We’re delighted to introduce Margaret, Harold’s wife and our new culinary companion here at the Flyer. A skilled and experienced home cook, Margaret has spent a lifetime perfecting comforting family favourites and delicious seasonal dishes. Each month she’ll be sharing simple, reliable recipes and kitchen wisdom to help you make the most of fresh, local ingredients. Margaret is also keen to hear from our readers, so do feel free to send in your own cooking questions or recipe requests; she’s always happy to help. You can email her at newsdesk@flyeronline.co.uk
Hello everyone, Margaret here. As we step into a brand-new year, I always find myself drawn back to the simple pleasure of cooking from scratch. After the indulgence of Christmas and the mountain of tins, treats and leftovers that seem to appear from nowhere January feels like the perfect moment to reset, breathe, and embrace wholesome, home-prepared food.
For me, cooking from scratch has never been about perfection or pressure. It’s about slowing down, choosing good ingredients, and taking a little pride in making something comforting and nourishing with my own hands. I learned this from my mother, who believed that a kitchen filled with real food was the heart of a healthy home. Even now, decades later, I can still hear her saying, “Start the year as you mean to go on,” usually while stirring a pot of soup big enough to feed an army.
January can feel long and cold, so I like to begin the month with simple, warming dishes. A big pan of vegetable soup, made with whatever’s looking good at the greengrocer, is a staple in our house. It’s inexpensive, packed with vitamins and easy to adapt to your own tastes. I also swear by hearty stews, homemade bread, and slow-roasted vegetables, meals that give you comfort without relying on processed shortcuts.
One of the joys of cooking from scratch is knowing exactly what’s going into your meal. With so many of us thinking about our health in the New Year, it’s reassuring to cook with whole, honest ingredients: fresh vegetables, good-quality proteins, herbs, spices, and the occasional drizzle of olive oil. You might be surprised by how much more flavourful simple food can be when you let the ingredients speak for themselves.
I also find that preparing meals at home helps keep the food budget under control something many of us appreciate in January. Batch cooking is a wonderful habit to get into. If I’m chopping veg for soup, I’ll often prepare enough for two batches and pop one in the freezer. It makes busy days so much easier and stops me reaching for something quick but less healthy.
Over the coming months, I’ll be sharing some of my favourite recipes — easy, reliable dishes you can enjoy whether you’re cooking for one, two, or a full family table.
And, just like Harold with his gardening column, I’d love to hear from you. If you have recipe questions, memories of dishes from your childhood, or ideas you’d like me to explore, please do email in at newsdesk@flyeronline.co.uk
Here’s to a fresh, healthy, and homemade start to the year. Happy cooking!