SouthseaScene

Southsea has a monthly farmers market which I really love because Palmerston precinct where it's held becomes even more alive and buzzing. It is also a perfect opportunity to find some fresh or unusual local produce, that's not available in the local supermarkets. I also love meeting the vendors and chatting with them online, anticipating the next market. So I decided that I should really feature some of them on this page. Before the last market, I received a sweet tweet from @BubbleandMarita which prompted a conversation about bubble and squeaks, suitable toppings and the idea of this posting. So let me introduce you... Bubble& is a local street food phenomenon that has redefined bubble and squeak as we know it. They have created gourmet, gluten-free bubble and squeak cakes in a range of flavours that you can eat hot on their market stall with a soft poached egg, bacon and hollandaise sauce. They are so good, you may also want to take them home. So they have designe...

Hello all, Someone asked on Twitter today what food could you eat every day for a month. Well, I thought the Szechuan liver I cooked tonight was one good candidate. It's so delicious and I love it so much. Here's the recipe for 2 people: Ingredients: 250-300 grams lamb's liver 1.5 tablespoons soy sauce 3 teaspoons cornflour 2 tablespoon sherry 1 teaspoon sugar 1/2 teaspoon salt 1 clove of garlic crushed 2 cm of ginger, chopped a bunch of spring onions a small can of bamboo shoots 2 tablespoons vegetable oil 1 teaspoon of sesame oil Slice the liver to about 1 cm thickness and 3 cm length. Mix with the cornflour and add sugar, salt, soy sauce, sherry and ginger and let it marinade. In the mean time cut the green onions to about 3 cm long. Heat the oil in a wok or cooking pan, add the onion and bamboo shoots and cook for about 5 minutes. Then add the garlic and the pieces of lamb. Stir fry for about 5 minutes. Add a tablespoonful of water into the pan and...