All posts tagged: ng magazines

Does this crumble look cooked to you?

Oh my word it has been a long time since I was here. Things have been so hectic this last 3 months. Not the least of which is that the Fishwife’s team expanded to include a puppy. This, I have now remembered, is not all cuteness and stolen toilet rolls. Nope, it is also sleepless nights, chewed chairs, ripped curtains and full-on attention seeking. These facts, long forgotten since my last dog, are exacerbated by the fact that the Fishwife’s pup is a Vizsla (known as Velcro dogs for very good reason). Anyway, I have managed to  discover a few gems over this time, and there has been one rather unfortunate pub Sunday lunch. I know, I know, as someone tweeted me recently, I never learn. To be fair, on this occasion, the pub in question had asked me to come along and try their Sunday Lunch as the new owners of said pub had been trying very hard to get the food right and wanted some feedback. So being rather a game bird, I …

Grilled Peach & Mozzarella Salad

This is a bit of a faff, if I’m honest, but well worth it, for a summer salad that is just a bit different. This recipe is from my Summer Salad feature in NG magazines. Allow 1 peach per person (ish). 3 peaches, 2 Spring Onions, handful of chopped coriander, half a teaspoon of salt, 2 tablespoons honey, half teaspoon lime zest, half teaspoon ground cumin, large pinch chilli powder (to taste), 1 tablespoon Tequila (optional), 2 or 3 tablespoons Olive Oil, 1 pack watercress or rocket, Fresh mozzarella. Peel and chop 1 peach. Cut remaining peaches in quarter inch thick rounds (cut through the stem at top and bottom and then slice sideways-in until just before the stone). Mix together the chopped peach, spring onions and next 7 ingredients (and Tequila if using…go on…) in a food processor, add olive oil to desired consistency and pulse a couple of times until combined. Oil a cold griddle pan and heat to a medium high heat. Brush both sides of the peach rounds with some of the dressing …