Cor, look! We’ve had a bumper crop of strawberries this year and it’s been way too hot to make jam, so with friends coming for supper I made a strawberry tart. Few things look more lusciously edible but I have to say I’m not a huge fan of crème pât, Great British Bake Off notwithstanding. The contestants seem to bathe in the stuff. This tart has a much quicker and easier filling and one that I think is nicer to eat. Continue reading
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
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
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
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
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
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
A 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
Think of drinking wine under a vine-covered trellis and you’ll probably be transported back to the heady romance of a holiday in Greece or Italy. I don’t have so far to travel. I just go to Tufnell Park. Continue reading