- Behind the Scenes, Part 1
- Little Cooks and Practical Playtime
- Lunchbox Salads
- Sunshine on a Winter's Day
- Working at the Workshop
- Top of the Festive Pops
- My Autumn Pear, From Palette to Palate
- My Garden and a Spoonful of Sunshine
- Getting Involved at the Kids Cookery School
- Sun dried suggestions from the Merchant Gourmet Cook
- Puy Lentil Suggestions
- Wheatberry Suggestions from the Merchant Gourmet Cook
Our cook Alex Mackay likes keeping himself busy, and each month we’ll catch-up with him to find out what he’s been up to.
Alex Mackay’s Cookbook for Everybody Everyday is more than a collection of recipes; it is a whole new way to cook.
Celebrate food with kids; show them that good food means good fun and good times together. I know how annoying it is to be preached at as a parent, and I know that nothing works everyday, the only thing that I am certain of is that if you get kids involved with cooking they will be more interested in what they eat.
The first food I really remember is the cheese and tomato sandwich that became my default setting for a packed lunch. When I made the first packed lunch two and a half years ago for my then four year old Jake, I hoped to shape his default setting into variety and excitement.
Maybe nature meant for bitter (Seville) oranges to be in season when it’s cold to bring a little warmth to your kitchen when you need it most.
After a decade of teaching and hosting food and wine workshops alongside Delia Smith, now with her blessing she's passed me the reins to fly solo.
The secret to cooking at Christmas is just be careful with what you choose. Don’t make or look to make lots of dishes where you have to do everything at the last minute.
I love autumn, it brings great colour to the cookery palette and my favourite comes in shades of green, brown and red with memories of my mum... the Comice pear!
The most delicious way to preserve your harvested garden fruits with a delicious Victoria Plum Jam for a spoonful of sunshine on toast or ice cream on a cold winter’s day.
From the restaurant cooking of my past to the home cooking of my present, for all the different things I do and have done with food all over the world, helping at The Kids Cookery School in Acton is the most rewarding.
Puy lentils are the tastiest of pulses, tender and nutty, strong enough to stand out but also happy to enhance and be enhanced by other ingredients. In summer, Puy lentils are ideal for Mediterranean salads, the key is to simmer them until tender (or just heat a pouch) and then dress the lentils while they are hot. This way they’ll absorb your dressing, suck in the fruity olive oil and be joyfully lit up by citrus and herbs.