At the risk of joining the usual New Year healthy bandwagon, which frankly gets a bit boring, Jane Pikett offers some of...
The Herb Garden gets Sheilagh Matheson’s vote for the most unusual – and one of the most beautiful – new...
Serves 4 Ingredients: 1 small butternut squash Olive oil 20 small round shallots 300g pennoni regati or penne pasta 50g pumpkin seeds 1 chilli 6 tablespoons water Knob of butter 1 sprig of rosemary, chopped Parmesan cheese Rocket, for dressing Method: Peel and cut the squash into 1 inch cubes...
As I write, one Rosie McGlade, food writer of this parish, is sitting next to me enjoying a lovely slice...
Futureheads frontman Barry Hyde has swapped guitar for ganache as he takes a break from music to train up as...
Great fun and seriously good food sit well together at a Tyneside Italian restaurant, as Alastair Gilmour discovers Italian restaurants have succeeded in this country better than those of any European nation because of their willingness to adapt to their locality. They also have a reputation – deservedly so –...
South Tyneside is a foodie’s gem, home to a seemingly endless collection of independently owned and run cafés, restaurants and...
With her Wheatberry salads, raw spreads and sprouts ever more popular, Vicky Turnbull threatens to turn proud pie-eating North Easterners healthy. Rosie...
We’d billed it as a sophisticated treat on a Sunday; this magazine’s Girl About Toon Laura Emmerson and me, enjoying a leisurely stroll on the beach with the dogs followed by a lengthy lunch at five-star Seaham Hall prepared in the kitchens of the starry head chef Martin Blunos. What...
Christmas is the perfect time to impress your foodie friends with kitchen kit and edible gifts. Go fill your stocking,...
Fancy a change from turkey and Christmas pud? The kitchen team at Newcastle’s Dabbawal restaurants cook up an Indian festive...
Rosie McGlade and son Bryn make proper pork pies with a proper butcher, down on the farm. Tip: eat them hot. Pie heaven… We’re here to make pork pies; on the table is a metal bowl with lard and hot water inside, a dish of flour, and next to us...
