Two picnic tables are crammed onto this miniature rooftop – come bar

A genius at work!

Treat yourself to a traditional Caipirinha or try something new from by Coelho’s long menu. Passionfruit, mint & strawberries make a great addition! Cocktails are only 7 Reais too (£2.50)!

54 Rua Almirante Alexandrino, Santa Teresa, Rio

We returned last week from our Croatian/Slovenian road trip. Tasting the wine, burek, pizza and the unmissable juha (soup) – Slovenia is highly recommended. In Slovenia, soup is served with practically every meal and unlike English restaurants you can expect to find a whole page in the menu of just soup. March is also the mushroom season so we made it our task to try a mushroom soup at every meal. This was our favourite – served overlooking lake Bled on a crisp afternoon – an absolute treat!

Serving soup in an edible bread bowl makes it a lot more exciting and tastes surprisingly good. Here’s a lovely recipe we found using bread bowls at brunchtime: Natalie’s recipe

A wealth of colourful fruit and vegetable that would make anyone, cook or not want to head to the kitchen.

Chillies in Brazil are not only spicy but full of flavour.

Try making our simple Cranberry & pomegranate pud with plenty of mascarpone.

7 minutes prep time
serves 4

Ingredients

2 cups Fresh cranberries
2 large pomegranates
1 heaped tbsp brown sugar
250g Mascarpone

1. Start by adding the fresh cranberries to a saucepan on a low heat.
2. Add 1 mug of water and stir in the brown sugar.
3. Remove all seeds from the 2 pomegranates.
4. Add seeds from 1/2 a pomegranate to your cranberry mixture.
5. Simmer for a further 2 minutes then remove from heat.
6. Once the mixture has cooled, divide and spoon into 4 fancy dishes (cocktail glasses or clear bowls).
7. Top each pud with a large spoon of mascarpone and handful of pomegranate seeds.
8. Chill…then serve up!

Oozy egg ravioli
This one looks good recipe, one for next time: Eggy ravioli

This recipe is pretty good: Vietnamese GỎI CUỐN

Where would we be without MONMOUTH coffee or RABOT ESTATE, for that matter!?

Every Thursday-Saturday. www.boroughmarket.org.uk

I finally brought myself a rosemary plant – so put together this tasty little risotto.

Rosemary & Butternut Squash

Its easy to freeze it if you make too much.

Using dry ice to make instant ice cream – very theatrical.

Stilton & Port ice cream on a cheese cracker – weird? If you haven’t tried it, DO. Delicious!

Kids (and adults) making ice cream by mixing dry ice and cream mix with Science Boffins.

A great day at Kings Cross Ice Cream Festival. We hope its back next year, thats 360 days to think of a new ice cream flavour!

A trip to Riverford Farm sprouting tunnels in Devon last week. We never knew there were so many different varieties of radish!

www.riverforddairy.co.uk

Visit the tunnels at:
Riverford Farm Kitley
Yealmpton
Plymouth
PL8 2LT
01752 880925