Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Month: September 2015

The Golden Ball Pub: Maidenhead

Golden Ball Pub

I’d been to The Golden Ball pub in Maidenhead once. It wasn’t great so I didn’t go back, and while I’m sure it was the go-to of anyone within walking distance, I wouldn’t have called it a destination pub. However, thanks to the team at Epic Pubs, The Golden Ball has been transformed into just that, a destination venue where it feels like you’re going out without leaving the neighbourhood.

You probably haven’t heard of Epic Pubs before and that’s because The Golden Ball is the team’s first foray into the world of free housing. When I asked the manager …

Love Your Left Overs

Maidenhead Food blog

Last week I was invited to participate in Green Redeem’s Love your Left Over’s food challenge At Stubbing Nursery for the Royal Borough of Windsor and Maidenhead.

Did you know that…

  • In the Royal Borough 30% of all rubbish that goes to landfill is food waste.
  • The average family throws away around £700 of food shopping annually.
  • If we stopped wasting food that could have been eaten, it would have the same impact as taking 1 in 4 cars off the road.
  • The weekly food waste recycling gets collected and turned into electricity and fertiliser in a recycling facility in

Roast Butternut with Pistachio Pesto

Every once in a while I like to try out new side dishes, because let’s face it, grilled meat is a dietary no-brainer. With a nice piece of chicken, fish or lamb, sometimes just a sprinkling of salt and pepper and a nice hot pan is all you need. But it’s often the vegetable component of a meal that can end up making the nightly dinner seem lacklustre. I’m hoping to remedy that by sharing a few new things I’ve tried out lately, some flavoursome, exciting vegetable dishes that will brighten up the weekly repertoire.

FeedingTime Blog

Let’s begin with this delightful …

Caesar Salad

Caesar Salad

There was a time that I played cook in a cafe we used to own and run. It was called On a Roll. I didn’t like it much. The mornings were very early, usually before sunrise, and the work was repetitive, lots of shredding chicken, lettuce, tomatoes etc for the sandwich bar, roasting joints of beef, making muffins, bagels and pastries and breakfast fry-ups for early birds. I was only 21 at the time and our 2nd chef had just left, leaving us with a business to run but no one to staff the kitchen. I don’t know how or …