Sea Lettuce: gathering, drying and a salt caramel sauce (part 2…the sauce)

apple-with-caramel

  Salt caramel sauce is irresistibly moreish.  Poured over a baked (scrumped, of course) apple, the zingy, fluffy apple combines beautifully with the rich, sweet and salty sauce.   Wherever you are at University, there will be plenty of apple scrumping possibilities around you.  I found a whole webpage dedicated to … Continue reading

Free and delicious: Bone Marrow

Bone Marrow cooked

Beef Bone Marrow is an absolutely delicious food that you can often get for free from butchers, but is served in posh restaurants around the country and is primary ingredient in classical French dishes such as, Pot au Feu and Bordelaise sauce. There is something almost Palaeolithic about scooping the creamy, … Continue reading