Rhubarb Bakewell Tart

The first time I made this the rhubarb sank without trace and the flaked almonds slid inexorably sideways as the topping rose. Then I glanced at Instagram to see a five year old had knocked up a perfect rhubarb frangipane tart after she got home from school. Her mum Jess says she’s hoping for a three course meal by the time the prodigy hits 10. Continue reading

Raspberry and Rose Meringue Torte

Before I started writing this blog I used to write recipes longhand into a series of exercise books. On page one of desserts is one from my sister and scrawled at the bottom are the words ‘possibly the best pudding in the world’. Continue reading

Orange Ice Cream with Pistachio Biscotti

Image of citrus fruit basketI’ve gone a bit nuts over oranges this last month. I blame Catherine Phipps, whose lovely book Citrus pushed me over the edge. I’ve probably bought Suffolk’s entire stock of blood oranges, Sevilles and Jaffas on top of lemons, limes and grapefruit. More exotic varieties elude me. Continue reading

Caramelised Blood Oranges with Orange Shortbreads

I could cheerfully eat my own not inconsiderable body weight in blood oranges, they’re such a seasonal treat. Straight out of the fruit basket, sliced up with other citrus for breakfast, baked into cakes. This, though, makes a refreshing dessert, particularly good if you want something light at the end of a hefty meal.  Continue reading

Quince Conserve

Image of basket of quinces

I was watching food historian Ivan Day make an apple and quince tart on a television cookery programme the other day. Instead of fresh quinces, he used a preserve, the idea being that our ancestors would use it to add the fruit’s flavour long after its harvest season had passed.

It’s a notion that still holds good today. Continue reading

Pear Galettes

Image of pear treeIt’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

Pear Chutney

Image of a basket of pearsA well-made mango chutney is a thing of beauty. It must have chunks of mango to qualify and not be a sickly orange slurry (I could rant on about this for ages). It’s easy enough to make your own, but mangoes are expensive, unless you are lucky enough to stumble across a corner shop selling boxes of them dirt cheap. This never happens to me.

What we do have, though, are large numbers of pears. Continue reading