Young Chefs at Malvern Food Festival

It was a pleasure to cook with a group of young chefs from Malvern at Great Malvern Food Festival on Bank Holiday Monday. We worked Ready Steady Cook Style using local produce. I was very impressed with their chopping skills. One team were given tins of beans and chose to make a spicy chilli. The other team sliced vegetables and rustled up some fajitas featuring local chutney.

The audience got to sample the food and cast their votes. It was a draw! Everyone was enjoyed the food and there were lots of positive comments about the tasty the food and how well they worked together.


Here are the recipes if you’d like to try it at home.


Smoky Three Bean Chilli


1 chopped onion

1 clove of garlic crushed

optional chopped peppers, grated carrot,

3 tins of kidney beans/aduki beans/ blackeyed beans

1 tin of chopped tomatoes or a carton of passata

½ to 1 tsp crushed dried chillies to taste)

soy sauce to taste (optional)

1 tbsp rapeseed oil


Heat oil in a pan, sauté the onion with the chopped vegetables.

Add the grated carrot and garlic, if using, and cook for a couple of minutes.

Add the dried chillies with the remaining ingredients, bring to the boil, and stir well.

Reduce the heat and simmer for at least 10 minutes.

Taste; add more dried chillies if required.


Works well with soya mince; use 100g to replace 2/3 of the beans


Sizzling Fajitas


red onion sliced

mixed peppers sliced

mushrooms or courgettes sliced

1 clove garlic, crushed

1 tsp crushed coriander seeds (or to taste)

½ tsp dried chilli flakes

lime juice

soy sauce

1 tbsp rapeseed oil


Heat some oil a wok or griddle pan, when the oil is hot add the sliced vegetable. Stir fry until cooked. The vegetables should still be fairly crunchy.

Add the garlic and lime juice along with crushed coriander and chillies.

We used Sarah’s Feisty Flavours Spicy Tomato chutney on the day in place of the chilli flakes.




Learning to make sourdough bread

I love eating sourdough bread but making it had always been a mystery! I recently teamed up with Janice Bell of Bread at Home to learn how to make the perfect loaf.

Our Soups and Sourdough day was great fun with Janice teaching the bread and myself teaching a variety of homemade soups to compliment the bread.

Janice Bell of Bread at Home

Janice Bell of Bread at Home

Sourdough is the older traditional way of making bread and was widely used before yeast was manufactured. It is actually a lot easier as there is less kneading involved – it’s just a question of working out what time you would like your bread cooked and working backwards in stages.

Sourdough starter is mixed with water and flour to make a sponge this is left over night and mixed with water, flour and some salt to create a very soft dough. Working the gluten involves giving the dough a really good stretch!
stretch the dough

After lots of time for resting prepare proving baskets with a dusting of rice flour. Then shape the loaves, place in the baskets and leave to rest.
prepare proving baskets

When the dough is fully proved turn onto a tray, slash and bake in a hot oven.

A finished loaf!

A finished loaf!

I’m looking forward to baking sourdough on a regular basis for B and B guests. If you are interested in learning how to make sourdough or other sorts of bread please get in touch with myself or Janice for course details. http://www.ourlizzy.com http://breadmakingworkshops.co.uk/

Cooking with V Pud

I was delighted to be asked by the real Lancashire Black Pudding Company to work on some recipes for their vegetarian and vegan black pudding – the V Pud. http://www.reallancashireblackpuddings.co.uk/vpud/

It was interesting to taste the V Pud, I wasn’t sure what to expect – it was a lovely crumbly texture with a delicate blend of herbs and spices. This would work well as part of a veggie cooked breakfast. The earthy flavours of mushroom and spelt worked well see website for recipes. http://www.reallancashireblackpuddings.co.uk/recipes/

My favourite way to eat it was served with my cannelini bean salad. The lemon and parsley work well with the V Pud flavour. Here’s the recipe and there’s a link below to watch me making it. Enjoy!

Our Lizzy's V Pud with Cannelini Beans

Our Lizzy’s V Pud with Cannelini Beans

V Pud with Cannelini Beans

Serves 2
Ready in 15 minutes

  • ½ a V Pud
  • 1 red onion sliced
  • 2 cloves garlic, crushed
  • 1 tin cannelini beans
  • zest of 1 lemon
  • large pinch of dried crushed chillies
  • 75g cherry tomatoes, halved
  • salt and freshly ground pepper
  • good handful chopped parsley
  • 2 tbsp extra virgin rapeseed oil

Rinse and drain the cannelini beans in a colander.

Heat oil in a pan, add the onions and garlic and cooked until just starting to turn brown. Add the tomatoes and cook briefly.

Add the chillies and lemon zest, followed by the cannelini beans.

Stir gently to coat in the oil. Season with salt and pepper and mix in the chopped parsley.

Slice the V Pud; this is easy to do if you slice it after taking it out of the fridge.

Heat some extra virgin rapeseed oil in a clean pan. Test to see if the oil is hot and add the slices of V Pud. Fry until crispy before carefully turning over.

When the V Pud is cooked on both sides, remove from the pan and combine with the bean mixture.

Serve immediately.