The Book and Bucket Cheese company is based in central Dorset and creates artisan cheeses that will make you melt from inside – rather like its very own Shakespear, Brie-like creamy, soft, spreadable sheep’s cheese! We reviewed their full sheep’s cheese selection – all with literary name-sakes! All the cheese is handmade from local sheep […]

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There’s never been a better time to pay attention to your diet – and not only in a weight loss way – in a nutritional, and of course delicious way! Our dear friends at Tobia Teff – with the delightful and hands-on Sophie at the wheel – well granary actually – are serving up pure […]

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Teff grain/flour/products were unknown to Enjoy-It HQ before we came across these delights from Tobia, whom some of you may remember from the traditional Ethiopian north London restaurant from the early 2000s? Teff itself is an indigenous grain gown for over 6000 years in Ethiopia (origins of half the Tobia whole), and a species of […]

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This is a delightful and insightful recipe book from Dartmoor’s Fish Deli founders, Nick and Michele Legg. They have run their much-loved fish deli for over 15 years and have recorded the indigenous fish and the delicious dishes that each season brings throughout the year in this charming hardback. The recipes are illustrated by Alice […]

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Have you ever wanted to be a published journalist – or perhaps you are a student, keen photographer or foodie? Then the ‘Harbour Masterclass’ is for you, and the perfect gift! We have got together with Rick Stein Sandbanks, Brasserie Blanc in Bournemouth and Harbour Shallows luxury apartment to create one day, and one or […]

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If you want a cookbook that reflects the perfect environment in which to dine with friends and family – in a stimulating and deliciously Italian atmosphere – this it! Big Mamma Cucina Popolare! With a cocky cover and weight nodding towards Big Mamma herself, this beautifully illustrated 370-page pillar of pasta, pizze, piatti and aperitivi… […]

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This is my adaptation of a famous Buddhist dish “The original recipe calls for many obscure dried Chinese vegetables, but my version uses vegetables that are readily available. I like to add a little coriander, which Buddhists do not eat. Deeply satisfying, this casserole is suitable for both summer and winter. I prefer to cook […]

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Double-baked soufflés cooked in advance & re-baked for serving (Serves 6 ) 300ml (1/2 pint) milk 1 slice onion Pinch nutmeg 1 bay leaf 45g (1 1/2oz) butter 45g (1 1/2oz) plain flour 1 teaspoon grainy mustard 55g (2oz) mature cheddar cheese, grated 55g (2oz) hard goat’s cheese, grated 3 large eggs, separated 200ml (1/3 […]

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