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Hannah Pemberton
BBQ Superstar.
This is a cracking recipe that really has the wow factor without breaking the bank. Bust it out at a BBQ party and it’ll be the star of the show.
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Hannah Pemberton
My favourite kind of lollipop.
I love a crab cake, but they’re a little difficult to scoff at parties in polite company. For soirees one needs food that’s edible using just one hand, which is where the idea of these cute little crab pops came from.
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Hannah Pemberton
A delicious detour.
It turns out that pregnancy isn’t something that can be controlled. Sure, you can steer things in the direction you want them to go, but ultimately, it’s going to go how it’s going to go.
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Hannah Pemberton
No messing about.
Given the comments, ooh’s and aah’s I’ve heard after posting this recipe on Twitter, Insta and taking a few squares of it in to the office, instead of wait until I had time to write an intro I thought it best for everyone concerned that I get the recipe up pronto.
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Hannah Pemberton
Turtle bark.
Chocolate, pecans and caramel layered up together and finished with a little sprinkle of salt.
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Hannah Pemberton
I really enjoy sussing out flavours.
Picking up on ingredients in dishes when I’m out and about and figuring out what’s in them and how their tastes fit together, banking them in my head for future reference when I’m in my kitchen at home. But there are times when try as I might, I haven’t the foggiest what the flavours are that I’m tasting — like the first time I ate the Mexican pibil.
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Hannah Pemberton
Protein power.
When I’ve scoffed more than my fair share of pasta or guzzled too much vino, I like getting back in to clean eating, straight living, gym attending mode. At least for a little while.
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Hannah Pemberton
The real amber nectar.
I don’t know who invented iced tea, but they need some sort of commendation. Easy to make and even easier to guzzle, it’s my go-to summertime tipple whether at home or on holiday as I am now.
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Hannah Pemberton
I’ve eaten some great scran in airports.
But never here in the UK. We all know British airports aren’t known for their culinary treasures. They’re known for 7am pints, substandard fry ups and lukewarm fast food. The most you can hope for is a pint or two of Stella and a slight wooziness as you board your flight, full of melty cheese, wobbly bacon and scorched coffee. Healthy food it is not.
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Hannah Pemberton
One of nature’s jewels.
The classic way to eat an avocado has got to be to pack it full of prawns in marie rose sauce. I must have had this 1970’s treat a hundred times courtesy of my beloved grandma. I ate it so often as a child that to this day whenever I visit her she makes sure to have one or two avocados in for me to scoff. That and a pork pie, but that’s another story.
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Hannah Pemberton
Soup season is back.
And what better way to stay healthy, to warm your co*ckles, eat seasonably and keep cash in your pocket than with the humble soup.
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Hannah Pemberton
Adventures in meatballs continued.
I refuse to believe there’s a single soul around that dislikes meatballs. You like juicy flavoursome bite-size morsels made from all kinds of meats or even fish? Spiked with herbs and spices? Crispy fried or simmered gently in sauce? I know I do. In fact, it’s a wonder I manage to eat anything else.
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Hannah Pemberton
Lazy luxury with Lurpak.
I was contacted by the good folk at Lurpak recently, asking if I’d like to host their OctoberBake Cluband be the month’s mentor, sharing my version of mac ’n’ cheese. I jumped at the chance — cook and share a dish made with lashings of lovely butter with fellow food lovers? Count me in.
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Hannah Pemberton
A few years ago I found myself at Bestival.
And in-between the fancy dress, champagne co*cktails, sleeping in a beach hut with a proper bed (I was glamping, you might be sure), I could be found staking out a particular Caribbean food stall, the name of which my mind lost in the Hidden Disco on the last night.
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Hannah Pemberton
Those close to me know I’m a bit of a ham-snaffler.
This love for the charcuterie board began at a young age. It started at grandmas house with good old fashioned turkey slices (I’d eat them by the packet full) but I quickly graduated cold meats school and now proudly scoff all manner of cold cuts, my favourites including Sopocka, salt beef, air dried Parma ham, mortadella and last but not least, crumbly Yorkshire ham carved off the bone.
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Hannah Pemberton
The ribs of kings.
Hot, smoky, sweet, rich, spicy, juicy, tender. Prepare yourself, for your neighbours may well be scaling your garden wall and stealing them straight off the BBQ bars. Nuff said.
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Hannah Pemberton
No BBQ is be complete without ribs. Fact.
And having now tried the sous vide variety I think I could be facing a new food addiction. Move over noodles.
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Hannah Pemberton
Fast, delicious, adventurous.
It doesn’t have to take long to make tasty dishes full of world flavours. Rich and fatty fish fillets like trout or salmon are ideal for cooking quickly and briefly in a very hot oven, sprinkled with herbs and spices.
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Hannah Pemberton
I’ll level with you, burgers aren’t really my bag.
Whether the post club straight out the kebab shop variety, the posh restaurant gourmet try hard kind, or the super stacked sort that come with a whole host of misogynistic sides. Yep, the Americana-hamburgerology mega trend of the last couple of years has kind of passed me by.
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Hannah Pemberton
Poor little green pepper.
The least popular of the colourful capsic*ms, which in our house can often found languishing at the back of the fridge looking a bit wrinkled.
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