Rosemary and Sea Salt Focaccia

Every now and then at Pebble Soup HQ, one of us bakes a new bread recipe. None of the conventional loafs something a little different. Previously he cooked an Injera, so I answered with another flat bread, an Italian one this time: Focaccia.

Focaccia is very similar to pizza dough. Its aspect is created via a technique called dotting, bakers use two fingers to create holes in the dough.  It contains olive oil, is topped with salt and herbs usually rosemary. I picked focaccia for three reasons:
  1. In a attempt to create a kitchen garden, I planted some herbs, Rosemary is one of them
  2. Concomitantly, we had a family commemoration during which I couldn't help thinking about  rosemary, the emblem of remembrance, a symbol of love and fidelity. Anne of Cleves is said to have worn some in a wreath when she married  Henry VIII.
  3. Jeanne at Cooksister! wrote this wonderful post about remembrance and rosemary.
Focaccia is rather easy to bake, though mine was a disaster as I left it too long in the oven and forgot to add oil to the dough. If it is really true that rosemary helps remembering, I think that the plant in the garden is indeed far too small, it will definitely be put to got use.

Rosemary and Sea Salt Foccicia

  • 500g/1lb 2oz strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 10 black olives
  • 4 garlic gloves finely chopped
  • 1 x 7g/⅛oz sachet fast-action dried yeast
  • 80ml/3fl oz olive oil plus extra for drizzling
  • 150-250ml/5-9fl oz warm water
  • 1 bunch fresh rosemary
  • large pinch sea salt


1 Mix together the flour, salt, yeast, garlic, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult to knead
2 Work the dough for 10-15 minutes and leave  in a bowl covered in a warm place to rise for 45 minutes
3 Thin the daough and kned lightly again, Roll out to an oval shape
4 Place on greased baking sheet cover and leave to rise for another 30 minutes.
5 Preheat the oven to 200C. Make indentations with your fingertips all over the top. Drizzle oil on the top, sprinkle with rock salt and rosemary.
6 Bake for 25 minutes until golden. 


FAGE TOTAL 0% Greek Yogurt Split Pots Revisited -

My previous review of TOTAL 0% Greek Yogurts Slip Pots, a combination of 0% fat free Greek style yogurt and compote or honey, was rather mixed. Therefore it's good to have the opportunity to revisit the products, to see that the teething problems have disappeared and to try the newest flavour Raspberry-Pomegranate
In the previous review: 
  • The honey solidified in the fridge but not any more. He had a big smile on his face when he said: 'This is actually OK' followed by 'It tastes authentic' and that believe me this is a big thumb up.
  • The compote is much easier to get out of the little container, no need to invent a stratagem, most of it comes out with a spoon...using only one end this time
  • This time round, because I am greedy for the things I like, I would suggest that a larger compote pot would be a bonus
  • My favourite flavour Tropical Fruits has been replaced by a new one, a rather unusual combo too: Raspberry-Pomegranate. Pomegranate is the lesser component and it is juice not fruit, it's difficult to discern at first but it's definitely there and it lingers as a delicious after taste.

With Summer here and the prospect of discarding winter clothes soon, 0% fat is a welcome choice as a snack, breakfast or dessert. It's also possible to cook with the range, Total team is launching a new website

1000 ways to love your Total will be live mid July and will be great to make sure that these swimming costums are put to good use.

FAGE TOTAL Greek Split Pots RRP is £1.09. they will be on offer buy 4 for £3 at Waitrose until the 27th July.

Disclaimer : This is a sponsored post, the opinions expressed in this post are my own

Family Friendly Fridays entry : Oven Baked Lamb Risotto

Inspired by a delicious sample of Welsh lamb at Taste of London, back home, I re-create one of their summer recipes. It is slightly amended as I didn't have all the ingredients it will feed 2 adults and 2 "smaller people".
Risotto is both a dish and a technique for cooking rice. A special type of rice, a rice with a high amount of starch which give the dish its creamy texture. Unusually this dish is oven baked however the rice needs to be started on the hob, in a small amount of oil. The oil coats the rice and prevents the starch to spill out and turn the dish into a "mush". Make sure that the lamb is cut into small bits, otherwise you might get a couple of complaints...........

Oven Baked Lamb Risotto


  • 300g Lamb neck, cut into small cubes

  • 15ml (1tbsp) oil

  • 225g (8oz) Arborio risotto rice

  • Black pepper

  • 400-600ml lamb stock

  • 1 courgette, thinly sliced

  • 30ml (2tbsp) fresh dill or basil, roughly chopped

  • 30ml (2tbsp) fresh mint, roughly chopped

  • 50g (2oz) frozen peas, defrosted

  • 25g (1oz) grated Parmesan cheese

  • Method

    In a small amount of oil, cook the lamb for a couple of minutes.
    Add the rice and stir until translucid
    Add the stock keep stirring till it bubbles
    Pour in an oven dish cover with a foil
    Cook in a pre-heated oven gaz mark 4 - 180o - for 20 minutes
    Next add the courgettes and return to the oven for a further 10 minutes- checked the rice is tender
    Stir in the herbs and the parmesan and serve immediately

    Taste of London 2012

    Food is the new Rock'n'Roll with its stellar line up of chefs and cool festivals. Taste of London is THE summer's event. As to prove it, it was especially difficult to get press tickets so I have to first and foremost thank Visit Flanders for their help.

    Taste of London is anything but what it says on the blurb. It is supposed to be the world's greatest restaurants festival, though there are over 40 restaurants offering their fare, they seem to be outnumbered by a much more vibrant and international scene.

    This year Greece and Thailand have a huge presence along with the Taste of many  others in the world being slightly more modest such as Germany. France is represented by Sud de France Wine Experience which offers free wine-tasting sessions from the production of one of the world's largest vineyard: Languedoc-Roussillon.

    Demos and celebrity chefs draw the crowd, when I visited in the background was Jamie Oliver being Jamie Oliver, and I caught a glimpse of Gary Rhodes.

    The usual exhibitors are there of course from ice creams to meringues kisses, I spotted new and interesting faces such as Chocolate world, dry fruits based chocolates

    Two of my favorites are the superb Welsh lamb and Cheeses stall and a line of  Greek products of exceptional quality called GAEA.

    Clementine Granita with Pastis à l'Ancienne

    This recipe is a typical example of a "Kitchen Miracle."  

    It all started with a Clementine and Star Anise Sorbet spotted in Ice Cream! Clementine has a delicate and sweet flavour which lend itself well to sorbets.

    Star Anise is an ancient spice grown only in Southern China and North Vietnam. This spice traded so intensively in Europe during the 15th century that it gave its name to the trade route from China to Alexandria.

    Despite the largest spices collection of herbs and spices I've ever seen in a kitchen, Pebble Soup HQ doesn't have star anise. Therefore when it came to make the doomed sorbet, I improvised and turned to his birthday present a bottle of Pastis Henri Baudoin, a "Grand Cru" Pastis . Star anise has been used in alcoholic drinks since records began indeed  records mention star anise used for sacred rites dating to 1500BC and it makes for the base of this aperitif.

    So far, the day was saved. It was counting without some sort of devilish intervention which turned the sorbet into a granita.

    Fruit Granitas are chunkier and coarser in texture than sorbets. They are made by chopping or scrapping  the mixture with a stainless stell pastry scaraper or two knives.

    One important thing to remember is when making ice-cream, sorbet and the like with an inclusion of alcohol, you have to be careful not to add too much as alcohol lowers the point of freezing and could prevent setting.

    In this case, in an attempt to reduce the sugar the sorbet did set hard instead of nice and soft. Faced with a solid block of ice, I refrained from burning down the kitchen out of rage and started scraping, stored the scrapes in the freezer and bingo add a delicious granita.

    Granita needs to be removed from the freezer 20 minutes before serving and doesn't keep much more than a couple of weeks.

    Since Kitchen Miracles don't happen every day, I thought it a good idea to enter this recipe in  Scream for Ice-Cream, a event which I like because its round-ups are a rich source of inspiration. June challenge is all about fruit.  

    Now for the recipe: Clementine Granita with Pastis à l'Ancienne

    500ml of fresh clementine juice
    250ml of water
    80g of caster sugar
    2 tsp of pastis or  1 whole star anise
    1 vanilla pod
    Pinch of salt

    Combine water, sugar and spice or pastis in a saucepan and bring to boil, reduce the heat and simmer for 5 minutes or until the sugar has dissolved.

    Remove from heat, discart the star, split the vanilla pod lenghtwise and add the seeds to the pan with the clementine juice and a pinch of salt.

    Transfer the mixture to a freezer container and freeze uncoververd for 1-2 hours until crystals start to form.

    Remove the granita from the freezer and using a forkg, vigourously break up all the ice crystals. Return to the frezzer and repeat the process, breaking up the ice crystals every 30 minutes for 2 hours. Return to the freezer to become firm.
    Remove the granita 20 minutes before serving do not store for more than 2 weeks


    Almond and Rose Kisses

    Crisp on the outside and Chewy inside, these chic sweets easy to make , score 10 out of 10 in the look department. They are the perfect stress-free dessert for a party. In many ways they were the obvious choice to enter in Maison Cupcake's bake swap. To celebrate the publication of her first book Bake Me I'm Yours... Sweet Bitesize Bakes, Sarah came up with a mystery cake surprise party...... by post.

    In a few days time somebody, I have never met and even never heard of, will receive these Almond and Rose Kisses, the end-product of my first ever pipping endeavour. Now, I just have to seat back and wait for the postman to knock on my door with my mystery parcel, I wonder what she will have baked for us......

    Almond and Rose Kisses

    This recipe makes 24 kisses, I have adapted it from the Good House Keeping recipe bank.

  • White from 2 large eggs at room temperature
  • pinch of cream of tartar or 1/2 tsp cider or distilled white vinegar
  • 50 g gound almonds
  •  40g plain flour
  •  few drops almond essence
  •  Pink food color

  • For the Filling
    • 50g unsalted butter softened
    • 100g icing sugar, sifted
    • Few drops rose water to taste
    • 1/2 tbsp raspberry Jam to taste
    Preheat oven to 180C mark 4, line two large baking sheets with baking parchment
    Beat egg whites and cream of tartar in large bowl with mixer until soft peaks  Gradually add the almond, 1 tablespoon at a time, until incorporated. Beat well for several minutes until stiff, shiny peaks form. Beat in extract and a few drops of red food color until you reach the colour you like
    Spoon into prepared pastry bag. Pipe on two baking sheets it should make 48 kisses
    Bake for 9-11 min until tops are set, leave to cool, lift with palette knife. Cool completely on sheets on a wire rack. At this stage, you can stop and store the kisses in a Tupperware.
    To make the filling, whisk together the softened  unsalted butter in a large bowl with the sifted icing sugar and rose water. Beat until light and fluffy.
    Then stir in the raspberry jam.
    Use a smear of the filling to sandwich the kisses together. Serve.

    I Have Been Crussh-ed

    There is something hairy about visiting a place "outside its normal living hours." Like a nightclub during day light would be, Canary Wharf's mall at the week-end is almost spooky without its hum and buzz,  the conversations, the busyness of thousands of London office-workers who always seem to have a purpose even when they are standing...waiting.

    The email said "come hungry", which got a bit on my nerves as normally, I don't starve myself before a review, it would give the restaurant an unfair advantage. But I didn't let this cloud my judgment as I was quite excited to join Michelle as in  Greedy Gourmet, Gocha of Coffee and Vanilla, Sarah of Maison Cupcake and Jeanne of Cooksister! for one of our restaurant review meet up which is always so cool and fun. This time round, Michelle had arrange a Crussh review.

    First impression "clean, lean and very orange...futuristic." Whilst it looked appetising and colourful will it fulfill promises in the taste department?

    The juice bar with its freshly pressed juices, smoothies, super-smoothies, boosters, wheat-grass, coffees and wait for it smoothie-cocktails,  scored  a perfect 10 out of 10 with me

    And yes, we tried every single one of these drinks and more-over we ate every single thing on entire menu. The email was justified. Chris Fung the Managing-Director had prepared a banquet with more than 30 dishes, he stayed with us the whole time, run us through the preparation, the ingredients, answered all our questions. We couldn't have asked for a better.

    Though I will review only a few of the dishes, in depth that doesn't take anything away from the others. Oddly I am going to start in reverse order. At the end of our banquet, we introduced to an inventive drink: the smoothie-cocktail. Crussh Canary-Wharf does not serve alcohol for that you will have to go to Shoreditch where decommissioned recycled bottle containers have been made into pop-up trade units. This is where Crussh customers will be able enjoy Tequila Smoothie and Vodka Berry Blast. The smoothie texture gives an extra dimension to the cocktails. They certainly got the thumb-up from the group, my preference went to the Vodka Berry Blast.

    After our alcollic foray we were offered wheatgrass juice, you have got to try this,  Grown from the wholewheat grain, wheatgrass has been recognised for centuries for its healing qualities, it purifies the blood, neutralizes toxins, improves digestion and helps purify the liver. It is a powerful detoxifier. It is a rich source of A,B,C vitamins as well as E. Its colour is spectacular, its vibrant green comes from the chlorophyll. Once juiced it has to be consumed within 15 minutes. So at Crussh they grow their own in the shop. It works better on an empty stomach, which was certainly not our case but even though I could feel work as you drank it. Some people experience nausea or dizziness when tried for the first time but it doesn't last long.

    Health pots £2.25

    If there was a Crussh around where I work, I would eat have my lunch there every day as the Crussh Health pots even Tuna Lean which sadly looked boring compared to its counterparts was delicious.
    In my opinion, the best of the health-pots is Beetroot and apple Hijiki, with vermicelli, cashew nuts, sesame oil, pumpkin seeds, sunflower oil, seaweed, agar agar, sesame seeds, kikurage mushroom, bonito extract, sugar, vinegar, soy sauce, salt, red pepper.
    This sea-weed is a divine nutrient,  it has lovely texture, an amazing taste and the combo of all these ingredients makes for the kind of dish you can only find here. Fantastic.

    Wraps: However if you'd prefer something a little more traditional, sandwiches and wraps are on offer from Club Sandwich to Tarragon and Red Pepper via Chipotle Chicken on Sun-Ripe Tomato Wrap. I worked out that there is a wrap for every day of the week. Favourite in that range: Sweet Potato Falafel Salad Wrap

    Stews and Zero Noodles
    Stews are huge, free range meat is used, they cost £5.65 a pot and each has an individuality for example the Mediterranean Lamb has a barbecue flavour, The Green Thai Curry was slightly too spicy.

    Noodles at £4.95 are made with "miracle noodles" which have been around for century produced from Yam, but of course nobody ever bothered to tell me so!

    Quinoa and Black Barley salad was sooo good , not fiddely at all as when quinoa is on its own, black barley gave it weight and texture. It was nutty and the lemon dressing had a lot of depth. It looked so healthy that it put my conscious if not my bathroom scale at rest.

    This is the kind of place where you bound to find something which you'll like. It is tasty, it is fresh, the quality is good, dishes are innovative, overall a top 8 out of 10 from me.

    If you wanted to try Crussh out. Here is a little present. DM  your address  @solangeweb on Twitter and I will send you a couple of vouchers for a medium smoothie when you purchase any soup, salad, sandwich or wrap. I have three pairs of vouchers to give-away, first come, first served basis.

    Disclaimer: Crussh has 20 branches in London Crussh locations We were invited for a complementary meal at the Jubilee Branch. My thanks to Chris Fung and his team for looking after us.

    Unit 21 Jubilee Place
    Canary Wharf
    LONDON, E14 5AB

    phone: 020 7 519 6427closest station: Canary Wharf exit on the left after the escalators

    Idealo Holiday Reads Challenge 2012

    There are lots of things I can do without but I can't do without a book or two or three. It is as essential to me as water is. I love being told stories. There has been dark times when I couldn't pick up a book, then my universe was made even darker without that little flicker of light provided by someone else's imagination.

    The main source quenching my thirst is the local library, sometimes, there is a wait for a particular book so it goes on "the list". On Wednesday, Magic happened, I got the following email    "Firstly, thank you ever so much for agreeing to take part in the  Idealo Holiday Reads Challenge for 2012, we would love for you to choose your holiday reading list as soon as possible." With that I was given the freedom to choose books on Amazon.

    So this summer I will be reading "the list" starting with my little vice, the adventures of Giordano Bruno, I am hooked on the peregrinations of S.J. Parris' hero, an heretic, philosopher and spy in Elizabethan times. Sacrilege will be my first read.

    The Hare with Amber Eyes: A Hidden Inheritance by Edmund de Waal received an universal critics' accolade on publication. It is a family history, that, of the author, Edmund de Waal who is a renowned ceramic artist. The story starts when Edmund inherited a collection of 264 tiny Japanese netsuke carvings from his Uncle Ignace......

    The previous book got the Costa prize, I find prizes a good source for "the list". If it is good enough for a jury of many it is good enough for me, so the following two are on my list because they are top of their own list, The Songs of Achille by Madeline Miller, the story of Achille and his friend, companion and lover, Prince Patroclus which obtained the 2012 Orange Prize  and

    Crooked Letter by the Edgar Award-winning  author, Tom Franklin. A first rate thriller set in Mississippi 30 years ago, this novel won the prestigious Crime Writers Association Gold Dagger in  2011.

    Next is something much lighter. I read "Island" by Victoria Hislop, some time ago, Though I found faults with the narrative, I enjoyed the secondary characters. I never realised that the author was Ian Hislop's wife until I read an interview with her where she was plugging her latest The Thread.

    The last choice is one which has been on "the list" for a long time, I possibly would have never read it, hadn't had won this challenge it is Andrew Marr's The Making of Modern Britain: From Queen Victoria to VE Day. Heavy, naah, I am going to spend a few blissful evenings curdled up in bed with this.

    I will be reading my choices on paper-books but if like me you are considering buying an e-reader Idealo provides a list of options.

    This is my holiday summer reads taken care of.

    Rocket Vichyssoise : A Cold Summer Soup

    -"It's soup weather"
    -"yeah, it is always soup weather"
    And a soup which answers all weathers is the classic Vichyssoise. Usually served cold on a nice  sunny day, it is equally delicious, warm.

    Vichyssoise is a thick soup made with simple ingredients leeks, potatoes, onion, cream and stock. To spice things up a bit, I have added arugula known as rocket, it has a peppery taste, it is rich in iron, vitamin A & C.

    For health conscious cooks, cream can be replaced by milk or buttermilk, it will taste different accordingly, the recipe below uses buttermilk. Stock is usually chicken stock but any good vegetable stock will do nicely. And my tip will be to mash the potatoes first by hand and add them to the blender right at the end so you don't get that glue effect.

    Rocket Vichyssoise

    6oz (175g) Rocket Leaves
    1 large onion, roughly chopped
    12 oz (350g) potatoes, roughly chopped, new potatoes can be used too
    1 large leek cleaned and chopped
    ½ pint (275ml) vegetable stock, I use Marigold bouillon powder
    ½ pint (275ml) buttermilk
     a knob of butter
      ½ lemon juice
    Salt and pepper

    Cook the potatoes in a plenty of salted boiling water, until tender that should take 10 minutes

    In another pan, melt the butter, add the onion cook for 5 minutes, add the leek for another 5 minutes, stir time to time to avoid browning.

    Add the vegetable stock, buttermilk, rocket and simmer for 10 minutes

    Drain and roughly mash the potatoes, reserve.

    Transfer the vegetables in a blender,season with salt and pepper, add the lemon juice, some of the liquid and blend, add more liquid and blend repeat until you reach the consistency you like then add the potatoes and blend once more.

    Transfer to a large salad bowl at this stage you should add more liquid if necessary, Refrigerate for at least 2 hours.

    Sponsored Post: How to Choose a Dishwasher

    HQ is a Victorian house with a colourful past. It's set in a row of houses intended as dwellings for the indigent. Indeed, the inhabitants were so poor that they often turned to all sorts of illegal means to survive. Our street is in what was the Greenwich red light district. When we lifted the stair-carpet, it revealed well worn treads, I could only imagine....

    It is all well and good but when it comes to renovate an old and poorly built house, there are more problems than I knew could exist. A lot of the restoration work happened behind the scene like tonnes of rubble removed from the basement to flatten the floor. People are amazed at how long it's taking to finish, and "why don't we have a "proper" kitchen?" little do they know.

    But it's getting there and the last room to tackle is.....the kitchen, it should be exciting instead it's almost scary. The area is small, in such a compact space, there is no room for mistakes.

    But there is room for a dishwasher. Which Dishwasher should I choose? Let me run you through the options: counter-top, slimline or full size. The slimline version is very tempting but after extensive research my conclusion was that it's a false economy. After all, if the dishwasher is not full, it's always possible to run a pre-wash and wait for the dishes from the next meal.

    Then, there are the brand and the model. I hear about  Candy dishwasher problems, so I am not too incline to choose one in their line but I had to check, as the brand offers some of the lowest prices.

    On the other-hand, Which? magazine recommended Bosh Classixx and I would probably have gone with this if it hadn't been for a keywords search: Bosch Dishwasher Troubleshooting. Reading the reviews was enlightening, I always thought that the most expensive appliances were the best. It's not the case, so I might have saved £100.

    Research pays, I am now looking for full size dishwasher with an option which I didn't know existed: the  low temperature or a glass setting to avoid limescale deposit. This is what I call progress in the meantime, at HQ we will continue to ask use volunteers to play the role of Victorian dishwashers.

    A New Take on Tartiflette : The Tomiflette

    Tartiflette is a dish from Haute-Savoie in the French Alps. It's one of these fascinating recipes which has been dreamt up by a PR company. In the 80's Reblochon cheese was not doing well, sales were plummeting. Therefore in order to promote it, the company decided to revamp an old Provencal dish called Pea by adding Reblochon on the top, named it Tartiflette,

    and Bingo, this much-loved gratin made with potatoes, onions and....cheese on the top was almost an instant success. Not able to put my hand on Reblochon, instead I used Tomme de Savoie.

    The reason behind this madness is easily explained. Each year, for the past 5 years, my father "fait une cure". This is an alien concept in the UK, it may specifically be French I don't know. Anyway, the French National Health Service pays for a course of three weeks of treatment in a SPA town. 

    In father's case, to fight obesity, he spends three weeks in Haute-Savoie and occasionally visits the local cheese-makers for the sake of his daughter's happiness... only...He chooses a Tomme de Savoie, posts it and it arrives packed in a special paper on which the Tartiflette recipe can be found. Well done, PR people this is what I called neatly wrapped.

    Reblochon like Tommes are made with pasteurized cow's milk cheeses, therefore if you don't have any of the latter, here are some alternatives, experiment with  Brie, Camembert, Gruyere, Emmental or  Ballyoak and rename the dish, a briflette or a camemflette might win a few smiles around the table. In the meantime here is the
     Tomiflette Recipe

    250gr of any of the cheeses named above, thinly sliced
    2 potatoes sliced, up the proportions if you use a large dish 
    1 onion, sliced
    salt, pepper


    In a frying pan, melt the butter and cook the onions and the potato slices thoroughly but don't let them brown.

    Season well and transfer to an oven-dish,
    Slice the cheese on the top

    Cook in a preheated oven (medium heat) until the cheese has melted. For a bit of colour slide under the grill.
    Et voila

    Asparagus à la Flamande

    This Flemish Style Asparagus recipe might give away a little bit what is coming next on Pebble Soup. HQ travelled to Brussels on a press trip to report on "2012 Gourmet Year Festival". But let's not get too carry away.
    Asparagus is a vegetable special enough to have its very own website British Asparagus, (the sex bit is under the fun and frolics tab). Here are some facts from its website.

    Asparagus comes in three colours green, purple, white and various shades of, the white ones are far less bitter than the green and the purple ones even sweeter. In Britain, asparagus is green, on the continent aparagus are grown in the dark so the colour doesn't develop, in Italy the purple variety is common.

    The season really depends on the weather, growers will tell you that it is anything  from 24th April to 21st June, this year the season was late and the asparagus festival was canceled for late of the vegetable. But they are plentiful now, so it is a good time to give them a go and even if this recipe is specifically designed for the white variety it is delicious with any kind of asparagus.

    Asparagus à la Flamande
    Allow 6 stalks per person
    Boil the asparagus till tender.  
    Hard boil 2 eggs.
    Mash the eggs with finely chopped parsley and season well with salt, pepper and the juice of lemon.

    I have entered this recipe in Simple & In Season a Fabulicious' event, this month hosted by How to Cook Good Food

    Give-Away #16 : Signed Copy of a Foodie's Guide to London

    This give-away has ended and the winner is:
    A Foodie's Guide to London  is the ultimate individual taste trip lead by Cara Frost-Sharratt; slide  this stunningly attractive book in your satchel and off you go. It will take you to all the essential stops on a gastronomic tour around the capital.

    A Foodie's Guide to London celebrates the independent shops and markets which make London such a fantastic place for food. Divided in 11 sections with a map heading each chapter, it explores the capital in alphabetical order from Bakeries to Wine Merchants and World Food. Each page is dedicated to a shop with a box at the end containing suggestions for the area.

    Cara Frost-Sharratt has kindly agreed to sign the winner's copy. So even if you were not to use it for yourself, it will make a great present so

    Enter! Tweet! Follow! I think you'll love Cara's book too.
    • Entry to this giveaway is via the Rafflecopter form below. There is no alternative prize.
    • This book will be posted to a UK address only.
    • To begin, please enter your name and e-mail address on the Rafflecopter form so that I can contact you if you win, you'll need to tell me what the dedication is.
    • A mandatory question will appear, which you need to answer by leaving a comment at the bottom of the post, before going back to the Rafflecopter form and hitting “Enter”.
    • After this, you can complete the bonus entries as explained on the form to increase your odds of winning!
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