Garlic Scape Focaccia

When I saw the legendary Garlic Farm where giving garlic scapes away for a winning recipe, it sparked my imagination. Garlic scapes are the long stems that grow from the top of the garlic before it’s fully matured. With so many options to use them (think asparagus with a light garlicky taste), whether in a stir-fry, a soup, or griddled, something about slicing into coins and roasting them was singing to me. But I couldn’t just roast them, hence the focaccia base to shine these little beauties!


Garlic Scapes Focaccia


250g strong white bread flour
1 7g sachet fast acting yeast
1/2 tsp salt
1/4 tsp caster sugar
100ml olive oil
100ml warm water
3/4 garlic scape stems sliced into coins
Smoked salt to garnish

Put the flour into a bowl, add the salt and yeast, then add olive oil and water in stages, between mixing to make a soft dough, that’s slightly sticky. Turn the dough out onto a lightly floured surface and knead for 10 minutes by hand, or 5 minutes using an electric mixer with a dough hook. When done, make a small indent with your finger in the dough, if it springs back then it is ready. If the indent stays, just knead for a few minutes more.

Place the dough into a big bowl, and cover with oiled clingfilm making it airtight. Place somewhere warm for an hour, or until doubled in size.

Take the garlic scape coins and toss in a little olive oil, so all lightly covered.

Preheat the oven to 200 degrees.

Take the dough, and knead again just for a minute or so, then place into a baking tray (which has been dusted with floured) which is around 20cm/20cm. Flatten the dough down and spread it evenly. Then cover with the same clingfilm, and place in a warm place again for another hour, and doubled in size again.

With a floured finger, press holes into the dough about 4cm apart. Carefully place all the coins evenly across the dough, pushing them in slightly, until all covered. Sprinkle on the smoked salt and bake for around 25 minutes, or until risen and golden, and feels hollow when tapped underneath.

Cool slightly on a wire rack, and serve warm.

Masterclass on board Britannia with Marco Pierre White

Yep. That’s me and Marco. It was one of those slightly surreal moments in my life, where I walk into a room and Marco Pierre White is there in his chef whites looking busy and cheffy. Being an avid Masterchef Australia fan, where he comes on for ‘Marco Week’, as soon as he walks through the doors and the contestants just scream and die, I’m pleased I managed to keep my myself together even though I may have internally combusted with excitement at any point.

This happened on board my first ever cruise with P&O Cruises to Russia and Scandinavia on-board Britannia. And to be honest, the biggest selling point was that the great man himself would be aboard and I could have a masterclass with him at the Cookery Club.


P&O have a number of Food Heroes, specialising in different areas, and different cookery classes run throughout the cruise from a Thai masterclass to bread-making and several others in-between. I (according to myself) chose the best one.


The class is 2 hours, has a maximum of 24 people, and you get paired up with the nearest person next to you. Being a vegetarian, luckily I had someone who wasn’t into seafood which Marco was making for the main. The kitchen was all set up for us to go!


Firstly Marco gathered us all around the front bench (he made sure I was a the front, as he clearly noticed I was a bit petitey). The first dish was a mushroom risotto, which I never knew could be so exciting! But the passion he brought, as well as some totally useful tips made us all attentive and inspired. It made me also borderline Monica Geller, and I wanted to be the best and beat the competition, though I don’t think my partner who just wanted a nice morning out, felt the same cut-throat ambition I did.

As it turned out, he actually told me off for putting all my butter in too early. However it tasted so good, and easily the best risotto I’ve ever made. After we ate that, it was time for the main, where he was making a seafood-something, but gave me the job of macaroni cheese. Again something seemingly simple, but to get exactly spot on is pretty hard. Luckily, again with his guidance, we made the most perfect mac ‘n’ cheese on that side of the Baltic Sea.

At the end (I didn’t really want to leave, but presumed they’d chuck me out), I got my signed card and a cheeky photo. I left feeling like his number one fangirl and incredibly lucky to have experienced something I didn’t even know was an option anywhere. I spent the rest of the day regurgitating moments with “when Marco and I…”, “hahahahaha”, “…you needed to be there”. Which I’m sure wasn’t annoying at all.

The MasterClass with Marco Pierre White cost £100. Hosted dinners with Marco was also available at £150.

Asian Bloody Mary


I love drinking Bloody Mary’s (minus the Worcestershire Sauce), especially on lazy Sunday mornings. But how about this for a little twist on the original…an Asian Bloody Mary. Simply swap the Worcestershire Sauce and Tabasco for Sriracha and wasabi paste, and that’s it! Serve as an aperitif before an oriental/asian inspired dinner party.