BIRD FEED
Life, Style, Food from the world of Bird .. local, delicious and always gorgeous
Bird Feed Blog
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Green Eggs are Gold
Good brunch eating. Dose up on your greens, golden eggs in turmeric and super-fuel your day. Serves One. Source: A good handful of fresh kale Two organic eggs 1 tsp...
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Tarte Tatin
I had always assumed this dessert to be a challenge. Truth is, I was discouraged by the thought of artfully sliced apples, placed with precision in a perfect seashell whorl....
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Salsa Verde with Avocado
I discovered this genius of a salsa whilst working with favourite cook, Jen Goss during my cafe days. Jen served it atop a turmeric potato cake and the colours were...
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Coffee and Walnut Cake for Apron Lovers
Coffee and Walnut Cake Three tiers of gluten free cake joy, right here. This is the original formula from my Newport cafe days. You’ll need three 20cm round cake...
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The Story of an Outstanding Apron.
Hey, Can I tell you a story? Yesterday, a comment dropped in on our Facebook page. “Far too expensive,” it read. Hmm, I thought, this resonates. So I took a...
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Pulling through..
Hey, how are you? Walking with friends recently, we got to really ask each other that question. How are you? How have these past six months been for you? We...
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Apple & Maple Windfall Muffins - Dairy Free
So it's that time of year when apples appear at my doorstep. Folk who know that I love to cook, drop their windfalls at my door, in exchange for bakes...
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Why the Cook's Tunic?
Like all our capsule garments, the Cook's Tunic was inspired by my time at the cafe. The days were long - 8am sometimes thru midnight - and the kitchen was...
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Oatmeal Cookies from our pals, The Meringue Girls
The Meringue Girls, headed up by founder Alex in their Borough London bakery, have been part of our story here at Bird from the start. Providing the gals with five...
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Chelsea Buns with Honey Glaze
A Cambridge roadtrip last week called for visit to Fitzbillies to try their renowned Chelsea Buns, whilst sat by the river. I read about Fitzbillies years ago, of the couple...
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Robyn Bach Cooks Recipe #6: Homemade Tomato Sauce - two ways.
This is the kind of recipe that is great to know by heart before you leave home. It’s super versatile, goes with pasta, delicious as a pizza base and...
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A Riff in the Heat on Kachumber Salad
In this heat, I crave the cool of Kachumber salad. Chopped, chilled and best eaten with a cut through dressing. Possibly the polar opposite of a torn leaf salad, the...
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The Ultimate Coconut Macaroon
Tender yet chewy, sweet and satisfying, Coconut macaroons are great to make if you’re baking for a gluten or dairy free diet. If you have an ice cream scoop handy,...
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Polenta Chips with Mushroom & Thyme
Corn is an underused grain here in the UK so I’ve written this recipe to show just how versatile it can be. Cut into chips, as I’ve done here or...
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Stellar Sausage Rolls for Robyn Bach #4
Discover a new pastry, both light and flaky and the very best for sausage rolls. Neither a traditional puff, nor a regular short, this is something entirely different and came...
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“Building relationships is what it’s all about.” Exclusive interview with Food Stylist, Lara Luck.
This week, I caught up with Food Stylist and cook, Lara Luck. If you’re interested in building a brand, working in food and being a self starter, read on. “I’ve...
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Orange and Pistachio Layer Bars
I always take it as a green light if my kids like what I make. Children are honest and tell it to you straight. Well, both daughters gave this formula...
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Chocolate and Sesame Gelato
This is my third recipe in the Robyn Bach Cooks series. You need to do a bit of prep in advance as the bananas must be frozen. Peel and thickly...
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Dukka
Samin Nosrat writes so well about the trinity of salt, fat and acid. These holy three come together quite unexpectedly in this delicious Middle Eastern spice blend. Hazelnut oils combine...
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Cardamom, Coconut and Lime Torte
This is a torte for a treat, laden high with whipped cream and cut through with coconut. It is a tad crumbly because of the polenta, but totally and utterly...
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Robyn Bach Cooks: Carrot Frisbee Fritters with Peanut Butter Satay Sauce.
This is a team effort, with Big Cook on sauté duty, and Bach Cook busy forming fritters. I’ve written this recipe to combine the sweetness of carrots, with a delicious...
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Salina Chicken
It’s July and I’m mad for aubergines. Thus far, it’s the Middle Eastern dishes that have caught my eye – smoky roast aubergines combined with tahini, sharp lemons and pomegranate....
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Cocoa Nib and Chestnut Shortbread
This is a favourite from my gluten free workshop days. We’d serve it with fresh berries and hot coffee. It’s only on revisiting it, that I realise this formula happens...
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Robyn Bach Chocolate Smash
Welcome to our very first Robyn Bach recipe. Written for cooks both big and bach, it makes for a creative half hour on a wet day. Part of the fun...