Author: Rosalind Rathouse


Recipe: Basque cheesecake

This Basque cheesecake hails from San Sebastian and differs from other cheesecakes due to the outside of the cake being burnt brown to give it extra flavour and a slightly caramelised look and feel. Thanks to Felicity Cloake for her recipe which we used as the basis of ours.

700g cream cheese, at room temperature
350g creme fraiche, at room temperature
300g caster sugar
½ tsp salt
5 eggs,

Read More >


In Season: Beetroot

We’ve recently started collecting fresh veg from the Regent’s Park allotment and last week we were delighted to be given a handful of beetroot of different varieties and colours.

Many people don’t realise that the stalks and leaves are also edible and can be cooked in the same manner as chard or spinach. The bulbs are super versatile: eat them raw, roast them, steam them, pickle them, boil them or even bake cakes with them.

Read More >

Ingredients Recipes

In season: garlic

Along with onions, garlic is at the base of a great deal of our recipes. It is an indispensable ingredient in every kitchen all over the world, for good reason. Garlic provides a great depth of flavour to every dish and when used properly, is not overwhelming, particularly when cooked.
garlic heap

Read More >


Our top food shops in London

On Monday our Summer Cooking Camp kicks off. This is a five day course aimed at teens to prepare them for when they fly the nest. Whilst mornings are spent cooking, afternoons are spent exploring our favourite London foodie hotspots. Here’s where we’re going next week…

Read More >

We Love