This is definitely one of my favourite recipes to make recently. Who would have thought that simple French onion soup could be so good? After all, it’s basically just onions… but somehow it magically transforms through cooking into something delicious and mouth-watering.
So, this is the third time I’ve reviewed the Smith and Western – and it’s their third new burger. The menu changes here so often I can barely keep up, and every time we go back there’s something new. It’s kind of annoying because it means you never get what you were expecting, and when you were looking forward to it, that’s a shame.
Something a little different this week: a review of a television show, which you can watch right now on Netflix. Chef’s Table: France is a series looking at some of the most famous and esteemed chefs in France, exploring their methods and the dishes that made them well-known. It starts with a feature on Alain Passard, who is head chef and owner at L’Arpege in Paris.
This mushroom and swede pie is one of those classic cases where you start off with one thing and end up with another. This pie was originally going to be done to a recipe I had found, but with the one change of taking off the pastry and using mash as a topping instead. Then I realised I didn’t have some of the ingredients. I ordered celeriac, but swede came instead. And after a while, I ended up making something that was totally different to what I intended – but almost certainly better.
Today’s post is a bit special for me, because I FINALLY get to review Arbuckles. This once-big chain is now relegated to a single restaurant in Norfolk, which happens to be right down the road from my parents’ house. Despite it being there, and being popular, for so long, I never managed to make it over for a meal beyond one stop right when we first moved there. Now, at last, here’s my review of the burgers they serve.
We have a lot of fun creating our recipe videos, but this pulled pork burger bake has to be the funnest yet. It’s so good we’ve had it three times already since first trying the recipe. In fact, it’s going to be a staple of our weekly meal plans. It’s SO GOOD, you just have to try it for yourself.
It’s time for another of our travel guides – this time based in Birmingham! I regularly go out there for fashion shows (or did until the Clothes Show shut its doors), and this year managed to stay on a little longer to visit some attractions around the area. This is by no means a comprehensive rundown of Birmingham’s vegetarian food and I would love to go back to explore some more – if I do, this guide will be updated. For now, let’s take a look at my travels!
This week I have some completely delicious leek and feta fritters to bring your way. These are SO GOOD that I made some for J to eat later when he came home from a night out and I ate most of those too (sorry!).
There’s a lot of oil involved in this one, and it’s very rare that I cook with oil at all, let alone in this kind of quantity. But the end result is worth it – trust me. If you’re worried about adding calories with the fritters soaked in oil, then make sure to drain them off on paper towels before putting them in the oven – and you can do it again before serving if you feel it’s necessary.
Last year I brought you a review of the then-veggie burger at Birchwood Farm, and on this year’s visit I was pretty pleased to find that they have changed the menu! That means another veggie burger for me, and a new review for you.
There’s not a lot of information on the menu – all it has to say is this:
This week we just felt like having breakfast for dinner. The rocket and chorizo hash is our take on a classic breakfast meal in the US, though I’m not sure it’s quite as popular over here! Don’t fret, readers, we haven’t gone barbarian on you – the chorizo is a Quorn product, as you are about to see.