Folkestone’s Harbour Arm Embraces Summer

IMG_20150808_162829

Yesterday was the opening, or technically reopening, of Folkestone’s Harbour Arm.  As part of the harbour regeneration, the harbour arm has been brought back to life after more than a decade of disuse. The arm itself has been lovingly restored to reflect the important role it played during World War I.

Continue reading

Advertisements

Meatless Monday: Green Tomato and Melon Salad with Cumin Vinaigrette

 

2014-08-15 19.24.57

 

So this salad is just, like, incredible. Believe me, I needed convincing too because melon is at the top of my ‘don’t like’ list. Melon and cucumber are the two foods that I have not grown to like as I’ve reached adulthood. But somehow, in some magical, mysterious way, the honey dew in this recipe works. Maybe it’s the punchy cilantro or the fiery kick of jalapeño drawing the attention away from the paltry, watery sweetness of the melon. Or maybe it’s the tartness of the unripe green tomatoes that just seems to create such a harmonious bowl of food.

Continue reading

Pan-fried Salmon with Marinated Beets, Asparagus and Horseradish Cream

2014-08-08 21.03.44

If you’re like me, you look at every opportunity to cook for other people as an opportunity to create, experiment and just generally flex your culinary muscles. Not necessarily to show off, although I will admit to the odd twinge of pride when things work out how I hoped, but just because the thrill of creating – and then devouring – something new is almost as exciting as getting to share it with people you love. Knowing me as he does, my husband usually prefaces announcements of expected guests with, ‘Just keep it casual. Make something simple. Don’t go overboard.’. But sometimes keeping it simple is exactly what you need to do to create a masterpiece.

Continue reading

Five Spice Gammon, Sesame, Honey and Chilli Potatoes and Grilled Pak Choi

20130724-204631.jpg

So apparently, the difference between gammon and ham is that gammon is cured as part of a side of bacon (and then smoked or not) and ham is removed from the carcass and smoked or dried. I have never heard the term ‘gammon’ in the US, but I guess it must exist. Here in the UK we quite often buy small gammon joints and roast them in the oven, covered at first and then uncovered to brown the fat. It’s pretty standard fare, but it’s always tasty. This ham was different. I wanted to cook it differently, flavor it differently, do something so that it would be a bit more special. A bit of a treat. Enter the barbecue.

Continue reading

Spicy Chinese Chicken Salad

2013-07-09 19.29.12

Well, if you can believe it, we’ve had four straight days of sunshine. And those four days are enough to have put me off soup at least until September. Even if the weather were to take a turn for the British, I am vowing not to make another pot of hot soup for a couple of months and, as I’m not a huge fan of cold soup, that may mean no soup period. What will we eat now, you may ask? Probably much of the same things I would’ve put in a soup, but I’ll keep them raw and put them in a salad instead!

Continue reading