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Bill Hilbrich

I was saddened to receive an email in the middle of December informing me that one of the more prolific contributors to Hub-UK, Bill Hilbrich had passed away. If you want to know a little bit about Bill you can read his biography page or enter his name in the search box above and you will find a list of fascinating recipes.


Winter! Cold and gloomy . . .

I am not a great fan of winter, especially the months of January and February when there is very little to look forward to or take pleasure in. Its nearly always cold, although perhaps not quite so this winter, dark and miserable. At least that is how I see it.

Oriental Carrot Soup

But there is one saving grace . . . it is a great time of year to be preparing and eating traditional comfort foods such as pies, hotpots, stews, casseroles . . . and home made soups. Here are some recipes to get you started making your own soups:


ShallotsDo you cook with Shallots?

Shallots are such a versatile vegetable and are great to cook with. Here are a few ways in which to enjoy them with some quick to prepare recipes:


Always something new to make or learn

What I love about cooking is there is so much variety and so much to try your hand, from the simple to the exotic. Only a couple of weeks ago I cam across a mention about Banana Bread and realsied I did not know what it was, nor had I ever made it. as you would I assumed it was some sort of breda falvoured with banana. Wrong! Have a look at the Banana Bread recipe.

Banana Bread


Gardening - Grow your own Veg

"Gardening is cheaper than therapy and you get tomatoes”

This is a new section for Hub-UK and seems a natural part of a site about food . . . growing your own vegetables.

Articles and guides will appear here as and when they are received from a contributor or as I have time to write them. They will not necessarily be published at the time of year they relate to but hopefully in due course they will build into a complete guide on how to grow your own vegetables.

The latest article is about growing your own Asparagus. Have a look at How to grow Asparagus.


Do you like the idea of going on a bread making course? Then have a look at Bread Making Courses and Classes.

Eating Together by Chef Jonathan Arthur

We have all been told how important it is to eat together, how nobody does it any more, that we all just graze the fridge or snack on unhealthy junk food. It is implied, or stated that the absence of required communal feeding times will lead to the breakdown of the family, atomization of society and the resultant fall of western civilisation. Rapacious heathen hoards, now massed at our gates, are about to invade our depraved and decadent cities, no doubt strengthened by a proper breakfast where they all talk to one another in a civilized manner and finish their porridge . . . read more


What the . . . ? Freekeh?

Have you heard about freekeh? Freekeh is the new super grain hitting the UK. Healthy, versatile and cooked in just twenty minutes, freekeh has a lot to offer. It can be added to soups, used in a pilaf, provide a base for a warm salad, served as a simple side dish and plenty more. Unlike other grains freekeh has . . . read more


Do you enjoy Indian cooking?

If you do you might enjoy the article entitled Indian Cooking . . . how did it become so popular? and at the bottom you will find links to the most popular Indian dishes so that you can have a go at cooking them for yourself . . . Chicken Tikka Masala, Butter Chicken, Tandoori Chicken, Rogan Josh, Malai Kofta, Chole Bhature, Palak Paneer, Kaali Daal, Chaat, Naan.


Great Homemade Soups by Paul Gayler

When I think back I often think I was raised on soup. Of course I wasn't but we did seem to eat a lot of soup during the winter months . . . and it was always the same soup! We still liked the soup but a bit of variety would have been nice . . . read the review,try a recipe


When is a shallot not a shallot? When it’s a banana shallot!

Echalions - also known as ‘banana shallots’ - are taking Britain’s kitchens by storm. This versatile vegetable, which is a cross between an onion and a shallot, has seen 35% growth year on year.

The British grown vegetable has become the darling of professional kitchens all over the country because it is so easy to prepare. And now the secret is out and echalions have found their way onto our supermarket shelves.

The versatile Echalion can add a subtle hint of flavour or be the main ingredient for any recipe calling for shallots. They are perfect for braising with meats, roasting with vegetables or with soups. Finely chop and add to broths and sauces, or sauté with mushrooms”, says Chef Tom Aikens.

British grown echalions are available from September to mid-May. They are grown in the Eastern counties of Britain (Bedfordshire, Cambridgeshire, Suffolk and Norfolk) where the sandy soil and warmer temperatures provide the ideal growing conditions.

Here are some recipes to try using the more familiar round shallots:



Tips on Knife Maintenance - a few knife sharpening hints. All straight edge knives need to be sharpened regularly. It is easy, just learn the procedure of washing the knife, drying it, and then steeling it before putting the knife away in a protected sleeve or knife holder . . . read more

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