Love Food Boxes

I was recently offered the opportunity to review a Love Food subscription box. The idea is simple in that you get sent ingredients to bake some seriously delicious (and instagrammable) treats in the exact quantities needed to prepare each recipe. You will, of course need to provide your own chilled ingredients such as eggs and butter. However, I find it a beautiful idea for people looking to start baking or for those who enjoy cakes fresh from the oven, but who want to make it a treat to have and really enjoy once in a while rather than a staple in their diets.

My box contained ingredients for S’mores Brookies. A brownie/cookie hybrid sandwiched together with melted chocolate and marshmallows. A most excellent way to end a busy Monday (and something nice to take into work on a long Tuesday). I found the recipe really easy for my tired brain to follow and I thought it was nice that it was something new and a bit different that I had not tried before.

I have actually has this box for a few weeks as I have been waiting for the perfect opportunity and you know what? I love them – as well as being simple for bakers of experience levels, the food looks so decadent and tastes amazing (I might be on something of a chocolate high right now). I can imagine the boxes being something you could make with your friends on a cosy night in, or give to an older child with minimal supervision. They’re probably also the sort of activity that some would find enjoyable as part of some sort of home based date night.

So here are the practical bits of information: when you subscribe the money will be take out of your account on the 1st of each month and the box will be delivered on 21st. The subscription can be cancelled at any time and the code FIRSTBOX  can be used to get 50% off your first box.

I was sent a Love Food subscription box to review the service but all opinions are my own.

The Great British Bake Off Gifts

I have had a good run from Mr Postman lately. One of these was an insight into the Great British Bake Off gift range currently available to buy at Debenhams. While the format for this show will almost certainly be different next year (something that we will all have to wait and see about) this is a range that is perfect for avid bakers of all ages. With fun touches such as a cute cake shaped kitchen timer and cake tins to personalise these are the sort of fun gifts that are perfect stocking fillers at Christmas (although I’m not too sure a cake tin will fit into many stockings). Who knows, it might also be a hint to your baking gift recipient to make some sort of cake or pie for your enjoyment? (A win win situation in my opinion).


I was sent this lovely grey apron from the Debenhams range. I think it will be used in my kitchen to show who is boss! Although there’s no contest really as the last time Dane baked was about 12 months ago!

To shop the full range click here.

I was kindly sent this as a PR sample.

Giant scone cake

I’m ready to admit it. Blogging can be a funny business. While some people do really well cooking up elaborate meals and writing about them, I always find the most success in terms of number of visitors based on recipes that are straightforward to make at home with ingredients with easy to substitute ingredients; rather than the much more elaborate cooking I originally did when writing this blog.

On that note, I can spend hours making and decorating a cake and, yes, quite a lot of people will show interest. Then on another occasion I can make a giant scone cake due to burning something else, which takes all of 45 minutes to make, bake and decorate and it gets the most interest of any cake recipe I have made. You really cannot predict blog views!


This cake recipe as mentioned before is really quick to make. Nobody expects a pretty scone so it doesn’t need hours of elaborate decoration. This recipe is also eggless, pretty low on sugar and can be easily adapted into a vegan recipe if you switch the milk and butter for non dairy substitutes and use this gem instead of whipped cream. Pretty much a winner for several dietary requirements then.

To make a large scone cake you will need:

450g self raising flour

100g salted butter

85g caster sugar

Approx 300ml milk

50g sultanas

2-3 tablespoons raspberry jam

200ml double cream

1 tablespoon icing sugar

Heat your oven to 200°C. Line 2 cake tins with grease proof paper. In a large mixing bowl use your fingers to rub the butter into your flour. Add your sugar and sultanas. Pour in about 2/3 of your milk and then gradually add the rest of your milk until just before the point when the mixture goes too sticky and soggy. If this happens add a little flour to stiffen up.

Diving your scone mix between the two cake tine and spread the mix to the edges as scones do not really spread during baking. Bake for about 11 minutes until the scones go golden brown. Allow the scones to cool.

To decorate whip the icing sugar and cream until thick and spreadable. Spread jam on one half of the scone and spread cream on the other half. Sandwich together et voila. A giant scone!


This is a great crowd pleaser, especially amongst my Yorkshire friends. My grandma served this cake with champagne (this cake was a moving present for her and my grandpa) but it also goes really well with tea of coffee – as scones are traditionally served with tea.



Sunday Dinner at The Refectory

A wise person once told me that Sundays are for relaxing and eating lovely food. While I am very much inclined to agree, that is what we SHOULD make time for its safe to say life can often get in the way of this at times. For me its having a busy job, running this blog on the side of that, looking after 2 bunnies, being in a play, doing up the house etc. etc. Life can be busy and its easy to forget that mealtimes should be leisurely and help you unwind from the week. So, in addition to inviting me for lunch I’d like to thank the staff at the Refectory in the Royal York Hotel for reminding me how chilled out a Sunday lunchtime can be.

The Royal York Hotel (I think) has recently changed hands and has such elegant interiors combining traditional elements of the architecture with a modern feel throughout. (I’m no design student but my friend Mrs E and I both liked what we saw). The refectory itself was pretty trendy and modern – sort of a conservatory with a Scandinavian vibe. Pretty perfect for weekends in York as it is close to the city centre but with a genuine feel of modern Yorkshire that I think a lot of people will enjoy.

We were made to feel so welcome by the restaurant staff and they all seemed pretty knowledgeable and enthusiastic about the food they were serving. The food is locally sourced which I am very much in favour of, especially given the amazing quality of the local produce in this region.

Also I was pretty impressed that Mrs E tried the piccalilli made on the premises (she is not usually one for condiments!) so this must have been pretty special. To start with Mrs E had the pressed ham hock – with the aforementioned piccalilli and mustard monkey bread. The ham hock and piccalilli went perfectly together and was beautifully presented. I had calamari, a rare treat for me as D is not a fan of squid. The squid was cooked to perfection and was incredibly tender.

For the main course I had roast of the day which was beef and Yorkshire pudding. I was impressed that I was asked how I would like my beef as I know preferences vary on this. I had mine rare and it was beautifully cooked (also I particularly enjoyed a roast dinner I had not had to cook myself). Mrs E enjoyed her confit duck leg (the chef’s special) which seemed to fall off the bone.

We decided to push the coat out and have a dessert each (something pretty rare for either of us these days). I had a Yorkshire cheese board – 3 kinds of cheese which I believe makes it a gentleman’s cheeseboard. I love cheese boards for having my own personal one was pretty cool. Mrs E had strawberry sorbet which looked fresh and inviting and I think a great palate cleanser after the duck.

We sat and relaxed in the light airy restaurant and finished our wine (we had Sauvignon Blanc) and then walked around York to digest our lunch.

All in all a pretty great Sunday lunchtime don’t you think?

We both really enjoyed our food and we were genuinely touched by the attention of the staff. Thank you for inviting us! The Refectory is a great venue with some wonderful food – I think this was reflected in that we could see family groups of different sizes, friends on days out like us and a few couples. I would really recommend this place to anyone visiting York and will definitely be coming back.

For more information about The Refectory including booking details click here. Click here for information on the Royal York hotel including booking details, how to get there and hotel facilities.

I was invited to review the Sunday Lunch at the Royal York Hotel but all opinions and enthusiasm is my own.

Butternut squash macaroni cheese

This culinary experiment was brought to you by the woman who saw a picture of a healthy butternut squash based macaroni recipe but did not want to trek to the supermarket for any specific ingredients.So basically a lazy but healthy recipe without much washing up. Winner.

Basically much as we all love creamy or cheesy pasta sauces, they are more something to be enjoyed once in a while. However, pasta is cheap and fills you up for a long time and unless you have dietary reasons for avoiding gluten isn’t a food you necessarily need to avoid. In addition, if you really are watching the calories you’ll be please to know, when cooked down the texture of butternut squash goes lovely and creamy. You’ll be pleased to also note that my very hungry 6ft3 caterpillar found this filling enough after a workout; so its great for those who are watching their weight but do have a larger appetite.

To make enough macaroni for 3 servings you will need:

250g dried macaroni pasta

1 vegetable stock cube

Boiling water

150g butternut squash (frozen chunks are our new mealtime saviour)

50g sweet potato

1 red onion

1 clove of garlic

Salt and pepper

1 teaspoon dried marjoram

2 large tomatoes or 7 cherry tomatoes (chopped)

25g smoked cheddar (if you follow a vegan diet you could substitute with vegalife, or even try topping with breadcrumbs or chopped nuts)

Slice the onion and crush the garlic. Heat until soft. Add your sweet potato and squash and heat until the edges have started to soften and come away. Add your stock cube, salt, pepper, marjoram and enough water to more than cover everything. Allow the stock cube to dissolve into the water then add the macaroni and tomatoes. Top up the water if it doesn’t cover the pasta by 1/2 an inch.

Boil the pasta in the stock, stirring to make sure that nothing sticks. Keep topping up the water as needed. Once the macaroni is cooked use your spoon/spatula to squash the squash (heh heh heh), tomatoes and sweet potato. Spoon the pasta into a heat proof dish. Grate over your cheese and put under the grill (or in the oven at 200°C) until the cheese begins to crisp. (If using nuts wait until the nuts brown nicely).

This can be served as a side dish or as a main meal. It is entirely up to you.

This is a cereal drama

I wish I could apologise for my dreadful pun, but I can’t. I love a good pun especially in the context of breakfast food. I have mentioned in previous posts trying to have healthy breakfast foods, but struggling to stay full until lunch. Which I must admit I have managed since changing what I ate in the morning and I must admit that adding muesli and porridge back into my repertoire there has been no exception. The added bonus of having a sweet breakfast is that once I get round to lunchtime I don’t seem to crave really sweet food quite so much.

I got sent some muesli by Stoats along with a range of their porridge which I loved and got me back onto cereal in a big way. Its just so easy! While I love smoothies and things on toast this actually means there is less washing up overall. (Also as mentioned previously I’m a big fan of Scottish food and produce as its part of my heritage and what I grew up eating).

I have found however, that it perks me up so much to have fruit first thing and I think my skin has certainly improved since adding more fruit into my diet.

Plus, I think cereal looks so beautiful when you’re hungry.

I was provided with samples of Stoats porridge but you can order online and find stockists here.

Sausage and feta meatballs

I feel like at the moment a lot of recipes I post are quick ones for people who are busy or don’t want to spend ages in the kitchen. What can I say, I’m really busy at the moment (both in my day job but also getting some pretty great opportunities on this blog) and yet I still want to eat balanced meals with D.

Anyway, I sent D and I both to work with these meatballs and cous cous salads for lunch and they were perfect. I think its safe to say we were both full until tea time (its all about those slow release carbs.

Anyway, this is a perfect lunch or teatime idea as it takes about 5 minutes to cobble together the meatball mix and shape and about 15-20 minutes in the oven. Good for when you’re desperate for some sofa time!

For 12 meatballs you will need:

4 pork and oregano sausages or similar

2 sliced spring onions

1/4 egg (optional, if you you have it left from some other cooking)

1 teaspoon dried rosemary

80g crumbled feta

Salt and pepper

Preheat your oven to 180°C. Remove the sausages from the skin and add to a large bowl. Crumble over some feta and add the onion, egg, and seasonings. Use your hands to smush together the ingredients. Shape the meat filling into the meatballs about 3cm in diameter. Bake for 15-20 minutes until the sausages have browned.

If you’re cooking this to have in a salad allow to cool. If its to go into a sauce add it at this point. Serve with the sides of your choice. For us it was dukkah spiced cous cous. Just remember, fast food doesn’t always have to mean you compromise on flavour or nutritional value.