Flo’s recipe for Ugandan Matooke Katogo

Florence was responsible for hooking us up with our stay at the Kaluyas. Florence is a formidable woman and has had an extraordinary life of ups and downs, from being a Councillor in the Jinja sub-county, to living in a refugee camp in Sao Paulo. Each morning she would make us the most amazing traditional…

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How to make injera, Mulu Ecolodge style

This blog is about the most famous Ethiopian cuisine – the ‘injera’. Nailing down a recipe for injera has been surprisingly tough, whenever I have asked people about exact quantities or timings, the response has been frustratingly vague, “you just know” or “you have to feel it in your heart”. Ingredients change depending on where…

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My local food bank

Food banks are on the rise. In the last five years the use of Trussell Trust food banks has risen by 74% and the number of adults who are food insecure in Briatin has quadrupeled since the beginning of the Coronavirus pandemic. Malvern is a quaint and wealthy Victorian town that’s is well known for…

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Cathy’s Port Eliot parmesan biscuits

Like me, the majority of Cathy’s memories, sweet and sad, seem to be hung around food and relationships with people she loves. As I listen to her describe her life, the food memories she conjures through her storytelling take on a peachy pink glow.  I can hear the crackle of the campfire on the Isle…

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Lara’s Finnish Fish Soup

“I haven’t seen a single sheep since I’ve been here”. I’m talking to Lara Lindsay, my friend who up until last year, was running a restaurant in Bristol, but now lives on an island in Finland, just 15 minutes from the Russian border. We spend most of the time talking about growing vegetables, her love…

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Smoky Jo’s easy peasy smoked salmon

I’ve wanted to meet Jo Hampson ever since I tasted a slice of her smoked chicken. It was so delicious that it has been logged as one of my ‘food memories’, vivid and clear enough so that I can still taste the smoky, unnervingly tender chicken in my mouth. Where did this chicken come from?…

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The Pasta Queen’s Oxtail Ragu and Maloreddus

This recipe comes from my dear cousin-in-law, better known to the outside world as the charming, hard-working and endlessly talented ‘Rosie MacKean, Pasta Queen’. Rosie chose oxtail because its cheap, versatile and packed full of flavour. Ragu is the perfect meal to feed a crowd, and is a staple Christmas dish in the MacKean household.

The Broma Boys’ Butternut Squash Rogan Josh

Inspired by a version of a healthy hot chocolate, school friends Oli and Charlie launched ‘Broma’, a chocolate sauce that’s made of raw cacao, date syrup and not much else.

The recipe they’ve chosen to share here is not a chocolate one, but a delicious and healthy butternut squash curry that was synonymous with the early days of setting up their business.