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Eat Like a Girl – Page 10 – A Flavour First Recipe Site for Homecooks

Independent Food Producers and Shops Delivering Food During Covid19 in the UK

A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and booze producers who are all doing home delivery during the Covid-19 crisis. Support independents and ease the burden on the supermarkets.

Independent Food Producers and Shops Delivering Food During Covid19 in the UK

Crown Prince Squash, Ginger and Coriander Soup (and TEN other favourite soup recipes for you!)

A simple recipe for Crown Prince Squash, Ginger and Coriander Soup with you. It is so bright and full flavoured. As much as coconut milk loves this squash, I dare say as much as I do, I only add it on the top allowing the squash to shine in the soup.

Crown Prince Squash, Ginger and Coriander Soup (and TEN other favourite soup recipes for you!)

Squid Stuffed with Beef & Chorizo - perfect for the BBQ or cook it in the oven

Land and Sea, Surf and Turf. I love to make one great thing and then do lots of things with it, the beef and chorizo filling for the squid is a perfect example for this. It is super flexible and adaptable. It makes a great kebab, an excellent burger, it can be a meatball.

Squid Stuffed with Beef & Chorizo - perfect for the BBQ or cook it in the oven

BBQ Clams with Gojuchang and Sake

This recipe is the second in a series of 4 that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl). Previously in this series: BBQ Teriyaki Pig Cheeks

It is a bank holiday weekend and the sun is shining, I bet most of you had your barbecues out. I sparked up my Big Green Egg this evening as I do often now, and I used it to do something a little different. I wanted something quick and fresh and spicy, and I wanted it to be a little smoky too. I had some wonderful clams, bought explicitly for the purpose. Perfect little clams that I had soaked in a few changes of water just to make sure that they had relinquished all their grit. 

When you think of the BBQ, you probably think of kebabs, burgers and steak, beer can chicken, meat in marinades, low and slow cooking so that the meat falls off the bone. But cooking over fire doesn’t need to be just like this, there is so much pleasure in cooking in cast iron over an intense flame. For this purpose I wheeled out my small cast iron frying pan. 

I love clams in sake, it is a combination that works so well, the dry sake combining with the clam brine. With the smoke I wanted some spice, and I reached for my pot of gojuchang (Korean red pepper paste), a favourite cupboard ingredient, deeply flavoured and hot. A little does a lot, and the flavour it lends hints at much longer cooking. A little brightness to finish with some finely chopped spring onion, and some coriander would be lovely too if you had that.

Enjoy and have a wonderful Bank Holiday! (And if you are in Ireland, line this up for your bank holiday next weekend!).   


BBQ Clams with Gojuchang and Sake
Rate this recipe

BBQ Clams with Gojuchang and Sake


    per person
  • 400g clams
  • 1 tbsp gojuchange
  • 150ml sake
  • 2 spring onions (scallions), chopped fine
  • light cooking oil
  • sea salt (if needed)


  • Fire up your BBQ (I brought my Big Green Egg to 240 deg C).
  • Put a seasoned cast iron pan in the BBQ / egg and add a tablespoon of oil. After a minute or so add the gojuchang, stir it round and then close the lid of your egg / BBQ.
  • Add the drained clams and stir through giving all the clams a good coating of the gojuchang.
  • Add the sake and stir through.
  • Close the lid of your egg / BBQ and check a few minutes later to see if all the clams have opened, stir through again. Close the lid if they haven't and check again a few minutes later.
  • You likely won't need seasoning, but check just in case.
  • Sprinkle with spring onion and eat immediately, mopping up the juices with lovely crusty bread.
  • https://eatlikeagirl.com/big-green-egg-recipe-bbq-clams-with-gojuchang-and-sake/

    Cauliflower Steaks with a Poached Egg, Crisped Sage and Yeasted Hazelnut Crumble

    I do good brunch. Forgive my hubris, but I do a bloody great brunch. This is one thing I know for sure. I devote a lot of energy to it. It is my favourite meal of the day and I have it most days. It is one of the perks of working from home (there are a few downsides too, trust me). I have never been one for eating straight out of bed in the morning. I have a coffee and a couple of hours later I turn my attention to the stove. It is often egg based, eggs are one of the most magical things in the world. 

    When my brunch is egg based, I think about what I want to dip into it that day. Earthy marmite buttered toast soldiers, bright asparagus wrapped in bacon or ham, something dippy, something firm, something that tastes great. I have made soldiers of sesame crusted tuna and salt and pepper tofu, shaped into perfect egg soldier size, perfect for dragging through a glorious runny yolk. 

    This Sunday my first thoughts went to a simple sourdough soldier, quick and earnest, it would get the job done. I also spied my tub of yeast flakes, something I love since my university vegetarian days (YES, really!), something used as a cheese substitute by vegans, but loved by many for the joy it brings on its own. I had a cauliflower too, and all I could think about was how awesome that would be cut into steaks and fried in butter with an egg on top and a yeasty crumble. I would baste the cauliflower gently with butter as it cooked. And, what about crisp sage leaves, to bring it to the next level?

    Cauliflower is having a moment. It is everywhere right now. Carb avoiders love it and turn it into cauliflower rice and cous cous (which are pretty much the same thing, just blitzed cauliflower, and they taste good), and even make pizza bases from it, stringing it together with cheese. This makes sense, cauliflower and cheese covered with pizza toppings, and more cheese? What is not to love? (Although don’t ever give me one instead of real pizza, please). I still love it as a simple cauliflower cheese, I love it spiced and fried to dip into a runny egg (turmeric, cumin and chilli work really well). 

    Yeast flakes? Cheesy joy and a complete protein packed with vitamins and minerals. It is not a surprise that yeast flakes are favoured by vegans for the cheesy nirvana they deliver, they are a wonderful ingredient which should be embraced by all for their wonderful unique and intense flavour. Yeast flakes an umami bomb, they have such intense flavour they taste like they could not possibly be good for you. Yeast flakes are also loved by exercise fanatics as they are a dense with nutrients. (Someone please save me if I ever start eating powdered protein or something similar. Where is the JOY?!).

    A big tub of yeast flakes will go a long way. Combined with butter and chilli they make a terrific spread for toast. Like try and have just one slice of that, I had four. Combined with nuts they make a terrific crumble topping for anything savoury. Pounded to a powder and mixed into a béchamel or beurre blanc you get something deeply addictive. And they are very good for you too, packed with vitamin B. 

    Notedon’t confuse yeast flakes with bakers yeast and brewers yeast. They are different animals! I use these yeast flakes from Engevita enriched with extra B12

    Cauliflower Steaks with Yeasted Hazelnut Crumble, Crisped Sage & a Poached Egg
    Rate this recipe

    Cauliflower Steaks with Yeasted Hazelnut Crumble, Crisped Sage & a Poached Egg


      per person
    • A cross section slice of cauliflower, approx 1 inch / 2.5cm thick
    • One egg
    • 50g butter (and more in case you need it)
    • 4 heaped tbsp of yeast flakes (see note above)
    • 50g hazelnuts, coarsely chopped, bashed or blitzed in a food processor
    • 3 tbsp small pieces of chopped cauliflower
    • 6 sage leaves


  • Melt the butter and fry the cauliflower in it over a medium heat turning occasionally in a large frying pan or skillet. This will take about 15 − 20 minutes.
  • For the last 5 minutes, first crisp your sage leaves by frying them in the butter until they speckle, turn darker and start to stiffen. Remove and keep to the side.
  • Add a bit more butter if needed, then add the small cauliflower pieces, hazelnuts and yeast flakes.
  • When the cauliflower is almost there, poach your egg. The trick to poached eggs is to use very fresh eggs (try your farmers market, by the time they get to the summer market they are often a week old) and to only just simmer the water, don’t let it boil. Light bubbles like champagne barely breaking the surface is all you need. If you are worried your eggs aren’t fresh enough add a little vinegar to help tighten the white and swirl the water with a spoon to create a whirlpool before dropping the cracked egg into it. I always find it easier tic rack the egg into a ramekin or cup before hand. Poach to your liking, I like a set white and very runny yolk.
  • Season to taste. Serve the cauliflower steak with the egg and crumble on top, and a scattering of the sage leaves.
  • https://eatlikeagirl.com/butter-fried-cauliflower-steaks-with-a-poached-egg-sage-and-yeast-hazelnut-cauliflower-crumble/

    Blueberry and Cardamom Frangipane Tart Recipe Video

    Good morning! I have something fun to share with you today. I have been working with Flavorly on some fun videos of my recipes. We started with my easy and gorgeous Blueberry & Cardamom Tart.

    You can knock this one up super speedily, shop bought pastry, a quick frangipane whipped together with almonds, brown sugar, eggs, butter and punch fabulous cardamom. A perfect bright tart for any day, particularly for summer. It transports super easily too. 

    Follow Flavorly on Facebook to see more recipe videos. I have another couple coming up soon!

    Enjoy! Press play below and then get into your kitchen.

    Blueberry and Cardamom Frangipane Tart
    Rate this recipe

    Prep Time: 30 minutes

    Cook Time: 25 minutes

    Total Time: 1 hour

    Yield: serve 6 - 8

    Blueberry and Cardamom Frangipane Tart

    Blueberry and Cardamom Frangipane Tart


      Cardamom Frangipane
    • 100g ground almound (almond flour)
    • 100g butter (or coconut oil if you can't have dairy)
    • 100g soft brown sugar
    • 1 egg
    • 8 cardamom pods, split with seeds removed and ground to a powder in a pestle & mortar
    • 200g fresh blueberries and extra to serve (if you like)
    • 1 sheet of puff pastry approx 30cm x 20cm and a tray that will accommodate it (shop bought is fine)
    • 1 egg
      to serve
    • 2 tbsp icing sugar (confectioners sugar), to serve


  • First make your frangipane by mixing the butter, almonds, ground cardamom and sugar until you form a well combined paste. Add the egg and mix it in. Cover and chill in the fridge for at least 15 minutes.
  • Preheat your oven to 200 deg C. Butter or lightly oil your baking tray and place the pastry sheet on it. Using a sharp knife score the pastry an inch in, the whole way around, creating a border, like a picture frame. Don't cut right through the pastry. Beat the egg, and using a pastry brush or teaspoon, egg wash the border only (brush with the egg). This will ensure it is lovely and golden when baked.
  • Spread the frangipane evenly over the pastry centre, keeping the inch border free. Stud the frangipane with the blueberries, pushing them gently in. Bake until golden and risen. You want the frangipane to be starting to brown but not actually brown. This should take 20 - 25 minutes.
  • Remove from the oven and allow to cool. Dust with icing sugar (put the icing sugar in a sieve and pass over it). Eats well warm or cold, with extra blueberries if you like!
  • https://eatlikeagirl.com/blueberry-and-frangipane-tart-recipe-video/


    BBQ Teriyaki Pork Cheeks

    This recipe is the first in a series of 4 that I developed in partnership with the Big Green Egg who sponsored this post. (Read more about sponsored content on Eat Like a Girl)

    This is the first in a series of recipe posts that I developed for the Big Green Egg. The iconic ceramic BBQ is a terrific piece of kit that I have really enjoyed working with at home. It The Big Green Egg has a domed lid which makes it an all weather BBQ but also allows very precise temperature control (combined with air valves at the top and at the bottom). The enamel coating ensures that it doesn’t rust and it is ready to use within 15 minutes of sparking up. I thought that I would go through a lot of charcoal but it is surprisingly efficient for such a big beast. 

    There is such satisfaction in cooking over fire. The smells and flavours of smoke permeate the food and the results vary hugely depending whether you cook over a flame or smouldering coals. I like to use flame for steaks and then stick something on low and slow to cook gently. Something like wings, ribs or these pig cheeks. 

    A hugely underrated and terrific value cut of meat, pig cheeks are a dream to cook on the BBQ. They have a deep porky flavour and firm texture, and they are often cooked so that they yield and fall apart, functioning as a glamorous pulled pork. I don’t know why people don’t stop them before this, I love them cooked until before this point, still firm but rich and moist, and glorious coated in a dark glaze as I have here. 

    Pig cheeks BBQ very well when marinaded overnight in a soy based teriyaki marinade which functions not just in terms of flavour, but also as a brine. After an hour of gentle cooking the cheeks are tender and moist, and full of flavour. A gorgeous bite. Glazed with a reduction of the marinade cooked on the hob once the cheeks hit the fire. Like this with a slaw, or in a Japanese style taco with sweet Japanese mayonnaise, some sriracha, some sesame seeds and fresh coriander. 

    Enjoy! And do share what you think of them, and any ideas that you have for BBQ season. 

    BBQ Teriyaki PIg Cheeks
    Rate this recipe

    Prep Time: 10 minutes

    Cook Time: 1 hour

    serves 2

    BBQ Teriyaki PIg Cheeks


    • 500g pig cheeks, trimmed (they are sold like this normally, if not ask your butcher to do it)
    • 120ml soy sauce
    • 120ml sake or dry sherry
    • 60ml rice vinegar (or another light vinegar)
    • 4 tbsp honey
    • 2 tbsp gojuchang (Korean chilli paste) or some coarsely chopped fresh chilli - optional, I like a little heat


  • Combine everything except the pig cheeks in a zip loc bag or the container in which you will marinade the pig cheeks.
  • Add the pig cheeks and mix well. Leave to marinade in the fridge overnight, or for as long as possible, at least 2 hours.
  • Fire up your BBQ / Big Green Egg. Once the charcoal starts to smoulder, bring the temperature to a stable 150 deg C (the BGE has a temperature gauge which makes this easy).
  • Remove the cheeks from the marinade and put on the grill. Turn occasionally. After an hour they will be done.
  • While the cheeks are cooking, reduce the leftover marinade by half on the hob to use as a sauce / glaze.
  • Eat as they are - so good! - with the reduced marinade. These work really well as a Japanese taco as specified in the post above.
  • Enjoy!
  • Notes

    Prep time is only 10 minutes, but try and budget for an overnight marinade also. You will get much better results.



    A Sunny Weekend in Bournemouth & Lunch at the Pig on the Beach

    If I had a beach hut I would paint it yellow. Somewhere between canary and primrose, cheerful, bright and full of promise. I would put it facing the sea, surrounded by heather, long grass and all sorts of sea vegetables. It would have a lovely little hob and lots of gorgeous pots and pans hanging from nails on the wall. There would be lots of enamel dishes. I might whistle as I walked there. If I could whistle. (I never could and I spent most of my childhood trying.) 


    The secret to living in London well is not encoded in the size of your pay packet or the size of your flat. It is in knowing when you need to get out and take a breath, so that you can rush back to go through it all again. I love London, deeply, but I love the sea also. I grew up by the ocean and I miss the clear salt air, the familiar smells, the sounds of the crashing waves, the slippery seaweed, creeping crabs and barnacles, hostile and pointing and telling you what is what. 


    I know that I am one of those Londoners guilty of not exploring the countryside surrounding. It could be that I don’t have a car, nor do I drive anyway, but that is a poor excuse with the extensive train network that we have here. Life is busy and I am often elsewhere. Last year I decided that I would dedicate more time to exploring the countryside around me, the nearby cities, towns and villages. I made little inroads and so I raised the task this year again. 


    Bournemouth is only 2 hours from Waterloo on the train. It has a mixed reputation. Some describe it as God’s Waiting Room, others simply describe it as dull. I went along with this for a while until friends told me that this was nonsense, with recent years seeing an influx of interesting places to eat and drink there. And then there is that big long beach and glorious fresh sea air.

    Sold! I booked my train ticket and off  I went. Being an excessive planner I researched painfully as I always do, and booked anywhere I needed to before I left, leaving enough time to idle or wander, an essential component of any weekend trip. 

    I stayed at the Hilton in Bournemouth, freshly pressed (not yet a year old) and well located just 5 minutes from the beach. Everywhere you turn you are greeted by a cheerful windmill pattern, on the walls, on the blankets, on the wallpaper, there are even some windmills in your room for you to play with. It is not overdone, though it may sound like it. It is all soothing and lovely. The bed is very comfortable and the sheets are crisp.  

    We had Executive Lounge access along with an Executive Room, which meant we could goto the lounge for snack and drinks throughout the day (including alcoholic drinks from 6-8pm). We started here before heading briefly to check out the view from The Sky Bar which has a bright white balcony stretching the length of it. From there we went to the restaurant downstairs, Schpoons & Forx, for dinner. 


    A little about the name, for I thought the same as you are now. WHAT? It is quite sweet really, the restaurant is names after Bertram Bell, a master cutler from the area in times past, who had a speech impediment, and was chosen to speak at the The Cutler’s Feast in 1733. He was nervous, but the audience embraced it, and so the term Schpoons & Forx was coined. Matt Tebutt is at the helm here,  behind the stove but also behind the tandoor. They are doing very good things. 

    Hotel restaurants fail when they try to be all things to all people. A restaurant that knows its mind has a much stronger chance of success. That is the case here, the menu is divided between dishes for the table (snacks, really); starters; tandoor, clay oven and chargrill and sides. Desserts follow on their own page later. The sea has a strong presence, we order some fried cockles which were divine, I was so tempted to order a second portion (and I did when I returned the next day, I ordered 2!). Crisp and light with hardly a trace of grease, we had them with the buttery large nocellara olives and some smoked aubergine with flatbread.

    For starters, I had the monkfish “scampi”, firm fresh nuggets of monkfish in a light batter, with some gorgeous fried slices of lemon. A fragrant aioli came on the side. My friend had a small portion of mussels, that came in a fragrant fresh bath of riesling, ginger, coriander and lime leaves. For mains we both had the 400g tandoor rib steak, served sliced in tarragon shallot and port butter with watercress and a sturdy pot duck fat chips. The steak was gorgeous, the tandoor delivering an intense crust, but it was tender and rare inside (as I had ordered it). The port butter added a layer of indulgence. I will by trying that at home in BBQ season (of course, now I want a tandoor!). 

    Lemon posset was large and tart, with raspberries on top. I was full but it served well to cut through everything that I had eaten before. I battled a little but I couldn’t manage a lot. To drink we had the Portillo Malbec from Salentein, a wine that I have not had since I visited Salentein in Argentina in 2011. Seek it out, it is very good, and well priced. 


    We were woken early by breakfast in bed (which I had ordered the night before). Poached eggs, sausages and hash browns. No bacon, as I have eaten SO much of it recently in the final (final!) round of Project Bacon testing. Then to the beach to hire some bicycles, we had a plan for lunch booked before we had ever boarded the train from London. 



    We cycled along the beach, hugged by beach huts on one side in varying degrees of gorgeousness. Some bright and cheerful, others concrete with pale enquiring faces made of windows. We boarded the ferry at the Sandbanks crossing, and 2 minutes later continued our journey through the National Nature Reserve that is Studland and Godlington Heath. Furze bushes, soggy marsh, proud rushes. One cow grazing announced by numerous signs.  


    After an 8 mile cycle in total, we arrived at the Pig on the Beach, a hotel and restaurant set in a rambling old house with a kitchen garden and garden wood oven. Deck chairs and tables are dotted throughout the garden, overlooking the white cliffs and the sea nearby. The day was absolutely gorgeous, so bright, so blue. We sat at a table outside on the terrace for our Sunday lunch. 

    The kitchen garden provides much of the vegetables and salad, the pigs nearby the meat and there are chickens also. Everything that isn’t sourced in house is sourced from within 25 miles. I can never resist crackling, even if I am going to order a pork roast for main course, and so we had that to start with apple sauce. Also house fish fingers which were pleasant, although I would have preferred them with a mayo based sauce.





    The pork loin came in slices, which were nice and moist, the yorkshire was large and proud and the potatoes crisp from their roast in beef fat. Mustard sauce came in place of gravy, which worked quite well. House ice cream came for dessert, in 3 flavours (chocolate, mint & thyme) with a pig shaped cracker. We had some lovely Cote du Rhones white throughout. Service was charming and the day cheerful, we didn’t want to leave but we had to get back on our bikes. 

    We finished our short trip with drinks at The Library, above the Larderhouse in Southbourne. The Library is the last thing that you would expect in Bournemouth if you listened to those that rehash its old reputation. The Library, complete with taxidermy and quirk wouldn’t be amiss in London. Perhaps that shows the sometimes small mind of the Londoner, there IS life outside the capital after all (I jest but you know what I am saying). The menu is delivered in a bronze tube and is written over a map. We opt for the Peruvian and the Madagascan, both so lovely we immediately order 2 more, the Haiti and the New York. Salvatore was manning the bar, with white jacket and bow tie. I dragged myself from the table to get my train. And I had a couple of portions of fried cockles back at the Hilton when I collected my bag. 

    A lovely 28 hours, it felt longer, and just 2 hours from London! Gorgeous. 

    What You Need to Know

    With thanks to the Hilton Bournemouth who hosted us for dinner and our room. We spent £90 on lunch at the Pig on the Beach with drinks and service. Cocktails at The Library were £10-12. We hired bicycles for £16 each from Front Bike Hire on the beach, and I paid £2 extra for a basket. Our train fare paid in advance was £56 return each. 

    Eating and Drinking Map of Bournemouth (for a weekend break)



    Counter Culture in Clapham, from The Dairy

    I mourned the loss of The Dairy deli, where I used to buy their excellent bouncy boules of sourdough bread, bright pickles, bone marrow butter and house smoked trout. I particularly loved the piccalilli. Alas, it is gone, and now in places of shelves, there are bar counters and stools. Where there was a fridge displaying all sorts of goodies and a proud cooked ham sitting on top, there is a large wooden bar from behind which a tight team of cooks deliver a seasonal selection of small plates and one dessert. And it is even better.


    The Dairy’s Naughty Little Brother

    Counter Culture is a relaxed space for The Dairy to deliver their house cured salamis and ferments and pickles along with vibrant small plates. Billed as The Dairy’s naughty little brother, and located next door, it is a fun space with just 15 seats (and you can book!). George East is at the helm here (overseen by Robin Gill next door), and Coco Crean (previously of Paradise Garage) is front of house. It is characterful and exciting, and a friendly place. The food is very good, and for now, it is BYO. Yes, BYO. So, why are you still sitting there?


    Let’s talk about the food. I have been twice, once for the opening and once since with a friend. Prices are excellent, everything is under £10 and like The Dairy, everything looks deceptively simple, but on every dish there are layers of flavour and technique. The menu changes a little from day to day, this is the kind of thing you can expect.


    Sour potato flatbread with ‘nduja and cultured cream. The Dairy is deservedly respected for their house bread, enter now the potato bread. A chewy gorgeous slice with small chunks of potato spiced and enriched with Calabrian ‘nduja on the side (that wonderful powerfully spicy spreadable pork sausage) and cultured cream. £4.


    Sweet promise mackerel, sour escabeche, salted blood orange (£8). A beautiful dish, just to look at, the bitter treviso a lovely counter to the fresh sweet sour mackerel and the blood oranges cheery, sour and bright. 

    IMG_0952EDITPurple artichokes and smoked cod roe (£7.50) – a gorgeous dip approaching taramsalata (and the proper stuff not the bright pink terrifying one in the supermarket), creamy and rich with lovely tart lightly pickled artichokes to drag through it. 


    Cellar ferments and pickles (£3.50) – fresh from the Dairy cellar where they have been fizzing and pickling for months, these are excellent. I loved the romanesco particularly.



    Crab crackers with Korean spiced brown crab dip (£4). House crab crackers (think prawn crackers but with crab with a lovely rich crab dip and wakame. Lovely.

    Screen Shot 2016-05-13 at 16.46.40

    Bambi dog with sauerkraut and crispy shallots (£8.50) – a divine venison hot dog with piquant sauerkraut and crispy shallots on top. Just what it says really and very good. 

    There is no booze on sale but there is BYO (yay!) and there are some alcohol free cocktails like fizzy banana kombucha (£4) and peach and ginger cream soda (£4). BYO has a £4 cover fee. 



    My first visit was on the opening night, on my second we ordered almost the whole menu between two of us at and it came to approximately £40 each with BYO corkage and service. I recommend it very highly. You can book online, which I recommend you do, as it tends to be busy.

    Happy weekend – get down there.


    What you need to know

    Open Tues – Fri 6pm – 11pm, Sat 3pm – 11pm, closed Sun – Mon

    Book online: http://www.countercultureclapham.co.uk/


    The Joy of Menorcan Raw Honey, from the Pollen of 1000 Flowers

    Menorca in Spring is covered in flowers. Wild joyful ones, carefree and colourful with tall stems and bright petals. So many poppies lining old stone walls, gates made of wild olive wood and bristling against ancient UNESCO world heritage monuments, occasionally a donkey, some cows or some sheep. There are wild orchids too, tiny and discreet. Up to 25 types. I found one hiding on a walk to the seashore.

    The Wild Flowers of Menorca

    There are over 900 types of wild flowers recorded there. Menorca doesn’t have an Autumn, instead they call it Winter-Spring, in reference to the wild flowers that flourish at that time of year. So, it isn’t inaccurate so to call the honey produced in Menorca thousand flower honey. There are hives dotted throughout the island. Sebastià Pons has 350 dotted along 8 locations on the island. Sebastià is the producer of Miel S’eixam (along with all of those busy bees), a raw honey produced and sold in season.


    Visiting Miel S’eixam hives

    Down winding Menorcan country roads, through fields rich with flowers and past some curious cows we found some of Sebastià’s hives. It was an overcast day, which was a good thing, as his bees can become agitated in the heat. They are part African bee (he had some genetic analysis done), and they are aggravated by red and black, which were the colours that I was wearing that day. Bad planning but not to worry, I had a full beekeeper outfit, complete with hat, to protect me from any unwarranted bee attention. Although Sebastià was keen to stress that he allows himself to be stung on occasion as he believes it is good for him, citing back pain in particular (and there is scientific evidence that the immune reaction to bee stings can be beneficial for other situations).


    I watched the bees fly in and out and could not help but think of those two terms busy bees and mind your own beeswax. I watched them return to their hives with the pollen attached to their legs as tiny perfect cylinders (pollen is bee protein, and is very good for us too). A separate hive had started to form in a nearby bush, which I walked to through wild flowers as tall as me (and that would be 5ft 3!). Sebastià had placed a box nearby for them.


    The Benefits of Raw Honey

    Raw honey is unpasteurised and so has not been subjected to the heat that can strip honey of its health benefits and breadth of flavour. Local raw honey helps with hay fever too, and it has to be local, as what you are doing when you are eating it, is inoculating yourself with local pollen, and getting your body used to it before the onslaught of the season. It is rich with antioxidants, and minerals like iron, zinc, potassium, calcium, phosphorous, magnesium and selenium. It is vitamin rich, containing B6, thiamin, riboflavin, pantothenic acid and niacin. Raw honey also mops up free radicals and there is evidence that shows it enables significant suppression and prevention of cell damage. We focus too much on the fact that it is sweet and confuse it with processed white sugar. Honey has long been a valuable energy resource for us, and a health food.


    Miel S’eixam was not yet available (it sells speedily when in season, and the season has yet to start this year), and raw honey is hard to come by at home but it is available if you look for producers in your area. I get excellent local raw honey at my farmers market in Balham, London of varying types depending on the location of the hives. I buy 3 types: forest, lime and borage (the borage is said to be particularly good for hay fever). They have pollen too, which is dried (and this removes a lot of the properties) but with notice they can get me some frozen pollen which is still very good.

    If you are lucky enough to be in Menorca during honey season, make sure to get some. And have it with sobrassada as the locals do.

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    To see more recipes and to see them first come follow me on snapchat! I share video recipes from my kitchen, almost daily, along with my other London and travel based food adventures too. Add eatlikeagirl on snapchat using this link: http://www.snapchat.com/add/eatlikeagirl


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    A Day in Ciutadella, Menorca: Where to Eat and the Best Caldereta

    A Menorcan Food & Wine Producers Trail (Wine, Gin, Sobrasada & Mahón Cheese)

    Where to Eat, Drink & Stay in Menorca

    A Perfect Sunday Lunch: Caldereta de Langosta in Menorca at Es Cranc (Traditional Lobster Soup + a Recipe)

    I travelled to Menorca as part of a project between iAmbassador and Visit Menorca, who sponsored this project.  As always, I have complete editorial control.

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