Matthew Parsons is head chef at Longsands Fish Kitchen, Tynemouth, within walking distance of North Shields Fish Quay, where he...
Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good...
Yes, it looks like the trimmings from a witch’s broomstick, but salsify is a good deal more tasty than it looks. Apparently, the Victorians loved this winter root vegetable, but modern foodies seem to have forgotten about it, and the fact that in flavour it echoes oyster. Yes, oyster –...
We’ve got Christmas all wrapped up thanks to Helen Stanton, owner of Forum Books in Corbridge, and her pick of the...
Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was crowned the...
Winter is definitely here and the first frosts are freezing up the poly tunnels. Here at Vallum, we’re preparing for dark days, working on our menus for private Sunday lunches and gatherings in our cosy Tipi, and a special Tipi Night on November 23 with a cracking menu of beef...
We’re all systems go for Christmas 2019 at Peace & Loaf. It’s going to be a busy few weeks, but...
Roast scallops with chorizo jam Author: Matthew Parsons Ingredients 400g chorizo, peeled and diced 1 small onion, finely chopped 2...
Oh my darling..! It’s Christmas, which means it’s time for the clementine, that jewel-like hybrid of tangerine and sweet orange. What will you do with yours this festive season? • Hot spiced Christmas clementines: Place 6 whole, peeled clementines in a pan, add 1 tbsp each of golden granulated sugar...
These berries are so tiny, you may assume they have little to offer, but you’d be wrong. They’re at their...
Kohlrabi, which is also known as German turnip, isn’t a turnip at all. Rather, this funny-looking brassica is a cousin...
The ingredient du jour, beloved of leading chefs and home foodies, black garlic is definitely having a moment. The soft cloves are almost black with a deep, almost caramelised flavour, a strong umami kick and tangy hints of aged balsamic and liquorice. It’s not a special variety of garlic but...
