Victoria Hall

Food writer

Latest articles from Victoria Hall

RECIPE: Gluten-free apple crumble

OF all the desserts, a crumble has to be the most classic, warranting little by way of introduction, simply serve with custard, cream or ice-cream. Once you’ve cracked this recipe, and it really is gloriously simple, why not mix it up with different fruits and spices – pear and ginger, apple and blackberry, rhubarb and vanilla.

RECIPE: Asian zoodles

THE recent heatwave has sent me running from the kitchen, seeking out no-cook meal options whenever possible. This Asian-inspired “zoodle” recipe (aka courgetti) is a particular favourite for the very hottest of days. It makes a perfect summer supper, enjoyed ideally in the garden with a crisp glass of something chilled to accompany.

RECIPE: Banana & carrot cake

Last week, on discovering a few overripe bananas lurking in the fruit bowl and some slightly sorry-for-themselves carrots in the fridge, I began to ponder whether these two ingredients – which make gorgeous cakes in their own right – could actually marry together in sponge form. A quick search of t’internet quickly dispelled me of the illusion that this was a revolutionary idea, but I was still intrigued. So, I tweaked my own gluten-free carrot cake recipe to accommodate the bananas, and,

RECIPE: Huevos rancheros

‘TIS the season of eggs and while I’m yet to be convinced that there’s an egg dish to rival the classic soft boiled and soldiers, I do think that this Mexican-inspired brunch comes very, very close. There’s a little bit of stove work required to begin with, but the rich smoky tomatoes are well worth the effort.

RECIPE: Chinese chicken & sweetcorn soup

Following last month’s Yorkshire Pudding recipe, it will come as no surprise to hear that a good roast dinner is a firm favourite in our household. More often than not we opt for chicken; and it keeps us fed long after Sunday too! But how to make it not feel like leftovers? Making something completely different from the leftover bird is key, and anything with an Asian influence makes it feel a world away from the yorkies and gravy of yesterday. I always feel particularly virtuous when I make a