Hasselback Potatoes Recipe

Recipes, Potato Send feedback »

Hasselback Potatoes Recipe


Hasselback potatoes are a great alternative to your normal roast potatoes, and as well as tasting lovely they look pretty spectacular.

I have been doing these as part of my cookery demos in the latter part of the year, and so many people have never tried them before, and have asked for the recipe, so I aim to please.

Now these potatoes in the pictures are Albert Bartlett Rooster which are one of my favourite spuds as they have a great flavour and they are so versatile, and I also recommend using Rapeseed Oil, for this recipe I have used Farrington Mellow Yellow it adds a great colour to the spuds, and it is great to support a local producer, with such a good product.

For an alternative try using sweet potatoes.


  • Potatoes of your choice, they can be large waxy spuds or little salad ones
  • Rapeseed Oil
  • Knob of butter (melted)
  • Salt
  • Herbs, such as Rosemary/Thyme/Sage


  • Preheat oven to 200
  • Now if you are using large spuds put a chopstick either side and using a sharp knife cut down at 3 or 4 mm intervals, because of the chopsticks you wont cut all the way through. Now if you are using small potatoes put them in the spoon part of a wooden spoon and again you wont cut all the way through.
  • Put in a roasting tin and drizzle with the oil and season with salt and sprinkle over the herbs
  • Roast for 30 mins, take out and drizzle the butter over the spuds, as they should have now fanned open, and also baste with oil. Put back in the oven.
  • 30 mins later take out the oven, tilt the pan slightly so the oil goes to one side, and then baste all the spuds, put back in the oven for a final 30 mins and then they are ready to eat.

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Carrot and Marmalade Soup Recipe

Recipes, Starters, Main Courses, Soups, Carrot Send feedback »

Carrot & Marmalade Soup

Those that know me well, know how much I love experimenting in the kitchen with different techniques and flavour combinations, some work, most dont, but until you try you just never know.

Now I enjoy making soups as they are a great way of using up vegetable  that are sat in the bottom of the fridge looking worse for wear, but are ok to eat. I must admit I am not a fan of carrot soup but I had quite a few leftover, so I thought I would try out a new dish.

The idea behind this flavour combo, is that at Christmas I cook carrots in butter, orange juice and water with a touch of sugar and reduce until the carrots are nice and glazed, and they taste amazing, so I thought why not try this combo in a soup, now I was sceptical, as Im sure you are reading this, but you know what it works really well, you first get the sweet, earthy flavour of carrot and then you get the feint hint of sweet oranges, perfect for a chilly day with a nice chunk of crusty bread.


1 tbsp olive oil (please see our Olive Oil buyers guide below)
1 onion, peeled and chopped
8 carrots, peeled and sliced
1 litre vegetable stock, hot
1 tbsp marmalade
Salt & Pepper


  • Heat the oil in a large pan and add the onion. Gently fry until translucent.
  • Add the carrots and cook for 2-3 minutes before adding stock.
  • Bring to a gentle simmer, then cover and cook for 15/20 minutes, or until the carrot's are soft.
  • Now add the marmalade.
  • Liquidise the soup until smooth using a handheld blender or a liquidiser. Taste and season. If you think it needs more of a marmalade kick, just add a teaspoon and blitz and taste again.

I hope you enjoy this soup, I know we certainly did.

Many thanks to Jamies Italian for the Infographic below.

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Easy and very tasty Beef Stew recipe

Recipes, Main Courses, Beef Send feedback »

Beef Stew Recipe

You know that Autumn/Winter is upon us in our house, because the smell of a great Beef Stew wafts through the house, and you know that you are in for a great warming treat.

You could use lamb if you wanted or pork, or venison would work really well, and dont be afraid to play around and add other ingredients, have fun and enjoy :)


Serves 5


  • 500g lean braising or stewing cubes
  • 1tbsp oil
  • 1 stick celery, cut into chunks
  • 2 carrots, peeled and cut into large chunks
  • ½ small swede, peeled and cut into chunks
  • 2 parsnips, peeled and cut into large chunks
  • 1 can of chopped tomatoes
  • 1 large glass of Red Wine
  • 600ml water with 3 beef stock cubes dissolved in
  • 15ml/1tbsp Worcestershire sauce
  • 1tsp Dried Rosemary
  • 1tsp Dried Oregano
  • 1 garlic clove, finely sliced

For the dumplings

  • 100g/4oz self-raising flour
  • 50g/2oz suet
  • 15ml/1tbsp English mustard
  • 75ml/5tbsp water


  1. Preheat the oven to 170°C/325°F/Gas Mark 3.
  2. Heat the oil in a pan and cook the beef for 4-5 minutes until browned. Now put the meat into to a large ovenproof casserole dish and add the celery, carrots, garlic, swede and parsnips. And now add the tomatoes,  herbs, stock, wine, and the Worcestershire sauce. Cover and cook in the oven for 2 hours, or until the beef is tender.
  3. Meanwhile make the dumplings; in a large bowl mix together the flour, suet, mustard and water.
  4. Mix together to form a smooth dough and divide into 8 golf-size balls.
  5. 20 minutes before the end of the cooking time remove the casserole from the oven, and place the dumplings on top.
  6. Cook uncovered for the remainder of the cooking time.

I prefer a thin watery stew, but if you prefer a thicker stew you could add some cornflour to thicken the stew up.You could also add Pearl Barley to this dish, and I can also recommend adding a Tbsp of Creamed Horseradish to the stew while cooking, to add a really good kick.

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Macaroni Cheese Recipe

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Macaroni Cheese Recipe


This time of year when the nights are drawing in, and your determined to not turn on the heating until October, I crave comfort food and this is one of my favourites along with Sheperds Pie.

It is a very simple dish to create and you can add lots of different ingredients, try using some leftover sausage it makes a great addition.

Also if you have any cooked pasta leftover, feel free to use that as it is a shame to waste it....and we really do want to reduce our food waste.

Ingredients (4 people)

  • 300 g macaroni
  • 50 g butter
  • 50 g flour
  • 600 ml milk
  • 350 g grated cheese
  • 1 tsp english mustard


Add the macaroni to a large pan of salted boiling water and cook until the pasta is ready.

Drain the water from the pasta.

Melt the butter in a deep pan and gradually blend in the flour until you have a thick paste.

Gradually pour in the milk and stir.

Once all the milk is in the pan let it simmer slowly until the mix thickens up, it is up you how thick or loose you want your sauce.

Add most of the cheese, take off the heat and mix well.

Add the drained, cooked pasta to the cheese sauce and stir.

Place into a heatproof dish and cover with the rest of the cheese.

Place under the grill and heat until the cheese is a bubbling golden brown and serve immediately.

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Thomas J Fudge’s shakes up savoury selection

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Thomas J Fudge’s shakes up savoury selection

In time for autumn and winter entertaining, Thomas J. Fudge’s has added Mini Wafers for nibbling and Cracker and Crispbreads for dipping and topping duo packs to its savoury biscuit selection. The perfect addition to cheese boards and making easy work of entertaining, the wafers and crackers are also ideal for an indulgent treat when snacking solo!

Twice As Nice – Crackers and Crispbreads for dipping and topping

Containing two variants in each pack, the Crackers and Crispbreads selection boasts a range of flavours and textures, certain to please all palates. Perfect for topping, dipping and of course; pairing with cheese, they are the ideal accompaniment to aperitifs and certain to impress when presented on a post-dinner party cheeseboard – at times even eclipsing the cheese, dips and toppings as the main event!

·      The Almond and Cranberry / Hazelnut & Apple crackers are the perfect sweet and crunchy palate pleasers. Perfect served with rich and tangy mature cheddar or creamy brie, slices of fresh grape or apple can also be added for extra crunch, tang and colour

·      Nutty and herbaceous, the Sunflower & Caraway / Pumpkin & Sesame cracker variants are versatile enough to handle sweet and savoury toppings, dips and accompaniments. Pair with apple and goats cheese for a pleasing contrast to the earthy, slightly sweet flavour and for an interesting contrast to the crunchy texture, enjoy with a smooth avocado and bean dip

·      Robust and boasting subtle pepper notes, the Spelt Sourdough / Rye Sourdough crispbread varieties are the perfect support act for cheese; the traditional grains providing a satisfying and traditional backdrop. The firmer base can also handle more hearty toppings such as festive turkey and honey mustard

Bitsize Flavours to Savour - Mini Wafers for nibbling

Thomas J. Fudge’s takes decadent entertaining, snacking and sharing to another level, with new bitesize mini wafers in three exciting new variants.

·      Leading the trend for snacks with extra spice, the Mini Wafers are available in Punchy Jalapeno. Comprising paprika, cayenne pepper and real jalapenos, these wafers are small in size but big on taste and pair perfectly with a cooling guacamole or artichoke topping

·      Including spicy laksa paste, the Thai Chilli wafers have a subtle tang. Perfect enjoyed alone, they are certain to please those seeking fiery flavours   

·      Inspired by the cream, milk and cheese produced in Dorset where Fudge’s is based, the Melty Cheddar option is an equally taste bud tantalising and indulgent option and more than satisfying when enjoyed alone 

The new Mini Wafers for nibbling (RRP £2.25) along with the Crackers & Crispbreads packs (RRP £2.45) will be available in Waitrose from 14th August and will also debut fabulous newly finessed packaging. Established in 1916 in Dorset and celebrating its centenary this year, the design nods to Thomas J. Fudge’s British heritage, as well as sociable, stylish, quirky and tasty persona.

Ideal for dinner parties, drinks and solo dining, Thomas J. Fudge’s new savoury selection makes easy work of the entertaining season!

For more info please visit: http://www.thomasjfudges.co.uk

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Pork Skewers with a BBQ Rum Glaze

Recipes, Main Courses, Pork, BBQ Send feedback »

Pork Skewers with a BBQ Rum Glaze


For The Glaze:

  • 2 tbsp olive oil
  • 2 onions, peeled and chopped
  • 4 clove garlic, crushed
  • 2 red chillies, finely chopped
  • 2 tsp fennel seeds, crushed
  • 1 tbsp runny honey
  • 115 g dark brown sugar
  • 100 ml dark soy sauce
  • 600 ml tomato ketchup
  • black pepper
  • a splash of rum

For the Kebabs:

  • 500 g pork fillet, cut into 2 cm cubes
  • 1 medium pepper (any colour), cut into cubes
  • 12 mushrooms, cut in half
  • A handful of cherry tomatoes
  • 1 red onion, cut into cubes
  • salt and ground pepper
  • wooden skewers


Heat the olive oil in a saucepan, add the onion and garlic and fry until soft and translucent.

Add the chilli, fennel seeds and sugar and cook, stirring often, until the sugar has melted.

Add the soy sauce, honey, splash of rum and tomato ketchup.

Season with salt and freshly ground pepper.

Bring to the boil and simmer for around 5 minutes. Remove from heat and set aside to cool.

Once cool, put the ¾ of the mixture into a freezer bag and add the cubed pork, squeeze the air out of the bag and seal it, and then push the pork around inside the bag until all the meat is covered, place in the fridge for a minimum of 4 hours, overnight is best.

An hour before cooking, soak the skewers in water.

When you are ready to cook, skewer a piece of pork, pepper, and tomato, and then repeat until you are happy with the quantity. Repeat until all the ingredients have been used.

Heat a griddle pan to medium, oil lightly.

Grill, brushing occasionally with the left over mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.

The skewers are now ready to enjoy, serve with a salad or Rice & Peas.

You can also use any mixture of vegetables, and also try different meats like Lamb & Chicken.

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Lisa Faulkner: Women Should Rule the BBQ in Summer ‘16

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Lisa Faulkner: Women Should Rule the BBQ in Summer ‘16

Actress and chef Lisa Faulkner launches the Red Tractor Summer 16 BBQ campaign.

In celebration, Red Tractor to give away Napoleon Grills BBQs, worth £500 everyday for 8 weeks.

Andy's Kitchen Chimichurri Chicken from Cleanfeed Media on Vimeo.

BBQ season is almost upon us and whilst in previous years it was perhaps men that have traditionally worn the macho BBQ crown, this summer actress and chef Lisa Faulkner believes women should reclaim the BBQ reigns.

In the past BBQ food has been synonymous with under done burgers and slightly burnt sausages, but with Brit’s becoming more culinary conscious than ever before, Lisa believes things are set to change and BBQ may be the next big thing in British gastronomy.

Teaming up with Red Tractor, the UK’s largest, not for profit, farm and food standards scheme Lisa has created a series of delicious BBQ recipes that should inspire both men and women to get grilling. Including:

Steak tagliata salad with truffle oil

Chicken chimichurri pitta pockets served in pitta bread with lettuce and tomato

Paneer tikka kebabs

Lisa said “BBQ-ing has always been considered a man’s role, however in my home you are as likely to find me on the BBQ as anyone else.  With so much fantastic food on offer these days, BBQ no longer needs to be all about steaks and sausages, which is why I am calling for women as well as men get creative.  Nothing beats a good BBQ on a sunny day and Red Tractor’s fantastic BBQ giveaway means everyone has a chance to own their very own Napoleon grill in time for summer.”

She continues, “As a busy mum, I think it is very important to know that the food I serve my family has been produced to a good and safe standard.  The Red Tractor logo is a simple indication that the food I am buying has been prepared and checked by independent experts to meet farming and animal welfare standards.”

Additionally, in celebration of BBQ season Red Tractor are launching a BBQ promotion and will be giving away a fantastic Napoleon Grills barbecue worth £500 every single day for an eight-week period during the barbecue season (9th May – 3rd July).  To be in with a chance of winning, simply visit www.redtractor.org.uk

Chicken chimichurri pitta pockets served in pitta bread with lettuce and tomato Recipe & Video


Serves 4


3 chicken breasts

1 banana shallot

2 cloves garlic

a handful coriander

a handful flat leaf parsley

1 tbsp oregano

2-3 slices of green jalapeno pepper (I use them from the jar)

50ml white wine vinegar

2tbsp olive oil

salt and pepper

4 pitta bread

shredded iceberg lettuce and quartered cherry tomatoes to serve



Cut chicken breasts into chunks or strips and tip into a freezer bag.

Put the shallot, garlic, coriander, parsley, oregano and peppers into food processor and blitz. Then add the vinegar and olive oil and season to taste. Place in the freezer bag with the chicken and leave to marinate for at least 2 hours or overnight.

Heat the BBQ until good and hot.

Thread the chicken onto metal skewers (note, use metal skewers to ensure the meat cooks in the middle)

BBQ for 6-7 minutes, turning until lovely and charred and cooked through. Rest for a couple of minutes whilst you griddle the pitta bread on both sides then open up and fill with the chicken and salad.

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Win Family Tickets to the Northampton Food and Drink Show May 14/15th 2016

Competitions 2 feedbacks »

Win Family Tickets to the Northampton Food and Drink Show May 14/15th 2016

To celebrate the new Northampton Food & Drink festival at Beckets Park next week we have a family ticket to give away for the event.

The ticket gives access to 2 adults and up to 3 children.

For more information on the Festival please visit http://livingheritagefoodfestivals.co.uk/

To enter is very simple all you have to do is any of the following:

  • Follow @Notts_Food_Fest on Twitter and tweet them with the following #nptonfoodanddrinkfestival
  • Follow @andys_kitchen on Twitter and tweet them with the following  #nptonfoodanddrinkfestival

If you dont use Twitter you can also enter by liking the following Facebook pages and leaving the comment #nptonfoodanddrinkfestival


This competition will close at midnight Monday 9th May

The winner will be chosen at randon by the Living Heritage team

The winner will be posted the tickets by Living Heritage

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