As I type this I am having my very own little peanut party to myself. I’ve very kindly been gifted 4 pouches of organic peanuts to try by brand spanking new Edinburgh company Benchies.Continue reading
I’ve just had what can be described as the most perfect Sunday this Sunday past. We booked in advance for a 12 o’clock lunch at the Bridge Inn, Ratho and we were luckily blessed with glorious sunshine as we enjoyed their outdoor seating area complete with canal views.Continue reading
It’s that time of year again when pumpkins are in season. We only get a short window in the UK to which to use the bright orange fruit from the squash family. However, unlike little brother, butternut squash, pumpkin is often seen as a gimmick for carving into jack-o-lanterns for Halloween. When I lived in New Zealand, they were nuts about pumpkin soup and they even sell it by the tin like we do with tomato soup. With us Brits jumping on the bandwagon of picking our own pumpkin at pumpkin patches (check out Arnprior Farm, famous for being Scotland’s first premier pumpkin farm) like the Americans, there’s really every excuse to get cooking with our favourite October seasonal fruit. This autumn, I’m here to tell you how to turn your pumpkin purchase into a delicious pumpkin soup.