Roasted Almond Butter | Thyme & Honey

I’ll be the first to admit that I haven’t been giving this online space of mine much love in the last few weeks. The truth is I’ve been totally put off cooking anything that takes longer than 15 minutes due to huge amounts of our new home/building work stress. We haven’t been able to move in, building work has overrun and has gone way over-budget, and I had no idea how much stuff I’d need to buy (who even thinks about stuff like hangers and laundry hampers?). All in all, I’m feeling pretty meh, and I can’t cook when I’m meh. Ya dig?

I’ve also been working (ever so slowly) on a new project. I’m currently looking into self-hosting this blog, dipping my toes in the water if you will, which would allow me to have more creative control over how it looks and just take general ownership over my space. It’s a really cool thought, but the process of doing so is terrifically intimidating and I’m yet to get my head around it and figure the whole thing out thankfully my brother is kindly helping me out. More on that soon, I hope!

Despite my current woes I have been getting really into one thing: making nut butter. I never really realised just how easy it is, and it’s amazing that you can make the most delicious nut butter without even adding a grain of salt! Just have a look at the back of a jar of Skippy and you’ll wonder just what are all of those E numbers for, and why is there so much sugar when natural nuts taste so damn epic all on their own?

While I’m somewhat absent from this space, you can always see what I’m up to on Twitter or Instagram where I post pictures of food and talk sh*t about most things. Be back soon, promise!

Roasted Almond Butter | Thyme & Honey Continue Reading


It’s taken me some time to get this post up, largely due to laziness but truthfully I’ve been putting it off because by posting this I’ll have conceded that my holiday is well and truly over. SAD FACE.

I was in Cyprus (on what I consider my annual pilgrimage) sun-seeking, road-tripping and visiting friends and family. But most importantly I make this trip each year to visit my bapou, pictured below. He’s 93 going on 94 and as of today he is one of two left of his generation, which must be incredibly difficult for him. He’s the definition of a pessimist and longs for the good old days, specifically 1945 Nicosia when he was a 25 year old rum-drinking, cigarette-smoking vagabond. His nickname was ‘Nick the killer’, the reason behind this he avoids disclosing when I probe him for an explanation.

However these days he’s more concerned with when and not if I’ll be getting married.

During my stay I took a trip to visitย friends near the North West peninsula, around 2.5 hours from the capital. When I got there I was greeted with the familiar smell of pine trees and sea air – something that makes this part of the island particularly special for me. We spent every summer here growing up, and going back there makes me fantastically nostalgic. I remember all of the old roads, the beaches with the made up names we’d use to identify them, the waves, the clarity of the water. That deep blue.


As a self-confessed lover/obsessor of food it’s no surprise that I get most excited about the amazing food and produce that I’ll eat during my stay. The sweetest, juiciest watermelon, fresh octopus grilled to perfection, fluffy pitta stuffed with succulent souvlaki, a simple village salad – it’s all incredible. But what I find is my first taste stop each time I arrive on the island is my beloved halloumi. And not the stuff you buy in the supermarkets here; real Cyprus halloumi made with sheep and goat’s milk. Try it once and you’ll never forget how incredible it is. Continue Reading


The weekend. A time for indulgence, for having a day off from your diet, for a spot of leisurely drinking. What a glorious thing!

I’m living my weekend to the full (blogging in bed on a Saturday night #YOLO), and not only am I doing all of the above, I’m doing it on holiday. For an entire week (on a beach with unlimited supply of halloumi cheese). In short, I’m living the good life and dammit I want to shout about it.

I had originally intended to buy one of those card readers so I could blog (with pictures) from my tablet, but I never got round to it. Plus I’m struggling to type on what is essentially a giant iPhone as it is let alone edit all of my photos on it. Seriously, I hardly know how to process RAW images at the best of times.

So as a parting gift I bring you the perfect bacon and egg sandwich starring bacon, egg and chilli jam. Kind of ridiculous yet totally necessary, especially if you’ve gotten ahead of yourself with the idea that daytime drinking is entirely acceptable on the weekend (which it is).

WAIT! Don’t go – the other day I was ecstatic to see that my last recipe was featured on Freshly Pressed! So I just want to say a BIG hello to all the new and old followers, and thank you for reading my weirdo monologues… : )






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Courgette + Feta Salad | Thyme & Honey

Courgette + Feta Salad | Thyme & Honey

The other day I was asked what set my blog apart from the rest. In short, what was my USP?

In a world where even the most obscure ingredient is relatively accessible, complex recipes, fancy techniques and even fancier equipment saturate our daily lives. Don’t get me wrong, I would jump at the chance to dine at Noma, but ask me where I’d be happiest and I’d say sitting by the sea with grilled octopus dressed in lemon and olive oil and a village salad. Rustic food, food meant for the table, for the act of sharing and breaking bread, that’s the food that I love and the food that I cook.

I’m not sure that counts as a USP, but I’m not one for fads and gimmicks. So simple cooking, rustic fare and an approachable way of eating is what it’s got to be for me, and what you’ll continue to find here… with the odd complex experiment thrown in for amusements’ sake.

This courgette and feta salad is a year-round staple in my kitchen, but it tastes best towards the end of a scorching summer’s day. Raw ribbons of courgette spiked with salty crumbs of feta marry so well with a lazy oil/lemon dressing. Fresh herbs pack a slight punch and bring everything to life. I eat this on its own, with BBQ’d meat, tossed with pasta or with brown rice and a dollop of hummus.

Courgette + Feta Salad

Serves 2

2 large courgettes, peeled into ribbons
60g feta cheese
Juice of half a lemon
2 tablespoons olive oil
A tablespoon each of fresh mint and dill, chopped

Peel the courgettes and place the ribbons in a large bowl. Add the fresh herbs, crumble in the feta, squeeze over the lemon juice and drizzle with olive oil.

Season to taste and toss well before serving.


Classic Macaroni Cheese | Thyme & Honey

I’m going to keep this post short and sweet because it’s Friday and let’s be honest, we all want to just finish work and never look at a computer screen again.

Last weekend a group of friends gathered in a back garden with beer, wine, a spread of all-fat-no-diet-forget-about-that-bikini food, all in the name of 4th July y’all (and yes, us Brits do know who the Americans gained independence from, but you know, food). It was epic.

We devoured reaaaally slow cooked pulled pork sandwiched in brioche buns, coleslaw, devilled eggs, loaded potato skins, hot sauce chicken wings, corn on the cob and macaroni cheese, my one true love.

According to me, macaroni cheese should be loaded with cheese, contain garlic, be baked and let’s face it, it should be bad for you. No short cuts, no low-fat nothing. The badder the better I say.

Enjoy! x

Classic Macaroni Cheese | Thyme & Honey

Classic Macaroni Cheese | Thyme & Honey

Classic Macaroni Cheese | Thyme & Honey Continue Reading

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