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So then I started carrying over Ina Paarman’s seasonings and Nando’s pepper sauce – which are now both available (albeit the former only in South African shops). It can be sold fresh, smoked or salted; the fresh version is grilled, baked, fried, stewed or (my favourite) done on the braai; and the ready-to-eat smoked version can be served cold with a sweet relish, mashed into a pate, or flaked and heated up with tomatoes, onions and peppers in smoorsnoek, or : I have not been to the Cruga shop in years and I am not sure if they still stock snoek, but you can also get it from Best Biltong South African shop in Kingston-Upon-Thames and Mauritian Foods Online. 1kg cooked (or smoked) snoek, skinned, boned and flaked (or substitute smoked mackerel or cooked smoked haddock) 2 large potatoes, cubed 1 large onion, chopped 2 large tomatoes, peeled and chopped into eighths 1 small green pepper, seeded and chopped 1 green chilli, finely chopped (optional) 2 Tbsp butter

It’s been a while since I participated in Weekend Herb Blogging, the perennially popular event created by the lovely Kalyn of Kalyn’s Kitchen. Not because I don’t cook vegetables, you understand, but because I always think ‘oh, I’ll post on Sunday because that’s the deadline’ and before you know it, it’s midnight on Sunday night For the trivia buffs out there: * the Romans used beetroot to treat constipation; * the colour of red beetroot is due to betacyanin pigments, unlike most other red plants, such as red cabbage, which contain anthocyanin pigments; and * red beetroot can affect the colour of urine and faeces of people who have an inability to break the pigments down. And if the trivia mentioned above is to be believed, making this easy dish will apparently ensure that you and your beloved remain flu-free, unconstipated and faithful 😉 1 small butternut (or half a large one) 4 small beetroot 3-4

In 2015 we opened London’s only organic Hungarian restaurant, The Rosemary, in New Cross Gate. Joszef and sommelier Roland put this wine list together and tried to present a complete list of all most famous Hungarian wines, for example the Tokaj, Aszu and Eger regions (the latter being known for the famous Hungarian Bull’s Blood red blends). The most authentic dishes on the menu are hortobágyi húsos palacsinta (a savoury pancake filled with pulled chicken, fried onion, and topped with a sauce made of sour cream and paprika); gulyásleves (Hungarian goulash beef stew); házi tyúkhúsleves (slow-cooked clear chicken broth with pulled chicken, chunky vegetables and home-made noodles); vörösboros marhapörkölt, galuska (beef stewed in Hungarian red wine, tomato, paprika, and onions, served with nokedli noodles);  csirkepörkölt (chicken paprikash); töltött káposzta (stuffed cabbage laves); and Hungarian-style ratatouille. As part of their programme of events at The Rosemary they host: Live Hungarian Folk Music when they host their wine tasting nights, often with a Hungarian winemaker speaking Free art exhibition every month – painters and photographers, mainly Hungarian but open to any artist.

As I sat snuggled in my fluffy robe sipping a hot chocolate and watching grey clouds scud across the sky above the Peace Bridge, I did vaguely wonder if this really was the best day for a trip to see the famous Wild Atlantic Way and Malin Head, Ireland’s most northerly point. The Wild Atlantic Way is a 2,500km coastal route of incredibly varied scenery stretching from Co Cork’s Haven Coast in the south of Ireland, all the way around the west coast to the Northern Headlands in Co Donegal. Donegal part of the route is home to a spectacularly wild coastline, some of Europe’s highest sea cliffs (at Sliabh Liag), millions of seabirds, Ireland’s most northerly headland, and even a chance of seeing the Northern Lights without leaving the UK. We were fortunate enough to have lunch with chef Brian and have him show us around the hotel bar (which offers an extensive wine list, signature cocktail menu and Brian’s own craft beer) and restaurant with its cosy fireplace and menu designed by Brian to showcase Donegal’s seasonal specialities and local producers.