Sounds crazy right? Fear not, it's remarkably simple and insanely delicious. In just 4 days you can transform an egg yolk into an umami-heavy delight with the characteristics and texture of Parmesan cheese. The story starts as always with the freshest, highest quality ingredients you can afford. I normally use medium-size local organic free-range eggs. … Continue reading Curing Egg Yolks
organic
Omelette Twist
As Jamie launches his ‘10 recipes to save your life’ for this year’s Food Revolution, here’s my twist on the basic omelette for you: Baked Mini Omelettes! Super-simple fayre, these little treats are a fun take on the humble and nutritious egg, and can be served hot or cold. The fillings are up to you – … Continue reading Omelette Twist
The Reluctant Baker
It's always such a lovely feeling when people show faith in you. I was particularly touched when my good friend Tom Forman asked me to bake cupcakes for his wedding to Miss Amanda Goodwin. Me? cake? I think not. The rather public nature of the ask did however take the decision out of my hands.. … Continue reading The Reluctant Baker
Organic September
Happy Organic September! Switching to organic is terribly good for us, the environment and animal welfare. It may have a higher price tag, but we'll all be better off in the long run. This September, the Soil Association launches its 'small changes, big difference' campaign. Head over to their website to find out more, get … Continue reading Organic September
Sprouting
Intrigued? I was. So... what are we actually talking about here, and why would you want to bother with it? Basically, it's just germinating seeds so that they become tiny plants. It really is that straight forward. And you'd want to do this because.....? Nutritional value. I want to explain this in the most basic … Continue reading Sprouting
Food Fit For Felix 