Each issue we’ll bring you the best from the world of food blogging: our favourite recipes, pictures and ideas. These caught our eye this month...


We love baking blog for its brilliant pictures as much as its recipes – just look at these Brown Butter Banana Bread Squares. Find them alongside recipes like Caramelized White Chocolate & Cherry Biscotti. Yum.


Growing up with a chef mum and baker dad, Alexander Harvey’s inherent love of food morphed into veganism, and now confesses to ‘a religious need to cook vegetables in tasty ways.’ His Spaghetti Aglio Olio e Peperoncino with courgette noodles is a mouthful – a delicious one at that!

While you’ve got 250g spaghetti cooking in vegetable stock, shred 3 medium courgettes with a julienne peeler (if you don’t have one, slice using a regular peeler and chop into strips) and plonk into a big bowl or dish. Then mix 4 tbsp extra virgin olive oil, 1 red chilli, deseeded and finely minced and 2 cloves garlic, minced in a bowl. Add a generous pinch of fine sea salt and freshly cracked black pepper and if you like, a pinch of Italian seasoning. Pour over the courgettes, add the cooked spaghetti and toss together.


Potatoes never go out of fashion for tatty-obsessed blog, which has a whole section dedicated to mash (we love the look of this Cream Cheese version) plus salads, gratins and bakes, too.



A recipe called The only tomato sauce for pasta you'll ever need led us to Nick Ghirlando’s chic website, Here’s how to make it.

To a large, hot frying pan, add 6 tbsp good quality olive oil. Add 4 peeled garlic cloves and cook gently, turning occasionally until starting to colour and get soft. Remove the garlic cloves and throw away (or mash them up and spread on crusty bread for a snack). Add cherry tomato vines and stir, coating them in oil and releasing some their aroma. Throw in 250g cherry tomatoes on the vine, shake the pan around and season well with a pinch of salt, 1 tsp of paprika and 1 tbsp sugar. Cook for about five minutes, stir and add 1 tsp white wine vinegar. Cook for another five minutes, season if needs be and add a dash of water if the sauce is too thick - aim for a glossy, thickish sauce. Serve with spaghetti or tagliatelle.

BLOG WATCH covers ‘pies to puddings, bread to brownies and everything in between’. We love the carrot cake cupcakes, pictured.