I’m a bit gob-smacked (and only ever so slightly miffed) to find that that cookery websites this week are awash with banana bread. It’s like we’re all tied into some hive mind. There is a good reason for this synchronised recipe writing though. Continue reading
We’ve got the family coming for Easter and although they’re far too polite to demand a particular menu, their eyes tend to light up when they’re presented with roast lamb. Over the years I’ve cooked it in umpteen different ways. These are some of my favourites … and I’ve thrown in a few extra Easter recipes for good measure. Now’s the time to make your shopping list … Continue reading
The spring equinox has whizzed by already and we’re officially in the Everything’s Burgeoning In The Garden phase of growing – and yet we’re still in the period known as the hunger gap, when there are few fresh fruits or veg ready to harvest locally.
One exception is rhubarb, either bright pink and forced in the growing sheds of the famous Rhubarb Triangle of west Yorkshire or like ours, already poking up in the veg patch. Continue reading
This recipe originated with a remarkable and frankly formidable Frenchwoman called Marie-Solange, who I’m told was an epic cook. She held a cocktail party for 300+ people every year and made every morsel of food – canapes, petit fours, a profiterole mountain – herself. Continue reading
This recipe is based on one from a wonderful old cookery book called Adam’s Luxury and Eve’s Cookery. Published in 1744, it is the earliest book I’ve seen which is largely vegetarian. The first half (Adam’s) is devoted to kitchen gardening, and the second (Eve’s) to recipes. It wasn’t a feminist era. Continue reading
Possibly the perfect end to that special Valentine’s Day dinner, this easy-to-make tart combines a double hit of chocolate with the tang of orange marmalade. Continue reading
The tree is up and decorated, the turkey and goose are nearly ready to be collected and there’s just time to squeeze in one last recipe before the family arrives for Christmas.
Make these chocolatey, fudgy, gently spiced brownies as an alternative to a traditional fruit cake, for a dessert or just for a sweet treat with a cup of coffee or tea … they’re versatile enough to fit in pretty much anywhere. Continue reading
Every time I make a fruit gin (which is often) I look at the boozy fruit left over and wonder what to do with it. This is the perfect solution, especially as gins of this sort are usually ready to be strained and bottled close to Christmas, and these truffles make such great presents. Continue reading
“Take medlars that are rotten, strain them, and set them on a chaffing dish of coals, season them with sugar, cinamon, and ginger, put some yolks of eggs to them, let it boil a little, and lay it in a cut tart. Being baked, scrape on sugar.” The Accomplisht Cook, Robert May, 1660/1665. Continue reading