It’s Murphy’s Law but the gnarled old pear tree on the corner of the house, with its scabby leaves, generally produces better fruit than the ones we planted in the orchard.
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
I treated myself to a new cake tin the other day. I don’t actually make cakes all that often (which is usually obvious from their clunky look) but I can’t resist shiny bits of kitchen kit.
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
There are probably more sensible ways of adding stripes to a cat-shaped biscuit, but this worked for me. At the unbaked stage my husband said the chocolatey bits looked like mitochondria, but please don’t let that put you off. Continue reading
I never need a reason to make a lemon cake but if you have any home-made lemon curd (of course you do!) with its eat-by date approaching, this is a good way of using it up. A good-quality bought curd will work just as well. Continue reading
Chin-chin, it’s World Gin Day on Saturday. The Portly household never needs an excuse to down a G&T but for anyone less steeped in alcohol, this is a safe way to sup the spirit that kept the Empire afloat. Continue reading
I’m a pushover for any cake that contains ground almonds and if fruit is involved too, I’m a goner. Friands are best eaten on the day they’re made but I think you’ll find that isn’t a problem. They vanish faster than you can say rhubarb, rhubarb, rhubarb. (Yes, yes, I know rhubarb isn’t technically a fruit.)
I made these for a dessert but they’re equally good for elevenses, or threeses or fourses if you’re having an afternoon cuppa. Continue reading
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