The piece of romantic advice we love is this: be with somebody who looks at you like you look at your food coming at a restaurant. We might need to amend that, though: be with somebody who looks at you like we look at a good spread at Haggle. Continue reading
If you’re looking for a caffeine hit that’s a little more weird and wonderful than your standard flat white, look no further than the oh-so-trendy Alchemista. Continue reading
Forget pitchers of woo woo and purple rain – there’s no excuse now there’s a swanky new cocktail bar in town, full of creative and surprising concoctions. Continue reading
This stuff disintegrates on the tongue and has the silkiest feel, shortly followed by the strongest kick of citrus I’ve ever experienced. It thickens up pretty quick, and you wont want to browse through your phone whilst you whisk away because you might just be mesmerised by the most beautiful shades of yellow melding together in the pan. Continue reading
British tomato season is upon us! They’ve come a long way since first being cultivated in South America in around 700AD – literally, as tomato seeds spent six years in a satellite orbiting Earth. In addition to being the base of loads of sauces, they’re full of vitamins and anti-oxidants, which almost certainly means pizza is a health food. At the very least, we can feel virtuous with dishes like basil tagliatelle with fiery cherry tomatoes or avocado, tomato, and goat’s cheese toast. For a more robust meal, look towards baked cod bruschetta with hot tomato & aubergine salsa, or if breakfast’s your thing, a Mexican hash brown stack. Continue reading
This month the focus is on radishes, a woefully under-appreciated gem. Best while small, from planting to picking they take about a month, which means they’re a great crop for supremely impatient people. They’re even low-waste, as their tops can be used too, by sautéing or blitzing into pesto. Most importantly, though, is their flavour – although peppery while crisply raw, when roasted their heat mellows, and they’re glorious on their own with just butter and a little salt. Intrigued? Maybe try them with dairy, in a smørbrød with goat’s cheese, radish and rosehips, or with burrata. The humble radish can also jazz up other veg of the season, such as in this roasted radish and asparagus tart, and even take a role in dessert, like this cinnamon ice cream with maple roasted radishes. Continue reading
It’s almost easy to miss East Twenty Six, which is set back slightly from Exchange Street – or it would be, if not for its striking architecture and huge windows that flood the bar and restaurant with light. Continue reading
There’s a little-known secret you can find tucked into the Norwich lanes – it comes in a sesame bun and with a side of crunchy-fluffy chips. It’s the Moorish vegan burger. Continue reading
Longer daylight hours, fewer excuses for living on chocolate, and all the green veg in season: April has landed. The other new thing, as if it being light at 6pm wasn’t enough, is this seasonal eating round-up. We asked on Instagram if it’s something people would be interested in seeing, and the answer was a resounding yes – so here we are! Continue reading