No, I haven’t lost my marbles. I know peas are green by default. This recipe, though, also uses marrowfat pea flour from Suffolk company Hodmedod’s, trailblazers in the production and promotion of British-grown beans and pulses. Continue reading
This is an absolute gift in the run-up to Christmas (see what I did there?) because it can be whizzed it up in advance, wrapped and frozen. Then hey presto, you can magic up a quick starter or light lunch when you’re busy doing other things. Continue reading
This picture is a bit misleading because I cheated and used vac-packed ready-cooked chestnuts, but if you’d like to start from scratch and roast your own, have at it. Continue reading
This is quite the most brilliant way to use up a courgette glut I’ve discovered so far this year. Those of you who don’t have gardens, butter up your local allotmenteers (they’ll be delighted to offload some) or just buy half a dozen from your greengrocer. It’s really worth the effort to have a jar of these in the fridge. Continue reading
I first had a version of these tartlets at Brasserie Julien in Paris, with its ravishing Belle Epoque painted ladies (on the walls, not at the tables), giant mirrors and stained glass ceiling panels. It’s hard to focus on the food when you’re gawping at the decor, but these stuck in my mind for 20 years. Continue reading
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
These tangy, spicy little snacks are just the job for a quick lunch or as part of a tapas spread and they transport you from the depths of an English winter to summer in Spain. I make the red pepper sauce so often, here and in Catalunya, that it’s become known in the family as Salsa Linda. Continue reading
If you have a) too many courgettes, b) one that got away and turned into a mini zeppelin or c) a partner who claims to hate summer squash, I may have the answer to your prayers. These bhajis are the business. Continue reading
Do you ever play that desert island game where you decide which cooking ingredients you couldn’t live without if you were marooned like Robinson Crusoe? No? Just me and sister-in-law Sarah, then. Continue reading
This has been my kitchen sink for the past 10 days. The view actually belongs to an old friend, Andy, a man with a sense of humour I have always treasured. When I once got the push from a job, he gave me a clock as a leaving present. Inscribed on the back was ‘tempus fuckit’. Continue reading
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