Goat’s Cheese and Asparagus Salad

The simplest of recipes to showcase the fresh new season’s asparagus, this makes a lovely light start to a meal. A key component is the fabulous Wensum White goat’s cheese made by Fielding Cottage in Norfolk. I hope they don’t mind me taking a blowtorch to it. Continue reading

Masala Mackerel with Coconut Chutney

With their gleaming blue and silver stripes, mackerel are a lovely fish. They’re cheap, tasty and packed full of healthy omega-3 oils. They can carry strong flavours and their oiliness means they can take a brief blast under the grill or on the barbecue without drying out. They’re a gift to the cook.  Continue reading

Mothering Sunday

Image of violetsWhen I was a child our parents would put us on our bikes and send us off to Sunday School at the nearest church, two and a half miles away. It was probably the only bit of peace and quiet they got all weekend.

We weren’t keen on sticking pictures of an improbably blond, blue-eyed Christ into little books while being catechised by well-meaning parish ladies, so we often faked a puncture. Continue reading

Slow-roast Pork with Garlic and Herbs

I’ve found myself making a lot of slow-cooked Sunday roasts recently. Apart from the bit where you have to get up early to get them in the oven in time, they’re such a fuss-free way of providing a generous lunch, giving you more time to enjoy the company of friends and family. This porky version has the added advantage of quite stupendous crackling.  Continue reading

Orange Ice Cream with Pistachio Biscotti

Image of citrus fruit basketI’ve gone a bit nuts over oranges this last month. I blame Catherine Phipps, whose lovely book Citrus pushed me over the edge. I’ve probably bought Suffolk’s entire stock of blood oranges, Sevilles and Jaffas on top of lemons, limes and grapefruit. More exotic varieties elude me. Continue reading

Smoked Haddock and Spinach Mornay

This is quite a retro dish but it’s so good I think it’s due a renaissance. Flaky, juicy fish, combined with spinach and the fresh pop of tomatoes, blanketed in a smoky, cheesy sauce, topped off with a crisp thatch of breadcrumbs. Heavenly. Yes, rather an over-use of adjectives there, but I think they’re justified. Continue reading