With foraged hawthorn blossoms and some sugar, you can make a flavourful syrup for baking! Hawthorn blossom syrup has a delicious sweet nutty flavour – just like almonds – that’s tantalising when baked into cakes, drizzled over pancakes, or stirred…
I have never been more grateful that I review teas a week in advance than today! It is currently Spring Bank Holiday Monday and the temperature is nearing 30°C – but I had the foresight to brew and photograph Twinings…
Did you know that you can forage the young leaves off wild blackberries and use them to make tea? It’s actually quite delicious! It’s mid April and the brambles around where I live in Essex, UK have these soft young…
Raspberry has to be one of the best kombucha flavours – it’s tart and sweet, which is just what you need with the sour tang of fermented tea. I spotted a pack of Lipton Raspberry Kombucha on the shelves of…
Growing perpetual spinach is one of the easiest ways to get a consistent source of healthy greens from your garden. Except, perpetual spinach, well, it just doesn’t stop. So, unless you love spinach so much that you’ll eat it 5…
I’ll be totally honest, when I picked up this teabag I was expecting a calming herbal blend. Chamomile and mint are soothing ingredients, ideal for after a heavy meal or in the evening. But I was completely taken by surprise…
If you’ve never had greens with eggs, you are sorely missing out. The rich creaminess of the egg balanced with fresh greens and warm garlic is a true treat. Even better, it comes together in minutes and can be made…
Happy Bank Holiday Monday! The sun is shining, the breeze is blowing through the trees, and I’ve got a fresh spring tea for you to try. This week I am reviewing What-Cha’s Vietnam ‘Fish Hook’ Green tea. All I’ve got…
Nongshim Shin Ramyun is my guilty pleasure. It’s a spicy, umami, filling treat when the cupboards are getting a bit bare and I’m looking for comfort. This Nongshim Shin Ramyun recipe elevates it just a little, using ingredients you probably…