Competition: Win Tickets to the BBC Good Food Show in Glasgow, London or Birmingham

2015 NEW Good food Scotland outline2015 NEW Good food London outline


Today I’m extremely excited to be able to offer one of my readers a pair of tickets to the Good Food Show in either Glasgow, London or Birmingham.

If you like to eat, try new foods and learn new cooking skills then these shows are a fantastic day out.   Each show has a supertheatre where you can see culinary celebrities such as Mary Berry, Paul Hollywood, Michel Roux Jr, James Martin as well as many more household names.

At each show there are hundreds of exhibitors and you can have a fabulous foodie experience as you pick up new ideas, try new products and sample foods as you go round.  You will definitely not go home hungry!

Mary Berry's Malted Chocolate Cake

Mary Berry’s Malted Chocolate Cake

The dates of the shows are:

Glasgow:  Friday 6th to Sunday 8th November

London:   Friday 13th to Sunday 15th November

Birmingham:  Thursday 26th to Sunday 29th November

If you are the winner you can choose which show you would like the tickets to be for but the tickets would NOT be valid for the Saturday.

To enter, please fill in the Rafflecopter Giveaway below:

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Terms and Conditions: 

  1. Entry is open to residents of the United Kingdom only. Participants must be aged 18 years or over at the time of entering.
  2. To enter, participants must follow the directions on the Rafflecopter widget.
    3. Competition closes 23:59 on Sunday 25 October 2015. If the winner does not respond within 48 hours of being contacted, another winner will be picked.
  3. One (1) winner will be selected from the valid entries. The winner will receive the following prize: 2 tickets for entry to the BBC Good Food Show in Glasgow, London or Birmingham (on any day except for Saturday). The winner will be responsible for their own travel arrangements.
  4. The tickets are non-refundable and non-exchangeable.
    6.Searching for Spice is running the competition on behalf of the sponsor and accepts no responsibility for any failure to receive tickets.


chicken pesto quinoa salad 1

Quinoa Pesto and Chicken Salad with Green Vegetables

Quinoa pesto and hicken salad with green vegetables

Roast chicken and vegetables makes such an easy tasty meal that everyone in our household loves.   I like to vary it a bit but my husband doesn’t.   He likes his roast meals to be traditional flavours with traditional accompaniments.  Adding a few spices to our meals is almost always appreciated, except where roast dinner is concerned.

But even if I can’t vary the roast dinner, that still leaves me with the leftovers to play with, which is how this quinoa pesto and chicken salad came about.   The best thing about it is that it is a meal made of leftovers which also makes enough for leftovers.   I managed to eat this for 2 days in a row and even then I was not tired of it.   I would actually cook some chicken just to make this.

Usually pesto is used on pasta or to drizzle into soup but after using it to make this quinoa pesto and chicken salad I definitely believe that it is not used with enough variety.   Why save it for pasta?   What about on other grains? Beans? lentils?

As far as I’m aware, I don’t think enough people have tried the combination of quinoa and pesto. I’m not saying it hasn’t been done before, just not by enough people.   Wouldn’t it be nice to change that?

I promise you that if next time you have a roast chicken, you use the leftovers to make this quinoa pesto and chicken salad, you will not be disappointed.

quinoa pesto and chicken salad with crunchy green vegetables


Chicken and Pesto Quinoa Salad

Yield: Serves 4

Chicken and Pesto Quinoa Salad


  • 200g dried quinoa
  • Juice of 1/2 a lemon
  • Black pepper
  • 2 tbsp extra virgin olive oil
  • 4 Spring onions, sliced
  • 100g sugar snap peas, sliced into about 3 pieces
  • 1/2 cucumber, cut into sticks
  • 16 tender spears of asparagus, sliced into pieces about 3cm long
  • 100-150g basil pesto. Use this recipe or shop bought.
  • Cooked chicken


  1. Cook the quinoa according to the pack instructions. Leave to cool.
  2. Mix the lemon juice, olive oil and black pepper into the quinoa. Then stir in the vegetables.
  3. Stir in a couple of table spoons of pesto into the salad. Taste and add a bit more if necessary.
  4. Serve the salad with some chicken on top and drizzled with some more pesto.
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I am linking this to my own event, Cook Once Eat TwiceRecipe of the Week at A Mummy Too and Tasty Tuesdays at Honest Mum. I am also linking to Cook Blog Share hosted by Hijacked by Twins.

Cook Once Eat TwiceRecipe of the weekTasty Tuesdays

Cook Blog Share

Cook Once Eat Twice

Cook Once Eat Twice – October 2015


Cook Once Eat Twice

Thank you to everyone who linked up to Cook Once Eat Twice last month.   I was delighted to see all the entries as they came in and have definitely been inspired, especially as they were all so healthy too!  You can see all the entries in the September round up post here.

Cook Once Eat Twice is the place to link up any delicious meals that are just as good when eaten the next day  or after being frozen as they are when they are freshly made so please link up your posts for October below.

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky below.
  • If you tweet, tweet me @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards
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Cook Once Eat Twice September 2015 Round up

Thank you to everyone who contributed to Cook Once Eat Twice in its first month.    I have to say I loved reading through all the entries and there was not one that I wouldn’t happily sit down and eat!  I definitely feel inspired to do more of this type of cooking/food preparation and am looking forward to more inspiration next month too.

I was so please to see the first entry from kate at The Gluten Free Alchemist.   She made this gorgeous looking puy lentil stuffed marrow with goats cheese.   I’ve been eating a lot of marrows recently and this is definitely something I’d like to try soon.puy lentil stuffed marrow







The next entry was a Spicy Lemon and Chickpea Casserole from  Helen at Fuss free Flavours.   This is exactly the type of winter comfort food I love at this time of year.  And isn’t that casserole dish gorgeous too!

Spicy lemon and chickepea casserole

Next was Sarah from Tales from the Kitchen Shed with a fantastic Slow Cooker Chipotle Chilli Beans.   Yum!   I would love to eat this.

slow cooker chipotle chilli beans

I love Thai flavours so would also happily polish off a generous helping of this Thai Quinoa Salad by Janet at The Taste Space.

Thai quinoa salad

The next entry was from Rachael at Diary of a Saucepot.  She contributed this Spinach and Ricotta Courgetti Bake.   I love the combination of spinach and ricotta and courgetti is on my list of things to try once I finally get a spiraliser!

spinach and ricotta courgetti bake

Next was Haniyah from No Fussy Eaters.   She made this tasty Beef and Beetroot Curry.  I love curries and am now eager to add some beetroot to one of mine as well.  I was also delighted to discover her blog with healthy tasty ideas suitable for young children too.

beef and beetroot curry

Finally there was my entry:  This tasty Beef and Tomato Bake.  It may not look pretty but it was real autumn comfort food flavoured with streaky bacon.

Beef and tomato rice

Look out for next month’s Cook Once Eat Twice, which I’ll be posting in a couple of days.

Vietnamese Rice and Chicken Salad

Vietnamese Rice and Chicken Salad

Vietnamese Rice and Chicken Salad

I eat meals with rice most weeks but I until I made this Vietnamese rice and chicken salad I hadn’t made a rice salad for a very long time, which was why when I was sent a pack of Amira Superior Aromatic Basmati rice to try I knew that a salad would be a perfect way to test it out.   This tasty Vietnamese rice and chicken salad is full of fresh flavours and great textures: crunchy vegetables and cashew nuts, moist tender chicken and perfectly cooked rice, all flavoured with a lime, sesame and soy dressing.

I have to admit that I usually just boil, rinse and drain my rice but as I was making a salad I wanted it to have the perfect texture: light, fluffy and not wet as it can be when it’s boiled.  On this occasion I took the extra time and followed the directions exactly.   It involved soaking the rice for 30 minutes first, then stir frying it before covering it with boiling water, boiling it for just one minute and then leaving it to absorb the rest of the water.   Yes, it did take longer but I did end up with very good rice.  According to Karam Sethi, Michelin star chef, ‘Absolutely no other rice available in the UK compares [to Amira rice].’

This Vietnamese rice and chicken salad is just a slight adaptation from one of the recipes I was sent by Amira.   The original recipe used prawns but I decided to add chicken to my salad instead.  You could easily make it vegetarian by substituting the meat for tofu or simply omitting it altogether.    It makes a perfectly balanced main meal but without the meat it could also work as a delicious side dish.

Vietnamese Rice and Chicken Salad

Vietnamese Rice and Chicken Salad

Yield: Serves 4


    For the rice
  • 300g Amira Superior Aromatic Rice
  • 1 tsp sunflower oil
  • For the dressing
  • Juice of 2 limes
  • 2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp fish sauce
  • 2 tsp caster sugar
  • 2 shallots, finely diced
  • 2 birds eye chillies, finely sliced
  • 30g bunch of coriander, chopped
  • 30g bunch of chives, chopped
  • For the salad
  • 120g cashew nuts, roughly chopped
  • 300g chicken, cut into strips
  • 2 cloves of garlic, sliced
  • 1 tsp sunflower oil
  • 150g mange tout, sliced
  • Half a cucumber, cut into thin strips
  • 1 red pepper, finely diced


  1. Prepare the rice. Put it in a sieve and rinse under the cold tap. Put it in a bowl and cover with cold water. Leave for 30 minutes.
  2. Heat a little oil in a saucepan. Stir fry the rice for 30 seconds then pour on enough hot water from the kettle to cover the rice and come 1 cm above it. Stir. Cover with the lid and bring to the boil. Boil for 1 minute then turn the heat off and leave to stand for 13 minutes with the lid still on.
  3. After 13 minutes remove the lid and fork through the rice to separate the grains.
  4. Prepare the dressing by mixing together all the dressing ingredients. Use more or fewer chillies depending on how hot you want the salad to be.
  5. Dry fry the cashew nuts in a wok or frying pan. Keep moving the pan so they don't burn. Take them out when they are looking nicely toasted.
  6. Add a little oil to the pan and stir fry the chicken along with the garlic.
  7. Mix all the ingredients together and serve.
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This is my Recipe of the Week at A Mummy Too.  I am also linking to Tasty Tuesdays at Honest Mum.

Recipe of the weekTasty Tuesdays

Disclosure: I was sent a complimentary packet of the rice but the opinions are my own.

Pumpkin and Chickpea Stew

Pumpkin and Chickpea Stew

pumpkin and chickpea stew

A few weeks ago I picked a pumpkin.   It wasn’t a small pumpkin and it wasn’t a huge pumpkin, but it felt like it was by the end!  It was too big to fit in the fridge but I didn’t want to waste any of it.   I made pumpkin muffins, I roasted it in slices then ate it with a roast dinner, in soup and even as a snack cold from the fridge.  I needed to do something else with it.   Luckily it coincided with the new September Recipe Redux challenge – Fantastic Freezer Meals and so I really had no choice but to make freezer meals!

Unfortunately my husband and Little Miss Spice are not big fans of pumpkin but Master Spice and I love it so this meal is one that we can both eat together.   I decided to make a mildly spiced pumpkin and chickpea stew as pumpkin really benefits from a few spices.    By itself it can be a little bland but with a few warming spices and some fresh coriander, it really comes alive.

I used pumpkin that I’d already roasted but because the stew simmers for a while you could just use raw pumpkin and simmer it for a little longer if the pumpkin hasn’t cooked enough.   One thing I forgot to do when I was making this was to weigh the pumpkin and obviously pumpkins can be quite different sizes.   I used about a quarter of the one I had and it was probably about the size of 2 butternut squash.

This pumpkin and chickpea stew is essentially a dish made of leftovers so don’t feel the recipe is set in stone, feel free to adapt it and use whatever squash or root vegetables you have a glut of.   You can of course increase the spices to taste too.

We ate some of the stew when it was fresh, some went in the fridge for the next day and the rest was frozen in individual containers.   When you want to eat it you can either defrost it first or cook it from frozen in either the oven or the microwave.   It’s a great way of having your own healthy ready meals any time you want.

Pumpkin and Chickpea Stew


Pumpkin and Chickpea Stew

Yield: Serves 4


  • 2 onions, finely diced
  • 4 cloves garlic, crushed
  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 1 tbsp ground coriander
  • 2 red peppers, sliced
  • 1/4 pumpkin, cut into large cubes
  • 2 400g tins of chickpeas
  • 2 400g tins of chopped tomatoes
  • Black pepper
  • Large handful of chopped coriander (cilantro)
  • 1 lemon (optional)


  1. Gently cook the onions in a large saucepan until they are soft, then stir in the garlic.
  2. Cook for another minute then add the cumin, coriander and cayenne pepper.
  3. Stir well then add the red pepper, pumpkin, chickpeas, chopped tomatoes and a little black pepper. Add a little water so the pan isn't too dry.
  4. Bring to the boil then simmer gently for half an hour.
  5. Stir in most of the fresh coriander at the end but reserve a little to put on top of each plate. Serve the stew with a wedge of lemon to squeeze over the top.
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As well as the Recipe Redux I am also linking these to Extra Veg, hosted by Feeding Boys this month and run by Fuss Free Flavours and Utterly Scrummy.  I am also linking to Elizabeth’s Kitchen Diary’s No Waste Food Challenge, hosted this month by Foodie Quine.

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Beef and Chorizo Burgers

Beef and Chorizo Burgers

Beef and Chorizo Burgers with a quail's egg

Sometimes you can’t do everything you want to do.   It’s a hard lesson but sometimes you just have to accept the next best option.   That was the case with the International Street Food Challenge back in August.   I would love to have attended but unfortunately wasn’t able to.   Instead I’m having to settle for making one of the top recipes at home myself.   These Beef and Chorizo burgers were the Spanish entry by Spanish Lab and although they are not exactly the same, they are as near as I could come to recreating them at home.

My chorizo burgers are full-sized burgers whereas the originals were mini.   That’s because I couldn’t find mini burger buns locally, although I wouldn’t be surprised if I come across some next week now! The buns are just plain white sesame coated bread rolls but the originals used brioche.   Again, I could find brioche in loaves, twists and hot dog rolls but burger buns?   Not last week and not around here.

Maybe I should have baked my own brioche?   Well, once upon a time I probably would have done but I’m afraid to say that that would have been a challenge too far right now.

Beef and Chorizo Burger

Even though these chorizo burgers are not exactly the same as the originals, they were still absolutely delicious.   The burger is a mixture of beef mince and cooking chorizo and it would be a challenge to get a tastier burger.   I love cheddar on my burgers and putting the cheddar on the burgers as they cook is a great way of ensuring it melts beautifully.

The chorizo burgers are topped with a quail egg.   I felt you couldn’t really taste the egg but that may have been because my burgers were twice as big as the originals.   Maybe I should have used a hen’s egg instead, but just knowing the egg was a quails egg made these burgers seem that little bit more special than your average burger.

The International Street Food Challenge was organised by Travel Supermarket after a survey found that a quarter of people book their holidays based on the food they’ll be able to eat while there.  That doesn’t surprise me.   Although I wouldn’t say I book my holiday based on that, I do definitely consider the food to be a big part of a holiday.

I chose to recreate one of the Spanish recipes as Spain is a county I love visiting and I’m sure I wouldn’t have been able to resist the chorizo burger if I’d been at the International Street Food Festival.   Besides Spain, there were entries from the US, France, Italy, Sri Lanka and the Seychelles.   The overall winner was Sri Lankan ‘Kothu Kothu’ with their three different types of kothu roti.  Now that is another snack I’d love to have tried.’

Homemade beef and chorizo burgers

Chorizo Burgers

Yield: Serves 4

This recipe is slightly adapted from Spanish Lab.


  • 200g cooking chorizo
  • 200g beef mince
  • Vintage cheddar
  • 4 quails eggs
  • 4 bread buns
  • Salad leaves
  • Mayonnaise


  1. Put the chorizo and beef mince in a bowl and mix them together with your hands. When they are combined, shape them into 4 burgers. Put them in the fridge to chill for a couple of hours.
  2. Heat a little oil in two frying pans.
  3. In one pan, put the burgers. Cook them for a couple of minutes on one side. Turn them over and put the cheese on top of the side that has been cooked so it begins to melt. Cook for another couple of minutes.
  4. In the other pan, gently break the quails eggs and fry them until the white has just set but so the yolk is still runny.
  5. Toast the burger buns lightly under a grill.
  6. Put the burgers together by putting some mayonnaise on the bread at the bottom, then some salad leaves, the burgers and cheese and finally the egg. Use a cocktail stick or bamboo skewer to hold the burgers together.
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This is my Recipe of the Week at A Mummy Too. I am also linking to Tasty Tuesdays at Honest Mum.

Recipe of the week

Disclosure: I was provided with a voucher to buy ingredients to make this recipe but the opinions are my own.

Chicken salad with a peach and basil vinaigrette

Peach and Basil Chicken Salad

Peach and Basil chicken salad

This month for Secret Recipe Club I was assigned Grandma Loy’s Kitchen, a blog I’d often read when reading through the SRC posts so I was excited to have the chance to look through her blog more thoroughly.

Grandma Loy has been blogging for 4 years and there was a huge choice of recipes to pick from. If you love bars, brownies and cookies this is definitely the place to go.  Although I love to eat sweet things,  I fancied something light and healthy so I went straight for the salads and it wasn’t long before I had a couple of choices narrowed down – a barbecued pork salad and this peach and basil chicken salad.

I love bbq pork.   I make it in my slow cooker all the time and I’m sure I will make the bbq pork salad soon but I was intrigued by the peach and basil combination with the chicken.   I usually avoid salads with fruit in but for some reason I liked the sound of peach and basil.

It was a good choice.   The dressing uses a mixture of blended peach, basil, white wine vinegar and olive oil.   The sharpness of the vinegar stops the dressing from being too sweet but you do still get a lovely peach flavour and of the course the basil gives it a great flavour too.   I did adapt it slightly from Grandma Loy’s recipe by not adding any mayonnaise but if you prefer  a creamier dressing then definitely add some.

I used the meat from a leftover roast chicken to make this peach and basil chicken salad so most of the chicken I used was leg and thigh meat.   It turned out to be a great easy way to use up  roast chicken.

As you can see, I griddled the peaches to make them look pretty but you could chop them up and mix them in with the salad.

Peach and Basil chicken salad

Chicken salad with Peach and Basil Vinaigrette

Yield: Serves 2


    For the salad
  • 1 peach, cut in half
  • A few leaves of iceberg lettuce
  • 200g leftover roast chicken, diced
  • 1/2 red pepper, diced
  • 1 stick of celery, finely sliced
  • 1 spring onion, sliced
  • For the Vinaigrette
  • 1 peach, skinned and chopped
  • 4 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • Pinch of salt
  • About 8 basil leaves, chopped


  1. Mix together all the ingredients for the dressing and blend. I used a stick blender.
  2. To make the salad, brush the cut side of the peach with a little oil and cook on a griddle pan for about a minute. Turn it by 90 degrees and continue to cook for another minute so it gets a little charred in a criss cross pattern.
  3. Put the chicken, red pepper, celery and spring onion in a bowl. Add the vinaigrette and toss together.
  4. Put a few lettuce leaves on each plate and top with the salad and half a peach.
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I am linking this to Cook Blog Share, hosted by Snap Happy Bakes,to Saucy Saturdays at Take Two Tapas and to Fiesta Fridays.

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Beef and tomato bake

Cook Once Eat Twice: Beef and Tomato Bake

Beef and tomato bake

I’m trying really hard at the moment to plan meals that are suitable for the two children as well as for me and my husband to eat later.   This beef and tomato bake is one of the successes, which is  largely thanks to a generous amount of streaky bacon which just gives it so much flavour.

It’s a real comfort food meal.   The type of meal that warms you up and you just can’t help going back for seconds.  Luckily, it lasted a couple of days and was just as tasty reheated in the microwave as was  when it first came out of the oven.

In fact, this beef and tomato bake was an ideal meal for my Cook Once Eat Twice challenge.   I ate a little bit of it with the children when they had their tea, I had another helping with my husband later in the evening and there was even some left over to eat the next day.  Perfect.

Because I’d made dinner earlier in the day and didn’t need to do anything in the evening we had so much more time to relax and even though my husband is not a big fan of minced meat, he actually liked this too.   It must be the bacon!

I admit it’s not the prettiest of meals.   I took so many pictures but there were only a couple I was happy with.   It’s hard to make a one-pot dish look attractive sometimes.   Just trust me, it is far tastier than it looks.

This Beef and Tomato Bake is my entry for this month’s Cook Once Eat Twice challenge.   If you’d like to know more about the challenge and to link up then you can find out more here.

Cook Once Eat Twice: Beef and Tomato Bake

Yield: Serves 4


  • 8 rashers of streaky bacon, chopped
  • 1 red pepper, diced
  • 1 onion, sliced
  • 1 clove of garlic, crushed
  • 500g beef mince
  • 200g basmati rice
  • 6 tomatoes, chopped
  • 1 tbsp tomato puree
  • 1 beef stock cube, dissolved in 300ml water
  • 1 tsp dried basil
  • Pinch of black pepper


  1. Heat a little oil in an ovenproof casserole dish and fry the bacon, pepper, onion and garlic just until they begin to brown a little.
  2. Add the mince. Keep breaking it up with a wooden spoon and cook until is is browned.
  3. Stir in the rice and cook for just 30 seconds then add the rest of the ingredients. Bring to the boil.
  4. Put a lid on the casserole dish and put it in the oven at 180c for 20-25 minutes
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I am linking to Fiesta Friday and this is my Recipe of the Week at A Mummy Too.  I’m also linking to Tasty Tuesday at Honest Mum and Cook Blog Share at Hijacked by Twins.

Cook Once Eat TwiceRecipe of the weekTasty Tuesdays







Purple sauce in a BLT sandwich

Review: Purple Sauce and a BLT

Premier Inn Purple Sauce and a BLT

I love a good bacon, lettuce and tomato sandwich and so when I was sent a special bottle or the Premier Inn’s Purple Sauce I was only too happy to have an excuse to make one.   In fact two as I’ve eaten bacon sandwiches for lunch twice this week now!

Purple Sauce has been created specially for the Premier Inn by chef Ed Baines and is a great sauce to add a bit of extra flavour to a cooked breakfast.   As I’ve found out, it goes really well with bacon and I’m sure it would be lovely with sausages too, although I haven’t had time to try that combination just yet!

I’d say the nearest thing to purple sauce is brown sauce but purple sauce is fruitier and less harsh tasting.   It’s got a blackberry base flavoured with cider vinegar, chillies, garlic, smoked salt and cumin.

You can try purple sauce at the Premier Inn but it’s only available for 6 months.   Alternatively you can try and win some on the Premier Inn website but the competition ends soon, on 6 September.   Finally, if you are really desperate there is a large bottle in my fridge although at the rate I’m getting through bacon sandwiches, I can’t promise you it’ll be there for long!

I used my purple sauce to make a BLT and if you’d like to see how I make the perfect BLT (Bacon, lettuce and tomato sandwich), then have a look below.

Premier Inn Purple Sauce on a Bacon SandwichPurple Sauce and a BLT

BLT - Bacon, Lettuce and Tomato Sandwich

Yield: 1 Serving


  • 2-3 slices of bacon
  • 2 slices of bread
  • Butter
  • Purple sauce or an alternative if you can't get hold of it
  • 1 tomato, sliced
  • Iceberg lettuce
  • Mayonnaise


  1. Put the bacon in a frying pan with a little oil to cook.
  2. Spread the butter on both slices of bread
  3. Put the bacon on one slice of bread.
  4. Splatter with purple sauce
  5. Put the tomato on top
  6. Put the lettuce on the tomato
  7. Put mayonnaise on the other slice of bread
  8. Put the sandwich together and enjoy while the bacon is still warm.
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Disclosure: I received a complementary bottle of Purple Sauce but the opinions are my own.