Broad Bean, Feta and Strawberry Salad

I enjoy a complex curry or fiddly French pastry as much as the next person, but good ingredients don’t always need a lot of faff and hours spent hovering over a hot stove.

Some of the best meals I’ve had have been the simplest – fragrant amber honey poured over thick yoghurt with a handful of chopped nuts for breakfast in Corfu, freshly caught mackerel barbecued on the beach in Ireland, home-grown asparagus drenched in salted butter. And this. Continue reading

Cheese Plea(se)

If you’re at all interested in food, you’d have to have buried your head in a bucket of sand to have missed the news that there’s a high profile campaign going on to save the UK’s artisan cheese makers. Continue reading

Savoury Granola

I don’t know about you but in spite of my good intentions (mastering the art of watercolour painting, getting to grips with my abysmal French and Spanish language skills, reading improving books), the Coronavirus lock-down has led to me gorging on trashy novels, trashier TV programmes and an awful lot of snack food. Continue reading

Home-made Crumpets

Shop-bought crumpets can, as Elizabeth David said with characteristic disdain in English Bread and Yeast Cookery, be “terrible travesties…perhaps…delivered direct from a plastics factory”. Though I’ve eaten my fair share of those, toasted and slathered in butter, home-made are in a class of their own. However, they are tricky to get right. Continue reading

Goat’s Cheese, Cranberry and Orange Salad

In January it is traditional to beat yourself up over all the carbs and chocolates you’ve consumed over Christmas and vow to go on a diet. I am not advocating this. Instead, I’m offering you a bright, refreshing salad  – don’t panic, it has warm things in it – which should give even the most jaded taste buds a kick up the whatsit. Continue reading

Glazed Beetroot Salad and Beet Leaf Frittata

Him Outdoors has been growing a mixture of red, yellow and stripey beetroot and for once I managed to dig them up while they were still tiny. They had heroic quantities of fresh, unblemished leaves and I hate waste, so I doubled up on the beetroot to use both tops and roots. Continue reading