Last week, Bumble Bizz came to Manchester to host a panel of food writers in their “Bread and Butter of Food Writing” event. I was in great company on the all-female panel. Here’s what I took away from the event, plus a little exercise to try if you’re suffering from writer’s block! Continue reading “Bumble Bizz Food Writing Panel and Workshop, Manchester”
Love Chinese food? Then give this a go; Chinese-infused hoisin sauce steak, with tempura sweet chilli king prawns, served with mushroom and chilli egg fried rice. Continue reading “RECIPE | Hoisin steak and tempura prawns”
Ever wondered how to make a vegan sausage sandwich? In the true spirit of Veganuary (something I challenged myself to earlier this year), I often found myself indulging on milky brews and sausage sandwiches. But how? I hear you ask. How do you make a vegan sausage sandwich? Two words, really: Linda McCartney.
Who doesn’t love a humble sausage butty and a cup of tea? Well, it’s something everyone should be able to enjoy, so here’s a quick post on how… Continue reading “How to make a vegan sausage sandwich”
This recipe is delicious and surprisingly easy! I’m pretty sure it will become your go-to weekend brunch, like it has become mine. Give it a go for Pancake Day or any weekend when you deserve a treat! Continue reading “Savoury crêpes with egg and chilli”
Over on my Instagram Stories last week (@sophiesscran if you’re not following!) I cast a little vote. It was whether I should make sweet or savoury pancakes for Pancake Day… and I guess sweet won! But only just!
So I thought right, these need to be good. I spent a month avoiding dairy for Veganuary and wanted to make something really, really indulgent. These banoffee crepes are just that!
After Veganuary, I was ready for some meat and cheese. This easy steak quesadillas recipe provides both, in abundance, AND is quick and delicious. They are messy, so be warned. Buy a decent quality meat, it makes all the difference. Let me know if you give them a go! Continue reading “RECIPE | Easy steak quesadillas”
I came up with this one in a Veganuary moment of madness where I was truly hungry for protein.
I needed tofu, and I needed it fast. I had some cooked quinoa in (which was a Godsend) and I had this little bad-boy on my table in about 10 minutes flat.
Ever heard of Pub in the Park? It’s a food-meets-music festival set up by none other than Michelin starred, TV-chef Tom Kerridge. In 2018 it’s coming to Knutsford, so here are all the details you need to sign-up for first-release tickets and see what and who is gonna be cooking!
With a tagline like “Gourmet Food, Cracking Music, Lush Vibes” what’s not to love?!
I dunno if you noticed, but I love Mexican food. On my travels in Southeast Asia, I was lucky enough to spend a considerable amount of time with my Mexican friend, Edgar. He told me all about what Mexicans eat. And crucially, what they don’t eat, and interestingly, the difference between ‘Tex-Mex’ and ‘Mexicali’ variations of their original, authentic food.
It’s a compliment however, when the people of Texas and California copy the flavours of Mexico and invent their own dishes. Like crispy fish tacos and burritos. But recently I went to try some vegan Mexican food in Manchester (Chorlton-cum-hardy)! Here’s what I thought… Continue reading “REVIEW | Vegan Mexican food Manchester: Los Antojitos”
I toyed with the idea of calling this ‘slow’ not just ‘slow-cooked’ because of all the soaking that goes on beforehand. But trust me, it’s worth it.
Like it’s meaty counterpart, there are loads of things you can do with a bean chilli. Burritos, yep. Tacos, yes, please. Teaming it with rice and quinoa bowls, jalapenos and avocado, yum. Or as the showstopper in a feast with pico de gallo salsa, homemade guacamole, harissa and the best tortillas you can get your hands on… The possibilities are endless. Continue reading “RECIPE | Slow-cooked bean chilli”