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
These are made from the simplest of ingredients but they have a lovely freshness and crunch. We ate them before a Vietnamese curry and they turned out to be our favourite part of the meal. Continue reading
Possibly my favourite cake, this is a moist, lemony, grown-up dessert and to my mind the perfect end to a meal. It’s gluten-free, too, provided you use gluten-free baking powder. Continue reading
Picture courtesy of stevieparle.co.uk
I’ve got used to policeman looking younger than me but now chefs are getting in on the act. Sad but true.
Still, when it’s Stevie Parle, one of the new generation (comparatively speaking) of culinary wunderkinds, I really don’t mind.
He is one of those people who creates the sort of apparently effortless food you really want to eat. Continue reading
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