Kitchen Vixen - I like to crack a yolk Kitchen Vixen

Of all the freekeh dishes I’ve tried, Yotam Ottolenghi’s Freekeh Pilaf is my favourite. Simple, fast and generous. Play around with the herb and spice mix to suit the occasion. Add garlic and smoked paprika to create a Spanish-style freekeh served with...

Traditionally made with bulgur wheat, tabbouleh with fibre-rich freekeh is a nourishing, PH balanced blessing in a bowl. Packed with parsley and lemon juice, your sluggish post silly season digestive system will rejuvenate with every bite.
Pictured here with frilly lettuce from the garden....

I was recently served a calamari ring so large, it resembled a halo in a fishy nativity play. It came straight off a “tapas” menu, along with three other equally confused dishes. Is there no end to this pseudo Spanish fuckery, I grumbled through cumin...

Croquetas are a staple of bar counters around Spain. Fantastic as a tummy liner on a night out, equally adored by children for their melt-in-the-mouth moreishness. A basic béchamel sauce infused with ham, cheese, chicken, boiled egg or seafood… Then...