About Me
 I love good food, cooking and entertaining my friends. I am not so keen on fussy fiddly cookery, the sort of cookery that keeps one in the kitchen for hours to produce something that admitedly looks fantastic but is still eaten quickly like anything else. I will cook like this occasionally, but I prefer to experiment, learn how I can make my life easier for myself, prepare ahead, freeze, preserve. I prefer all my food to be home cooked, sometimes life seems too short so I need shortcuts to get what I want and prefer. This is how I have always cooked, this is how my mother cooked, this probably is how I shall always cook for the vast majority of the time.
I can be contacted at 
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I love good food, cooking and entertaining my friends. I am not so keen on fussy fiddly cookery, the sort of cookery that keeps one in the kitchen for hours to produce something that admitedly looks fantastic but is still eaten quickly like anything else. I will cook like this occasionally, but I prefer to experiment, learn how I can make my life easier for myself, prepare ahead, freeze, preserve. I prefer all my food to be home cooked, sometimes life seems too short so I need shortcuts to get what I want and prefer. This is how I have always cooked, this is how my mother cooked, this probably is how I shall always cook for the vast majority of the time.
I love your blog – I found you through the UK Food Bloggers’ Association page and I’ll definitely be back. I feel a lot of the same things about food as you – and as I’ve recently started getting really ‘into’ preserving, I hope to pick up some tips! You can see my simple family recipes at http://www.distractedhousewife.blogspot.com.
Hi Cath,
My preserving bible is “The Basic Basics Jams, Preserves and Chutneys” by Marguerite Patten. Buy that and read all the tips and you really cannot go wrong.
It takes a while to get to learn jam setting point and I have once or twice had to reboil jam, but that is better than too thick.
Thanks for visiting and I am glad that you like my blog!
I’ve got the Marguerite Patten book too – I made my first ever batch of blackberry jam using her advice last year and it was gorgeous!
Love your web site… Couldn’t bear to log off today!
LOve the web site!!
Thanks Christina!
I am so chuffed that people like my blog, it makes it worth the time spent writing it.
Great web site.
The food looks gourgeous.
I’ve recently found your site and am completely in love with it. I’ve found several recipes that will make use of all sorts of bits of veg and cheese in my fridge – celery and stilton soup for me :)
Hi Vikki,
Welcome, I do tend to blog in spurts and then nothing for a while so keep checking if I go quite. I really love that people write nice things and it encourages me to post more.
H
I’ve just come across your blog since setting up a new food venture with Thierry Laborde in Parsons Green called the Kitchen. It lovely to read pieces from someone as passionate about food as we are. Natalie.