I once tried to make a strawberry pavlova and it was such a disaster that I broke up the meringue and turned it all into an Eton Mess. Pavlovas … those big meringue nests you fill with cream and fruit to spectacular effect … can be a bit tricksy. They conspire with your oven to make you look like a bad cook. Then all your friends tell you how easy they are and how theirs work perfectly every time. Pah. Time for a fight-back. Continue reading
For anyone who, like me, loathes Christmas pudding this is a lighter but festive alternative, berry-bright and fruity, with a welcome whiff of brandy. Oh, go on, you can atone later. Continue reading
Great British Bake Off fans may recall an episode when Mary Berry ticked off a competitor for failing to interweave the lattices on his or her pastry properly, just laying the strips over each other instead.
On a scale of one to 10, whether or not one can lattice a pie is hardly up there with masterminding world peace and ending global hunger and more competent pastry cooks will probably be rolling their eyes, but I confess it’s an art that had largely eluded me, too. Continue reading
Ahem. I say Tudor-style because it’s a pale imitation of the incredibly elaborate pies our ancestors would knock up on feast days and it’s not an authentic recipe. But verily, it tastes really good. Continue reading
We were told it was a hard cooking variety but picked and left in a basket, the pears ripen into honeyed perfection, ideal for this recipe.
These individual tarts are a nifty make-ahead dessert. Continue reading
Recipes, ‘Pam The Jam’ Corbyn once said to me on Twitter, are for sharing. So are ingredients. I recently sent a pot of Norfolk saffron to an American Facebook friend (yes, I fritter away far too much time on social media) and he responded with typical generosity.
Joe Pettit and his husband Andrew Fink run Clean Bite Catering in Washington state, producing local and seasonal food for clients around Seattle and South Sound, so they know their onions. And hazelnuts and honey.
Joe sent me a bag of raw Oregon hazelnuts, Continue reading
Equally, I rarely buy jams and preserves because I make my own, but I have fallen in love with Scarlett and Mustard‘s tangy and more-ish Passionfruit and Lemon Curd.
The two came together in this recipe, Continue reading
I’ve got enough cookery books to open a small shop and I love reading them and cooking from them. But much of my food is inspired by what’s growing in the garden and by chatting to friends. Continue reading
I shall probably be drummed out of the food bloggers’ club for saying this, but I don’t have much of a sweet tooth. I mostly make cakes and desserts as presents and when we have guests. Unless it’s tarte au citron, I could eat my own body weight in that.
But I do enjoy fresh fruit and compotes like this: Continue reading
If it wasn’t for Sarah, I wouldn’t be married to Him Outdoors. She’s one of my oldest friends and in a rash moment nearly 20 years ago she invited me to a house party where I was introduced to one of her brothers. Our eyes met over a drain he was digging in their father’s garden and the rest, dear reader, is history. (I should say the digging wasn’t part of the festivities, it preceded them. There was a long queue for the bathroom that day.)
She was telling me about another party she threw recently, the sort where people drift in and out over many hours, often with their kids in tow. The food needed to appeal to all generations, Continue reading