How to host a cosy and memorable Burns Night
If you’re feeling a little low after the Christmas and New Year festivities, there’s still Burns Night to look forward to. A national institution in Scotland, it’s celebrated on or…
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Homemade Christmas mincemeat
Here at Cosy Home, we’re busy getting ready for Christmas by making a batch of our favourite festive mincemeat. Now’s the time, as it needs to be made a few days…
View PostFive ways with….Chestnuts
Whenever we’ve got time, we love looking for wild food such as blackberries, sloes and rosehips. Chestnuts are one of our favourite harvests, as they’re versatile and last a long…
View PostFive ways with….Hallowe’en pumpkins
At Cosy Home, we’re always keen not to waste anything useful. Whether it’s turning old china into quirky planters, or old curtains into cushions and doorstops, we do like to…
View PostMeat the experts – foodie tips from the top
Artisan foods not only taste better, they’re also normally traceable from source to plate. Three expert food producers share their serving tips. Robert Didier of Orchard Pigs Former London restaurateur…
View PostA jam-packed career
An interview with Penny Clark of Special Preserves Penny Clark is one half of the small Cheshire company Special Preserves, who specialise in homemade jam, chutney and fruit curds. Penny…
View PostSloe and steady: Making sloe gin with Jonathan Curtoys of SLOEmotion
Founded in 2002, SLOEmotion is a family business, owned and run by Jonathan Curtoys and his wife Claire. Now, they make a range of products at their premises in North…
View PostIndulge in the perfect afternoon tea with homemade scones
Scones were originally a Scottish basic, a type of quick flat bread made with oats and without yeast. Gradually, they evolved into the sweet teatime treat we’re more familiar with…
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