Joan Ransley

A capacious, partially glazed dome, studded with tiny sparkling white halogen lights suggests we have walked into a wondrous planetarium. But maybe we are in an airship? The panelled cupola is magnificent and I look up in wonder. My eyes drop slightly to the meticulously painted upper balcony of one of the country’s finest Victorian buildings – the Grade I listed Leeds Corn Exchange. I am in awe. Designed by Cuthbert Broddick in 1861 it is an architectural gem. Pleasing symmetry, original masonry, iron work and beautifully restored Yorkshire stone flagged floors. Painted in soft, coordinated heritage hues and surprisingly warm on this bitterly cold January day it is welcoming place to enjoy brunch, lunch, dinner or even a conference. There are state of the art meeting rooms here. The magnificent 13,000 square space no longer provides trading cubicles for corn but like the best buildings has adapted to changing times and become Anthony Flinn’s gastronomic emporium. This talented Leeds based chef has created a theatre for eating drinking and buying beautiful food and wine. Leeds has never seen anything like it.   continue reading ›

I have just been given the Ottolenghi cookbook for my birthday from my brother Martin. Mart is a great cook and has his finger on the pulse with regard to the latest best buy cook books. This is an outstandingbook written by two great chefs Yotam Ottolenghi and his partner Sami Tamimi both from Israel – Otam is Jewish and Sami Palestinian. continue reading ›

Just been a guest on BBC Radio Leeds, Breakfast Show with Andrew and Georgie. A very early start! This morning’s topic was the common cold. Everyone at BBC Radio Leeds has a cold and they wanted to investigate – how to prevent manage and treat them. continue reading ›

I listened to Adam Phillips delivering the Essay on Radio 3 – his chosen theme was Excess. He soon got round to why we all drink and eat too much. “Excesses of appetite are the way we conceal from ourselves what we crave” he says. “Kafka’s the hunger artist would not have eaten so much if he had found the food he craved.” continue reading ›

Three days a week I work as an academic nutritionist for the University of Leeds. In between marking dissertations on BMI, energy density and the cost of a healthy diet I went into our staff kitchen in the Worsley Building (which incidentally Damien Hirst eulogises about in his 1996 BBC film on buildings – but we all hate for its grey concrete pillars and ugly interior) and found three Tesco  - Snack in a Pots. Have you seen them? continue reading ›

After mediation class feeling all relaxed and virtuous – I had a cup of mint tea and a milky way. Not eaten one of these since I was 7 yrs old. Before the class  I cooked linguine with tomato sauce made from tiny plum tomatoes, fresh bay from the garden, gorgeous plump garlic from The Garlic Farm on the Isle of Wight, some salty Greek olives and strewn with a handful of peppery rocket harvested from the herbs in the green house – so easy to grow. Made panforte – including the candied orange peel. Turned off oven and left panforte over night to finish cooking….looked great in the morning. Surprised it didn’t burn! It was beautiful.

Made granola with maple syrup, vanilla, honey, almonds, pumpkin seeds and organic fruit. The combined flavour of maple syrup and a good quality vanilla essence transport me back to my trip to the Canadian Rockies earlier this year. These two flavours transform this crunchy granola into a luxurious breakfast feast and wins over the most recalcitrant muesli eater. Kids love it too and it is a great recipe to make with them – but watch the nuts with really young ones. Might use this recipe in a piece I am writing for the Yorkshire Post on getting kids to eat breakfast. continue reading ›

‘Mutton should be hung for five and half weeks…..Yorkshire has always been renowned for baking. The even temperature of coal used in the ranges was much better than wood.’ Clarissa Dickson Wright knows a lot about traditional cooking.  She favours local, seasonal ingredients and is delighted by the Wharfedale Game Pie, served at the Ilkley Moor Vaults where we are having lunch. ‘It’s beautifully cooked and topped with very good pastry.’ The chef, Joe McDermott looks relieved. continue reading ›