Putting the microscope on the mind of a fashion superstar… Christmas Gift Ideas 2018

British designer Alexander McQueen’s  life is on full display in this new docu-film, out now on DVD… perfect for the fashionista in your life, it tells the tale of the once tailor’s rise to fame and huge success right through to his untimely death in 2014. Packed full of real footage and detail… it’s one not to miss for the most curious of us all…

Available now, from £10 at Amazon.co.uk

Eathai… at Busaba

Whenever you visit The O2 London make sure you stop by Busaba Bangkok Thai

This is their amazing #Asian #Salmon fillet in a sweet soy and pear glaze, spring onion salad and jasmine rice… it’s melt-in-the mouth and tastes divine! They have multiple locations across London including Soho so you have absolutely no excuses not to take a trip!

#asof #foodie #sprinkleoffreckles #rice #soy #eatinlondon #diningout #taste #eatingood

Get your roast at a Vintage Inn…

With Sunday fast approaching… book your roast at Shawfarm Vintageinn in SWF they’re delicious and packed full of veggies and a generous helping of your chosen meat!

Dreamy desserts spotted!

Dreamy dessert spotted! An indulgent dark chocolate brownie topped with caramel popcorn, & accompanied by a light honeycomb ice cream is my kind of heaven… you can try yours @the_chiquito

Book online at https://www.chiquito.co.uk/book

Achieve your breakfast goals with these tasty delights from Primrose’s kitchen

🍌 Breakfast goals are easily achieved with these Primroses kitchen #organic & #vegan granola. We were excited to try them due to the range of interesting flavours and combinations and we were pleasantly surprised!

Thumbs up for #bananaandturmeric – the flavour was light and not overpowering which surprised us as sometimes turmeric can come across quite heavily! The granola also had a pleasantly delicate crunch, so no breaking your teeth 🍌

Get yours and try the entire range over at Primrose’s kitchen. Available from just £5.95 a box online at primroseskitchen.com

Celebrate British Tomato Fortnight with these super tomato recipes…

It’s #nationaltomatofortnight and we are eating Sweet #piccolo British Tomatoes from Eric Wall Tomatoes you should taste them they’re divine!

We created this scrummy Roasted Piccolo & garlic meatball tagliatelle with these super sweet Piccolo’s – it was such a simple recipe – and we don’t do much in the way of measuring when we’re mid cook! So excuse no exact measurements on this!

We made a simple sauce (passata) with some blended Piccolo tomatoes and lightly roasted tomatoes (season with salt and pepper) we then heated this through with a couple of teaspoons of crushed garlic to taste and added some basil (you can use dried or fresh)

Whilst this was being prepped, meatballs were grilled and 2 tagliatelle nests were cooked to packed instructions too!

Finally we halved a handful of tomatoes, and sprinkled them over the top and added half a vine of extra whole ones too!

Now check out these other tasty creations below from British Tomatoes

Pasta

SEAFOOD & TOMATO PASTA

Who doesn’t love pasta and seafood? Even the new Duchess of Sussex herself (Meghan) allegedly does – so this deliciously simple dish combines the two with Great British Tomatoes!

Serves 2       Prep time: 10 minutes      Cooking: 15 minutes    Price: £9.21

3tbsp olive oil – 14p

4 British Large Vine Tomatoes, skinned and finely chopped – 76p

1 red onion, finely chopped – 22p

Few drops of balsamic vinegar

160g small scallops – £4.14

180g tagliatelle or linguine – 25p

200g cooked, peeled prawns – £2.00

2tbsp chopped fresh parsley, plus extra to garnish – 67p

6-8 British Baby Plum Tomatoes, halved – 40p

30g Parmesan cheese, finely grated – 63p

Salt and freshly ground black pepper

1 Heat the olive oil in a frying pan. Add the chopped tomatoes and red onion and cook over a low heat for 10-12 minutes, until very soft, adding a splash of water if needed. Season with salt, pepper and a few drops of balsamic vinegar.

2 Meanwhile, cook the tagliatelle or linguine in lightly salted boiling water for 10-12 minutes, until tender.

3 Add the scallops to the tomato mixture and cook for 2 minutes, then add the prawns, parsley and baby plum tomatoes. Cook, stirring, for about 1 minute, until heated through.

4 Drain the pasta. Gently stir through the tomato mixture and share between two warmed serving bowls or plates. Serve, sprinkled with Parmesan cheese and extra parsley.

Cook’s tip: To skin tomatoes, put them into a heatproof bowl. Pour over boiling water and leave for 15-20 seconds, then drain. The skins will be easy to peel away.   

Tart

OVEN-ROASTED TOMATO, SPINACH AND MOZZARELLA TART

This gorgeous main course tart is made with filo pastry brushed with melted butter – filled with oven-roasted British vine tomatoes with wilted spinach, mozzarella and basil. It’s a simple yet super tasty summery dish!

Serves 8       Prep time: 25 minutes      Cooking: 30 minutes

Suitable for vegetarians   Price: £7.46

12 British Medium Vine Tomatoes, halved – £2.00

1tbsp olive oil – 10p

200g young spinach, washed – £1.50

270g pack filo pastry sheets, thawed if frozen – £1.50

100g butter, melted – 56p

2 x 125g balls mozzarella, sliced – £1.00

2 eggs – 30p

150ml single cream – 50p

Salt and freshly ground black pepper

Basil leaves, to garnish

1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin, drizzle with olive oil and season with a little salt and pepper. Roast for 10-15 minutes, then cool.

2 Put the spinach into a colander and slowly pour a kettleful of boiling water over it to wilt the leaves. Leave to cool.

3 Unroll the sheets of filo pastry. Brush each one with melted butter and stack them one on top of the other on a large greased baking sheet, criss-crossing them as you layer them. Gather and scrunch the edges, bringing them together to form a border.

4 Squeeze the excess moisture from the spinach, then arrange on the tart with the tomatoes and mozzarella. Beat the eggs and single cream together and season with salt and pepper. Pour into the tart case. Bake for 20-25 minutes until set and golden. Serve, garnished with basil leaves.

Cook’s tip: It’s easy to make this tart for 4 people – simply halve the quantities and reduce the size of the tart.

Capture memories this bank holiday with Polaroid Snaptouch

The best way to remember the best moments is to capture them so they’re stuck in time ready for you to look at and reminisce at any given time.

Polaroid have taken the classic instant print to keep up with our daily lives of phone shots, and enabled their newest product The Polaroid Snaptouch to interact with your phone, so that you can auto print as usual, or save your pictures directly to your phone via bluetooth. This compact device, features so many features including a small selfie mirror to use, plus a nice large touch screen and inkless printing all in great quality for such a small device including Full HD video capability!

More detail below…

ZINK® Zero Ink technology for instantly printing photos

3.5 inch LCD touchscreen

3 color modes – black & white, color, & vintage sepia

Option to print with the Polaroid Classic Border Logo

13mp CMOS sensor

Bluetooth capability

Self timer & selfie mirror

1080p full HD video recording capability

Images & video stored on a micro SD card (up to 128GB)

We road tested this whilst on a rainy trip to Normandy, France, and it works so well, has varying light settings which help on the dreary days, and being able to share between my phone and the camera meant that I could choose my faves to feature on instagram too! Result!

So grab your friends and capture the moments to remember with Polaroid’s Snap touch, Available to buy online and in-store in a range of colours (including white, aqua, red, purple and black) at Argos for £139.99