Xanthe clay 5.2 recipes

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How To Lose Weight

How To Lose Weight

2 diet I have reproduced some of Xanthe Clay’s excellent recipes, all under 250 calories and delicious
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Hot Cross Bun Bread and Butter Pudding

Hot Cross Bun Bread and Butter Pudding

One of my favourite food writers, Xanthe Clay, wrote a wonderful article in April's Delicious Magazine about using perfect ingredients
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How Much Meat Is Less Meat?

How Much Meat Is Less Meat?

Chaired by Xanthe Clay (food columnist for the Daily Telegraph and president of the Guild of Food Writers), it brought together Guy Watson from Riverford, Tim Lang (Professor of Food Policy at City University’s Centre for Food Policy), Peter Melchett (Policy Director at The Soil Association)
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Bristol Foodies Festival Preview And Giveaway

Bristol Foodies Festival Preview And Giveaway

Festival-goers can also enjoy the New Wine and Champagne Theatre, where experts Laura Clay and Charles Metcalfe will guide visitors through this season’s best bubbles from both the UK and the rest of the world
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In Season: Beetroot

In Season: Beetroot

Check out the recipe for Xanthe Clay’s Beetroot Cured Salmon in the September issue of Sussex Style Magazine
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Foodies Festival moves to The Downs this June 26th to 28th

Foodies Festival moves to The Downs this June 26th to 28th

Festival-goers can look forward to toasting Foodies’ big year in the New Wine and Champagne Theatre, where experts Laura Clay and Charles Metcalfe will guide visitors through this season’s best British bubblies from the UK and around the world
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Elderflower and Strawberry Swiss Roll

Elderflower and Strawberry Swiss Roll

Inspired by the wonderful Xanthe Clay's picnic feast in a recent Saturday Telegraph, I thought I'd bring a bit of the magic of elderflowers and fresh jam into a Swiss Roll
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Foodies Festival – Bristol Downs 2016

Foodies Festival – Bristol Downs 2016

Xanthe Clay – Food Writer. Bristol Food Festival LaunchL-R Louise McCrimmon from Harvey Nichols 2nd floor, Barbora Stiess of the Devilled Egg and Romy Gill from Romys’ Kitchen Image credit Photo © Jeremy Long of JCL PHOTOGRAPHY
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Food Connections 2016 – a taste of what’s to come

Food Connections 2016 – a taste of what’s to come

’ with Bristol Lido’s Freddy Bird, Financial Times food writer Tim Hayward, and the Telegraph’s Xanthe Clay
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Buttered Brown Shrimps

Buttered Brown Shrimps

 I read Xanthe Clay's article (on the Telegraph's website) about the possible decline of the brown shrimp industry in Morecambe Bay and her recommendations for serving them, just warmed in a little butter
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Roasted Chicken Legs with Za’atar and Pomegranate

Roasted Chicken Legs with Za’atar and Pomegranate

Inspired by a recipe from Xanthe Clay’s book The Contented Cook, the ruby pearls of pomegranate will add a depth of sour-sweet juice and add some colour to your evening at this rather grey time of year
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Abergavenny Food Festival 2013 - A Review from the Front Line

Abergavenny Food Festival 2013 - A Review from the Front Line

Some of this year's guests included Rick Stein, Valentine Warner, Pete Brown, Xanthe Clay, Roger Stevens (who really fired up the kids with his passion for organic produce and his ability to whip up delicious treats in a Ready,Steady, Cook style), and Magnus Nilsson
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Foodies Festival returns to Bristol Harbourside from July 11-13

Foodies Festival returns to Bristol Harbourside from July 11-13

The festival is also joined by Romy Gill from Romy’s Kitchen, Telegraph food writer Xanthe Clay, Diego da Re of Prosecco Restaurant, Louise McCrimmon of Harvey Nichols’ 2nd Floor Restaurant and Richard Davies from the Manor House Hotel, all of whom will cook their signature dishes live in the Chefs’ Theatre while explaining how home cooks can prepare the same dishes for friends and family
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Char-grilled Miso-Marinated Mackerel and Miso Soup

Char-grilled Miso-Marinated Mackerel and Miso Soup

Dashi by Xanthe Clay. Inspired by the Fish Fight campaign, I have taken to cooking Mackerel. To tell you the truth, I don't love Mackerel
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Finalists announced in the 2014 Bristol Good Food Awards

Finalists announced in the 2014 Bristol Good Food Awards

Xanthe Clay (food columnist, The Telegraph). The six weeks of voting are over, and the finalists in the 2014 Bristol Good Food Awards have now been announced
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Abergavenny Food Festival day two (From Indiana Jones to James Bond)

Abergavenny Food Festival day two (From Indiana Jones to James Bond)

I missed lunch, did a quick bit of shopping for gifts to take home and headed off to The Borough Theatre for a talk/tasting with Xanthe Clay and William Chase (the man behind Chase Vodka and Tyrells crisps), entitled The Spirit of Enterprise
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save (the) bumblebee . . . i hope it's not too late . . .

Xanthe Clay recently wrote a thought-provoking article bemoaning shoddy local shops in a great piece in the Telegraph
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Couscous with grilled lamb

1. For the lamb. in a small bowl, mix the harissa and the honey together, then rub the mixture all over the lamb meat