The Sly Cook

Archie the Beach Dog

There are some places that get under your skin, and for me, Cape Breton is one of them. It is genuinely one of my favourite places on earth. There is something about the combination of mountains, the sea, enormous skies and little communities tucked into the coastline that makes everything else feel very far away. It feels wild and peaceful at the same time, and no matter how many times I see that coastline, it still has the ability to stop me in my tracks.

Nowhere captures that quite like the Cabot Trail. The famous route winds for almost 300 kilometres around northern Cape Breton, climbing through the Highlands and following stretches of the Atlantic Ocean and Gulf of St. Lawrence, with roughly a third of the route passing through Cape Breton Highlands National Park. Yet the history of this landscape stretches back far beyond the road itself. The Mi’kmaq have lived on and travelled through these lands for thousands of years, long before European settlement, and over the centuries Mi’kmaw, Acadian and Scottish Gaelic cultures have all become part of the story of northern Cape Breton.

The Cabot Trail itself officially opened in 1932, helping to connect communities that had previously been extraordinarily isolated by the Highlands. What began as a practical route connecting people and places eventually became one of Nova Scotia’s great tourism icons. Today, you can drive it in a matter of hours, but that almost feels like missing the point. Cape Breton is a place that deserves stopping for. Pulling over at the look-offs, wandering down to the beaches, exploring the little communities and simply standing for a while looking out at a landscape that seems to go on forever.

And if you turn away from the main Cabot Trail at Cape North and continue north, you eventually reach somewhere that feels wilder still, Meat Cove. The final stretch takes you towards the northern tip of Cape Breton Island, where steep cliffs and mountains meet the ocean and the road quite literally comes to an end. We stayed at Meat Cove Campground, a wonderfully simple campground perched above the coastline with around 30 unserviced sites and the sort of views photographs never quite manage to capture. Sitting beside a fire looking out towards the sea, it felt as though we’d travelled considerably farther from everyday life than we actually had.

But this particular Cape Breton trip will always mean a little more to us, because Archie came too.

Archie has been part of the Sly family for 13½ years, and calling him our dog somehow doesn’t quite cover it. Pets quietly weave themselves into the fabric of family life. They’re there for ordinary Tuesday mornings and Christmas mornings, house moves and holidays, difficult times, celebrations and adventures. They become part of the background of our photographs and eventually, without us really noticing it happening, part of the history of our family. Looking back at photographs of tiny Archie with Annabella when she was little really brings that home. They have, quite literally, grown up together.

Archie has always been that sort of dog. Solid, loyal and happiest simply being wherever his people are. He’s been with us through an awful lot over those 13½ years and has never asked for very much in return. Give him his family, somewhere comfortable to sleep and perhaps something interesting to sniff, and Archie has generally considered life pretty satisfactory.

This past year, though, has been much harder for him. He’s gone deaf, his heart murmur has advanced, his arthritis has become more painful and he also lives with Exocrine Pancreatic Insufficiency. More recently we’ve noticed quite a rapid decline. At 13½, Archie is beginning to really show his age, and admitting that is heartbreaking. You know when you bring a puppy home that this day will eventually come, but 13½ years is a very long time to have someone quietly occupying a space in your family. Somehow, it still never feels long enough.

Which is why these photographs from Cape Breton have become particularly precious.

A glimpse of the old Archie

Something happened when we took Archie around Cape Breton. For a little while, we got the old Archie back. He pottered along the beaches, sniffed around the rocks, sat around the campfire and seemed genuinely excited to be somewhere new with his people. There he was beside the Atlantic, looking thoroughly pleased with himself. After watching him slow down so much over the past year, seeing that little spark return was incredibly special. He was simply happy.

Perhaps that is one of the greatest things about animals. Archie wasn’t worrying about being old. He wasn’t thinking about his heart, his arthritis or what might happen next. He was on an adventure with his family. There were beaches to potter along, sea air to sniff, interesting things everywhere and his people beside him. Life, in that moment, was good.

Watching him reminded me of something else too. Loving an ageing pet gradually changes. The long walks become shorter ones. Adventures become gentler. You start watching for tiredness rather than waiting for them to tire you out. Eventually, loving them isn’t about trying to recreate the dog they once were. It’s about meeting them exactly where they are and filling the time you still have together with as much comfort, dignity, happiness and love as you possibly can.

The places that hold our memories

Perhaps that’s part of the reason I love Cape Breton so much. It is undeniably beautiful, but beautiful places become something more when our own memories become attached to them. A landscape stops being simply somewhere you’ve visited and becomes part of your family’s story.

Now when I think about Meat Cove and the Cabot Trail, I won’t only remember the mountains tumbling towards the sea, the winding roads, those enormous Cape Breton skies or sitting beside the fire looking out over the water. I’ll remember Colin and Archie walking along the beach. I’ll remember Archie standing at the edge of the Atlantic with the waves rolling in behind him. I’ll remember him pottering about, interested in the world again. And I’ll remember how, for those few days, our elderly little dog seemed to find a bit of his younger self again.

Then there are those old photographs of Archie as a tiny puppy with Annabella. Looking at them now and then looking at the photographs from Cape Breton is almost like seeing 13½ years of family life compressed into a handful of images. A little girl cuddling the puppy who had just arrived in her life, and all these years later, that same little dog, grey around the edges and moving more slowly, still heading off on family adventures with us. There have been countless ordinary days in between, and perhaps those ordinary days are actually the most important part of having a pet.

Our pets never really are just pets. They become witnesses to our lives. They know versions of us that existed years ago. They’re there while children grow up, homes change and families move through different chapters. Their lives are much shorter than ours, but somehow they manage to occupy an enormous amount of space within them.

Archie has been there through an awful lot of ours. Whatever comes next, I’m incredibly grateful for those years and for the solid, loyal, funny little dog who has spent them beside us. I’m grateful, too, that we decided to take him on this trip rather than assuming he was simply too old for another adventure. We adapted things to him, let him go at his own pace and, in return, got to see something we hadn’t seen for a while: our Archie, absolutely loving life.

And I’m especially glad it happened in one of my favourite places on earth.

Cape Breton, Nova Scotia. A place I’ll love forever, and now a place that will always hold a little piece of Archie too.

Pictou County oatcakes are a delicious reminder of Nova Scotia’s Scottish heritage. Scottish settlers brought their love of oats and traditional oatcakes with them to Pictou County, where these simple treats became part of local food traditions.

Made with humble ingredients, oatcakes were practical, filling and easy to keep. Over generations, recipes were passed down and adapted, becoming a beloved part of Pictou County’s culinary history.

This recipe, from Sherbrooke Village, is a wonderful example.

Pictou County Oat Cakes

Ingredients

• 2 cups oatmeal
• 1 cup flour
• ½ tsp salt
• ½ cup vegetable oil or margarine
• ¼ tsp baking soda
• 1 cup brown sugar
• ¼ cup boiling water
• A little extra water if needed

Method

Combine the dry ingredients with the oil or margarine. Dissolve the baking soda in the boiling water and mix it in. Add a little more water if needed to form a dough.

Shape the dough into a long wedge, slice thinly and place on a baking sheet.

Bake at 400°F (200°C) for 10 to 12 minutes.

Chill the dough before slicing if desired.

Simple ingredients, Scottish roots and generations of Nova Scotia history, all in one little oatcake. Enjoy them as they come or I particularly enjoy them with cheese.

I’ve always loved saunas and steam rooms. There’s something about stepping into that intense warmth, closing the door and shutting out the rest of the world that immediately makes me feel calmer. I don’t mind sharing a sauna with one other close companion but I’m not a fan of communal saunas as there is often too much chit chat. 

For me, sauna time isn’t really about luxury or pampering. It’s about switching off. I love the solitude, the quiet and the feeling that, for a little while, there is absolutely nothing I need to be doing.

My favourite sauna experience was in Sweden, where sauna culture felt much more like a natural part of everyday wellbeing. What I particularly loved was the contrast between really intense heat and cold. Getting properly hot in the sauna, stepping out into the cold air and then going back into the warmth felt incredible. There’s something wonderfully invigorating about that sudden change in temperature. It’s a ritual I’ve loved ever since.

The benefits of sauna and steam

There’s also a growing body of research around sauna bathing, particularly the traditional Finnish style sauna. Regular sauna use has been associated with cardiovascular benefits, improved circulation and relaxation. The heat causes blood vessels to widen and heart rate to increase, creating some physiological responses similar to gentle or moderate exercise. Then there are the benefits I notice personally.

Stress relief is probably the biggest one for me. After spending time in a sauna or steam room, I feel noticeably more relaxed. Heat can help muscles loosen and that quiet period away from phones, conversations and everyday demands gives my brain a chance to settle. I also find sauna particularly lovely in the evening. That feeling of being deeply warm and relaxed afterwards can make winding down for bed much easier.

Steam rooms give me a slightly different experience. I love the humidity, particularly during the colder months, and the sensation of breathing warm, moist air. While steam isn’t a treatment for respiratory illness, the humidity can temporarily feel soothing when the air is dry or you’re a little congested.

Hot, cold, hot again

The part I probably enjoy most, though, is contrast therapy.

Heat. Cold. Heat.

There’s something incredibly energising about leaving a hot sauna and stepping into cold air or taking a cool shower. The first few seconds are always a shock, but afterwards I feel awake, refreshed and strangely peaceful.

Cold exposure has become very fashionable in recent years, with plenty of big claims attached to it. I’m a little more cautious about those. The research is still developing, and you certainly don’t need an ice bath to benefit from sauna bathing. For me, it’s simply about how good that contrast feels. And perhaps that’s why I keep coming back to sauna or sow-na as it’s correctly pronounced. 

We spend so much of our lives being stimulated. Phones, work, conversations, notifications, responsibilities and noise. Sitting quietly in a hot wooden room is wonderfully uncomplicated.

You breathe. You sweat. You get hot. You cool down.

And for a little while, the rest of the world can wait.

My Swedish sauna experience remains my favourite, but I’d love to recreate a little piece of that ritual at home one day. A proper sauna, somewhere quiet, followed by stepping outside into a cold Canadian winter might just be my idea of heaven. 

When most people think of lavender, they picture gardens in full bloom, scented candles or luxurious bath products. Yet for centuries, culinary lavender has held a cherished place in kitchens across the Mediterranean, adding a subtle floral note to both sweet and savoury dishes.

The secret to cooking with lavender is restraint. Used sparingly, it brings a delicate aroma that enhances fresh ingredients without overpowering them. Too much, however, can leave dishes tasting soapy. Think of lavender as you would rosemary or thyme. It is a herb, not a perfume.

Why Cook with Lavender?

Lavender is more than just fragrant. It pairs beautifully with simple, wholesome ingredients, making it a wonderful addition to a clean, seasonal way of eating. Its floral, slightly citrusy flavour complements natural sweetness while balancing rich and savoury foods.

Always choose food-grade culinary lavender, as ornamental varieties may have been treated with chemicals and can be overly bitter.

Perfect Pairings

Lavender works wonderfully with:

• Honey and maple syrup
• Lemon, orange and grapefruit
• Strawberries, blueberries, peaches and apricots
• Greek yoghurt and cottage cheese
• Oats and homemade granola
• Goat’s cheese, feta and ricotta
• Olive oil and balsamic vinegar
• Roasted carrots, beetroot and sweet potatoes
• New potatoes and root vegetables
• Chicken and lamb
• Sourdough and homemade focaccia
• Herbal teas and sparkling water infusions

Easy Ways to Use It

If you’re new to cooking with lavender, start small.

Infuse a teaspoon into warm honey for drizzling over yoghurt or porridge. Add a pinch to homemade vinaigrettes with olive oil and lemon. Sprinkle a little into bread dough or shortbread, or combine it with rosemary and thyme for a fragrant herb rub on roast chicken or lamb.

Lavender also shines in homemade lemonade, iced tea and fruit salads, where its gentle floral character complements fresh citrus and berries.

Less Is More

A small pinch is often all you need. Lavender should sit quietly in the background, lifting the flavours around it rather than becoming the main attraction.

Like many traditional herbs, its beauty lies in simplicity.

Final Thoughts

Lavender deserves a place in every kitchen, not just every garden. When paired with fresh, seasonal ingredients and used thoughtfully, it brings elegance and depth to everyday cooking.

Sometimes the most overlooked ingredients become the ones you reach for most often.

South East Devon and the Dorset coast are not polished postcard places once you really get to know them. They are windburnt, weather beaten and sometimes downright rough around the edges. That is exactly why people fall in love with them.

This stretch of coastline is full of chipped paint, fishing ropes, old caravan parks, pebbles in your shoes and cafés serving mugs of tea strong enough to wake the dead. The weather changes every five minutes. The sea can look turquoise one day and furious the next. In winter, whole towns feel like they are being battered sideways by Atlantic winds.

And somehow, all of that makes it feel more real.

Sidmouth

Beautiful, But Not Pretending

Sidmouth gets called pretty a lot, and it is, but it is not delicate. The sea absolutely hammers the esplanade during storms and the wind coming off the Jurassic Coast can make your face ache in winter.

There is a strange honesty to Sidmouth. You get the neat Regency hotels and cream teas, but you also get old boys in waterproofs staring at the sea, gulls tearing people’s fish and chips away, and locals marching along the esplanade in sideways rain like it is perfectly normal.

Some mornings the cliffs glow red in the sun and the place looks almost unreal. Other days it feels grey and tired and salt-stained. Both versions are beautiful.

What I love about Sidmouth is that it feels oddly untouched by time. Parts of it still feel somewhere between 1987 and 1994 in the best possible way. Not shabby, not stuck, just reassuringly unbothered by trends. Old hotel carpets, hotel tea rooms that have not changed their menu in decades, little independent shops, coach trips arriving at lunchtime, brass bands on the seafront, and people who still properly dress for dinner. There is something comforting about that.

Then every summer the town suddenly wakes up in a different way during the Sidmouth Folk Festival. The streets fill with fiddles, Morris dancers, muddy boots, accordions and music drifting out of pubs late into the night. You can be walking along the esplanade and suddenly hear a full folk session spilling out of a hotel bar.

For the best views in town, it is hard to beat Victoria Hotel. Sitting above the sea with those huge lawns looking over the bay, it feels grand without being too stiff. Even if you are only stopping for a drink or lunch, the view across the coastline is worth it alone.

And then there is Jacob’s Ladder, the long white Victorian staircase built into the cliffs to connect the beach with Connaught Gardens and the coastal paths above, which somehow sums the whole town up. It was originally built simply to make access easier, but over time became part of Sidmouth’s character. In summer sunshine it looks charming and almost genteel, but after a big meal or in a howling coastal wind it suddenly feels like a proper expedition. At the top though, you get one of the best views anywhere on the coast: red cliffs, green hills and the sea stretching endlessly out towards Lyme Bay. It is the sort of place that reminds you Sidmouth is not polished postcard Devon. It is wilder, older and far more real than that.

Branscombe

Stressful Roads, Perfect Cottages and a Beach Café Worth the Hassle

Getting into Branscombe can feel like a test of patience and nerve.

The roads narrow down into proper Devon single tracks where you suddenly find yourself reversing uphill into a hedge while another driver does the awkward little steering-wheel apology wave. In summer, when tourists arrive in oversized SUVs completely unprepared for rural lanes, it can become absolute chaos. But then you arrive and immediately understand why people put up with it.

Branscombe is quaint and picturesque. Thick thatched cottages with crooked roofs, old stone walls, gardens spilling over with flowers and tiny lanes that seem frozen in time. It does not feel polished or manufactured either. It still feels like a real village rather than an outdoor museum built for Instagram.

Down at the beach, things become more rugged again. Pebles crunch under your feet, the sea rolls in hard and the cliffs loom around the bay. After the stress of the drive, sitting outside the beach café with a slice of cake and a cup of tea feels strangely rewarding, especially when the wind is coming in off the water and everyone looks slightly windswept.

It is one of those places that feels properly Devon. Beautiful, awkward, slightly chaotic and entirely worth the effort once you get there.

Ladram Bay

Caravan Holidays and Ancient Cliffs

Ladram Bay should be one of the most breathtaking spots on the Jurassic Coast. The huge red sandstone sea stacks rising out of the water look almost prehistoric, especially when the evening light hits them. But there is also something slightly sad about the endless caravan park wrapped around it all. Rows of static caravans and entertainment blocks crowd what could otherwise feel wild and timeless. The beauty is still there, absolutely, but you cannot help feeling the landscape deserves a little more space to breathe.

That said, the bay itself is brilliant for kayaking or paddle boarding around the stacks when the sea is calm. The sheltered water makes it one of the better spots on this stretch of coast for getting out on the water, and seeing those towering red rocks from sea level is something special. 

Budleigh Salterton

Pebbles, Wind and Dog Walkers

Budleigh Salterton is quieter and older somehow. Less trying to impress anyone.

The beach is steep and covered in pebbles that attack your ankles if you are not paying attention. The sea often looks cold even in summer. But there is something comforting about it. People walking dogs before breakfast. Pensioners sitting in parked cars watching the waves. Swimmers heading into freezing water year-round because apparently that is good for you.

It is not flashy. It does not need to be.

Beer

Working Boats and Stunning Beach

Beer still feels like a working coastal village underneath the tourists. It has a stunning sun trap of a beach (slather on the sunscreen). 

The fishing boats pulled up on the beach are not there for decoration. Men still head out onto rough water before dawn. The fishmonger beside the beach smells unapologetically of salt and fresh catch and wet rope. You can buy seafood landed practically hours earlier and eat it while sitting on cold pebbles watching the tide roll in.

There are a few decent pubs that serve food in the village, a deli, bakery and one overpriced and underwhelming chippy. 

Lyme Regis

Where Dinosaurs Meet Day Trippers

Lyme Regis is busy, rough around the edges in places and permanently smells faintly of chips, fudge and seaweed. And honestly, that is part of the charm. We absolutely loved spending beach hut days here, pottering around and nipping to and from our beach hut for the day. 

You can spend half a day wandering in and out of bakeries and shops buying pasties and souvenirs you absolutely did not need. There are tourists everywhere carrying fossil hunting kits and buckets while fighting the wind on the Cobb.

The Cobb in The Cobb is the heart of Lyme Regis. This old stone harbour wall has faced centuries of storms from the Jurassic Coast and still feels wonderfully rugged and weathered. On wild days the sea crashes over it, while on calm evenings people sit watching fishing boats drift in and out. It is one of those places that feels timeless, salty and deeply tied to the character of the town.

The Greek grill near the seafront is exactly the kind of place you should head to if you fancy a change. Gyros, halloumi and authentic Greek street food. Perfect to scoff in your beach hut after being blasted by sun and sea air all afternoon.

Seaton

Unfashionable and Lovely Anyway

Seaton does not have the fashionable reputation of some nearby towns, but there is something oddly comforting about it. The seafront has that slightly faded British seaside feel but in a lovely way. Benches facing rough seas and a beach hut selling deep fried food, sandwiches, pop and ice cream. 

The Seaton Tramway quietly rattling through the wetlands like time forgot it existed, is definitely worth a visit. 

It feels nostalgic without trying too hard. Proper family days out. Wet coats drying in cafés. Children waving at the tram. Elderly couples riding the tram just because they always have.

Portland Bill

Wind, Waves and Portland Stone 

Portland Bill feels harsher than the rest of the coast somehow. More exposed. More industrial and a little dreary in parts. The sea here looks genuinely dangerous when the weather turns.

The pale limestone from Isle of Portland has been used to build some of Britain’s most famous landmarks, including St Paul’s Cathedral, and gives the whole island a weathered, windswept feeling as though the landscape itself was carved from the sea.

Right at the end of Isle of Portland beside Portland Bill Lighthouse is The Lobster Pot, the sort of café that feels made for this coastline. I had a genuinely excellent and enormous prawn salad there, though the menu itself is mostly standard seaside café fare: burgers, baguettes, sandwiches and mugs of tea. Despite the name there is not actually any lobster on it, but the service is warm, quick and friendly, which somehow suits Portland perfectly.

That is the thing about this coastline really. It does not try to impress you. It just gets on with being itself. Messy. Weathered. Tough. Beautiful.

Roasting skate wing is far gentler than frying and suits the fish beautifully. Skate has delicate flesh and fine strands that can easily dry out or break apart in a pan. Roasting keeps it moist, soft and silky while still giving you lovely caramelisation around the edges.

Serves 4

Each roasted wing is cut in half before cooking, giving four generous portions. Serve with potatoes, greens or crusty bread to soak up the brown butter and caper sauce.

Ingredients

For the skate

• 2 skate wings (cut in half)
• 2 tbsp olive oil
• Sea salt
• Freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic granules
• Zest of 1 lemon
• A few thyme sprigs

For the caper butter sauce

• 175g butter
• 4 tbsp fresh lemon juice
• 3 tbsp capers, rinsed
• 3 tbsp caperberries, roughly chopped
• 1 small garlic clove, finely grated
• Fresh parsley, finely chopped
• Extra black pepper

Method

1. Heat the oven to 200°C / 180°C fan.
2. Pat the skate wings dry well with kitchen paper. Place them in a roasting tray and rub with olive oil.
3. Season generously with sea salt, black pepper, smoked paprika, garlic granules and lemon zest. Scatter over the thyme.
4. Roast for 18 to 22 minutes depending on thickness. The flesh should lift easily from the cartilage and look opaque all the way through. Skate is much nicer slightly under than overdone, so keep an eye on it.
5. Meanwhile, make the sauce. Place the butter in a saucepan over a medium heat and let it foam and slowly turn deep golden brown with a nutty smell. Do not rush this part.
6. Add the garlic and cook for 30 seconds, then stir in the lemon juice, capers and caperberries. Finish with parsley and plenty of black pepper.
7. Spoon the hot caper butter all over the roasted skate wings and serve immediately.

Lovely with buttery new potatoes, samphire or salad and proper crusty bread for mopping up the sauce.

Christmas in Canada is a special time of year, where the weather is chilly, the snow is often falling, and families gather together to enjoy food, drink, and each other’s company. Canadian Christmas traditions are as diverse as the country itself, with influences from British, French, Indigenous, and immigrant cultures. Whether you’re in the bustling city of Toronto or a cozy cabin in Cape Breton, there are a few recipes that have become staples of the Canadian holiday season. Let’s explore some of the most delicious and iconic Canadian Christmas recipes to add to your holiday table.

My most magical Christmases have always been in Canada. The snow, the crisp air, and the warmth of family gatherings created a sense of coziness and joy that felt like home. Christmas in Canada has a special rhythm – from the stunning winter landscapes to the way the season brought people together, it is a time of deep connection and contentment.

Butter Tarts

One of the quintessential Canadian desserts, butter tarts are a must-have at any Christmas gathering. The filling, a gooey mix of butter, brown sugar, and eggs, is encased in a buttery, flaky pastry shell. Some variations include pecans or raisins, though purists prefer to keep it simple.

Ingredients

– 1 1/2 cups brown sugar

– 1/2 cup butter, melted

– 2 eggs

– 1 tbsp vanilla extract

– 1 1/2 tbsp all-purpose flour

– 1/2 tsp salt

– 1/2 cup pecans or raisins (optional)

– 1 package of pre-made tart shells

Method

1. Preheat the oven to 375°F (190°C).

2. In a bowl, whisk together the melted butter, brown sugar, eggs, vanilla, flour, and salt until smooth.

3. Spoon about 1 tbsp of the mixture into each tart shell.

4. If desired, add a few pecans or raisins to each tart.

5. Bake for 10-12 minutes, or until the filling is set and the pastry is golden.

6. Let the tarts cool before serving.

Tourtière

Originating from Quebec, tourtière is a savory meat pie typically served on Christmas Eve. The filling is a mix of ground pork (sometimes mixed with beef or veal) and spices like cinnamon, cloves, and allspice. This hearty dish is often enjoyed with a side of ketchup or chutney.

Ingredients

– 1 lb ground pork (or a mix of pork and beef)

– 1 small onion, chopped

– 1/2 cup potatoes, peeled and diced

– 1/2 tsp cinnamon

– 1/2 tsp cloves

– 1/4 tsp allspice

– Salt and pepper to taste

– 2 tbsp butter

– 1 pie crust (top and bottom)

– 1 egg (for egg wash)

Method

1. In a skillet, melt butter and sauté the onions until soft.

2. Add the ground meat and cook until browned, breaking it up with a spoon.

3. Add the diced potatoes and spices. Cook for another 10-15 minutes, until the potatoes are tender.

4. Season with salt and pepper to taste.

5. Roll out the bottom pie crust and place it in a 9-inch pie pan. Fill with the meat mixture.

6. Cover with the top crust and seal the edges. Cut a few slits in the top for ventilation.

7. Brush with a beaten egg for a golden finish.

8. Bake at 375°F (190°C) for 40-45 minutes, until the crust is golden and the filling is hot.

Peanut Butter Balls

These sweet and creamy treats are a classic Canadian holiday favorite. Made with a combination of peanut butter, powdered sugar, and crispy rice cereal, then dipped in chocolate, they’re perfect for holiday parties or to share with family and friends. Their no-bake nature makes them quick to prepare, which is why they’re often found on Christmas dessert trays across Canada.

Ingredients

• 1 cup peanut butter (smooth or crunchy, depending on your preference)
• 1/2 cup unsalted butter, softened
• 1 3/4 cups powdered sugar
• 2 cups Rice Krispies cereal
• 1 1/2 cups milk or dark chocolate chips (for dipping)
• 1 tbsp vegetable oil (optional, for smoother chocolate coating)

Method 

1. Make the Peanut Butter Mixture:
   • In a large mixing bowl, combine the peanut butter and softened butter. Use a hand mixer or stand mixer to blend them together until smooth and creamy.
   • Gradually add the powdered sugar and continue mixing until well combined.
   • Stir in the Rice Krispies cereal, ensuring it is evenly coated with the peanut butter mixture. The mixture should be firm but slightly sticky.
2. Form the Balls:
   • Using your hands, roll the mixture into small balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Once all balls are formed, refrigerate them for about 30 minutes to firm up.
3. Dip in Chocolate:
   • While the peanut butter balls are chilling, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring each time, or use a double boiler on the stovetop.
   • If you want a smoother chocolate coating, stir in 1 tablespoon of vegetable oil with the melted chocolate.
4. Coat the Peanut Butter Balls:
   • Once the balls are chilled and firm, dip each one into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and let any excess chocolate drip off.
   • Place the coated balls back on the parchment-lined tray.
5. Chill and Set:
   • Allow the chocolate coating to set by refrigerating the peanut butter balls for at least 30 minutes.
   • Store them in an airtight container in the fridge until ready to serve. They can be kept for up to a week, but they’re likely to disappear much faster!

Maple-Glazed Ham

Canada is famous for its maple syrup, and this recipe celebrates the sweet, rich flavor of maple. The maple glaze pairs perfectly with the salty, savory ham, creating a delicious contrast. It’s a perfect centerpiece for your Christmas dinner.

Ingredients

– 1 bone-in ham (about 6-8 lbs)

– 1/2 cup maple syrup

– 1/4 cup Dijon mustard

– 1/4 cup brown sugar

– 1 tbsp apple cider vinegar

– 1 tsp ground cloves

Method 

1. Preheat the oven to 325°F (160°C).

2. Score the surface of the ham in a diamond pattern, being careful not to cut too deep.

3. In a bowl, whisk together the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, and ground cloves to create the glaze.

4. Place the ham on a roasting pan and brush with the glaze.

5. Roast the ham for about 2-2.5 hours, basting every 30 minutes with the glaze until the ham is caramelized and heated through.

6. Once the ham is cooked, let it rest for 10 minutes before slicing and serving.

Nanaimo Bars

Named after the city of Nanaimo in British Columbia, these no-bake bars are a beloved Canadian treat. With three layers – chocolatey crust, creamy custard filling, and a smooth chocolate topping – Nanaimo bars are the perfect sweet indulgence for the holidays.

Ingredients

Bottom Layer

– 1/2 cup unsalted butter, melted

– 1/4 cup sugar

– 5 tbsp cocoa powder

– 1 egg, beaten

– 1 3/4 cups graham cracker crumbs

– 1 cup shredded coconut

– 1/2 cup chopped walnuts (optional)

Middle Layer

– 1/2 cup unsalted butter, softened

– 2 cups powdered sugar

– 2 tbsp vanilla custard powder (or instant vanilla pudding mix)

– 2 tbsp milk

Top Layer

– 4 oz semi-sweet chocolate

– 2 tbsp unsalted butter

Method 

1. For the bottom layer, mix together melted butter, sugar, cocoa, and beaten egg in a bowl. Stir in graham cracker crumbs, shredded coconut, and walnuts. Press the mixture into the bottom of a greased 9-inch square pan.

2. For the middle layer, beat together butter, powdered sugar, custard powder, and milk until smooth. Spread over the crust and refrigerate while you prepare the top layer.

3. For the top layer, melt chocolate and butter together in a saucepan or microwave. Pour the melted chocolate over the custard layer, spreading it evenly.

4. Refrigerate the bars for at least 2 hours before cutting into squares.

Cranberry Sauce with Maple Syrup

A side dish that complements both turkey and ham, this cranberry sauce is sweetened with maple syrup, giving it a uniquely Canadian twist. The combination of tart cranberries and rich maple syrup is the perfect addition to your Christmas feast.

Ingredients

– 12 oz fresh or frozen cranberries

– 1/2 cup maple syrup

– 1/4 cup orange juice

– 1/2 tsp ground cinnamon

– 1/4 tsp ground ginger

– 1/4 tsp ground cloves

Method

1. In a saucepan, combine the cranberries, maple syrup, orange juice, and spices.

2. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.

3. Let the sauce cool to room temperature, and refrigerate until ready to serve.

From buttery tarts to savory pies and maple-infused treats, Canadian Christmas recipes are all about celebrating local ingredients and honoring family traditions. Whether you’re preparing a festive dinner for your loved ones or indulging in sweet holiday treats, these dishes will help you create a memorable holiday celebration. 

Happy cooking, and Merry Christmas! 

The Importance of Introducing Diverse Foods to Children from an Early Age 

As a mother, I often faced the challenge of providing nutritious meals for my daughter, Annabella, especially during the first few years of her life when I was a single Mum on a tight budget. From the beginning, I recognized the importance of introducing her to a variety of foods, not just for nutrition but also to cultivate an adventurous palate. Reflecting on my journey, I see how this commitment shaped both Annabella’s development and my own career path.

One of the most surprising discoveries I made during those early years was the abundance of reduced fruits and vegetables with yellow stickers at our local supermarkets. These items, often nearing their expiration date, were not only budget-friendly but also a fantastic way to expose Annabella to a wide range of flavors. Each shopping trip became an opportunity to experiment, introducing her to everything from ripe tomatoes to slightly bruised apples.

Introducing diverse foods to children from an early age is crucial for fostering a healthy relationship with food and promoting adventurous eating habits. Exposure to a variety of flavors, textures, and cuisines not only enhances their palate but also supports nutritional needs by providing a broader range of vitamins and minerals. Early experiences with different foods can help reduce the likelihood of food aversions and encourage an openness to trying new things as they grow. Additionally, exploring diverse foods can cultivate cultural awareness and appreciation, enriching children’s understanding of the world around them. Overall, early exposure to a wide array of foods lays the foundation for lifelong healthy eating patterns and a more inclusive mindset.

In addition to shopping smart, I cultivated my own allotment where I grew a variety of vegetables. This hands-on experience became a significant bonding activity for us. Annabella loved helping me plant seeds and water the plants, and her excitement during harvest time was a joy that fueled my passion for nutrition. Growing our own food also taught her valuable lessons about where our meals come from and the importance of sustainability.

As Annabella grew, so did my understanding of child nutrition. Her growth and development were a constant source of inspiration, leading to a deeper interest in what we were feeding her. This curiosity eventually paved the way for a career shift. After those initial years as a single Mum, I secured a position as a school chef at Annabella’s school, where I had the incredible opportunity to influence the meals served to children daily. One of my proudest achievements was helping the school incorporate fresh vegetables from their own allotment into the lunch menu. This not only improved meal quality but also educated children about the benefits of eating fresh produce.

Over the past 16 years, my journey in child nutrition has evolved tremendously. Pursuing culinary arts education and specialized nutrition training has allowed me to share my knowledge with others, ensuring that children have access to the best possible food options. I’ve seen firsthand how early exposure to diverse foods can set the foundation for healthier eating habits later in life.

Ultimately, my experience with Annabella has reinforced my belief that the foods we introduce to children from a young age can profoundly impact their development. By encouraging a love for a variety of vegetables and fruits, we equip our children with the tools they need to make healthier choices as they grow. My journey is a testament to the power of food education and the importance of nurturing a healthy relationship with food from the start.

Now, Annabella eats anything and everything, displaying a level of adventurousness that surpasses many adults I know. This openness to diverse flavors stems from her early exposure to a wide variety of foods, which helped shape her palate from a young age. She particularly loves shellfish, salads, olives, fresh fruit, and sushi, but she also has a deep appreciation for Asian cuisine. This adventurous spirit in her eating habits is a direct result of the foundation we built together, encouraging her to explore different tastes and textures, ultimately fostering a lifelong love for diverse and nutritious foods.

Bon appetite!

Hogget, the underappreciated meat of older lambs, brings a fuller flavor to the table compared to younger lamb, yet is less intense than mutton. 

During my time on Prince Edward Island, I enjoyed the incredible pasture-raised hogget from Adam MacLean’s farm, Wildwind Pastures. His innovative approach, raising sheep in a silvopasture system, produces meat with a complexity that’s hard to find elsewhere. Despite starting with 100 pregnant sheep in 2017 without owning any land, Adam built strong relationships to secure grazing spaces. Within a year, his flock had grown to over 200, grazing across nearly 300 acres.

Adam focuses on regenerative agriculture, rotating his sheep daily to promote the health of the land. His commitment to sustainable farming practices and the welfare of his animals directly influences the exceptional flavor of the meat. I’ve tasted lamb in the UK, but Adam’s lamb beats any I’ve had before.

More and more of his lambs are sold directly to local consumers who value the unique qualities of pasture-raised, grass-finished meat. His journey is a testament to community-based farming, with local support making it possible for him to succeed. It shows how new entrants to agriculture can thrive with the right approach and relationships.

For more about Adam, watch this video on Adam’s flock: Adam’s Flock

In the UK, lamb is typically slaughtered around 5 to 6 months, while in Canada, the age can extend to under a year, giving Canadian lamb a slightly more developed flavor. Hogget, falling between 1 and 2 years, combines the tenderness of lamb with a rich, savory depth. Hanging hogget after slaughter is essential for improving both texture and flavour. This process allows natural enzymes to break down the muscle fibres, making the meat more tender. The hanging period, typically between 7 to 14 days, also enhances the depth of flavour, mellowing the robust taste while concentrating its savoury richness. As hogget comes from older lamb, hanging it properly is especially important to ensure a balance of tenderness and intense, well-developed flavour that makes the meat more enjoyable to cook and eat. 

To celebrate the unique qualities of hogget, I’ve combined two favorite recipes that showcase this flavorful meat in different ways.

Slow-Roasted Hogget Shoulder with Mint Pesto

Ingredients

– 1 hogget shoulder (bone-in)

– 6 garlic cloves, minced

– 1 tablespoon fresh rosemary, chopped

– 1 tablespoon fresh thyme, chopped

– Salt and pepper to taste

– 1 cup red wine

– 2 cups lamb stock

– Olive oil

For the mint pesto

– 1 cup fresh mint leaves

– 1/2 cup fresh parsley

– 2 garlic cloves

– 1/4 cup pine nuts

– 1/2 cup olive oil

– 1/4 cup grated Parmesan cheese

– Salt and pepper to taste

Method

For the shoulder

1. Preheat the oven to 150°C (300°F).

2. Rub the hogget shoulder with olive oil, garlic, rosemary, thyme, salt, and pepper.

3. Place it in a roasting pan and pour the wine and stock around the meat.

4. Cover tightly with foil and slow roast for 3.5 to 4 hours, until the meat is tender and falling off the bone.

5. Remove the foil, increase the oven temperature to 200°C (400°F), and roast for another 20 minutes to crisp the exterior.

For the mint pesto

1. Blend the mint, parsley, garlic, and pine nuts in a food processor, gradually adding the olive oil until smooth.

2. Stir in the Parmesan cheese and season with salt and pepper.

Serve the roasted hogget shoulder accompanied by a generous spoonful of mint pesto. The slow-cooked shoulder provides tender, melt-in-your-mouth meat.

Rosemary and Redcurrant Glazed Hogget Loin Chops with Caramelised Shallots

Ingredients

– 4 hogget loin chops

– 2 garlic cloves, minced

– 2 tablespoons fresh rosemary, chopped

– 2 tablespoons olive oil

– Salt and black pepper

– 1 tablespoon redcurrant jelly

– 1 tablespoon balsamic vinegar

– 6 shallots, halved

– 1 tablespoon butter

Method

1. Mix garlic, rosemary, olive oil, salt, and pepper. Rub into the chops and marinate for 1 hour.

2. Heat a pan over medium-high heat, then sear the chops for 3-4 minutes per side for medium-rare, until the internal temp reaches 60°C (140°F). Rest for 5 minutes.

3. In the same pan, melt butter and sauté the shallots until caramelised.

4. Deglaze with balsamic vinegar and stir in redcurrant jelly until smooth. Coat the chops with this glaze.

Serve with crushed new potatoes and roasted root vegetables for a classic British meal.