A Slice of Cherry Pie

A trip to Whitstable earlier in the summer.

Now that the clocks have gone back and the night's are drawing in it's time to turn up the heat and spice up our evening meals.Serves 4Approximately 1 tablespoon vegetable oil1 red chilli, deseeded and finely chopped,2 garlic cloves, crushed500g beef steak, sliced into bite sized pieces100g...

'Discover the Origin' is a new three year campaign, led by the European Union, Italy, France and Portugal, designed to raise awareness around five key European products: · Parma Ham· Parmigiano-Reggiano cheese· Burgundy· Port· Douro Valley winesThese products all carry a guarantee of thei...

James and I have been getting lots of brilliant entries into our 'Farewell Floyd' food blogging event. For my own part I decided to cook Keith's Welsh Rarebit...

Autumn seems more glorious than ever this year. Summer is lingering a little longer than usual, stopping to have a dance with autumn - leaves falling through bright, golden sunshine as they twirl together - before it leaves us for another year...

I'm very pleased to be able to tell you that 'A Slice of Cherry Pie' and the 'UK Food Bloggers Association' are sponsoring an exciting cooking competition from the AA in association with Galvin at Windows...

Isn't Autumn the most wonderful time of year? It's so interesting, with so much change and something new happening wherever you look: on the trees; in the ground; in the weather; on the landscape...

In place of this month's 'In the Bag' I've teamed up with one of the newest bloggers on the block, James from Back to the Chopping Board, to bring you a food blogging farewell to Keith Floyd.James came up with the brilliant idea of us all cooking a meal in tribute to the much-loved chef and so...

I was very saddened by the news today that Keith Floyd has died of a heart attack at the age of 65...

Despite the name, these days oxtail doesn’t necessarily come from an ox, it can come from any beef cattle. The name is, however, reflective of the part of the animal it comes from: the tail. ...

In August we turned up the heat with chicken, chilli and garlic. Here are your entries.London Foodie in New York:Yum in Tum:Going with my Gut:Gin and Crumpets:Gastronomical G-spot:Back to the Chopping Board:Apple Crumbles:Thanks so much to everyone who took part.

When I was invited to the inaugural celebrations on board a new cruise ship I was somewhat hesitant...

I thought I'd share with you one of the recipes from my forthcoming book. I hope you like it! Watermelon, Blueberry and Mint SaladThis is a sweet yet refreshing salad, quite lovely when the sun is shining...