I hope you’ve all had a fabulous week! I went to visit my family for a few days and it was the perfect way to slip into the cosy season.
Ooo a quick little restaurant recommendation…for anyone living around Bristol/Bath area, PLEASE go check out Little Hollows Pasta. It’s the most gorgeous independent restaurant with a lovely owner who makes homemade pasta. The food was delicious, the front of house team were lovely, and the atmosphere was so wholesome. Highly recommend any of their stuffed pastas (ravioli, tortellini etc.)!!
Onto this week’s menu, we have dumplings, homemade coffee butter, and more dumplings. So, let’s dive right in!
RECIPE ROUND UP
GOCHUJANG TOFU & SHIITAKE GYOZA - completely plant-based and absolutely delicious…Calum Harris and I got together again to make these incredible guotie-style dumplings. If you fancy giving them a go, click the link here!
ESPRESSO BUTTER - This is Espresso Butter, and it's one of my favourite things to make and eat at the moment for a coffee hit and sweet snack. Spread it on toast, dollop it in the centre of your porridge oats, drizzle it all over your waffles...the options are endless. It's so simple to make and so delicious!
PUMPKIN DUMPLINGS - For this week’s episode of dumplings weekly, I teamed up with Hubbub, the environmental charity, to bring you these incredibly delicious pumpkin dumplings with a chilli peanut sauce. I was delighted to work with Hubbub on this project to help reduce pumpkin waste, so give them a go if you fancy! Recipe here!
That’s all for this week’s newsletter people! Thank you for all of your support and love! And thank you for continuously making my recipes! Remember to send me a DM or email with your recreations!
Have a fab weekend and speak next week!
Em xx