Feast & Ferret

Hey friends,

I hope you have lots of exciting plans for the weekend & bank holiday.  For us it’s also half term next week, a week to spend with my sweet children.

Since it’s bank holiday on Monday we’re planning a trip to Weston-Super-Mare.  I remember such a happy day there as a child with my grandparents, it’s about an hour away & I can’t wait to see the pier & see how much it’s changed.  It’s such a sweet thing to share the things you loved as a child with your own children.

Are you enjoying the Feast & Ferret series so far?  I’m loving pulling them together, little gems to inspire & whet our appetites for our precious weekends!


For me the best food & drinks are minimal fuss with maximum impact; something you can make yourself with relative ease, but that makes you look like a complete genius in the kitchen!

This recipe is for Hasselback Potatoes which I think look amazing! I decided to make them as a side dish but I made them in the morning & it just happened to be lunchtime when they were ready.  Me, Jon & my Mum hoovered these up with some salad & mayo! So they are delicious on their own too, you could serve alongside the wedge salad from last week!

I saw it on Nigella Lawson’s website & I’ve added my own twist, because where possible I add cheese to everything! See Nigella’s recipe HERE


hasselback potatoes

Serves 3/4 as a side dish


9-10 medium sized Charlotte New Potatoes

large knob of Butter

glug of Olive oil

sprinkle of Parmesan Cheese

lots of chopped Chives

Salt & Pepper to taste


1 Scrub/Wash your new potatoes

2 Place a new potato (one at a time) in a wooden spoon & use a sharp knive to slice at 3cm intervals all the way along*

3 Heat the butter & olive oil in a baking tray on the hob

4 Add your potatoes, sliced side down first & coat with the melted olive oil & butter until well covered

5 Place in the oven & cook for 40 minutes at 200c

6 Take out your cooked hasselback potatoes & add a healthy sprinkle of parmesan cheese on each potato

7 Put back in the oven for 5 mins

8 Serve hot with a generous sprinkle of chives & add salt & pepper to taste

*using a wooden spoon ensures you don’t cut all the way through the potato

hasselback potatoes & me

Voila! This dish would be perfect with poached salmon & greens or with BBQ food. The perfect Summer feast side dish.


This week’s ferret is a beauty product by Elizabeth Arden.  It’s a splurge, so maybe pop it on your birthday or Christmas wishlist.

elizabeth arden 8 hour cream

I was given this tube of Elizabeth Arden Eight Hour Cream by my friend Lynne (@lynne_ on Twitter) who absolutely swears by this product, as does my friend Shelley who wipes it over her eyes for that dewey look.  I was given it for my birthday in March & I haven’t used it until this week & I’m now carrying it around with me in my bag.

I needed to get some kind of ‘face on’ as I was going to a Pilates day class, but didn’t want to put on  a full suite of make up either! I grabbed the tube & wiped it over my eyes ala Shelley & over my lips too.  I used CC cream on my face & popped some mascara on my eyelashes & I was literally fit to go.  It took seconds!

It does smell abit clinical to start with but I’ve got past that now because I love it.  Worth the splurge if you can.

Have a great weekend guys & don’t forget to comment & share!

Lizzie XO

4 thoughts on “Feast & Ferret”

  1. Great ideas there Lizzie will try the recipe have a lovely bank holiday Isabel Scollen x

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