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
The simplest of recipes to showcase the fresh new season’s asparagus, this makes a lovely light start to a meal. A key component is the fabulous Wensum White goat’s cheese made by Fielding Cottage in Norfolk. I hope they don’t mind me taking a blowtorch to it. 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
It’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
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
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
I’ve been drowning in fruit this month, with baskets of pears and crab apples all over the kitchen. It’s a lovely position to be in in many ways but the sheer volume can be a bit daunting, especially when you haven’t actually eaten all of last year’s bounty. I still have bottled pears and jars and jam and jelly in the store cupboard, in spite of giving quantities away to friends and family.
Luckily a friend came and did a bit of scrumping in the orchard but that still left me with more than four kilos of crab apples. As we have already made herb jellies of every description, as well as industrial amounts of chilli jelly, I wanted to do something slightly different. Continue reading
We have a small tree on the edge of our driveway, half buried in an overgrown laurel hedge. We barely noticed it until one year it started raining little green apples.
It turned out to be a sort of crab apple, or perhaps more correctly, a domesticated variety that had reverted to its wild state. Maybe someone dropped an apple core there many years ago.
The fruits are small and quite sour so I used them to make this jelly, which arrived in Suffolk from the United States via Northern Ireland.
I should explain. Continue reading
The salad drawer is stuffed, the neighbours are avoiding me and Him Outdoors is mumbling about trip hazards on the garden path. Even the hens have developed an aversion. Yes, the courgettes are running amok again.
H.O. points out that if we grew fewer plants we wouldn’t have a problem. But I always worry that if we only plant a couple, the slugs will eat them and – shock! horror! – I would have to buy my courgettes. So I’m always on the look-out for recipes to use the surplus.
This courgette tarte tatin makes a tasty vegetarian meal for at least four people, Continue reading
This is a lovely, fresh alternative to regular hummus and it’s a good way of using those tough old broad beans that have been hiding under the leaves until they’ve got big and mealy, Continue reading
Culinary Adventures
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