Eating my way through life one bite at a time! My Willoughton Wanderer blog tells the story of my various visits to eateries, pubs and restaurants, both good and bad, on my travels together with the occasional recipe thrown in for good measure.
Tucked away on Cavendish Street in Skipton, Thai Basil occupies a charming old stone terrace, its entrance reached by a few steps up from the pavement. From the moment you walk in, it’s clear this isn’t your average dining space — the interior is a riot of colour and character. Parrots swing from the ceiling and perch on windowsills, cheeky white monkeys dangle from lamps, a tiger peers out from the corner, and cascades of bright bougainvillaea trail across the walls. Eclectic? Absolutely. Memorable? Without doubt.
The restaurant is tiny, seating only about ten diners, and at lunchtime offers a reduced set menu at £13.95 for two courses — a good-value way to sample its dishes. I opted for vegetable spring rolls to start and a chicken Thai red curry for the main. Interestingly, both courses were served together, something I hadn’t expected but soon noticed was the house style.
The spring rolls arrived fresh and crisp, piping hot with a side of sweet chilli sauce. The curry came in a little bowl alongside neatly presented rice; mild in spice, it was still aromatic and very enjoyable. While I personally prefer a bit more heat, the overall meal was tasty and satisfying.
I’ll definitely return — the Massaman curry and chicken satay are calling my name for next time. Thai Basil is a quirky, cosy spot with bags of personality, perfect for a relaxed lunch after exploring Skipton.
We had been eyeing up The Ivy Asia in Leeds for a while, and after browsing the menu online my anticipation was sky-high. I considered booking a table, but in the end we decided to take our chances and walk in—much more flexible for us on the day.
We arrived at 12:15pm and were warmly greeted by a smiling host in the downstairs foyer, who quickly escorted us upstairs to the restaurant (there’s also a lift if needed). The dining room itself is a real surprise—almost a Tardis! It stretches on and on above The Ivy on the ground floor, with its psychedelic green illuminated floor and ceilings dripping in Japanese cherry blossom, creating a stunning Asian-inspired atmosphere.
Our waiter was attentive from the start, offering still, sparkling, or tap water before taking our drinks order. We opted for a refreshing Japanese soda water and took a look at the menus. There are two options: the à la carte or the Dragon Set Menu, which offers incredible value at £19.95 for two courses. We both went for the set menu.
For starters, I chose the Seared Beef Tataki—tender and delicate like carpaccio, topped with crispy shallots, spring onion, and a punchy ponzu dressing. Absolutely delicious. My wife picked the King Oyster & Shiitake Gyoza, generously sized and served with spicy yuzu dressing, black truffle, and coriander. We decided to share both dishes, which turned out to be the perfect choice—two excellent starters rather than one!
For mains, I went with the Gochujang Chicken, served with wok-fried choi sum, ginger, and sesame, while my wife opted for the King Prawn Katsu with rendang curry sauce, coriander, and chilli. Again, we shared—and both dishes were bursting with flavour, beautifully balanced with just the right kick of spice.
Overall, The Ivy Asia Leeds really impressed us. The setting is stunning, the service attentive, and the food simply outstanding. The Dragon Set Menu is excellent value, and we left already planning our return. A definite must-visit!
As the leaves begin to turn and the evenings draw in, there’s a quiet joy in bringing the harvest into the kitchen. Few things capture the essence of Autumn better than a Tarte Tatin made with apples picked fresh from the tree. The fragrance of cinnamon and caramelised sugar mingling with buttery pastry fills the air, making this dessert as comforting as it is elegant. A true celebration of the season’s first fruits.
Ingredients
1 sheet puff pastry, cut slightly larger than your ovenproof pan
2 apples, sliced into wedges
8 tbsp sugar
½ tsp ground cinnamon
Method
Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
Arrange the apple wedges in a neat circle, cut side down, inside your ovenproof pan.
In a small bowl, mix the sugar with the cinnamon, then sprinkle generously over the apples.
Place the puff pastry on top of the apples, tucking the edges down around the fruit to create a snug lid.
Bake in the oven for 45 minutes, or until the pastry is puffed and golden brown.
Allow to rest for a couple of minutes, then carefully invert onto a plate to serve warm.
Serves: 2
This Tarte Tatin is more than a dessert—it’s Autumn on a plate. Serve it warm with a spoonful of cream, custard, or ice cream, and you’ll have the perfect balance of rich caramel, tender apples, and crisp pastry. Whether shared at the table with friends or enjoyed quietly with a cup of tea, it’s a reminder of the simple pleasures that the fruit season brings.
After three decades of wandering through France, there’s one classic dish I’ve somehow never truly tried: steak tartare. I’d seen it countless times in bistros — vaguely unappetising mounds of minced beef next to golden frites, eaten enthusiastically but never looking like anything to write home about. This recipe flips that script. By hand-chopping the freshest beef and mixing it with sharp Dijon, tangy capers, crisp cornichons, and fragrant herbs, it gives this French favourite a modern, flavorful twist. It’s bold, elegant, and full of character — steak tartare done right.
Serves: 2
Ingredients
200 g beef tenderloin, very fresh, finely hand-chopped (not minced in a machine)
1 tbsp Dijon mustard
1 tbsp finely chopped shallot
1 tbsp small capers, drained and chopped
1 tbsp cornichons, finely diced
1 tsp Worcestershire sauce
1–2 drops Tabasco sauce (optional, for heat)
1 tbsp flat-leaf parsley, finely chopped
Sea salt & freshly ground black pepper, to taste
Olive oil, a drizzle (optional, for silkiness)
Method
Chill everything — keep the beef and a sharp knife in the fridge until the last moment.
Prepare the condiments: combine Dijon mustard, shallots, capers, cornichons, Worcestershire, Tabasco, and parsley in a small bowl.
Finely chop the beef by hand into small dice — avoid a food processor, which bruises the meat and alters the texture.
Mix gently: combine the beef with the condiment mix. Season generously with salt and pepper, adding a drizzle of olive oil if desired.
Plate immediately: shape into a neat mound or use a ring mould. Serve straight away while chilled and fresh.
To serve
Best with hot toasted sourdough, thin rye bread, or frites.
Could be accompanied by a simple green salad.
For a more traditional presentation, you may top each portion with a fresh egg yolk or even a cured yolk for extra richness.
Steak tartare might have a reputation as a daring choice, but when it’s made with care, it’s pure culinary elegance. With its balance of freshness, acidity, and texture, this modern take on a French classic proves that simple ingredients can deliver extraordinary flavour. Whether served with toasted sourdough, crisp frites, or even topped with a silky egg yolk, it’s a dish that rewards boldness and celebrates the joy of eating well. Santé!
We popped into Beaumont’s Delicatessen & Café in Louth today lured by the promise of a light lunch and the sight of a counter positively groaning under the weight of fine cheeses and artisan pies. The deli side is a delight — neat, tempting, and brimming with goodies that whisper, take me home.
The café, however, was a little less inspiring. First impressions were of a somewhat bland space, saved slightly by the open sliding doors to a sunny courtyard. Unfortunately, the heat inside could have doubled as a Bikram yoga studio, so we clung to our tea like weary desert travellers. Speaking of which — tea for two arrived in two generously sized pots… each mysteriously filled only halfway. Catering teabags seemed to be the infusion of choice.
For mains, I opted for the Hot Beef and Horseradish baguette with rocket, while Mrs Wanderer went for the Pastrami and Gherkin. My “hot” beef would probably pass a thermometer test only if the goal was mildly tepid, and the baguette came with a rather sparse dollop of coleslaw plus a small salad of cherry tomatoes, sliced peppers, and lettuce — entirely dressing-free for that just-picked from the fridge feel. Mrs W’s was similar but, at least, honest about its room temperature.
In fairness, it wasn’t inedible — it filled a hole, though sadly without much joy. Next time, we’ll probably just raid the deli counter and retreat to the comfort of our own kitchen.
Some dishes feel like they were made for a chilly evening, when the wind is rattling the windows and you want the comfort of something hearty but not heavy, so this is perfect for when Autumn creeps its way around the corner. This gently spicy Puttanesca baked gnocchi ticks all those boxes, and then some. It’s got the deep, savoury punch of capers, olives, and anchovies, balanced with sweet tomatoes and a warming flicker of chilli. The gnocchi soak up all that flavour before being tucked under a molten mozzarella blanket. The best part? You can have it bubbling away in the oven while you open a bottle of red and enjoy the aromas drifting through the kitchen.
Ingredients:
A good couple of handfuls of tomatoes coarsely chopped
Olive oil, for frying
1 onion, finely chopped
1 tsp chilli flakes
1 tbsp capers, drained
A handful of black pitted olives finely chopped
Half-a-dozen anchovy fillets in oil, coarsely chopped
Sugar
250g shop-bought gnocchi
A ball of mozzarella, torn
Method:
Add the oil to the pan and fry the onions off until golden, season with salt. Add the chopped tomatoes and chilli flakes and gently simmer for 10 minutes, uncovered. Add 100ml of water and combine. Stir through the capers, olives and anchovies. Season with salt and a couple of pinches of sugar to counter the acidity of the tomatoes. Cook on a gentle heat for a further 5 minutes or so then put to one side until needed.
Bring a pan of salted water to the boil and add the gnocchi. Simmer for two minutes or so until the gnocchi rise to the surface. Drain and add to the tomato sauce combining well.
Add the mixture to an ovenproof dish, add the torn mozzarella on top and season well with pepper.
Bake in a hot oven at 180 degrees centigrade for 30 minutes, or until the mozzarella is gooey and browning and then serve immediately.
By the time you bring this dish to the table, the golden mozzarella will be stretching in tempting strings, the sauce rich and inviting, and the gnocchi plump with flavour. It’s one of those meals where every forkful delivers a little burst of briny, sweet, spicy joy. Pair it with a crisp green salad or a hunk of crusty bread to mop up the sauce, and you’ve got the perfect balance of comfort and zing. Proof, if it were needed, that simple ingredients – when treated with love – can deliver extraordinary results.
There’s something deeply satisfying about gathering fruit straight from the hedgerow and turning it into something warm, fragrant, and utterly comforting. Today’s wander was rewarded with a basket of plump, inky-black blackberries – the sort that stain your fingers before you’ve even made it back to the kitchen. With autumn’s whisper just around the corner, I decided they deserved pride of place in a simple but soul-hugging sponge pudding. Light, golden sponge meets tangy, jammy berries… it’s the taste of late summer in every spoonful.
🍇 Blackberry Sponge Pudding
Serves: 4–6 Prep time: 15 mins Cook time: 40–45 mins Oven temp: 180°C / 160°C fan / 350°F / Gas mark 4
Ingredients
For the fruit base:
300g (about 2 cups) fresh blackberries, rinsed
2 tbsp caster sugar
1 tsp lemon juice
Optional: ½ tsp ground cinnamon or ginger
For the sponge topping:
125g (½ cup + 1 tbsp) unsalted butter, softened
125g (½ cup + 2 tbsp) caster sugar
2 large eggs
125g (1 cup) self-raising flour
1 tsp vanilla extract
2–3 tbsp milk
Instructions
Preheat your oven to 180°C (160°C fan). Lightly butter a 1-litre baking dish.
Prepare the fruit: Toss the blackberries with the sugar, lemon juice, and optional spice. Tip them into the base of your buttered dish.
Make the sponge batter:
Cream the butter and sugar together until pale and fluffy.
Beat in the eggs one at a time, adding a spoonful of flour with each to stop curdling.
Fold in the remaining flour, vanilla, and enough milk to make a soft dropping consistency.
Assemble the pudding: Spoon the sponge mixture gently over the fruit, spreading it out with a spatula to cover (don’t worry if a few berries peek through).
Bake for 40–45 minutes, or until the sponge is golden and springy and a skewer comes out clean.
Serve warm with custard, cream, or vanilla ice cream.
There’s no denying that blackberry season is fleeting, so it’s worth making the most of it while the brambles are still heavy with fruit. This pudding works equally well with a mix of berries if your foraging basket turns up a few raspberries or blueberries along the way. Serve it steaming hot with custard for a proper British treat, or with a dollop of clotted cream if you’re feeling indulgent. Either way, it’s proof that the best puddings often begin with a country walk and a bit of bramble-scratching.
Some places you plan to visit weeks in advance. Others you simply stumble into – and they turn out to be gems. The Cadeby Inn in South Yorkshire, part charming country pub, part elegant wedding venue, was one such find. We arrived without a booking, but were soon seated with menus in hand and appetites at the ready.
We’d done our homework online, so choosing was quick. Mrs Wanderer went for the Chicken Caesar Salad. I couldn’t resist the King Prawn and Crevettes Linguine.
The linguine was everything I’d hoped for – silky pasta in a creamy sauce, just enough chilli heat to keep things lively, and seafood cooked to perfection. The crevettes were so plump and moist that when I twisted the heads off, a little burst of briny juice escaped – a small but satisfying sign of freshness.
Across the table, Mrs W was tackling a Caesar Salad of heroic proportions. Tender chicken and crisp lettuce were generously dressed in a sauce she declared “lovely.” The only quibble? Perhaps a few too many croutons and not quite enough anchovies for her taste.
We left with full bellies, a smile, and the firm intention to return. If you find yourself in this part of South Yorkshire, the Cadeby Arms is worth a stop – whether you’re after a lingering lunch or simply a quiet pint in handsome surroundings.
There comes a point — usually halfway through chewing yet another helping of garlic mushrooms on flabby white toast — when one begins to question life’s culinary choices. It’s not that there’s anything wrong with the classic; it’s just that it’s the kind of lunch that feels like it’s given up trying. Reliable? Yes. Exciting? Not even close.
So today I staged a quiet revolt in the kitchen. The aim: to reimagine the humble mushroom toast into something with depth, purpose, and a bit of swagger. Armed with a cupboard full of half-forgotten spice jars, a knobbly shallot or two, and a heroic slab of seeded sourdough, the usual suspects were promptly shown the door. No creamy sauce, no parsley garnish as an afterthought — just richly spiced mushrooms, bold herbs, and flavours that actually go somewhere.
This is toast for people who want their lunch to mean something.
🍄 Ingredients (serves 2 generously):
300–400g mixed mushrooms (button, chestnut, oyster, whatever you have)
1 large shallot or half a red onion, finely chopped
2 cloves garlic, finely chopped or grated
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried thyme or oregano
½ tsp fennel seeds (lightly crushed)
A pinch of chilli flakes (optional)
1 tbsp soy sauce or tamari
1 tsp balsamic vinegar or pomegranate molasses
1 tbsp butter + 1 tbsp olive oil (or just oil if vegan)
Fresh parsley or coriander to finish (optional but lovely)
Salt and pepper to taste
2 thick slices of seeded sourdough bread
🔥 Method:
Prep the mushrooms – Wipe clean and slice roughly. Don’t slice too thin — chunky is better here.
Toast the sourdough – Brush lightly with olive oil and toast in a pan or oven for a golden crunch. Set aside.
Sauté aromatics – In a large skillet, heat the butter and oil over medium heat. Add shallots/onions and cook until soft and just starting to caramelise.
Add garlic & spices – Toss in garlic, paprika, cumin, fennel seeds, thyme, and chilli flakes. Stir for 30 seconds until fragrant.
Cook the mushrooms – Add the mushrooms and a pinch of salt. Let them sit for a moment to brown, then stir. Cook until golden and the moisture evaporates (about 7–10 mins).
Umami boost – Stir in the soy sauce and balsamic vinegar. Let it bubble for a minute to concentrate.
Taste & finish – Adjust seasoning. Add a splash more oil if needed. Finish with fresh herbs.
🍽 To Serve:
Spoon the mushrooms generously over the toasted sourdough. Optional extras:
A dollop of Greek yoghurt or labneh
Crumbled feta or blue cheese
A poached or fried egg on top
A sprinkle of dukkah or za’atar if you’ve got it
As I sat with the last few crumbs clinging to my plate and the scent of smoked paprika still hanging in the air, it struck me that we don’t always need new ingredients — just a new approach. The seeded sourdough played its part like a well-seasoned actor, while the mushrooms, spiced and seared with intent, reminded me what this lunch can be when it stops playing it safe.
So if you’re stuck in a garlic-and-cream rut, consider this your invitation to branch out. Lunch (or dinner) deserves better. And so, dear reader, do you.
Some days, the fridge yields inspiration. Other days, it yields… well, two chicken thighs, half a pepper, and that jar of black bean sauce you swore you’d use last February.
Cue the culinary improvisation—and a dish that turned out far too delicious to be a one-off.
This week’s wander took us no further than the kitchen, where an old wok, a hungry stomach, and a little black bean magic came together in 30 blissful minutes. It’s one of those dinners that tastes like you ordered takeout but feels like you won takeout. Savoury, sticky, a little spicy, and utterly moreish, this fried rice with chicken in black bean sauce is the lunch hero you didn’t know you needed.
Best served hot and preferably with someone nearby to praise your culinary genius (or at least wash up after you).
🍜 Fried Rice with Chicken in Black Bean Sauce Serves: 2–3 Prep time: 15 mins Cook time: 15 mins
Ingredients For the chicken marinade: • 2 chicken breasts or thighs, thinly sliced • 1 tsp cornflour • 1 tbsp soy sauce • 1 tsp sesame oil (optional) For the stir-fry: • 1 cup basmati rice • 1 tbsp vegetable oil • 2 garlic cloves, finely chopped • 1 tbsp ginger, finely chopped • 1 small onion, sliced • 1 yellow pepper, sliced • 1 tbsp fermented black bean sauce (or 2 tbsp if you love it strong!) • 1 tbsp oyster sauce • 1 tbsp soy sauce • 1 tsp sugar • 100ml chicken stock or water • 1 tsp cornflour mixed with 1 tbsp cold water (slurry) • Optional: fresh red chilli or chilli flakes, to taste
Instructions
Marinate the chicken In a bowl, combine the sliced chicken with soy sauce, cornflour, and sesame oil. Set aside to marinate while you prep the other ingredients.
Cook the rice Boil the rice until tender. Drain, return to the pan with 1 tablespoon of olive oil and gently fry until crispy and sticky.
Stir-fry time! Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and stir-fry until just cooked through. Remove from the pan and set aside.
Aromatics and veg In the same pan, add a little more oil if needed. Add the garlic and ginger, stir for 30 seconds until fragrant, then throw in the onions and peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp.
Sauce it up Add the black bean sauce, oyster sauce, soy sauce, and sugar. Pour in the chicken stock or water and bring to a simmer.
Thicken the sauce Return the chicken to the pan. Add the cornflour slurry and stir until the sauce thickens slightly and coats everything nicely.
Serve hot Plate up, garnish with extra spring onions or chilli if you like a kick, and enjoy!
🔥 Optional Extras • Add mushrooms, baby corn, or mange tout for extra veg. • Swap chicken for beef strips, tofu, or prawns. • A squeeze of lime and sprinkle of coriander gives it a Southeast Asian twist.”
There’s something gloriously satisfying about scraping the last few grains of sticky rice from the pan—especially when it carries all those deep, umami flavours clinging to caramelised edges and charred veg.
This dish has now earned itself a spot in the Wanderer’s Lunch-time Rotation (an imaginary list scrawled somewhere between the fridge and the back of my mind). Whether you’re cooking for two or stretching it with a few extra veggies for leftovers, it’s a brilliant way to breathe new life into humble ingredients.
Next time, I might brave the bird’s eye chilli—or maybe swap the chicken for prawns if I’m feeling flash. Either way, there’ll be black bean sauce on the shopping list again… and the frying pan at the ready.
Until next time, keep wandering—especially where your taste buds lead you.
The Willoughton Wanderer 