BOOZY HOT CROSS BUN LOAF

So Easter has been and gone for another year. I know Easter is a religious festival but for a foodie like me, one of the most exciting aspects of the holiday is the traditional Easter food, my favorite being the hot cross bun. This year, after baking a rather awful first batch of buns on Good Friday I decided to mix it up and came up with a new take on this classic by turning it into a fruit loaf, adding some Amaretto soaked sultanas just for a little naughty adult twist and finishing it off with that symbolic cross.

BUSABA LIVERPOOL (MATTYB RECOMMENDS)

Another restaurant opened in the old Stockton's building in Liverpool City centre last week and it's the one I was most looking forward to trying. I love Asian food so the prospect of a new Thai restaurant in the city was to exciting to resist and so, a couple of days after its official opening, three of us popped on over to Busaba on Hanover Street to see if our expectations could be matched.

ROOKWOOD BAR AND 'CUE LIVERPOOL (MATTYB RECOMMENDS)

There are many new ventures in Liverpool claiming to offer great authentic BBQ food but not many of them are offering this for £15 for two courses with a bottle of beer! At the time of writing, this is what Rookwood Bar and 'Cue currently have on offer for midweek diners and with such an enticing offer on the table it was a bit of no brainer that we would have to go and try it out! 

SMOKY CHEESE AND ONION SPUDS

The humble baked potato (or jacket potato as we called them round here) is a staple for many a mealtime up and down the land. However, they can be ever so boring so if there was a way you could jazz them up, you'd be up for that wouldn't you? Well how about these special spuds which are baked, have their insides scooped out and whizzed around with some cheese, spring onions, soured cream and mustard before being stuffed back into the skin and baked again until they are creamy, cheesy, moist and delicious.

MATTYB'S BANANA BREAD BONANZA PART 4: SUPERFOOD SEEDS

This recipe brings my banana bread bonanza to a close with a forth version of my favorite bake which is packed full of delicious sunflower and flax-seed. Sometimes referred to as superfoods, those crunchy little nuggets of goodness will have you saying "well it's OK for me to have a slice of this, its full of superfood goodness". Well that what I kept telling myself when I dived into a slice or two of this over the last weekend. Well when cake is as quick, simple and delicious to make as this then it would be criminal not too!

MATTYB'S BANANA BREAD BONANZA PART 3: TOTALLY TROPICAL

So you don't want fruit and nuts in your banana bread and you're not keen on popping chocolate chips in there (you nutter!), so what do you do. Well how about getting all tropical with your bad self and popping some coconut into the mix. Banana and coconut are very complimentary to each other so they make the perfect combination for many a bake. This is such a great way to use up your old bananas and desiccated coconut and once again you can get it prepared and baked in under 1 hour if you get your quick legs on.

MATTYB'S BANANA BREAD BONANZA PART 2: CHOCOLATE CHIP

So what happens if you look at my boozy fruit and nut banana bread and decide that's not the one for you. Well how does a banana bread littered with chocolate chips grab you? This version of my banana bread is even quicker as you don't have to worry about soaking  sultanas or chopping nuts. You simply chuck in your chocolate chips in at the end, bake and in under an hour you can have an amazing chocolate banana bread on your table ready for your next pot of tea! Magic! Now the quality of the chocolate chips you use does equate to the quality of the bread. You can lash in some cheap milk chocolate chips if you want but I find that dark chocolate chips of around 85% cocoa gives the chocolate enough oomph to be heard over the banana flavor. 

MATTYB'S BANANA BREAD BONANZA PART 1: BOOZY FRUIT AND NUT!

Ah! What better way to spend a chilly afternoon then making a delicious banana loaf. For me its one of those go to bakes for when you need something comforting and warm with a nice big mug of tea! We always have bananas in our freezer which we pop in there as they begin to turn and then when defrosted, they become soft and perfect for incorporating into a cake batter. Banana bread recipes are easy to adapt so over the next few posts I'm going to show you a couple of variations starting with this boozy fruit and nut banana bread.

PERFECT SLOW COOKED PEA AND PANEER CURRY

One of the best nights in our house is curry night. There is nothing I enjoy more than making a curry sauce packed with herbs and spices, popping it in the slow cooker early in the afternoon, leaving it to brew all day so that by the time you come to eat it in the evening, it's so intense and beautiful that all the worries of the week just float away. This time round I'm using paneer, an ingredient I've never cooked with before but it's surprising easy to use and when combined with peas, you have a match made in curry heaven.

EASTER EGGSTRAVAGANZA CAKE

Firstly, let me apologize for the terrible Easter pun but it had to be done. Secondly, let me introduce you to this slab of chocolate heaven. If you love creme and mini eggs then this is the Easter cake for you! What you have here is a recipe for the most deliciously fudgey chocolate cake which has oodles of creme egg halves and mini eggs baked inside it. If that doesn't sound good enough as it is, the cake is then slathered in chocolate icing and decorated with (Yup, you guessed it.) more creme egg halves and mini eggs. Eggs-cellent (Soz!).

WAHACA LIVERPOOL (MATTYB RECCOMMENDS)

In my third ever blog post I spoke about how I wanted to visit a Wahaca in London as I'm a fan of creator Thomasina Miers fabulous Mexican street food cookbooks. Imagine my delight then when I heard they were opening a branch right over the road from my workplace in Liverpool city centre. As part of a glut of new restaurants opening inside the reinvigorated Stockton's building on Hanover Street, it was a given that I was going to go and check out this new restaurant when it opened. Having visited on opening week, I went again after work on a mild February evening to see how they were faring 3 months on!