This is one of my Top Three soups, rich and velvety but tangy, perfect as a starter or a hot canape shot. You do need a large amount of sorrel though, so it’s best attempted if you grow your own (or know someone who does) or can buy it in a really big bunch from your local farmers’ market. Continue reading
It’s a sad fact that returning from a trip abroad is always a bit of a downer – the mundanity of unpacking, washing your smalls and returning to the daily grind, not to mention the unpredictable English weather. But when your suitcase is full of enticing things to eat, it certainly makes easing back into real life a lot more pleasant. Continue reading
I’m a bit gob-smacked (and only ever so slightly miffed) to find that that cookery websites this week are awash with banana bread. It’s like we’re all tied into some hive mind. There is a good reason for this synchronised recipe writing though. Continue reading
I thought it was a joke when I heard that some enterprising company was selling so-called Brexit Boxes, a stock of freeze-dried meals (and a water filter and fire starter) to see householders through any food shortages following a No Deal Brexit. I laughed even harder when I realised they were charging nearly £300. Continue reading
Not roasties, not hasselbacks, but stacked potatoes … crisp on the top, soft in the middle, they look sensational and the flavours will knock your socks off. Continue reading
This is a warming, satisfying but healthy dish, perfect for a cold January evening when you’re still reeling from all the Christmas feasting but want a big bowl of comfort food. Continue reading
I’ve been leafing through a lot of cookery books this week, trying to find something to act as an antidote to the large-scale carnivorous feasting of Christmas. I wanted barely cooked vegetables, spice, and citrus. This Malaysian noodle dish hits the sweet spot. Continue reading
Long ago and far away in the misty, moisty north country, there was a young and inexperienced cook who found a recipe for something called Panackelty. (It was in a rather grand scroll known to its readers as Vogue. The upper classes were prone to speaking in French in those days.) After slaving over a hot fire for quite some time, the cook proudly served her dish to local friends. 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 a cheat’s version of cherry and almond tarts, knocked up almost entirely from ready-made ingredients. They are so good though … make them before the stoned fruit season is over. Continue reading
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