The Marrow one of those vegetables people love or hate, or is it just the fact its not been prepared or the right recipe for you. Thats my theory anyway as I love marrows and courgettes too. Every year you will see a glut of them appearing in the markets and shops and they are certainly growing well in my garden this year (must be the freaky weather we are having?).

I love to try different stuffing with marrow and very often serve it up knowing that my dining guests have said they hate marrow and guess what by the time we have discussed everything and nothing over dinner they have eaten it and then ask me what it was they have just had as it was delicious! Good one to try, I’ve also done this with vegetarian meals and they have never know interesting hey. Must be why my kids have never been fussy eaters and eaten whats been put infront of them, or is that the fact they are not getting anything else?

Anyway back to the marrow here a stuffed marrow recipe with a difference that we love in our house.

You will need: 1 medium to large marrow (and yes Robert you are not borrowing one from my back garden I take a count each night!), 1 large onion, lettuce, 100g mushrooms, 25g butter, 6 tblsp chopped fresh parsley, 50g mature cheddar cheese grated, 225g cottage cheese sieved, mixed dried herbs and sea salt and black pepper to season.

Start by cutting a lengthways slice off your marrow and scoop out the seeds to hollow out the inside. Now sprinkle the flesh with sea salt and set aside to drain upside down on kitchen towelling.

Now chop your onion and shred about 8 good size lettuce leaves. Chop your mushrooms and cook in the butter for 3 minutes before mixing in all the ingredients together. Season with lots of black pepper and a spinkling of mixed dried herbs ( if you don’t like mixed herbs you could try adding some chilli flakes instead and using a smoked cheese to change the flavour profile, but thats what true cooking is all about!).

Wipe the inside of your marrow dry and fill it with the stuffing. Replace the top slice as a lid and wrap in foil before baking for 1 1/4 to 1 1/2 hours (depending on your marrow size, are you laughing as much as I am writing this one!!), in your oven at gas 4/ 350 F/ 180 C.  You can serve with cous cous or rice of your choice.

If you enjoy stuffing things take a look at my previous blog fathers day roast, for not only a great roast but some delicious stuffed apples to accompany the pork. Check out this previous blog walking recipes for a great stuffed mushroom recipe. If your into your nibble and setting the scene then check out this previous blog for some great canapes.

Soups are something which is great for using left overs up including stocks made earlier in the weeks cooking for example. Once you start to expeiment making your own soups you will never return to tinned or brought soups again the taste is delicious and you can add your own twists on common soup recipes.

Also soups start to be ideal as we look for something a little warmer may be for lunch time at work. The beauty of homemade soup is you know exatcly what ingredients have gone into making it. So no added preservatives, colourants etc and with a few handy pots you can simply freeze you soup portions for later use which can be reheaten in the microwave for convenience.

Try to use foods which are in season as I had a abundance of tomatoes from the poly tunnel and also looking for some great vitamin C to boost our imune systems as viruses and bugs start there annual desent onto us I couldn’t think of a better soup than Tomato or which you can make different versions to suit your tastes.

So for a great Tomato Soup you are going to need: 25g butter, 1 medium chopped onion, 1 small chopped potato, 600g fresh tomatoes quartered, 1 garlic clove crushed, 1 bay leaf, 2 tbls tomato puree, 450ml vegetable or chicken stock, 450ml milk and salt and pepper to taste plys parsley to garnish.

Fry the onion in the melted butter until soft then add the potato, tomatoes, garlic, bay leaf, tomato puree and stock before bringing to the boil and shimmering gently for 20 to 25 minutes until the potato is soft. Remove your bay leaf, add the milk and liquidise the soup using a hand blender (or you could press through a sieve if you do not have a blender). Return your soup to the saucepan and reheat before seasoning to your taste with salt and pepper then garnish with parsley and serve.

As I have taught you all before try different variations on this recipe by for instance adding grated rind and juice of a orange or add 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp parsley and 1 tsp worcester sauce with some crispy diced pancetta and small congigli pasta for a Italian take on Tomato soup.

Check out my previous blog Your dessert island kitchen blender, or another great soup recipe in my previous blog fasta pasta and my previous blog microwave magic in stock for a great quick way to make homemade stock great to use in soups, casseroles and sauces.

Blenders are great kitchen gadgets which aid the cook tremendously, take a look at the selection available of hand blenders. One I like and have used is the Breville VHB014 Stainless Steel Hand Blender Set 

The Breville VHB014 Stainless Steel Hand Blender Set has everything you need in one, a hand blender, electric whisk and chopper. A great addition to any kitchen.

• Powerful 400 watt motor for professional results
• 2 Speeds
• Brushed stainless steel body & leg
• 700ml beaker
• Ergonomic handle

Why not tell us about the product you use to blend with in your recipes?

One gadget which I keep hearing about more and more and seeing more of in friends kitchens is the Food Mincer. One such item sat proudly on my grandmothers kitchen table always; it was used for allsorts including grinding coffee beans for morning coffee.

It seems this gadget is enjoying a comeback and a return to our kitchens, as we cook more and more homemade. This can be for many reasons, whether your looking to take control of your nutrition and watch what you eat avoiding additives, allergens and colourants etc, or you could be looking at ways of saving money by cooking and preparing foods yourself but using the highest quality ingredients.

By this you could use a mincer for example to, mince a cut of beef from your local butcher in order to make burgers, whether for the kids so you know what ingredients are in them or for that homemade appeal for a barbecue with friends.

Another great use for these is I make christmas cakes, mincemeat and christmas puddings, (yes I know its that dreaded word none of us wish to discuss), but I make these for relatives and the elderly do appreciate their fruit minced slightly, as do children.

This kitchen craft cast iron mincer for example looks fantastic and being cast iron will last you through all of your kitchen recipes. This Kitchen Craft cast iron mincer from John Lewis has three different sized mincing discs and even a sausage making attachment. This mincer is easy to set-up and securly clamps to the worktop which is less than 1¼” thick with a plastic guard supplied to protect the worktop surface too.

So why not join in the trend today, and try making your own burgers and sausages for example. Its easy, try different meats with added vegetables like tomato, onion and leek for example, or even apple and add you favourite spices and herbs to create your own brand of sausage. Imagion your next barbecue when you annouce the chefs special!!

See my blog its just minced beef, and man sized burger to satisfy and lots more recipes for all occassions and meals in many more of my blogs.

There are some things I do not like one of them is Mayonaise. However, I still make it from fresh following my families recipes to the ‘T’, so to speak as this must be one of very few I wouldn’t taste to check as I make or season.

My children , family and friends love this mayonaise I make for our garden parties and get togethers but its one I can’t speak for myself as I would prefer a chutney, relish or salsa with mine.

For a mouthwatering creamy Mayonaise, my Emma’s words not mine try my Garlic Mayonaise:

If you like garlic and use it alot in your cooking check out my previous blog great handy kitchen gadget and if you into whicking and blending and love ice cream read my blog dark,delicious chocolate… for a great recipe and many more.

You will need:2 large egg yolks, pinch of dried mustard, 300ml mild olive oil, 1-2tblsp lemon juice or white wine vinegar, 2-4 garlic cloves & sea salt and ground black pepper to season.

Place the yolks in a bowl with the mustard and a pinch of salt and whisk, (make sure you eggs are at room temperature). Gradually whisk in the oil one drop at a time and when almost half of the oil is fully incorporated start to add the rest of the oil in a stream whisking continually with the otherhand. As the mayonaise starts to thicken thin it down with a few drops of lemon juice or white wine vinegar. When the mayonaise reached soft butter consistency stop adding oil then season to taste and add more lemon juice or white wine vinegar as required to your taste. Crush your garlic with the blade of a knife and stir into the mayonaise. For a milder flavour you can blanch the garlic then puree the cloves before beating into the myaonaise. You can also use roasted garlic puree or pureed smoked garlic to create different flavours so experiment even beat in 15g of fresh herbs of your choice like tarragon for example.

For a great hand whisk which you will use over and over again and takes effort out of hand whisking is this great balloon whisk from  the Jamie Oliver range. You will always need one of these in the kitchen utensil draw to make your recipe collections as sometime blending machines and food processors are not the best way to get a great end result.

What variety of mayonaise is your favourite? got a recipe you want to share of kitchen tip tell me about it I read and respond to all your comments!

Fruit and Cheese together can make a fantastic mix, one favourite that sort of came together with my love of feta cheese and my man’s love for pears, (I bet I hear you say!)

Well, this warm salad is quick, simply and delicious and once made you will be making this over and over again as I do! Ideal for a light lunch, supper or even a starter for your dinner party.

I use small, sweet and versatile Rocha pears which have a russeted skin, and you can enjoy this variety when firm and crunchy, or soft and juicy, either way they are delicious.

For my ‘warm Feta Cheese and Pear salad’, you are going to need: 6 slices of pancetta, 2 tblsp honey, 4 tblsp olive oil, 2 tblsp white wine vinegar, 1 tsp chilli flakes, 4 pears ( I like rocha), 850g watercress, 120g greek feta.

Preheat a frying pan and dry fry the slices of pancetta until crispy and golden. Transfer onto kitchen paper and allow to cool. Once cool slightly crumble into pieces and set aside. To make your dressing, mix together the honey, olive oil, vinegar and chilli flakes in a bowl. Core your pears & cut into wedges, add these to the dressing bowl and toss in the dressing. Reserving the dressing, transfer the pears to a hot griddle pan and cook for around 5 minutes, turning them occassionally until they are golden. In a salad bowl, toss the pears together with the watercress and crumbled pancetta, scatter with cubed feta and drizzle the remaining dressing before serving immediately with warm homemade crusty bread.

Tip - You can use cheese of your choice this is nice with a herb cheese or shilton even, try to your own taste as that is what true cooking is all about. I have added garlic croutons to this recipe and on other occassions I have added herbs and nuts such as walnuts too, which were all delicious as well.  So you can vary this recipe, so have a play and let me know what you come up with?

Check out my blog easy recipe for a Italian supper in minutes for a great frying pan and my previous blog regarding griddles too. Find some quick picnic recipes in my previous blog royal ascot food frollicks and lots more ideas within my blogs too.

Great picnics start here, I have had (and aim to have many more too!) some fabulous times over the years attending Royal Ascot week. Let me tell you if you have never been the atmosphere is electric. Its one of those calendar events many of us wait for. Some of us spend months planning our outfits espically if your attending on Ladies Day which can be a right eye opener let me tell you. Everyone gets into the spirit with all the guys in full morning dress and every lady with her best hat addorned, its a day when fashion has no boundaries and that includes the picnic.

This picnic has a silk tablecloth and table, candles, even full barbecues, waiters and enough bubbly to sink the titanic. But it dosen’t stop with the highlights of the days horse racing and meeting the celebraties and royal family in the flesh as afterwards the picnics start, the music turned up and the partying truely begins.

I remember one year when we had been having alot of rain and the buses park a distance from the race course, they placed straw down for all of us to walk on and provided shoe cleaners to clean our shoes when we arrived at the race track, how funny to see people tottering around in shoes worth more than a family holiday in mud, dolled up to the eye balls, not forgetting the hat. The things we do hey!!

Tell me about your trips to ascot and the food you enjoyed, we took everything. Bubbly, crab, salmon, trifles no luxury was spared.  Check out my previous picnic blogs like greatfood, great style and don’t forget the wine Take a look at the great picnic items available including blankets and hampers, I love this Spey De Luxe Hamper it has everything ready for you to go just grab this and your bubbly and food and your away. This spacious and quality hamper (shown right) for four. With plates, cutlery, condiment set and wine glasses and integral bottle compartment for three bottles. The ‘wash’ willow hamper has twin opening flaps cream tones for cutlery, plate and wine glass straps and clasp and hinges to add to the style presentation. Also included is a cream tablecloth and matching cream napkins for the perfect picnic!

Some great pinic ideas include:

Salmon - Mix Salmon (fresh or tinned) with cannellini beans, chopped tomato, diced shallot, chopped black or green olives, chopped parsley and basil. Dress with olive oil and lemon juice; season with salt and pepper. Serve with bread or salad of your choice.

Trout - Combine a bunch of watercress or rocket with thinly sliced radishes and red onion; add flaked smoked trout. Dress at the last minute with olive oil, sherry vinegar, Dijon mustard, salt and pepper (which you pop in your picnic hamper!)

Local Lamb - One of my favourite is Local Lamb thinly sliced, then toss with cherry tomatoes, olive oil, mint, feta and chopped red onion, serve with a rustic bread and a beautiful  rich red wine (Yummy!)

Come on ladies whats your picnic going to have, tell me all about it!!

If you feel that a dish needs a side salad but you do not have any salad leaves to hand, then green vegetables like beans, courgettes and peas can make a great substitute. Just cook the choosen vegetables briefly so they remain crunchy and refresh them under cold running water, then serve with mayonnaise or salad dressing with a sprinkling of fresh herbs.

You could also make a salad from raw root vegetables like carrots, turnips and white & red cabbages shredded finely and tossed in a flavoured dressing.

As in my previous blog a great gadget to use for these types of things if you do not have a food processor with the necessary blades is a Julienne Vegetable slicer like this one!

Alternatively if you have only a few salad leaves why not shred them and add to other store cupboard ingredients like crumbled cheese, chopped egg or even canned beans.

Do you have a favourite salad recipe or ingredient? Perhaps you have a tip for our avid readers too then don’t be shy join the rest of us foodies and send me your comments!

Looking for something tempting to serve up on the side is sometimes quite daunting especially when your looking for something different too!

I remember my grandmother showing me a fabulous dish with a classic flavouring concept called persillade. She added this to an array of fruits and vegetables for a great tasting and looking side to accompany fish or meats alike, but my grandmother favourite was to serve this with gammon.

If your not good at preparing vegetables or want to take the time element out of this make sure you have a handy Juliene Vegetable slicer in your kitchen. You will find one invaluable for preparing vegetables in an array of shapes and sizes for all of your recipes needs. This versatile Wide Julienne Vegetable Slicer is ideal for thinly slicing fruit and vegetables for speedy preparation. Made from toughened plastic, this sturdy slicer features a comfortable handle and stay-sharp ceramic blade. A finger guard is also supplied

Try this and let me know what you think.  For Grandmothers Courgettes, Apples & Persillade-  your going to need: 1 red onion, 4 tablespoons of olive oil, 1 medium apple, 1 medium tomato, 500g courgettes, salt & pepper, a bunch of parsley & 1 clove of garlic.

Peel & thinly slice your onion and heat 2 tablespoons of oik in a frying pan before adding your onion and cook over a low heat for 7 minutes until the onion has softened. Rinse & core the apple and then chop in to cubes. Rinse & chop in to cubes your tomato also and stir in with the onion and cook for a further 5 minutes stirring occassionally. Trim and rinse your courgettes and then slice lengthways into thin strips before cutting the strips into batons. Sprinkle these with salt, heating another frying pan fry your courgettes over a moderate heat until they release their moisture then turn up the heat and continue to cook until the moisture has evaporated, saking the pan to make sure the courgettes do not burn. Reduce the heat then add the apple, tomato & onion mix to the courgettes and leave to simmer for 5 minutes. Meanwhile rinse, dry & chop enough fresh parsley to make 4 tablespoons & crush the garlic. Mix this with the parsley to make the Persillade. Stir the persillade into the frying pan with the vegetables and simmer for a few minutes to cook the garlic, then grind in some black pepper & add some salt to season to your taste before serving immediately with some delicious griddled gammon.

Do you have a favourite side dish, why not tell me about it or any of my recipes or blogs?

Stuffing a omelette is an easy way to transform a handful of eggs into a delicious dish in a matter of minutes. This can add flavour like fresh variety of mushrooms in a cream sauce, or a generous scattering of freshly picked herbs. The filling can also build substance like potato in a cheesey sauce, it can also offer the chance to use up left overs too. There are no rules to stuffing an omelette so you can experiment with your own variety of favourite flavours.

For perfect results where the egg is light, layered & slightly runny always make individual omelettes using a 15 to 18 cm omelette pan.    The Le Creuset non-stick omelette pan made from tough, durable enamelled cast iron which has excellent heat retaining properties. Each piece is unique, cast from molten iron in a sand mould which is used only once. Suitable for all cooker types and it is dishwasher safe

For 2 people break 4 to 6 eggs into a large measuring jug, seasoning lightly with salt and pepper and beat together. Put 15g of butter into your omelette pan over a high heat and when it is sizzling pour half of your egg mixture into your omelette pan and stir quickly with a fork. Draw the set mixture to the centre and tilt the pan to allow the uncooked egg to run underneath. Cook until the omelette is golden brown underneath but still moist on top. Remove the pan from the heat and spoon half of your choosen filling down the middle (slightly off centre) then fold the rest of the omelette over to enclose the filling as you roll it from the pan onto a plate and serve immediately.  (I cover with foil to keep it warm in the oven while I make the other omelettes so we can eat together).

One of our favourite fillings for omelettes is Haddock Cream: Simply skin, bone and flake 100g of cooked smoked haddock. Warm through the fish in 3 tablespoons of double cream stirring in 1 tablespoon of chopped fresh parsley and plenty of black pepper. You could also used smoked salmon or even trout for this too which work well.

Tell me about your favourite omelette filling?