Underbelly festival has returned to London again recently for 2 months of spectacular shows. I hadn't been before but eventually made it down there a couple of weeks ago to watch Shlomo's incredible Vocal Orchestra - an hour of aural entertainment from 7 very talented vocalist beatboxers.

Situated in an area of Jubilee Gardens, an inflatable purple cow hosts the majority of the performances, while surrounding benches, stools and mini marquees make up the Magners mushroom areas. 

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This magic mash is fantastic. I first tried it when my boyfriend's sister in law cooked it for us when we went round for roast lunch. It tasted so good, I couldn't wait to try it again. It is so simple to make, and works wonderfully with roast chicken or beef, but equally as well cold, with oily fish, such as mackerel, for lunch.

This makes enough for 6-8 people.

5 beetroots
1 swede
1 litre of chicken or vegetable stock
2 tbsp creamed horseradish
Handful parsley

Wash and halve the beetroots. Peel the swede and chop into large chunks. Add the beetroot halves and the swede chunks to a pan of boiling vegetable stock and cook for 45-60 mins, until both the beetroot and swede feel soft when cut with a knife. Drain the vegetables, and carefully peel the beetroot. The skin should come off very easily.

Return the beetroot to the pan with the swede and stir in the creamed horseradish. Mash all of it together, add salt and pepper to taste, sprinkle with parsley, and eat with whatever you have available! It is such a vibrant colour, looks stunning on the plate, and tastes even better.

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After a recent visit to Ealing Farmers Market, I came home laden with meat! Most of it went in the freezer, including some great steak mince from Boarstall Meats in Buckinghamshire. Ealing Farmers Market runs from 9am - 1pm every Saturday, and I like my lazy weekend mornings, so if I do make it, I pretty much always get there for the last half hour - the best time for deals - 300g of steak mince only cost £2!

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