A Well-seasoned Breakfast

Breakfast is a great opportunity to wake up your taste buds with a freshly cooked and naturally delicious meal. Vegetables, herbs and spices can all play a part in a good breakfast – yes, even on a Monday!


Grilled tomatoes with herb sourdough croutons and Rhubarb Ketchup.

I’ve been making my own natural sauces that go with lots of great breakfast dishes, but there’s plenty of reasons to rustle up a home-made breakfast, with or without sauce!
Here’s my top three reasons for making a freshly-cooked breakfast:

  1. Taste and flavour

A homemade, freshly cooked breakfast allows you to enjoy your personal favourite flavours and ingredients. So why not start the day with a big flavour hit?

Amongst my favourites are tomatoes, fresh herbs, eggs, chili, beans, spinach, cheese, bacon, soudough bread, miso soup, homemade pastries, marmalade, kippers….. (maybe not all in one breakfast though…)

There’s no limit to a flavourful breakfast, yet for the past 40 or so years, a bowl of breakfast cereal has been the UK’s breakfast favourite. You only have to look at the size of the cereal aisle in the supermarket to be reminded how successful the breakfast food industry continues to be.

The reality of the taste and flavour profile of breakfast cereal though, is, of course, just sugar – it masks the bland, processed nature of ready-to-eat breakfast foods and does little else. And every bowl of cereal will taste exactly like the previous one, so you never get any taste and flavour variations like you do if you cook your own breakfast.

Texture is another element of taste that is often overlooked. Naturally cooked foods have wonderful variations in texture – for example, the crunch of toast, the smoothness of butter, the wobblyness of marmalade – all add to a really satisfying meal.


2. A creative start to the day



Homemade baked beans with Umber sauce.

Rustling up a fresh breakfast from scratch is the chance for a bit of early-morning creativity .

A bleary-eyed  fridge rummage can lead to a lot of creative breakfast cooking – left-overs; cheese; homemade baked beans; eggs; potatoes…

Trying out other cultures’ breakfast is fun too – I’m liking homemade miso broth for breakfast at the moment amongst other things.

And using herbs and spices is a brilliant creative way to put a different ‘spin’ on scrambled egg or fresh hash browns for example.

3. An early morning nutritional hit.

A freshly cooked breakfast made of natural ingredients is going to be good for you – yes, including a fry up.


Spicy hash browns with scrambled egg and Umber sauce.

Eggs are one of the most protein-rich foods you can eat, and incredibly versatile. Home-cooked baked beans are full of fibre.

Potatoes are rich in potassium and other minerals. Vegetables and fruits all contain natural vitamins and minerals. Cheese and butter contain vital fats, homemade bread gives you fibre and protein, herbs and spices contain essential minerals, spinach is full of iron, organic bacon is full of protein, good fats and minerals..

On the other hand, a bowl of crunchy nut-style cornflakes is one third sugar – yes really! –  and the product includes four types of sugar (sugar, barley malt, molasses and honey). One ‘breakfast bar’ I just checked out contains no less than 10 different sugars, and each bar is 50% sugar.

Yet the cereal food industry has somehow managed to make us feel bad if we choose a freshly cooked breakfast over a bowl of cereal or a cereal bar. We’ve been conditioned into believing that a naturally cooked fresh breakfast is indulgent, unhealthy, reckless, time-consuming and should only be an occasional treat. Of course the opposite is true.

So here’s to fresh, weird, wonderful and well-seasoned breakfast dishes every day!


Prawn Cocktail – Umber style


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It’s easy to understand why prawn cocktail has such enduring popularity – the combination of salty, umami prawns in a sweet mayonnaise with the crunch of a good English lettuce and the tang of lemon hits all our taste buttons.

I’ve brought the prawn cocktail bang up to date with a very simple and delicious Marie Rose sauce using Seasoning Works Umber Sauce, and adding a pop of peppery nasturtium seeds.

Here’s the recipe:

Umber Prawn Cocktail

Serves 2

150g cooked prawns (some with tails)

an inch of cucumber, deseeded and diced

a handful of nasturtium seeds, sliced.

1 red gem lettuce

twist of black pepper

2 teaspoons of lemon juice

For the sauce:

3 dessert spoons of mayonnaise

2 teaspoons of Umber sauce

To garnish:

some chopped chives

smoked paprika

whole prawns

To make:

1.Mix the mayonnaise and umber sauce together. Add the prawns, leaving a few for garnish.

Wash the lettuce and line your chosen serving dish or dishes with the prettiest leaves.

Chop a handful of of the crunchiest lettuce stems and mix with the cucumber, lemon juice, pepper and nasturtium seeds if you have them.

Spoon the crunchy salad over the lettuce leaves.

Spoon the prawns in the sauce over the salad.

Garnish with some chopped chives, smoked paprika, a couple of prawns, a couple of nasturtium flowers and a slice of lemon.

Spice and Spring

I find early spring an exciting time of transition.


crocus at the allotment


The clocks have gone forward so all of a sudden there’s daylight into the evening.

The muddy brown hedgerows and roadsides are transformed by daffodil or crocus yellow and snowdrop green and white.




The tantilising warmth of midday sun is punctuated by the final throws of late winter hail and highground snow.

peak district waterfall in March

Peak District waterfall in April

I realise my cooking starts to reflect this change. I’ve loved cooking chunky, umami winter stews and roasts that warm body and mind during the winter. Now I’m drawn to dishes that still give warmth but have a lighter feel.

leeks and parsnipsmadras blend

I bought some locally grown parsnips and dug up some small but very flavourful leeks from the allotment and made a spicy, aromatic soup flavoured with roasted madras spice mix. The flavours of roasted coriander, cumin and mustard add layers of earthy flavours and balance the heat of the chili, pepper and ginger.



I blended the soup to give it a smooth, light texture and snipped some chives from the garden as a garnish and a reminder that everything’s beginning to grow.

Here’s the recipe..



Sarah’s Spicy Spring Parsnip Soup

For 2 servings you’ll need:

1 large or 2 small leeks, 1 big clove garlic, 2 large parsnips, 2 Tbsp oil, 2 tsp Dinebox Madras blend, 1/2 tsp DB Pepper blend, 1/4 tsp salt, 1/2 – 3/4 ltr stock.

spicy parsnip soup1.Wash the leeks and chop. (I try and use every bit of the leek and only discard the very tips or outer leaves if they’re too tough. There’s so much flavour in the green leaves as long as they are cooked till tender).

2.Peel the parsnips and chop.

3. Peel the garlic and crush.

4. Gently saute the leeks and parsnips in the oil for 10 mins.

5. Add the garlic and Madras blend and saute for a couple of mins.

6.Add the rest of the ingredients, bring to the boil then simmer for about 20mins until the vegetables are soft. (How much stock you add depends on how thick you like your soup. It’s easier to make a thick soup and then add a little more stock, than make a thin soup that you have to overcook to reduce the liquid).

7.Blend then serve with a garnish of chopped chives. A swirl of cream would also add to the creaminess of the texture.


Chive Revelations


Chives are at their best at this time of year – bursting into purple pom pom flowers and looking strong and fresh in the herb bed.

I’ve been broadening my culinary chive horizons, using the flowers as well as the  leaves to very tasty effect. As I’ve discovered, there’s more to chives that a potato salad garnish…

Scrambled Egg with Chive Flowers 

Chive flowers sprinkled scrambled egg with chive flowersover scrambled egg provide a fantastic sweet, oniony crunch that works perfectly with eggs, giving a bolder flavour than just the leaves. And they do look very pretty too….

Northumberland Cheese and Chive Scones

Chives achive & cheese sconelso pair up brilliantly with cheese, and make a delicious savoury scone, their mild flavour providing a subtle balance to a good mature cheddar.               I’ve used this traditional Northumberland recipe for mine, and served them warm with some fresh asparagus soup. A very English late spring lunch.

To make 6 – 8 scones, you’ll need:

225g self-raising flour, 5g baking powder, ½ tsp salt, 55g mature English cheese, grated, 1 TBsp chopped fresh chives , 1 tsp chopped fresh thyme, ½ tsp crushed black pepper, 25g butter, 115ml milk and water (half and half)

  1. Mix together the flour, baking powder, salt and half the cheese.
  2. Add the butter in small pieces and rub into breadcrumbs.
  3. Add the chopped herbs and pepper and mix well.
  4. Carefully add the milk and water mixture, stirring gently until you have a soft dough.
  5. Roll out and cut into rounds.
  6. Place on a greased baking tray, brush with milk and sprinkle with the rest of the cheese.
  7. Bake at 220C for about 15 – 18 mins until golden.

chive scones with asparagus soup

A couple more chive ideas

Chive butter – finely chop chive leaves and / or the flowers and mix thoroughly with a good, salty butter. Great on baked salmon or baked potatoes.

Chive flower vinegar – harvest a big bunch of chive flowers, place in a sterilised jar and cover with a good white wine vinegar. Seal and leave in a dark place for a couple of weeks, then strain into a sterilised bottle and use – great as a flavoured salad dressing vinegar.

And of course there’s always chopped chives (leaves and flowers),  mixed with a good mayonnaise, lots of black pepper and stirred through boiled & cooled new potatoes…

If you have any favourite chive recipes – I’d love to hear about them.

It’s About Thyme

fresh thymethymeEasy to grow, great for a small garden and wonderfully versatile for cooking, thyme is a fantastic herb to grow and eat. It’s a hardy plant, so another brilliant herb for perking up your winter cooking.

As well as an essential ingredient in a classic French bouquet garni, thyme is also one of the key ingredients in the delicious spice blend za’atar.

Like many herbs, it also has historical and renowned health properties, used to help alleviate colds and coughs, and as an antibacterial – so use it generously.

Here’s some of my favourite ways of using thyme.

Carrot, thyme and ginger soup

Thyme for freshness, ginger for zing and carrots for earthy sweetness – perfect soup combination!

carrot & thyme soup


Za’atar is a delicious, Middle Eastern spice blend – and one that’s very easy to make.


Great to sprinkle on flatbreads, as a salad dressing seasoning and really good with chicken.

Just mix together:

1 TBsp crushed thyme (dried is usually used, but you could also use fresh)

1 tsp sumac (a fruity, citrussy berry)

1/2 tsp toasted sesame seeds

1/4 tsp sea salt

Thyme and lemon roast chicken.

Stuff a whole, free-range, medium-sized (1.5kg) chicken with a quartered lemon and half a dozen sprigs of fresh thyme.

Place in a roasting dish, sprinkle some crushed sea salt over the top and pour cold water around the chicken to a depth of an inch. ( I heartily recommend this method of roasting chicken that my partner introduced me to. It gives you a wonderfully, succulent, tender chicken, but with a great crispy skin. Much better than roasting in oil or fat).

Roast at 180C for about 1hour 40mins, or until the chicken is fully cooked.

The juices around the chicken make a great basis for a lemony gravy.

Bouquet Garni

A classic bouquet garni is very simple to make – a couple of sprigs of thyme, a bay leaf, a few chives and a stalk or two of parsley, tied together or placed in a muslin bag.

bouquet garni

Great for seasoning stews and soups, and you can experiment with lots of other ingredients too – try adding a stalk of lemongrass, or a sprig of rosemary for a bold flavour.

And finally, thinking ahead to summer, pick thyme whilst its flowering,  and use the (edible) flowers to flavour and decorate cakes and puddings – glamorous and flavourful.

Celebrate Winter with Rosemary

Today the temperature has been close to freezing. There are almost gale force winds and the sky is a determined dark grey, giving the impression of permanent dusk. Despite this meteorological challenge, the rosemary in our allotment is thriving.

rosemary allot

When most of the herb garden has succumbed to the winter temperatures, rosemary remains wonderfully unfazed by even the harshest weather.

Just brush off the snow, and snip off a few sprigs. Rosemary’s savoury flavour and piney aroma adds a welcome freshness to your winter cooking.

As well as providing the perfect seasoning for traditional, hearty dishes like roast lamb and herby dumplings, rosemary also works brilliantly with Mediterranean dishes like homemade pizza with olives, tomatoes and cheese. Rosemary originates from Southern Europe, so it has a natural affinity as well as a long history of being used in Mediterranean cooking.

But don’t limit rosemary to savoury dishes. Its aromatic mintiness adds depth and balance to sweet dishes too. A little chopped, fresh rosemary and a pinch of sea salt added to shortbread dough makes for a lovely marriage of sweet, salty and savoury.

And if you’re looking for a special dish to complete a dinner party – rosemary infused, dark chocolate truffles are simple to make – see my recipe below.

Alternatively, if you’re into your January detox, poach some fruit with a sprig of rosemary and a generous teaspoon of cinnamon – the flavour combination works really well – especially if you include a mix of sweet and sour fruits like apples, grapes and redcurrants.

rosemary fruit saladAnd for a general pick-me-up, make a simple, rosemary tea (recipe below) – its renowned health properties include being used as an antioxident, memory stimulant and antiseptic. rosemary tea  Dark chocolate Rosemary Truffles To make 20 truffles 160ml double cream 10 sprigs fresh rosemary 200g good quality, dark chocolate 20g butter 45ml icing sugar cocoa powder for coating.

  1. Place the rosemary in a pan with the cream, and heat until boiling. Turn off and leave to infuse for 45 mins. Boil the cream again then strain off the rosemary and leave the cream to cool a little.
  2. Gently melt the chocolate (in a bowl over hot water). Add the butter, then once it’s melted into the chocolate, stir in the sugar and the cream. Mix well then remove from the heat.
  3. Cool the mixture then place in the fridge until firm enough to handle.
  4. Form into small truffle shapes (it doesn’t matter how irregular!), and then roll in cocoa.
  5. Keep in the fridge until you’re ready to serve them and they’ll keep for about 48 hours.

 Rosemary Tea Add 1 sprig of rosemary per cup of boiling water. Leave to brew for 3 – 5 mins. Strain before drinking.

Tamarind – the sour star

tamarind pods2Great seasoning is all about satisfying our taste senses.

One of our 5 main tastes is sour, and usually we offset this ‘pure’ taste with sweet to create great tasting dishes.

As well as classic British dishes like apple pie (made with tart Granny Smiths), Chinese sweet and sour sauce and Indian chutneys are famed for their sophisticated blend of sweet and sour.

Fruits like lemon and lime are classic examples of a pure sour flavour, but tamarind blends sour with a hint of sweet. It’s a brilliant natural seasoning ingredient.

The tamarind tree (native to Africa and India) produces dark bean-shaped pods that yield a sticky, sour/sweet fruit. It looks a little like a date but is much more sour.

You can buy tamarind in a few different forms – as a ready-made paste in a jar (sold in most supermarkets); as a compressed block (from good wholefood shops), or whole pods (from Asian supermarkets).

If you’re using a compressed block, tear off a segment, pour a little hot water over it and leave to soak for about 20 minutes, mixing the pulp to ensure that the water has absorbed the citrussy flavours.

tamarind pasteYou can then either just use the liquid, in the same way you would lemon juice, or use the pulp, removing any hard threads or seeds. A little goes a long way.

As well as curries, Tom Yum soup and chutney, tamarind works really well with ginger – try these flavourful biscuits that mix tamarind, ginger and garam masala!

Ginger and Tamarind biscuits

tamarind biscuites


125g butter

1 large egg

225g sugar

35g tamarind concentrate (or tamarind block soaked in a little water and mashed)

2 tsp garam masala

3 tsp ground ginger

200g chopped glace ginger

250g plain flour

¾ tsp bicarbonate of soda

Mix together the butter, sugar, tamarind and egg till creamy.

Add all the rest of the ingredients.

Make into balls, place a few cm apart on a greased baking tray, then cook at 170oC for 15 mins.


And if you’ve any favourite tamarind recipes please let me know!

A Bundle of Herbs is a Lovely Thing

Tie up a mixture of herbs from your garden and throw them in something that you’re cooking. Call it a bouquet garni and you not only have a delicious, aromatic dish, but a classic one too.


bouquet garni 1

The wonderful thing about a bouquet garni is that you can make the most of the herbs you’re using, including the woody, flavourful goodness from the stalks. So you end up with a depth of herby flavour, not just the top ‘notes’ from the leaves.

There are 2 main ways of making your herb bundle:
1. Gather a mix of herbs and tie them securely with some natural string. Add them to your dish then remove the bundle before eating

bouquet garni wilmslowOr 2. Roughly bend or cut your herb mixture and place in a little muslin bag. Tie up and then add to your dish as it cooks. Again, remove before eating. This method is particularly good if you want to add otheringredients such as juniper berries, star anise or cloves, which can’t be just tied with other herbs.

And there are 2 main ways of using your herb bundle:

If your bundle contains mostly woody herbs with hardy stems and leaves (such as rosemary, sage and thyme), then add at the beginning of cooking to allow all the flavours to develop.
If your bundle contains delicate, thin stemmed herbs (such as coriander, basil and dill), add towards the end of cooking, as the flavours can be lost if you add the herbs too early.

Experiment with different combinations of herbs (and spices), to complement your dish – I’ve put together some combinations that work particularly well – see below – but this is of course by no means definitive!

These make small bouquets – just double up on the quantities if you’re making a bigger dish or want a bolder flavour.

For Beef: 1 bay leaf, 3 sprigs parsley, 2 sprigs thyme, 1 sprig hyssop

For Pork: 1 sprig sage, 2 sprigs parsley, 1 bay leaf, 2 sprigs thyme

For Lamb: 1 sprig rosemary, 2 sprigs oregano, 1 bay leaf, 1 sprig thyme

For Chicken or Turkey: 3 sprigs parsley, 1 bay leaf, 1 sprig tarragon, 1 sprig oregano

For Game: 1 sprig parsley, 4 juniper berries, 1 sprig thyme, 1 bay leaf

For Fish: 2 sprigs parsley, 2 sprigs dill / fennel, 1 sprig lemon balm, 2 stalks chives

For Vegetables: 2 sprigs oregano, 1 sprig thyme, 2 sprigs parsley, 1 sprig sage

For Fruit: 2 sprigs sweet cicely, 1 sprig mint, 1 sprig lemon balm

As a guideline, robust herbs like rosemary, sage and hyssop are great with strong meats like beef, lamb, game and pork.


Delicate dishes benefit from fragrant and subtle herbs like dill, citrusy lemon balm and delicate onion-flavoured chives.

If you’re cooking vegetables such as peppers, aubergine, tomato and courgettes, then make a bouquet garni of Mediterranean herbs like oregano, basil, thyme and rosemary for a delicious Southern European flavour.

And please let me know if you have any favourite combinations to try…

Borage – a forgotten gem


“The sprigs of borage in wine are of known virtue to revive the hypochondriac and cheer the hard student”     John Evelyn, Acetaria

Borage had its fans as long ago as Evelyn writing in 1699.

This herb is a bit out of fashion now – you can’t buy a bag of borage – but you can easily grow it and its well worth it. Borage has a very high nutrition content and you can eat both the leaves and flowers.

The young leaves have the freshness of cucumber and the larger leaves can be cooked like spinach. The leaves are hairy, but this slight prickliness is very superficial and dissolves completely in cooking.

The flowers make pretty ice cubes – just place washed borage flowers into an ice cube tray and top up with water. Borage flowers are also perfect to give a bit of glamour and cucumber flavour to your salad.




In Italy, borage leaves are used to make Borage Pansotti, a delicious, traditional, triangular ravioli filled with borage and ricotta.

Here’s the recipe for the version I made – serve tossed in some lemon butter with a sprinkling of parmesan and a seasonal salad. Mine were more filling than pasta, but tasted wonderful nevertheless!



To make about 25 ravioli

For the pasta:

110g plain flour

42g wheat or spelt flour

1/2 tsp olive oil

50ml cold water

Mix all the ingredients together then knead for at least 5 minutes, until the dough is smooth and stretchy. Cover in clingfilm and rest in the fridge for an hour.

For the filling:

275g borage leaves

125g ricotta cheese

1/2 clove chopped garlic

1 beaten egg

pinch nutmeg

pinch salt

pinch pepper

25g finely grated parmesan cheese


Whilst the dough is resting, make the filling.

Blanch the washed borage leaves in boiling, salted water for about 3 minutes.

Rinse under cold water, then squeeze out as much moisture as possible – the easiest way is to wrap the cooked, cooled borage in a clean tea towel and squeeze.

Chop the borage very finely in a processer.

Add all the other ingredients, mix well.

Roll out the rested dough very thinly and cut into 2inch squares.

Place a tablespoon of the borage filling in the middle of each square, then fold and seal well.

Cook in boiling, salted water for about 3-5 minutes, until the ravioli float to the top of the pan.

Toss in butter and a tablespoon of lemon juice, or serve with a tomato sauce for a heartier supper.

borage pasta 2