… and Parmesan Dumplings Use a combination of roasted veggies as a base for this dish – parsnips, carrots, potatoes – whatever your favour...

Traditionally goulash was served with rice or, spatzle (a soft egg noodle). I'm a retro kinda gal - in the 70s, it was with new potat...

  Parmesan Dumplings In a large bowl, mix together 100g (4oz) self raising flour 50g (2oz) vegetarian suet pinch of salt 15g gr...

In my humble opinion dumplings are the food of the Gods – the ultimate accompaniment to any casserole, soup or stew. Before we begin … a co...

First and foremost traditional accompaniments to a chowder are Tabasco and Worcestershire sauce, both should be served at the table. What d...

The Chowder originates from long journeys by ship – they used ingredients that would survive and the soup was thickened with hardtack. Hard...

This time the core ingredients for this soup are all raw – leeks, celery and onion. The previous recipe produced a soup with texture - now ...