The home of recipes you can trust
One of the UK’s top food experts and home economists, Justine is a multi-best-selling author and cookery writer. She runs a busy food consultancy business, creates recipe content for television, writes regularly for the BBC and is a guest on ITV’s This Morning.
Roasted butternut squash soup
Chilly Autumnal weather naturally calls for a warming, wholesome vegetable soup. Roasting the squash whole really intensifies the flavour and makes this soup extra delicious.
Recipe Of The Week
The best apple and blackberry crumble
The perfect Autumn pudding. Juicy blackberries and tender Bramley apples with a golden, crunchy topping. Serve with lashings of cream or custard.
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Our Favourite Slow Cooker Recipes
Check out our warming slow cooker recipes and have an easy supper ready when you are.
That’s interesting…
Did you know that fresh herbs freeze really well?
- Freeze chopped herbs in small, lidded pots or baby food containers with a little olive oil or cold water and add to your food from frozen – great for boosting the flavour of casseroles, curries and sauces.
- If you use silicone baby food or mini muffin trays, you can pop the frozen herbs out and store in a freezer bag to make more space in your freezer. Freeze for up to 4 months.
- You can also freeze most fresh herbs by tying into a bunch then placing in a freezer bag. Crumble from frozen into dishes as and when you need them. This is a great method for adding flavour to casseroles, curries and soups and works particularly well for soft herbs such as parsley, coriander, mint and basil.
- Freezing for up to a month is best, so if you want them to last any longer, chop finely and mix with oil.
Tips and techniques
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Food Content and Consultancy
Justine and the team specialise in providing bespoke food content for all media; supplying original recipes, beautifully styled photographs and expert advice.
