Hallelujah! Put the flags out! I’ve finally found a courgette recipe my husband actively enjoys. To be honest that’s mostly because the offending vegetables (fruits, whatever) are camouflaged beneath a thick blanket of cheese and breadcrumbs, but my goodness, we’re getting through the heatwave-induced glut pretty darned fast. Turns out these crispy, cheesy courgettes can convert even the most died-in-the-wool summer squash sceptic. Continue reading
More familiar in desserts, strawberries and rhubarb work remarkably well together as a savoury side dish. The combination of sweet and sour, soft and crunchy (for the rhubarb is eaten raw), makes an irresistible summer salad.
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Scotch Woodcock, if you haven’t come across it before, is a Victorian savoury of creamy eggs poured over toast spread with anchovy butter. Just as Welsh Rarebit or Rabbit contains no rabbit, Scotch Woodcock contains no wading birds, which will no doubt come as a relief to many. I’ve paired it here with asparagus for a dish which makes a good starter or light lunch or supper. Continue reading
This is a take on Olia Hercules’ zeleniy borshch, a spring broth that’s fragrant with soft herbs and sharpened with lemony sorrel. It was on the menu at our recent Ukraine fundraiser and I enjoyed it so much I wanted to make it at home. Continue reading
It’s a scary looking thing, a raw ox tongue. But it’s actually very easy to cook and served, as here, with a mustardy celeriac remoulade and salty, sharp caperberries it makes a fabulous starter or light lunch. Continue reading
Smoked trout’s delicate flavour and soft texture combines beautifully with crisp fennel and apple in this winter salad. We like it with rye bread as a main course but it works equally well as a starter and it’s elegant enough to serve to guests. Continue reading
Celeriac and smoked haddock blend beautifully in this velvety soup, which can be eaten as a main course or a starter. It’s luxurious but not too heavy. Perfect, I would suggest, for Christmas Eve. Continue reading
This is a chunky, nourishing, main course soup, a sort of East Anglian borscht with oxtail and pearl barley. Beef, beets and barley – it’s a real winter rib-sticker and packed with fabulous flavour. Continue reading
I know, Scallops with Black Pudding and a Tomato and Pernod Sauce is a long-winded title for a simple dish but my word, it tastes good. The flavours really complement one another. And it is at least descriptive. Continue reading
I really felt for Kathy Slack when I read about her tomato disaster, her lovingly nurtured seedlings run over and crushed by a Range Rover in a Cotswold lane. It wasn’t entirely the driver’s fault but anyone who grows their own will feel Kathy’s pain.
It’s one of the anecdotes in her new book, From The Veg Patch, published by Ebury Press. Full disclosure: Kathy is a friend and Guild of Food Writers colleague, but I wouldn’t be writing about the book if I didn’t rate it highly. She takes ten vegetables or fruits and gives ten recipes for each, along with bonus cooking ideas and growing tips. (Getting your seedlings run over is more of a cautionary tale.) Continue reading