Summer Veg with a Buttermilk Herb Dressing

Are we in spring or is it summer already? It’s hard to tell sometimes. Anyway, this is one of those mix-and-match dishes, so just use the freshest, tenderest seasonal veg you can lay your hands on, and the soft green herbs of your choice for the dressing. Continue reading

Goat’s Cheese and Asparagus Salad

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

Mushroom Goulash

I keep reading articles exhorting me to move meat to the status of a relish and to make vegetables the star of my meals. That’s not a bad solution for people who don’t want to give up meat altogether but are cognisant of the arguments against its production and consumption. While it’s unlikely I’ll ever become a vegetarian (bacon!), let alone a vegan (cheese!), I do try to keep a healthy balance. Continue reading

Suffolk Onion Soup

Some years ago, there used to be a cafe on St Martin’s Lane in London called, if I remember correctly, the Penguin. There’s a boutique hotel on the site now but back then it was a bistro with a bar and a handy place to meet up with friends. It did a superb onion soup which I ate at every opportunity, breathing allium fumes over potential boyfriends. It took me a long time to find a husband. Continue reading

Bubble and Squeak Cake

bs-1-copyI don’t know about you, but we always err on the side of generosity when it comes to the veg we serve on Christmas Day, or just at Sunday lunch. Often we have leftovers and the traditional solution in our house is to make them all into bubble and squeak.

Usually that just means chucking the mixture into a pan and frying it slowly, a bit like a corned beef hash. But if you’d like to make it a bit more presentable, you might want to try making it into a sliceable cake. Continue reading