A lovely autumnal salad that works as a starter or a main course, this combines roasted beetroot and blackberries with walnuts and feta, dressed in a pomegranate vinaigrette. Continue reading
Compilation posts can seem a bit lazy but trust me, a lot of work has gone into the Courgette Edit. I’ve been growing and cooking courgettes for years, and as anyone who has planted summer squash knows, they are inexhaustible. No matter how many you eat or give away there is a constant supply and new recipes are always welcome. Continue reading
Ham with Cumberland sauce is a traditional British recipe dating back to Victorian times and there’s a reason for its staying power. It’s really very good. Continue reading
With food and energy prices rocketing, many of us are urgently reviewing our household budgets right now. Do we, like a magazine journalist whose column I’ve just read, splash out a gadget measuring electricity usage then run around turning off appliances at the wall? Are we all going to be sharing stone soup by the winter, cooking by candlelight? (Note to self: avoid tallow rush lights except in extremis. Too whiffy.)
I’m probably the last person who should proffer advice because I am, accordingly to my older sister and brother, notoriously feckless. It’s one of those familial reputations you can’t shake, regardless of the years. I’ve been painfully hard up in the past, the sort of broke that means you have to find the money for a court fine because you can’t afford to tax your car and you need your car to get to work to pay the bills and so on ad nauseum until you want to drive your illegal vehicle into a motorway bridge support.
But I currently have a roof over my head and I’m well fed. I’m not Jack Monroe, happily for all concerned, and nothing I say here will help those who not only lack the income to buy food but to pay the energy bills with which to cook it.
The political will needed to eradicate that sort of poverty is lacking and we’re moving swiftly in the opposite direction, with Rishi Sunak espousing Charter Cities* which will create independent fiefdoms for corporations, and Freeports which grant companies whopping tax exemptions.
It’s all supposed to boost the economy, but to whose benefit? The rich – and the Rishis – get richer and the rest of us presumably revert to serfdom while enduring the deterioration of our schools and healthcare. I feel like a Saxon oppressed by Norman barons and even they managed to come up with the Magna Carta.
This all started as an introduction to a recipe for ham and how a small joint could be made to go a long way but it got hijacked by a comment from a friend on Twitter and turned into a rant. Sorry. I’ll be back with a plate of ham next time. (I was going to say gammon but that’s apparently a perjorative term these days.). Feel free to disagree, comment or unfollow. We do still live in a democracy, after all. Unless you end up working in a Charter City.
Hallelujah! Put the flags out! I’ve finally found a courgette recipe my husband actively enjoys. To be honest that’s mostly because the offending vegetables (fruits, whatever) are camouflaged beneath a thick blanket of cheese and breadcrumbs, but my goodness, we’re getting through the heatwave-induced glut pretty darned fast. Turns out these crispy, cheesy courgettes can convert even the most died-in-the-wool summer squash sceptic. Continue reading
Phew! It’s been too hot to cook, hasn’t it? We’ve spent the heatwave guzzling gazpacho and snacking on salads. But a sudden influx of (very welcome) visitors made me revisit the fridge for something other than just sticking my head inside and wishing I could climb aboard. So – ta-dah! – please allow me to introduce you to my goat’s cheese and tomato tarts. Continue reading
A truly seasonal treat, this almond, gooseberry and elderflower cake is frankly irresistible. Continue reading
I’m a huge fan of compound butters, especially when they feature garlic in any form. This bone marrow and roasted garlic butter is sensational with beef, as you might expect, and gives extra oomph to an already well-flavoured sirloin steak. Continue reading
Raspberry tartlets. A crisp, biscuity pastry, lemon mascarpone cream and fresh raspberries – summer desserts don’t get much better than this. Continue reading
A combination of hot and cold smoked salmon, tumbled with new potatoes, sweet pickled cucumbers and dill, this makes a super summer salad. If you have any leftovers it’s very good in a lunchbox, too. Continue reading