[soliloquy id=”4791″]Do you ever look around your kitchen and think it’s getting maybe a little too cluttered with appliances you maybe don’t use as often as you thought you would? I’m certainly guilty of having one too many gadgets, but I think I may have found the solution – the new Flint and Flame Master Cook.

This machine is there for you whatever your level of cookery skills, it’s like the extra pair of hands you always dreamed of and combines the functions of several machines into one awesome gadget.

So where to start with it? Well you could make a soup, using it to chop your onion, then add some oil and turn the heat on the sauté the onion, then add your stock and vegetables and simmer until everything is soft. Then turn it to blending mode to create a beautifully smooth soup!

Or you might want to cook a curry and rice- the steamer basket cooks the most amazing rice I’ve ever managed at home. Other attachments can be used to steam whole fish or a spatchcock chicken. Use it to knead bread or mix a cake before baking in the oven. Whizz up some homemade humous or mayonnaise. The list goes on and on!

I’ve been so impressed with this machine and keep coming up with new recipes to try in it – I’m yet to be let down. One of the things I love is that it works so independently, you throw in the ingredients and put the lid on, the machine does the stirring leaving you free to do something else.

If you are interested in coming to try out the machine, do get in touch. We can also organise purchase of the machine and delivery directly to your house.


Keeping it local

posted by Barbara Crick on Tags: , ,




Earlier this month I was involved in A Thought for Food Market as part of The Emsworth British Food Fortnight. We cooked a huge amount of sweetcorn which had come from Barfoots just up the road in Pagham.

I hadn’t appreciated it was quite so easy to cook sweetcorn on the BBQ, for years I’ve removed the husks and wrapped in foil – what a waste of time! Just chuck it on the BBQ in the husks and let it cook through. Serve with a little chilli or herb butter for a fabulous & simple side dish.




posted by Barbara Crick on Tags: , , , ,


web Fattoush


This is the recipe for you if you are looking to take a side dish to a barbecue this summer, or fancy a light lunch full of flavours. This is a Middle Eastern salad using pitta bread and lots of fresh vegetables. You can get creative with the vegetables – just use whatever is in the fridge! The dressing uses sumac which is a spice which you may not have come across – it is a dried, crushed berry used in Middle Eastern cookery – you may have seen it scattered on the top of dishes of hummus. 


For the salad

1 pitta bread, toasted and cut into strips

2 vine ripened tomatoes, cubed

quarter cucumber, cubed

half pepper, cubed

handful black olives

4 radishes, sliced

handful rocket

1 little gem lettuce, torn

handful fresh mint, torn

For the dressing

100ml mild olive oil

2 lemons, juice and zest

1 small garlic clove, grated

1 tbsp sumac

to taste salt and pepper


1. Combine all of the salad ingredients in a large bowl.

2. Whisk all the dressing ingredients together and pour over the salad, toss together to ensure an even coating. 


If you are preparing the salad in advance, I would hold back on adding the pitta bread and dressing until you are just about to serve.




I’ve been serving this soup as one of the lunch options for a number of our recent courses and its been receiving some fabulous praise so I thought I’d share it with them.

One of the ingredients you might not have come across is coconut powder yet. I found it recently in the World Food aisle and it’s amazing! Three tablespoons of this stuff mixed with 175ml of water makes the equivalent of half a can of coconut milk. So 1 packet lasts for ages even with the amount of Thai curries we eat! This is the one I use – Maggi coconut powder

Sweet potato, red lentil and coconut soup

Super simple soup

1  onion, diced

1 large sweet potato

300ml vegetable stock

100g red lentils

1 tsp cumin

1 tsp coriander

1 tsp turmeric

2 tbsp coconut powder

to taste salt & pepper

Normally my soups start off with gently frying off the onion, but not this one. For a lower fat version (and quicker too!) everything gets put in a large saucepan and simmered until the sweet potatoes and red lentils are soft. Then whizz with a handheld blender or in a food processor until smooth. Depending on the size of potatoes, you might need to add a little more hot water or milk to loosen the soup.

This freezes well so make a big batch and have it ready for those cold evenings!

Super healthy smoothie

posted by Barbara Crick on Tags: ,


Smoothies are a quick and healthy way to start your day and can be ready nearly as quickly as cereal. A few key ingredients to hand mean you can create variety of smoothies to suit your mood – greek yogurt, bananas, frozen berries, lime, apples orange juice and oats can all be mixed in different proportions to create some beautiful smoothies which are some much fresher than shop-bought versions.

Smoothies can be made using bleeder attachments on food processors and free standing mixers, or dedicated machines such as the Magimix Blender.

So why not begin the New Year with the resolution of a smoothie to kick start that health campaign!

Melon, mint & lime smoothie

a refreshing taste to wake your tastebuds in the morning

3 tbsp Greek yogurt

half cantaloupe melon

half lime, juice only

about 10 leaves fresh mint

Simply throw all of your ingredients into your blender and whizz until you get to the desired consistency. If you like a thicker smoothie, add half a banana.