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
A ridiculously easy but mouth-watering pud, this is elegant enough to serve at a supper with friends but it’s just as good devoured with your loved one, head down, wings out, at the kitchen table. 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
We turned our back on the cucumber patch for a few days and this is what happened. Help! What to do with so many over-sized cucumbers? Continue reading
T
he squirrels got the cherries, the blackbirds scoffed the white currants, but we had a good haul of redcurrants from the garden this year. They usually end up made into jelly and the occasional summer pudding, but I thought it was time for a change. 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
I dithered a bit about sharing this, to be honest, because even by my easy-going standards it is a very simple recipe. But the lemony dressing lifts it and prevents that clagginess you sometimes get from a potato salad made just with mayo, so I’ve included it as a sort of bonus post. Continue reading
This is an odd time of the year in the vegetable garden – spring is here but many of the veg we associate with the season (apart from heavenly asparagus) haven’t put in an appearance yet. Well, they have in the shops, just not on our patch. Continue reading
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