Recipe

Summer Fennel

It's July. A balmy 17 degrees and cloudy with showers. The British summer is well and truly here. And with it comes our first crop of fennel. Fennel can be picked into Autumn but I think it is at it's best right now, chopped and eaten raw in a salad with a lemon dressing and some herbs...

Salmon with Salsa Verde

In my last post I wrote about 5 ingredients that I couldn't live without. The list could've gone on, but for the sake of the 1 or 2 people actually reading this blog, I kept it short. However, I would like to make one amendment to this list and add my 6th ingredient... Capers.

Why we like to feel the burn.

Salt & the Radish loves a bit of chilli. I came to the realisation last week that I cook with it a lot. I eat a lot of Asian food so that goes without saying but I also add it to salads, most rubs I make for meat and sometimes with breakfast. Hot sauce with eggs? Yes please...

Spring, Rhubarb and the Triangle

Rhubarb has always been the marmite of fruit, in my opinion. I know a lot of people who aren't fans. Usually because they're not keen on the texture and the tendency towards stringiness, or perhaps the tart flavour that can only be masked by a generous helping of sugar...

Chai Chai Chai

I'm sure you have recently read in the news the 'shocking' discovery that hot drinks from coffee chains like Starbucks contain a ridiculous amount of sugar. Especially the flavoured ones, which can have up to 25 teaspoons in one drink. That is a lot. Have you tasted one though? Surely you only have to taste them to realise that these drinks are a treat to have once in a while and not to be consumed every day or even more than once a week. Anyway, the report by Action on Sugar is calling for these coffee chains to reduce the amount of added sugar in their drinks. Starbucks has now planned to cut added sugar by 25 percent by 2020...