Baked Brie with Hazelnuts, Thyme and Honey

Image of baked briePossible scenarios: there are only xx shopping days to Christmas, you are run off your feet, your partner has man flu, your child forgot to tell you s/he needed you to make a shepherd’s costume for the school Nativity play which is TOMORROW, the cat/dog is throwing up in the corner of the kitchen and the car is making peculiar grinding noises, delete as appropriate. You want a fast but tasty lunch or supper, or maybe a fuss-free starter for a supper party (OMG GUESTS!) and you want it before your head explodes.  Continue reading

Goat’s Cheese and Red Onion Tarts

This recipe was inspired by our niece Fran, a multi-talented woman who works in the Caribbean doing everything from teaching scuba diving to being a sous chef and crew member on luxury yachts. On a recent visit back home she was telling me about a way to make easy onion and goat’s cheese tarts using red onion marmalade as the filling.

I was intrigued but felt the result might be too sweet for my taste, so I came up with these. Continue reading

The Aigua Blava Cookbook #6: Revuelta de Espárragos

Image of Suffolk eggs and asparagus in Spain

My father-in-law would have been proud of me. When his children were young he would drive home from their holiday cottage to raid the garden for sweetcorn, runner beans, tomatoes, potatoes …

Admittedly he didn’t have far to go but I think he’d have been tickled that we took our home-grown asparagus and our hens’ eggs all the way to Spain last week.  Continue reading

Broad Bean and Mint Frittata

Image of broad beans in the pod

To double-pod or not to double-pod, as Hamlet might have asked if he’d spent more time in Elsinore’s kitchens instead of stabbing bits of tapestry and getting terminally depressed. It’s a valid question and one which is almost as divisive as the state of Denmark’s politics in the late Middle Ages. Continue reading

Leek and Caerphilly Filo Pie

Image of leeks, washed and sliced

This is perhaps best described as a spanokopita that detoured to Suffolk via Wales.

A spanokopita, of course, is a Greek pie made with filo pastry and filled with spinach and feta. But when I conducted a straw poll on Mrs Portly’s Facebook page to ask readers what they’d like me to cook for this week’s British Pie Week, Penny asked me to concentrate on great British ingredients and Jo suggested leek and cheese (and filo). Continue reading