Recipe

Most Swedes would agree that Midsummer wouldn’t be the same without a proper strawberry sponge cake. Swedish sponge cakes are often made extra juicy by the addition of fruit juice, and in this case I’ve chosen to use mango and orange juice, along with a touch of cardamom for extra aromatic interest. I wanted to […]

GF VG (if honey not used in cream)   Serves 12 Preparation time: 50 minutes For the crust 175g (6oz) buckwheat flour, plus a little extra for rolling out 85g (3oz) almond flour 115g (4oz) coconut sugar 1 tbsp ground flaxseed mixed 2 1/2 tbsp water 70g (2 1/2oz) coconut butter 3–4 tbsp almond milk […]

This colourful dish of stuffed vegetables is the MAZI team’s favourite summer dish, and we have devised many different versions for our menu over the years, including our ‘inside-out’ risotto-style interpretation. But we also wanted the book to include the original recipe the way our mothers make it using minced beef. We advise you to […]

Fat?… Think Bitterness Beer Style: India Pale Ale Beer and wings is a pairing that can be found in bars the length and breadth of North America – yet many still serve their finger-lickin’ wings with lager. We beg to differ; quick and greasy foods are best served with something more complex. Hop bitterness cuts […]

As a child of the 80s sunscreen-sceptical Hawaiian Tropic culture, I see it as one of my life’s purposes to recover what I can of my skin. And it is actually possible to mitigate the sun’s harmful effects and repair parts of already damaged goods. Prepare for a holiday in the sun by eating beauty […]

Tuna contains high amounts of niacin (vitamin B3) which is essential for optimum carbohydrate metabolism. The kefir in the dressing offers valuable probiotics to rebalance your gut bacteria levels. If you find raw onion hard to digest, sweat it lightly in a pan before adding to the salad. Don’t forget to save half the finished […]

The Midlife Kitchen and The Chia Co. have teamed up to bring you these gorgeous, healthy cheesecakes – guaranteed to bring plenty of ‘chia’ to any Royal Wedding party with their vibrant, patriotic colours. Blueberry cheesecake is an all-American classic, a nod to Meghan’s homeland, and with a crunchy pecan base and the addition of […]

Baking eggs like this is one of my favourite ways of using up left overs. Take whatever is knocking about in your fridge that may work well together, heat it up for a bit in the oven, then crack an egg or two on top, pop it back in the oven to cook the eggs, […]

This method of cooking salmon fillets in their own oil, which ensures they emerge from the pan crisp to the point of brittle at the edges while the centre remains succulent and buttery, is on a loop in our house and I have to fight my corner if I cook it any other way. A […]

It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape. You can use flat-leaf parsley or mint leaves instead of coriander in the dressing, or extend the dish by adding leaves (rocket, […]

During springtime, we get a great load of excellent lamb from our local farmers and friends John Bryce and his son Laurence. The lamb has normally been reared in the field in front of us, to the left of us or a mile up the road from our house “Meikle Logie”, hence the title of […]

ITALY Shall we have breakfast at home or in the bar? One thing’s for certain: breakfast will be sweet. Think of crème pâtissière secreted inside a delicious brioche. And a cappuccino, then maybe an espresso later on to really kick off the day. 150g (5 1/2 oz) 00 flour 100ml (3 1/2 fl oz) milk […]