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05/25/2013 02:27 AM

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Blueberry Cheesecake

Caro is at the helm today and we are talking all things blueberry, not to mention her absolutely stunning recipe for layered blueberry cheesecake. Blueberries are perennial flowering plants with indigo-colored berries in the family Cyanococcus within the genus Vaccinium (a genus that also includes cranberries and bilberries). Species in the family Cyanococcus are the fruits most commonly sold as &

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05/24/2013 05:15 AM

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Blessed Are The Cheesemakers – The Best Cheese Board

It’s Friday and of course our weekly advice on everything cheese from Blessed Are The Cheesemakers. Today, Manish Utton-Mishra from Good Taste Food shares his top cheese tips. Today, The best cheese board? If you’ve missed any cheese tips or any of the six cheeses of the week then visit Blessed Are The Cheesemakers Show here. They have showcased someThe post Blessed Are The Cheesemak

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05/23/2013 02:00 AM

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Kingklip Curry

The kingklip is a slender fish. It is a member of the cusk eel family, which comprises four species: red (Genypteruschilensis), golden (Genypterus blacodes), South African (Genypterus capensis) and black (Genypterus maculatus). Depending on the species, kingklip can reach 5 to 6 ft (1.5 – 1.8 m) long and 50 lb (22.6 k), but most found on theThe post Kingklip Curry appeared first on Lover O

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05/22/2013 04:04 AM

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Hogget Meatballs with Potato & Chestnuts

Hogget is the term used to refer to a sheep between one and two years of age. It is also used to describe the meat from such an animal, which is usually darker and redder than the meat from a younger lamb and tends to be richer in flavour, yet not as strong as mutton.The post Hogget Meatballs with Potato & Chestnuts appeared first on Lover Of Creating Flavours.

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05/21/2013 01:58 AM

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Do You Want To Be The Next Julia Child?

We have a great blog this morning from Jennifer Smith, who ponders the question, Do you want to be the next Julia Child? At some point we all get tired of cooking the same things over and over. While humans are creatures of habit at some point our taste buds start to rebel. Our bodiesThe post Do You Want To Be The Next Julia Child? appeared first on Lover Of Creating Flavours.

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05/20/2013 02:29 AM

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Meat Free Monday – Coffee & Walnut Cake

After writing a poem about being something of a coffee snob, Ann Mullen asked me to write more about where coffee comes from and how the flavours differ. So I am discussing here just a little of the history, then give you a whirlwind tour of some of the world’s coffee cultivating nations. Some, likeThe post Meat Free Monday – Coffee & Walnut Cake appeared first on Lover Of Creating Flav

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05/19/2013 03:11 AM

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Sunday Lunch – Cockle Chowder

Most of us know of Dublin’s Molly Malone, who sang of “Cockles and mussels, alive alive’o”. A cockle is a small edible saltwater clam, a marine bivalve, from the family Cardiidae. They live in sandy, sheltered beaches, the world over, and are distinctive for their rounded, heart-shaped, ribbed shells, a notable exception being the egg cockle,The post Sunday Lunch – Cockle Chowder appeared fi

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05/18/2013 10:30 AM

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LOVER OF CREATING FLAVOURS SPONSORS FOOD TASTING TENT

We are delighted to announce that Lover of Creating Flavours will be sponsoring the food tasting tent at this year’s Crystal Palace Overground Festival, being held from June 27-30th in Crystal Palace. Now in its seventh year, the festival continues to grow and last year 5000 people visited across the four days. This year promises to be bigger and better thanThe post LOVER OF CREATING FLAVOU

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05/18/2013 03:18 AM

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Take Five : Simon Phelan, Executive Chef – Antic London

We have a new feature on the blog starting today called Take Five, which is an interview with a personality at the sharp end of the food and drink business, big and small business’ alike, Take Five aims to get the latest info, trends from around the industry. This week we are chatting with SimonThe post Take Five : Simon Phelan, Executive Chef – Antic London appeared first on Lover Of

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05/17/2013 05:23 AM

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Blessed Are The Cheesemakers – How To Serve Cheese

Welcome to Friday and of course Blessed Are The Cheesemakers. This week Manish Utton-Mishra from Good Taste Food shares his top cheese tips. Today, how serve cheese? We are accompanying this great tip with a flavour-packed Ricotta, Pecorino, Parmesan and Pesto Pizza Recipe Ingredients 250g ricotta cheese 4 tbsp grated Parmesan 1 traditional pizza base 100g pestoThe post Blessed Are The Ch

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05/16/2013 04:18 AM

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The Kitchen Garden – How To Grow Good King Henry

When Hannah from London Herb Garden presented me with The Kitchen Garden blog this week I was hugely excited. A herb a) I had never heard of and b) I’d never cooked with. I love learning about new things; so this piece has been an absolute delight and to celebrate my new find I’ve takenThe post The Kitchen Garden – How To Grow Good King Henry appeared first on Lover Of Creating F

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05/15/2013 03:09 AM

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Five Wonderful Wine Destinations

As any enthusiast will tell you, wine is undoubtedly one of the most enjoyable food or drink items available. It’s not simply that wine tastes so good, though many are think that the right wine is well beyond delicious. What makes wine so truly enjoyable is that it can be experienced rather than simply tasted.The post Five Wonderful Wine Destinations appeared first on Lover Of Creating Flavo

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05/14/2013 01:25 AM

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School of Wok: Reinvigorating Chinese Cuisine

I am so delighted to welcome Ben from School of Wok to the blog today, We absolutely adore fresh chinese food and particularly cooking it. Today, we find how they are reinvigorating Chinese Cuisine at the school. Last month saw some of the world’s greatest chefs descend on London’s Tobacco Dock, bringing together a handfulThe post School of Wok: Reinvigorating Chinese Cuisine appeared first on Lov

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05/13/2013 02:17 AM

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Meat Free Monday – Lettuce Soup

It’s Meat Free Monday on the blog and we are talking all things lettuce, as we slip into less arctic weather it’s lovely to be able to finally roll out some summer favourites. Today, lettuce soup. I normally serve this delicious soup cooled but if you are a heated soup devotee then it’s just asThe post Meat Free Monday – Lettuce Soup appeared first on Lover Of Creating Flav

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05/12/2013 04:27 AM

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Sunday Lunch – Oven Roasted Ostrich With Pancetta & Red Wine

I’ve been thinking about what to serve up for Sunday lunch this week and thought about something a bit unusual. The first time I tried ostrich was at a BBQ about 20 years ago with other publishing colleagues and the BBQ ers were from South Africa and Australia. We were treated to an array ofThe post Sunday Lunch – Oven Roasted Ostrich With Pancetta & Red Wine appeared first on Lov

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05/11/2013 02:19 AM

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Mushroom Flan

It’s our last visit to the Foodie Me kitchen until the autumn. Over the past six weeks we’ve showcased some of our favourite recipes and Chef Michele has shown us how to cook them direct from his kitchen in Bath. We’ve loved our collaboration with Foodie Me and have big plans for the future. Let usThe post Mushroom Flan appeared first on Lover Of Creating Flavours.

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05/10/2013 11:05 AM

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Blessed Are The Cheesemakers – How Ripe Is My Brie?

Welcome to Friday and of course Blessed Are The Cheesemakers. This week Manish Utton-Mishra from Good Taste Food shares his top cheese tips. This week, how do you know if your brie is ripe? We are accompanying this great tip with a classic recipe for Baked Brie With Raspberry Jam & Pecans. Recipe IngredientsThe post Blessed Are The Cheesemakers – How Ripe Is My Brie? appeared first on

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05/08/2013 02:57 AM

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Crayfish – The Ultimate Seafood Cocktail

Go on, admit it, you know there is nothing like a delicious seafood cocktail bursting with the taste of fresh seafood and summer flavours. I love to use avocado and cos and cucumber and for a change crayfish make a delightful alternative to the humble prawn. Juicy and packed with flavour, these often forgotten crustationsThe post Crayfish – The Ultimate Seafood Cocktail appeared first on Lov

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05/07/2013 03:52 AM

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Wine – Why Trade Up?

We are delighted to welcome Alexander Peake, from The Curious Wine Co. to the blog today. The Curious Wine Co. is a collaboration dedicated to creating and nurturing a new British wine culture without pretense or trickery. They plan to span all realms of the wine industry from online independent merchant and pop up wine tastingsThe post Wine – Why Trade Up? appeared first on Lover Of Creatin

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05/06/2013 08:30 AM

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Meat Free Monday – Kohlrabi and Apple ‘Slaw

Welcome to Meat Free Monday today and I often find this vegetable cropping up in my organic vegetable box and in the past I’ve wondered what on earth I should do with it. It’s absolutely delicious, totally underrated and makes a fabulous addition to coleslaw. Kohlrabi (Brassica oleracea) from the Gongylodes family, is a perennial vegetableThe post Meat Free Monday – Kohlrabi and

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05/05/2013 04:18 AM

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Sunday Lunch – Paprikash Poussin

We’ve chosen poussin today for Sunday lunch and I remember the first time I tried it about a hundred years ago in Paris. It was served whole and when I say whole I mean whole, avec giblets. A bit shocking for a twelve-year-old. Having recovered from that, I simply love the flavour and the versatilityThe post Sunday Lunch – Paprikash Poussin appeared first on Lover Of Creating Flavours

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05/04/2013 03:12 AM

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Roasted Fillet Of Pork With Flower Sprouts

In our penultimate visit this season to the Foodie Me kitchen, Chef Michele is cooking roasted fillet of pork with flower sprouts. Let us know what you would like to see in the autumn season and what your favourite ingredients are. If you want to learn more about Foodie Me TV You can find Lee at Foodie Me and on Twitter too.The post Roasted Fillet Of Pork With Flower Sprouts appeared first on Lov

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05/03/2013 01:58 AM

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Blessed Are The Cheesemakers – Stinking Bishop & Port Poached Pear Tart

Welcome back to Blessed Are The Cheesemakers. We invite you to watch the film first, so that Manish Utton-Mishra owner of Good Taste Food can guide us through this ‘King of Cheese’s finer points. Each film is amazingly shot by Tinderflint Productions who are more than just film makers extraordinaire they are incredibly passionate about their clients products and invest anThe post Bless

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05/02/2013 03:59 AM

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The Cider Circle

I am absolutely delighted to welcome Nick Howard, from Circle Cider to the blog today to talk about making cider. Circle Cider started trading just under a year ago after producing the first batch of cider in the autumn of 2011, a fantastic year for apples, so they thought they’d go for it and in theThe post The Cider Circle appeared first on Lover Of Creating Flavours.

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05/01/2013 02:05 AM

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Heaven Preserve Us – Pickles Walnuts

Today we are looking at that most versatile of nuts, the walnut. Walnuts are the edible seeds of any tree from the genus Juglans, especially the Persian or English walnut (Juglans regia). The seeds of the black walnut tree (Juglansnigra) and the butternut (Juglans cinerea) are also eaten as food. However, the most commonly grown commercialThe post Heaven Preserve Us – Pickles Walnuts appear

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04/30/2013 03:05 AM

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The Kitchen Garden – Coriander

We are in The Kitchen Garden today and looking at how to grow Coriander . Hannah from London Herb Garden gives us her expert advice. Coriander is one of those flavours that you either love or hate. Some can’t stand its ‘soapy’ taste, but personally I am a lover. It is an incredibly versatile herb, popping up inThe post The Kitchen Garden – Coriander appeared first on Lover

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04/29/2013 01:35 AM

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Meat Free Monday – Tofu Lo-Mein

Tofu is also called bean curd and is made by coagulating soy juice and then pressing the resulting curds into soft white blocks. Tofu has a subtle flavour, can be used in both savory and sweet dishes, and seasoned or marinated. It is used extensively in Asian cuisine. Legend has it that Prince Liu An ofThe post Meat Free Monday – Tofu Lo-Mein appeared first on Lover Of Creating Flavours.

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04/28/2013 04:41 AM

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Sunday Lunch – Beef Wellington

It’s the end of national beef week in the UK and I can’t think of a better British dish to showcase our amazing beef than the magnificent Beef Wellington. As with most dishes the origins of Beef Wellington are unclear. Folklore suggests that it is named after the 1st Duke of Wellington, Arthur Wellesley. OtherThe post Sunday Lunch – Beef Wellington appeared first on Lover Of Cre

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04/27/2013 11:01 PM

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Blessed Are The Cheesemakers – Francis and Thyme Stuffed Fillet Steak

Welcome back to Blessed Are The Cheesemakers.This Friday, we have an exceptional cheese as the cheese of the week.We’ll give you a brief introduction to and a mouth-watering recipe for you to try ,then Manish Utton-Mishra owner of Good Taste Food will guide us through the finer points. Each film is amazingly shot by Tinderflint Productions who are more thanThe post Blessed Are The Cheesemakers

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04/27/2013 04:59 AM

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Salmon Risotto

We are back in the Foodie Me kitchen with Chef Michele and cooking a delicious salmon risotto. As ever we’re presenting in association with Foodie Me TV and you can find Lee Curran at Foodie Me and on Twitter too. We’ll hand you over to Chef Michele for some expert guidance. Recipe Ingredients 50 mls of Mrs Middleton’s rapeseedThe post Salmon Risotto appeared

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04/25/2013 12:12 AM

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Hojiblanca – Ajoblanco Malagueño

I am delighted to welcome Justin Roberts from Hojiblanca to the blog today. Hojiblanca are a farmers’ co-operative in the south of Spain, centred around the town of Antequera in Malaga province. They grow olives and make Extra Virgin olive oil, which they started selling into the UK market just under a year ago. Justin talks aboutThe post Hojiblanca – Ajoblanco Malagueño appeared first on L

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04/24/2013 01:12 AM

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British Asparagus Season – Asparagus With Parmesan, Pine Nuts and Lemon

Hip hip hooray, the British asparagus season is underway and runs till the midsummer Day. So what of these heavenly green spears? Asparagus has been used both as a vegetable and for its medicinal qualities because it has an exceedingly delicate taste and it is also a very effective diuretic. Asparagus has been around sinceThe post British Asparagus Season – Asparagus With Parmesan, Pine Nuts

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04/23/2013 03:05 AM

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Sizzling Lemon and Garlic Spatchcock Chicken

This weekend gone in dear old Blighty we’ve seen a taste of perfect weather days with warm sunshine and crystal clear blue skies. As I drove back from our house on Sunday afternoon, I could smell the delicious smell of BBQ wafting enticingly around in the air. I started thinking about some of my allThe post Sizzling Lemon and Garlic Spatchcock Chicken appeared first on Lover Of Creating Fla

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04/22/2013 03:20 AM

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Meat Free Monday – Mac & Cheese Provençal

Welcome to Meat Free Monday this week and a twist on the classic mac & cheese, using different types of cheese and delicious Provençal ingredients. Mac & Cheese has to be on the list of greatest comfort foods with wonderful al dente macaroni coated in an unctuous rich cheese sauce, then grilled – What’s not toThe post Meat Free Monday – Mac & Cheese Provençal appear

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04/21/2013 05:09 AM

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Sunday Lunch – Normandy Pheasant

The male pheasant is a rather showy, long-tailed game bird. They have deep, rich chestnut, or golden brown and black markings on their bodies and tail, a dark green and purple neck and head,a white-collar and red wattles. Females are a much more muted, paler brown and black. They were introduced to the UK hundredsThe post Sunday Lunch – Normandy Pheasant appeared first on Lover Of Creating

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04/20/2013 12:45 AM

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Pan-fried Scallops & Sauce Vierge

We are back in the Foodie Me kitchen with Chef Michele cooking a wonderful scallop dish with sauce vierge. As ever we’re presenting in association with Foodie Me TV and You can find Lee Curran at Foodie Me and on Twitter too. We’ll hand you over to Chef Michele now for his unique and wonderful step by step guideThe post Pan-fried Scallops & Sauce Vierge appeared first on Lover Of Creating F

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04/19/2013 01:06 AM

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Blessed Are The Cheesemakers – Doddington,Wild Garlic & Pancetta Muffins

We are absolutely delighted to be working in association with Blessed Are The Cheesemakers.Each Friday we will be presented with the Cheese of the week. We’ll give you a brief intro to the cheese and a flavour-packed recipe to go with it, then Manish Utton-Mishra owner of Good Taste Food will guide us through everythingThe post Blessed Are The Cheesemakers – Doddington,Wild Garlic

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04/18/2013 02:29 AM

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The Kitchen Garden: How To Grow Dill And Fennel

We are in The Kitchen Garden today and looking at how to grow dill and fennel . Hannah from London Herb Garden gives us her expert advice Now the sun has finally come out its time to put some fast growing seeds into your kitchen garden. Dill and fennel come under this umbrella, and areThe post The Kitchen Garden: How To Grow Dill And Fennel appeared first on Lover Of Creating Flavours.

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04/06/2013 04:27 AM

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Pan Fried Fillet Of Seabass On Spinach With Sautéed Garlic Butter Sauce

Welcome back to the Foodie Me kitchen. In our third visit we are continuing to showcase some delicious recipes together with a video providing a step by step guide to making them with their in-house French Chef. We love to embrace new ways of presenting content to you and we’ll be presenting in association with FoodieThe post Pan Fried Fillet Of Seabass On Spinach With Sautéed Garlic Butte

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04/05/2013 01:55 AM

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Galangal – Beef Rendang

Now honestly, I had big plans for a sexy recipe using this delicious aromatic and just look at the weather, it’s only snowing. So to showcase galangal i’ve plumped for a delicious Beef Rendang. First lets look at galangal, it’s origins and it’s many uses. Galangal, sometimes known as blue ginger or laos, is aThe post Galangal – Beef Rendang appeared first on Lover Of

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04/04/2013 03:41 AM

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Goat – Billie The Kid

We are delighted to welcome Chef James Whetlor from Cabrito Goat Meat to discuss how he’s set up his farm and why kid is getting better recognition in restaurants. In the 10 years I worked in restaurants in London I think I only ever cooked with two goats. When you compare that to the hundredsThe post Goat – Billie The Kid appeared first on Lover Of Creating Flavours.

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04/03/2013 01:19 AM

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Devon: Ruby Red Devon Cattle – Beef Carpaccio

Part one of our visit to the South West, we are in Devon. Devon is the most diverse and amazing treasure trove for food and drink and whilst I’d love to wax lyrical about mead, Homity Pie and of course the quintessentially Devonian cream tea, we’re focusing on one of Devon’s amazing and most tastyThe post Devon: Ruby Red Devon Cattle – Beef Carpaccio appeared first on Lover

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04/02/2013 07:56 AM

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Bring Me Sunshine – The Sunshine Award

The wonderful, multi-talented and award-winning Author Caro Ness at Caro Ness Author has nominated me for a Sunshine Award for inspirational and creative recognition and I am delighted to accept this lovely accolade. I have to reveal 7 things about myself as part of my receiving this award, so here goes: 1. I am nearlyThe post Bring Me Sunshine – The Sunshine Award appeared first on Lover O

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04/02/2013 03:08 AM

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Lamb and Lentil Dahl

The poor old lentil, often much maligned, the staple of the impoverished student or stereotypically the hippy. My partner and I were discussing lentils and the message was loud and clear – thumbs down. I waxed lyrical about Tarka Dhal and Makhani Dhal and there was a slight hmmm? from the chair. So I thought I’dThe post Lamb and Lentil Dahl appeared first on Lover Of Creating Flavours.

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04/01/2013 03:08 AM

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Meat Free Monday – Frozen Pink Rhubarb Margaritas

It’s meat free monday on the blog today and it’s also a bank holiday here in the UK so I’m using one of my favourite vegetables, rhubarb and serving up a delicious cocktail to keep us in the holiday mood. It’s now only a week before I have my smoothy maker back from storage andThe post Meat Free Monday – Frozen Pink Rhubarb Margaritas appeared first on Lover Of Creati

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03/31/2013 04:31 AM

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How To Make A Caviar Sandwich

Why we choose to use the best ingredients in the simplest food to create award-winning flavours I am absolutely delighted to welcome Julian from Pig and Co to the blog today to discuss the wonderful environment they’ve created for their rare breed pigs. When we started Pig & Co. last year, we set out toThe post How To Make A Caviar Sandwich appeared first on Lover Of Creating Flavours.

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03/30/2013 05:37 AM

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J’ adore – Crème Brûlée.

We are delighted to welcome Foodie Me back to the blog. We are showcasing some delicious recipes together with a step by step guide to making them with their in-house French Chef. We love to embrace new ways of presenting content to you and this is the first of a series of recipes we’ll be presenting inThe post J’ adore – Crème Brûlée. appeared first on Lover Of Creating Flavours.

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03/29/2013 04:36 AM

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Food Photography – Hugh Johnson

It truly is a Good Friday and I am delighted to welcome Hugh Johnson, food photographer to the blog. I first met Hugh one February lunchtime in Islington when he greeted me at the inaugural Arancini Challenge being hosted by Carluccio’s. I had been asked to be on the judging panel that afternoon and I haveThe post Food Photography – Hugh Johnson appeared first on Lover Of Creating Flav

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03/28/2013 08:44 AM

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Happy Easter Weekend – Shallot Gratin

It’s been an odd old week filled with a huge range of emotions, I either find in these situations that one clings to food or pushes it away. This year as we approach Easter my mind is filled with the many happy memories of family lunches at my Nana and Grandpa’s house in Whitstable. TheThe post Happy Easter Weekend – Shallot Gratin appeared first on Lover Of Creating Flavours.

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03/28/2013 07:40 AM

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Kitchen Business : Product Segmentation & Spaghetti Sauce…

Welcome to this months Kitchen Business with Claire and Jo from Relish Marketing, This month we are looking at product segmentation with a helping of spaghetti sauce. When it comes to developing new variants to add to your product range, it’s easy to slip into the trap of assuming there’s a ‘hierarchy’ of products – value, good,The post Kitchen Business : Product Seg

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