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dinner

Haggis-shepherd's-pie-recipe-lucyloves-east-sheen-village

Lucy Loves…Haggis Shepherd’s Pie

Celebrate Burns Night with this delicious recipe It’s Burns Night this Friday and in my mind this is a super excuse to eat Haggis. And to drink whisky. Haggis is a real love it or hate in dish. Most people who hate it are put off by squeamish olden day talk of it being something…

Quick-thai-beef-basil-recipe-lucyloves-east-sheen-village

Lucy Loves Quick Thai Beef with Basil

This week, Lucy has been on a freezer rummage and found, amongst other things, quite a bit of mince. I really should clear my freezer out more often. However, it’s a thankless task and I always imagine I am going to find half a fillet of beef or some choice pieces of fish to create a…

Where will you dine this Valentine’s?

Goodbye January and hello February fun! With Valentine’s Day fast approaching, we take a look at some great local choices for dinner with a special someone. Feast your eyes on what’s cooking – and be sure to book soon xx Va Va Valentina! For lovers who love fine Italian food, Valentina is offering three courses from their…

Linguine-smoked-salmon-recipe-lucyloves-east-sheen-village

Lucy Loves Linguine with Smoked Salmon

This week, Lucy is back and she’s sharing an elegant family supper dish, which could also utilise some more Christmas leftovers. Happy new year to you all, if you are not sick to death of hearing that or saying it yet. I am also not quite ready to say hello to the new healthy 2017…

Beef-stroganoff-recipe-lucyloves-east-sheen-village

Lucy Loves the Perfect Beef Stroganoff

This week Lucy is running around in the Christmas week build up. Her tasty dinner recipe only takes around 30 minutes to make, but for huge reward. It’s beginning to look a lot like Christmas, so the song says. And so it should do as I have been slaving my backside off cooking, shopping, decorating, singing…

This week Lucy Loves: Prawn, Chilli & Basil Pasta

This is one of my favourite recipes from when I started cooking in our first flat over 20 years ago. It originated from a well-thumbed Good Food magazine and still features in our house as a supper party dish and a family dinner. It’s elegant, with the wonderful flavours of chilli, garlic and basil studded…