I’m a recent convert to beetroot. I’d always hated them after being force-fed pickled beets at infants’ school, but a recipe in Olia Hercules lovely book Kaukasis taught me that they are a root to be savoured, not spat out (sorry, I was only four and a half). Continue reading
I dithered a bit about sharing this, to be honest, because even by my easy-going standards it is a very simple recipe. But the lemony dressing lifts it and prevents that clagginess you sometimes get from a potato salad made just with mayo, so I’ve included it as a sort of bonus post. Continue reading
This is an odd time of the year in the vegetable garden – spring is here but many of the veg we associate with the season (apart from heavenly asparagus) haven’t put in an appearance yet. Well, they have in the shops, just not on our patch. Continue reading
My kitchen is full of green tomatoes, rescued from the greenhouse just ahead of an attack of blight. Sadly, we’re not very creative with the way we use them in this country. My mother’s chutney recipe is the best I’ve eaten but there are only so many cheese and chutney sarnies and cold cuts you can eat in a year. So I’ve been looking further afield for inspiration. Continue reading
It’s one of my favourite times of the year in the vegetable garden. The peas and asparagus may be over for another year but the French beans, the first tomatoes and cucumbers and above all, the sweetcorn are ready for picking. 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
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