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
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
We were in Spain last week, in Catalunya, at the northern end of Spain’s Mediterranean coast. I never go there without saying a silent (and sometimes quite vocal) thank you to my late in-laws, 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
This is English jelly, the wibbly sort, not American jam/jelly. I was at a lunch recently where an apple jelly was part of the dessert and it was delicious, tart like a Granny Smith and with just the right amount of tremulous wobbliness.
It occurred to me that if you made it with rhubarb instead, you’d get a double return because after straining off the juice for the jelly, you could use the rhubarb to make a fool. If you’re feeling particularly profligate you could even serve the two together. Continue reading
It’s Day Three of Mrs Portly’s Pie Week (and incidentally British Pie Week but that’s just the excuse) and maybe time to get a bit of fruit into our diets.
I love the combination of rhubarb and raspberries … it’s one of my favourite fruit crumbles … Continue reading
I’m putting this out there ahead of my usual schedule because you might just want to plan ahead. In fact nip out to the shops right now and buy the ingredients because these American-style, strawberry-jammed pancakes are so good I very nearly inhaled them. Continue reading
Blood oranges are such a seasonal treat. Tarter than normal oranges, their colour once cut open ranges from tequila sunrise, through crimson to almost black. Scattered on a plate they look like circles of stained glass. Grab some while they’re still in the shops. Continue reading