in Corbridge, The Bound, Whitley Bay, and The Accidental Bookshop, Alnwick, reviews the latest food...
It’s the most exciting time of the year when all the preparation and coaxing of seedlings is coming to fruition. There are few greater senses of anticipation than the thought of courgettes freshly picked, grated and served with lemon, feta and mint, and we have beautiful spheres of round courgette...
