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Food and Drink

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Food From The Hills: Cauliflower, Chickpea and Spinach Curry

This warming super-fuel dish is ideal if you’re trying to up your green intake and fend off nasty bugs. Chickpeas keep you feeling fuller for longer, plus spinach is full of iron and is an easy way to inject som leafy greens into your diet at this time of year when salads are ...

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Food from The Hills: Lemon Drizzle Loaf Cake

Today we are revisiting this classic cake in honour of our Macmillan Coffee morning. Every Coffee Morning changes lives, and this is Macmillan’s biggest fundraising event for people facing cancer. All over the UK, people are hosting their own Coffee Morning with proceeds going to Macmillan. This lemon drizzle loaf is moist ...

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Food from the Hills - Vegan Mushroom and Butter Bean Stew

It’s dark in the evening, Strictly has started, and its again acceptable, just, to put the heating on. That means it's time for rich stews, gravy and sticky puddings. I recently made this for my family (who are not veggie nor vegan) after a day walking along the Lincolnshire coast. Having ...

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Food from The Hills - Too-Good-To-Be-True Sticky Toffee Puddings

For our Food from the Hills this week, we are thinking seasonally. It's starting to get dreary and cold, and we want to come home to something gooey, sticky and sweet to devour with careless abandon. Twenty minutes prep time and I guarantee this pudding will lift your spirits. No matter ...

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Food from the Hills - Welsh Rarebit

In celebration of Welsh Rarebit day, this week’s Food from The Hills recipe focuses on this absolute classic, which is a lot more than cheese on toast! Perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, has travelled the world over. ...

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Food From The Hills - Our Favourite Autumn Tipples

Today we are welcoming our newest directory listers The Summerton Club to the blog! Owner Dan is here to share his absolute favourite autumn drinks, but beware, these are strictly adults only!

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Food from the Hills - Green Tomato Chutney

Today we are welcoming Rosalind, the green fingers behind Rosewarne Gardens to the blog to share her delicious chutney! She says: 'You know the old saying ‘when life gives you lemons….make lemonade'? Well when nature hands you a series of Mill’s periods* resulting in a surge of tomato blight you make a ...

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Food from the Hills - Chocolate Courgette Muffins

Today we are welcoming Nutritionist and coach Lindsay from The Wellness Gypsy to the blog, to share one of her favourite breakfast recipes. She says 'muffins for breakfast feels a little rebellious. It's a chocolate muffin that not only tastes amazing but is packed with vitamins, minerals and healthy proteins and ...

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Food from The Hills: White Bean, Coconut and Roast Pepper Stew (vegan & gluten free)

Today we have another guest recipe post, from the lovely Niki from Rebel Recipes. She says that this dish is "a gorgeously creamy white bean and roast pepper stew with three types of beans, tomatoes and a big dollop of coconut yogurt swirled in to make it beautifully creamy. It’s light ...

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Food from the Hills: Pan Seared, Skewered King Scallops with Yellow Peanut Sauce

We're continuing our summer recipes today as our directory listers, The Coconut Kitchen, return with some delicious, fresh and fragrant Thai inspired canapés and starters!

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Food from the Hills - Jo’s Little Welsh Cheddar Cheese Tartlets

This delightful little recipe uses our very own Little Welsh Cheese Company’s glorious vintage cheddar - which is lovingly handmade with milk from a local farm at Treuddyn, where the cows graze on lush welsh pasture. Personally I truly believe that you can taste the difference, though whether that comes from ...

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Food from The Hills: Roasted Vegetable and Goats Cheese Tart with Caramalised Onions

I do love goat’s cheese - I adore its creamy-crumbly texture, its mild tang and its versatility. This light lunch or supper is easy to prepare and ideal served with a mixed green salad and/or a buttered new potato or two. I’m not vegetarian, but I am intrigued by the Meat Free Monday initiative and ...

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Food from The Hills: Chicken and Leek Filo Pie

This comforting dish is lighter than a suet or shortcrust option but just as tasty. But it’s not too virtuous: filo pastry might be low in fat, but the pie’s creamy texture makes for a supper that feels ever-so-slightly indulgent. Quick, easy, everyday eating.

Serves 4-6

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The Hills Meets: The Clwydian Range Food and Drink Group

Janet Hill | Jun 8th, 18 | Food and Drink

As you already know, my abiding passion is simple; wholesome country living; hearty food, great conversations, idyllic dog walks, the very best staycations and fabulous artisan businesses full of wonderful produce and creations. Lucky to be living in the hills in north Wales for the past 15 years, I am surrounded ...

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Food from The Hills: The Simple Scone

Strictly speaking, scones don’t need a dollop of clotted cream or jam - they’re scrummy enough, especially when served straight from the oven - but, of course, the beauty of the simple scone is its versatility. Go plain, load them up with fruit or opt for the cream tea variety - ...

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Food from The Hills: Rocky Road Drops

Every parent’s favourite type of baking is the type that involves no actual baking - no grabby hands around a hot oven door and no disappointment when, despite your best efforts, everything sinks. You say pessimist, I say realist - ha!

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Get started with…growing your own vegetables

Is there anything more satisfyingly wholesome than tucking into fruits and vegetables grown in your own backyard? And if you fancy a larder packed with homegrown produce, we have good news: it’s not too late to get started with growing your own food.

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Food from The Hills: Banana Bread

Readers, I have a confession to make: sometimes I deliberately ‘forget’ about a banana or three just so that I have an excuse to make this deliciously moist, golden-brown loaf. I just can’t help myself. It never lasts long, either - we seem to have it with our coffee in the ...

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Food from The Hills: Homemade Bakewell Tart

Ah, the humble Bakewell tart: a quintessentially British teatime delicacy. I like mine served warm with a dollop of ice cream (it’s all about the contrasting temperatures), but cream or custard make equally good companions. Simply delicious.

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