Overgaauw Tria Corda 2014, perfect pairing with Jane-Anne Hobbs’s Slow-roasted Stuffed Leg of Lamb with a Basil Walnut Sauce…
Overgaauw Tria Corda 2014, three hearts from four generations, the Van Velden family of Stellenbosch...
Overgaauw Tria Corda 2014, three hearts from four generations, the Van Velden family of Stellenbosch...
Charles Hopkins, Cellarmaster uses grapes from Lutzville and Darling for his De Grendel Koetshuis Sauvignon Blanc 2017...
A Bordeaux style blend of Cabernet Sauvignon & Merlot, a wine of substance, the De Wetshof Thibault 2010...
Landskroon Cinsaut 2016, an elegant expression of one of my favourite wine grapes coming back into fashion again.
Flagstone Word of Mouth Viognier 2017. Say vee-yon-yay, a sublime wooded white Rhone Valley grape. Makes Condrieu Wine in France.
8 different Red Wine Grape varieties go into the blend that is Groot Constantia Constantia Rood 2016. Jane-Anne Hobb's Roast Chicken with Roasted Onions, Grapes & Verjuice is the perfect partner.
Remember Rosé is not only for summer - the De Grendel Rosé 2018, will bring summer into your winter. A delicious 50/50 blend of Pinotage and Cabernet Sauvignon...
Oldenburg Vineyards two new maiden vintage wines released, The Oldenburg ‘Le Quatre Enfants’ Cabernet Franc 2007 and The Oldenburg Joshua Syrah 2007, available from the Estate....
A superb Stellenbosch Wine Appellation Bordeaux style blend, Mulderbosch Faithful Hound 2015 by Adam Mason.
Luke O'Cuiineagain's fabulous Glenelly Estate Reserve Chardonnay 2015, is made for food. All the classical Chardonnay whiffs and flavours which are a perfect match with roast pork...
Gerhard Swart's choice of the road less travelled with his Flagstone Two Roads Chardonnay 2016 makes for a stunning wine. So good with Jane Anne Hobbs's Coronation Chicken...
Glenelly Estate - South African WIne Estate with French Flair. The Glass Collection Merlot 2015, a gem. Lovely midweek supper wine.
The Glenelly Estate Reserve 2011 This wine is Stellenbosch Royalty. Glenelly Wine Estate is owned by Mme May Eliane de Lencquesaing, former owner of Chateau Pichon Lalande one of the great Bordeaux Wine Houses. Madame May Eliane de Lencquesaing, Owner of Glenelly The immaculate vineyards provide the grapes for this ‘signature blend’ of Glenelly, The
Zevenwacht 7even Rosé 2016 Zevenwacht, that beautiful Estate in the Stellenbosch Wine Appellation, is situated on the just north of False Bay, from whence cooling breezes blow in the afternoons to ameliorate the summer heat in the vineyards. The 86% Cabernet Franc grapes used in the Zevenwacht 7even Rosé 2016 are grown on the home
Curried Lamb Ribbetjies with Mint Yoghurt – Jane-Anne Hobbs Jane-Anne says: "A braai is quintessentially South African, so for this week I’ve chosen lamb ribbetjies [riblets] because I love them (and their name!), and a Cape-Malay-style marinade based on a traditional curried lamb-sosatie soaking sauce. Drenched in a turmeric-yellow, sharp-sweet marinade, Malay sosaties of this
Jane-Anne Hobbs's Drained Maas Cheese Roll with Lemon, Pepper & Smoked Paprika Jane-Anne says: "I'm so excited by this method for making gorgeous soft white cheese at home that I've been experimenting with a variety of flavours. Here is my current favourite: a 'salami' of cheese with lemon zest and white pepper, rolled in cracked
Jane-Anne Hobbs's Prawn & Asparagus Salad with Verjuice Dressing & Mayo Jane-Anne says: "An easy, sea-breezy salad that takes just minutes to put together, and you cannot go wrong if you use the very best ingredients in this simple dish. I've specified cooked, peeled prawns from Woolies here, which I admit are expensive, but they
Chicken with Bacon, Leeks & Cider – Jane-Anne Hobbs I love this luxurious coq-au-vin-style dish and make it quite often for friends when I'm looking for a comforting recipe with a complex flavour, but don't have time to fiddle around with a lot of chopping or stock-boiling or slow cooking. You can made this dish
Chicken Liver Paté with a Jellied Verjuice Topping Jane-Anne says: "A fine, smooth chicken liver paté is a splendid starter for a celebration, and specially for a festive feast, for so many reasons. You can make a glorious paté several days in advance; it will cost you peanuts. And because this is such a rich
My Mum's Ginger-Glazed Shortbread Jane-Anne says: "A bite of this heavenly, gingery tea-time treat transported me, in a twinkling, to my childhood. Isn't it curious how a long-forgotten scent or taste can summon dusty memories from the cobwebbiest corners of your brain? And isn't it strange how a forgotten flavour or texture, when experienced again,
Jane-Anne Hobbs's Paprika-Thyme Sausage Rolls Jane-Anne is an accomplished food writer and cook. Always a little wrinkle in her dishes and always easy and clean full flavours. Paprika-Thyme Sausage Rolls Ingredients 2 square sheets of puff pastry 32 pork chipolatas 2 Tbsp (30 ml) olive oil a small bunch of fresh thyme good quality smoked
Jane Anne Hobbs's Cape Pickled Fish with Lime, Thyme & White Pepper With Easter upon us, Jane-Anne Hobbs gives a new twist to Pickled Fish, traditionally eaten on Good Friday. Cape Pickled Fish with Lime, Thyme & White Pepper For the fish 1 kg firm-fleshed white fish, such as yellowtail or angelfish, skin on ½
Jane Anne Hobbs Prawn & Asparagus Salad with Verjuice Dressing & Mayo 350 g asparagus tips a packet of dark mixed salad leaves 200 g Woolworths ready-cooked peeled prawns 8 baby radishes, halved lengthways For the dressing 100 ml Verjuice 100 ml extra-virgin olive oil For the mayonnaise 2 extra-large free-range egg yolks, at room
Vanilla Panna Cotta with Verjuice Gooseberry Compote Clever Jane-Anne creates all manner of recipes for all manner of products. Here she creates a fabulous dessert with a real cape gooseberry sauce. Verjuice is the juice of mid summer harvest grapes, a product in use in Elizabethan times. Vanilla Panna Cotta with Verjuice Gooseberry Compote For
Jane-Anne Hobbs's Easy Caramelised Onion & Feta Tart Jane-Anne says, "Do you have the patience to stand around peeling pearl onions? I certainly don't, so I've come up with an easy, knock-out tart that uses small pickled onions, which are (oh joy!) already peeled. All they need is a thorough rinsing and a 10-minute sizzle
Jane-Anne Hobbs Baked Camembert with Poached Grapes Jane-Anne says, "Need a gorgeous Christmas curtain raiser? Try my jewel-bright starter, which combines hot oozing Camembert with sharp-sweet grapes lightly poached in Verjuice. (If you don’t have fresh vine leaves, use blanched baby spinach leaves to wrap your cheese.) I do hope you'll put this showstopper on
Jane-Anne Hobbs's Cucumber & Herb Soup with Verjuice Granita Jane-Anne says, ”When I first wrote this recipe down, I recommended serving it immediately, but I found that its flavour developed and mellowed over the next day, so feel free to make it up to 24 hours in advance (but keep it in the fridge, tightly
Jane-Anne Hobbs's Cape-Malay-Style Curried Lamb Kebabs with Apricots Always an interesting little history lesson from Jane-Anne who says, "A sosatie (so-sar-tee) is what South Africans would call the full-size version of this succulent and highly spiced lamb or mutton kebab. Drenched in a turmeric-yellow, sharp-sweet marinade, sosaties of this sort are usually threaded with chunks
Seared Tuna with a Caper, Green Olive & Tomato Salsa Jane-Anne Hobbs is quite simply a fabulous cook. Her recipes are always reasoned, her ingredients available and the dishes delectable. Quite often, like this beauty above, she plates her food on the work of her uncle David Walters, a well known Franschhoek potter. Ingredients 350
Jane-Anne Hobbs's Easy Duck Rillettes Like Jane-Anne, I am so fond of rillettes, be they made of duck or pork [and they are so delicious with both]. When we had our restaurant, duck fat was in plentiful supply, so making rillettes was easy. However you will be surprised at how much fat comes off a
Jane-Anne Hobbs's Individual Beef Wellingtons with crisp bottoms I think Beef Wellington does need some kind of sauce, so serve this with a home-made gravy, or a creamy mushroom sauce or - best of all - a lovely Béarnaise. Individual Beef Wellingtons with Crisp Bottoms 1 large (about 1.8 kg) fillet of beef (see Cook's
Jane-Anne Hobbs's Fennel Saladwith Caramelised Pears, Walnuts & Blue Cheese Jane-Anne says, "This delicious winter salad packs a fistful of flavours: crunchy baby fennel, sweet pears, toasted walnuts and nuggets of creamy blue cheese. My local greengrocer is full of lovely little baby bulbs of fennel, a vegetable I really enjoy, but don't
Audrey's Cape Brandy Tart - Jane-Anne Hobbs Jane-Anne says, "It's one of those faultless recipes that should be framed in gold and hung on a wall: it always works, it's fairly easy to make, and everyone loves it - even kids! Look, I'm not advocating that kids binge on the stuff, but don't
Jane-Anne Hobbs's Slow Roasted Pork Neckwith caramelised onions Pork neck is an inexpensive cut ideal for slow roasting. It has superlative flavour and a melting, juicy texture that cannot be rivalled by any other cut of pork. It's a little difficult to find, but I'm pleased to see that Food Lovers Market now stocks
Jane Anne Hobbs's Panko-Crumbed Calamariwith Black Salt & White Pepper & Lime Mayonnaise Jane-Anne Hobbs is a 'cooker' deluxe as my small son said some years ago. I am amused as she feels that same way that I do about Black Lava Salt. It is a culinary joke, but it looks pretty on
Jane-Anne Hobbs's Oven-Roasted Ratatouille with Feta Jane-Anne says "Ratatouille (or Rat-a-Toolie, as my sister calls it) has fallen out of favour a little since its heydey in the Eighties, which is a pity, because this traditional Provençal dish of stewed vegetables is arguably the best combination of non-meaty ingredients ever invented. The troublesome
Jane-Anne Hobbs's Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds Jane-Anne Hobbs is such a talented cook. Her book Scrumptious is a gem and one you really should have on your kitchen shelf. Spiced Baked Aubergines with Yoghurt & Pomegranate Seeds What you'll need... 4 medium aubergines 1 tsp (5 ml) salt ⅓
Jane-Anne Hobbs's Slow-cooked Lamb Shankswith Potatoes & Tomatoes A delicious one-pot autumn meal: meltingly tender lamb shanks cooked with sliced potatoes, sweet cherry tomatoes, rosemary and garlic. Usually I cook lamb shanks in a richly flavoured tomato or wine sauce, and roast the potatoes separately. Don't be tempted to add extra liquid -
Jane-Anne Hobbs's Curried Lamb Ribbetjies with Mint Yoghurt Jane-Anne Hobbs is one of my favourite food writers. Always a little wrinkle and a little twist to take a dish up a notch or two. She's practical too, as she cooks a lot herself and adds steps to flavour because she feels they are
Jane-Anne Hobbs's Quick Low-Carb Gammon Steakwith Tender-Stem Broccoli, Garlic, Green Peppercorns & Cream Jane-Anne talks about her recipe - I'm excited to share this recipe with you because it's so quick and surprisingly delicious. It takes about eight minutes to cook from start to finish, and I eat it at least three times
Jane-Anne Hobbs's Cape Pickled Fish Paté Jane-Anne Hobbs is responsible for me taking many twists and turns in my kitchen. Here food ideas are just so snazzy and different. Colourful, aromatic and tasty. Almost worth buying a punnet of pickled fish just to make this paté. Cape Pickled Fish Paté 1 cup (250
Jane-Anne Hobbs's Wine-Braised Leekswith Cream, Thyme & Parmesanbeautiful plate made by Jane-Ann's uncle David Walters, Master Potter of Franschhoek Jane-Anne says, "I'm mad about baby leeks, and feature them often on my blog. One watchpoint though, even the slimmest leeks can be stringy, so be sure to keep them bubbling in the wine
Jane-Anne Hobbs'sScrunchy little Piglets in Blanketswith thyme & smoked paprika My parents were great brandy drinkers, specially as they had a KWV quota on which they could buy the excellent KWV Brandy at wine farmers special rates. They also bought gin and a large bottle of Eau de Cologne for my grandmother. In
Jane-Anne Hobbs's Old-fashioned Potted Troutwith Mace & Cayenne Pepper Jane-Anne Hobbs is a great seeker for old recipes and brings them up to date. This one, originally for salmon, came from The Experienced English Housekeeper by Elizabeth Raffald (1786). To poach the fish: a large fillet of lightly smoked trout, or a nice fillet
Cape Pickled Fish Pate - Jane-Anne Hobbs Trust Jane-Anne to come up with a useful recipe for 'leftover' pickled fish. This does not happen in our house, neither is there such a thing as left over wine! You can buy Pickled Fish from supermarkets or use your own leftovers to make this yummy
Jane-Anne Hobbs's Stuffed Leg of Lamb with Basil & Walnut Sauce When confronted by a mystery box from Woolworths, Jane-Anne Hobbs came up with this delicious use for a deboned leg of lamb. 1 x 1.8 kg deboned leg of lamb flaky sea salt and milled black pepper 1 x 12-cm sprig of
Christmas Cheesecake with a Fresh Plum Topping Wanted something really Christmassy for today to go with this delicious Douglas Green Sunkissed Natural Sweet Rosé nv and Jane-Anne Hobbs came up with the perfect match. What you'll need... 1 x 200 g packet tennis or shortbread biscuits, or biscuits of your choice 80 g
Jane-Anne Hobbs's Low Carb Salmon Beetroot & Rocket Salad Jane-Anne Hobbs can always be relied upon to come up with something punchy in flavour to meet a packed with flavour wine. Here is a supreme example of one of her low carb dishes, pretty to look at and so so tasty. What you'll
Christmas Gammonwith a Pomegranate & Pink Peppercorn Glazeby Jane Anne-Hobbs Jane-Anne Hobbs has a number of glazed gammon recipes on her website, including one with Oros and one with brandy and coke! She is a star at Gammons and nothing more fitting than this one at Christmas time. 1 x 1.3 kg smoked,
Jane-Anne Hobbs's White Gazpacho with Tomato GranitaPhotograph by Michael Le Grange for Jane-Anne's book ScrumptiousPlate by Franschhoek Potter David Walters, Jane-Anne's uncleImage © Random House Struik 2012 Jane-Anne tells that this isn’t an authentic gazpacho because it contains yoghurt, but with its topping of feathery flakes of iced fresh tomato juice, it certainly
Jane-Anne Hobbs's Gin-Cured Salmon Gravadlax, Tartare-Style Jane-Anne Hobbs is a superb 'cooker' as my son used to say when he was a little boy. her ideas are always fresh, interested, packed with flavour and visually stunning. A dish like this is worthy of the Boschendal MCC Brut Rosé with which I serve it.
Jane-Anne Hobbs's Low-Carb Silken Chicken-Liver Pâté with Green Peppercorns I can't bear gritty, greyish chicken-liver pâtés: for me even to consider eating liver (shudder), the mixture must be very smooth and fine, with a complex flavour, a boozy undertone and a slight rosy blush on the inside. I've added Madagascan green peppercorns to this
Jane-Anne Hobbs's Low-Carb Double-Bacon Cheese& Herb Mini Quiches 2 x 250 g packs back bacon the juice of a lemon 7 extra-large free-range eggs ¾ cup (180 ml) cream a small bunch of chives, finely chopped (about 3 Tbsp/45 ml) a small bunch of parsley, finely chopped (about 3 Tbsp/45 ml) 1 cup
South African Milk Tart with Dried Naartjie Peel - Jane-Anne Hobbs a deep 23-cm pie dish lined with shortcrust pastry, and baked blind For the filling 1 litre full-cream milk 125 ml (½ cup) pouring cream a strip of fresh naartjie (tangerine) peel a vanilla pod, halved lengthways a 5-cm quill of cinnamon 2
Jane-Anne Hobbs's Steak Kebabs with Monkey Gland Dipping Sauce What you'll need 1.2 kg fillet or rump steak For the marinade 4 Tbsp (60 ml) vegetable oil 1 Tbsp (15 ml) soy sauce 1 Tbsp (15 ml) white wine vinegar 3 Tbsp (45 ml) tomato sauce [ketchup] 1 tsp (5 ml) Tabasco sauce freshly milled black pepper For the
Jane-Anne Hobbs's Shredded Duck With Crisp Skin & Dried-Pear Sauce What you'll need: For the duck: 1 large free-range duck 1 Tbsp (15 ml) flaky sea salt or coarse salt 1 Tbsp (15 ml) Schezuan peppercorns 1 Tbsp (15 ml) black peppercorns a thumb-sized piece of fresh ginger, sliced half a lemon 3
Elizabeth Moxon's Lemon Posset with Hanepoot - Jane-Anne Hobbs In her 1764 cookbook, English Housewifry: Exemplified in Above Four Hundred and Fifty Receipts, Elizabeth Moxon had a Lemon Posset Recipe. Jane-Anne has enhanced it with a touch of Hanepoot, the Muscat of the Cape. Elizabeth Moxon's Lemon 'Posset', with Hanepoot 300 ml cream the
Jane-Anne Hobbs's Gin-Cured Salmon Gravadlax with Crisped Capers You'll need 2 fillets fresh salmon, skin on, weighing about 700 g 4 t (20 ml) coarse or flaky sea salt 1 T (15 ml) black peppercorns 4 t (20 ml) white granulated sugar a large bunch of French chives (or fresh dill) 1 t
Jane-Anne Hobbs's Roast Beef Fillet with Creamy Celeriac & Horseradish For the fillet: 1 large fillet of beef 3 Tbsp (45 ml) Dijon mustard 3 Tbsp (45 ml) olive oil millled black pepper salt For the salad: 2 young celeriac, each about the size of an orange ½ cup (125 ml) thick plain
Jane-Anne Hobbs's Pot Roasted Chicken "Stewp" with Herbs, Garlic & Bacon Ingredients 2 large free-range chickens salt and milled black pepper a small bunch of mixed fresh herbs of your choice: sage, oregano, basil, parsley and thyme 8 cloves fresh garlic, peeled and finely chopped the zest and juice of 2 small lemons
Jane-Anne Hobbs's Seared Tunawith a Burnt Tomato & Caper Dressing For the Tuna 1 x 400 g slab of fresh tuna a little olive oil for frying salt and milled black pepper 3 Tbsp (45 ml) capers, or more, to taste a handful of baby wild rocket leaves (or the smallest leaves you
Seared Gemsbok 'Carpaccio' with a Thai-Style DressingPlate by David Walters, Master Potter of Franschhoek Carpaccio is a brilliant choice of starter or snack if you're on a low-carb or diabetic regime. I'm always astonished when people tell me they don't fancy carpaccio, because to my mind the combination of rosy leaves of beef
Jane-Anne Hobb's Deep-Dish Quiche with Blistered Tomatoes, Peas, Basil & Mozzarella What you need For the pastry 250 g cake flour 150 g cold butter, cut into small cubes a pinch of salt about 90 ml ice-cold water (see recipe, below) For the filling 1 punnet (250 g) ripe cherry tomatoes 1 Tbsp
Jane-Anne Hobbs's Salad of Shaved Baby Fennel, Apple & Smoked Mackerel For the dressing 3 T (45 ml) apple cider vinegar (or white wine vinegar) ½ cup (125 ml) good olive oil 1 tsp (5 ml) Dijon mustard ½ tsp (2.5 ml) white granulated sugar salt and milled black pepper For the salad
Jane-Anne Hobbs's Chicken 'Saltimbocca' with Emmentaler & Lemon 4 skinned, deboned chicken breasts eight thin slices of Emmentaler, or similar 4 slices of Parma ham two thin slices of lemon, halved 16 small fresh sage leaves 1 T (15 ml) olive oil 3 T (45 ml) butter the juice of small lemon milled
Low-Carb Mediterranean Calamari Salad 1 kg small, tender Patagonian calamari tubes and tentacles, thawed overnight in the fridge if you've bought them frozen 3 Tbsp (30 ml) olive oil, for frying 1 x 200 g chorizo sausage, cut into a fine dice 2 cloves garlic, peeled and finely grated or crushed 5 Tbsp
Jane-Anne Hobbs's Low Carb Swedish Style Meatballswith cauliflower mash Jane-Anne Hobbs is a great cook. All her recipes come with a story, a story as interesting as the dish itself. Read the full story about this recipe - click here. For the meatballs 1 kg lean beef mince [ground beef] 500 g
Spicy Low-Carb Roast Chicken SoupJane-Anne Hobbs Ingredients 1 ready-roasted/rotisseried chicken (it helps if it's still warm, as this makes it easier to strip away the flesh) 6 medium leeks (500 g, after trimming) 4 large carrots, peeled 2½ litres boiling water 2 cloves 2 bay leaves a few parsley stalks freshly milled black
Jane-Anne Hobbs's Double-Craggy Garlic Breadwith Herbs, Lemon & Peppered Cream Cheese You'll need a large, circular loaf of bread, a day or two old 1 cup (250 ml/250 g) salted butter 8 large cloves garlic, peeled and finely grated the finely grated zest of a lemon 1 cup (250 ml) chopped fresh herbs
How to cook perfect rare & juicy beef topside in a Wonderbag. The 18th-centurysilver mustard pot in this pic was a gift from Jane-Anne's husband, Philip, on their 25th anniversary How to cook topside & fillet in a Wonderbag - two recipes 1. Topside in a Wonderbag 1 x 1.8 kg mature good-quality
Jane Anne Hobbs's Lemony Lamb Shoulder with Potatoes en PapillotePhotograph by Michael Le Grange. Image © Random House Struik 2012. 2 large shoulders of lamb, bone in, or 2 legs of lamb 12 fat cloves garlic, peeled ½ tsp (2.5 ml) flaky sea salt finely grated zest of 2 lemons 3 Tbsp (45
Low-Carb Chicken Breasts in a Butter, Basil & Tomato Cream Sauce 8 free-range, deboned, skinless chicken breasts salt and milled black pepper 5 large red juicy tomatoes boiling water, for skinning the tomatoes 3 Tbsp (45 ml) salted butter 2 Tbsp (30 ml) olive oil 1 small clove garlic, peeled and finely crushed
Jane-Anne Hobbs's Roast Pork Belly with Pomegranate-Glazed Cape Quinces For the quinces: 1 cup (250 ml) white sugar 3 cups (750 ml) water a slice of fresh lemon 3 large quinces 3 T (45 ml) pomegranate concentrate (or 3 T redcurrant jelly, plus 2 T - 30ml - lemon juice) For the pork
Jane-Anne Hobbs's Rosemary & Parmesan Chicken Strips with a Lemon Dipping Sauce 12 skinless, deboned free-range chicken breasts For the marinade: ¾ cup (180 ml) plain natural yoghurt the juice of a lemon a pinch of white pepper For the crust: 3 large day-old bread rolls, or enough to make 2½ cups (625
Jane-Anne Hobbs's Salad of Warm New Potatoes, Smoked Trout, Celeriac & Watercress 1 kg new potatoes a big (grapefruit-sized) bulb of celeriac 2 Tbsp (30 ml) olive oil 4 spring onions, finely sliced 2 fillets of smoked trout a bunch of watercress salt and milled black pepper For the dressing juice of a
Low Carb Double Cauliflower Cheese by Jane Anne Hobbs 2 large heads cauliflower, or 4 small ones 5 Tbsp (75 ml) water salt ½ cup (125 ml) hot milk, plus extra for thinning 4 Tbsp (60 ml) cream 2 Tbsp (30 ml) butter 2½ cups (about 150 g) grated Cheddar 2 tsp (10
Beef Shin, Tomato & Olive Stew with Naartjie Gremolata, plate by David Walters, Master Potter of Franshhoek Beef Shin, Tomato & Olive Stew with Naartjie Gremolata 8 (2 kg) bone-in beef shin slices 4 Tbps (60 ml) white flour salt and milled black pepper 4 rashers streaky bacon, chopped 3 Tbps (45 ml) olive oil,
Jane-Anne Hobbs Jane-Anne Hobbs is a food writer de luxe. Recipe developer and photographer, she has written a stunning cookbook Scrumptious, click here to read my review. Always on the look out for low carb dishes, she has latterly come up with some stunners, and this is one of them. CLICK HERE to
You can trust Jane-Anne Hobbs to come up with something extra special every time she posts an utterly delicious dish on her website. Jane-Anne Hobbs Jane-Anne is one of my favourite food writers, photographers, cook book authors and an utterly lovely person. Read my review of her cook book here. And do visit
Jane-Anne Hobbs's low carb pork neck with caramelised onions & apple Jane-Anne Hobbs is one of my favourite food writers. Her blog is a classic full of amusing anecdotes and just fabulous food Her book Scrumptious is a must have. Read my review of it - click here. Here is her recipe for