A ridiculously easy but mouth-watering pud, this is elegant enough to serve at a supper with friends but it’s just as good devoured with your loved one, head down, wings out, at the kitchen table. Continue reading
I know, lobster is expensive and not everyone is lucky enough to have a friend like Mike Warner of EastCoastAvocet, a self-confessed salty sea dog who has his own boat, a stash of lobster pots and a generous nature.
I woke up the other day to find a message saying ‘there’s a lobster here for you if you want it’. Daft question. Continue reading
The elder tree is a remarkable thing. It doesn’t look like much – it’s more of a weedy shrub or a shrubby weed than a tree – but it gives us fragrant elderflowers early in the season, and deliciously winey elderberries at this time of the year. Continue reading
A rack of pork is a splendid thing and makes an eye-catching and generous Sunday lunch. Cooking chops en masse this way ensures they come out perfectly succulent. Like yours better done? Eat the end ones. Prefer your pork a bit pinker? Plump for one from the middle. Continue reading
This is quite the most brilliant way to use up a courgette glut I’ve discovered so far this year. Those of you who don’t have gardens, butter up your local allotmenteers (they’ll be delighted to offload some) or just buy half a dozen from your greengrocer. It’s really worth the effort to have a jar of these in the fridge. Continue reading
We turned our back on the cucumber patch for a few days and this is what happened. Help! What to do with so many over-sized cucumbers? Continue reading
I’ve always wondered why the ready-made breadcrumbs you can buy in the UK are a lurid orange, as are many of the pre-breaded food products on display in the shops, such as fish fingers and chicken. This is not the case in other countries. Japanese panko breadcrumbs are beige and so are the Spanish ones sold for croquetas. Continue reading
It’s approaching that time of year when if you have a garden, everything comes at once and you have a glut of something or another (usually courgettes) and if you don’t, reasonably priced fruit and veg are available in bushel loads at farmers’ markets and you find yourself perhaps buying more than you can eat straight away.
The squirrels got the cherries, the blackbirds scoffed the white currants, but we had a good haul of redcurrants from the garden this year. They usually end up made into jelly and the occasional summer pudding, but I thought it was time for a change. Continue reading
I first had a version of these tartlets at Brasserie Julien in Paris, with its ravishing Belle Epoque painted ladies (on the walls, not at the tables), giant mirrors and stained glass ceiling panels. It’s hard to focus on the food when you’re gawping at the decor, but these stuck in my mind for 20 years. Continue reading