Courgettes – a Second Helping

Dealing with a surfeit of courgettes and a husband who claims to detest them, I wondered if I could get a three course, courgette-based meal past him without him noticing, or at least without the kitchen smelling of burning martyr. Continue reading

Currants and Cucumbers

Image of a cluster of redcurrants hanging from the bush

Yes, I know it’s an odd combination, but it’s that it’s time of year when the vegetable garden is bursting with produce. Inevitably there’ll be a glut of something or other and it makes sense to preserve the harvest to enjoy later in the year. I currently (sorry) have a lot of redcurrants and cucumbers. Continue reading

Sage-Rubbed Pork Chops With a Gooseberry and Sage Sauce

Image of gooseberry and sage sauce in a bowl

Everything’s running late in the garden this year after the cold, wet spring and the gooseberries are nowhere near ripe yet.

But I had a couple of bags lurking in the freezer and they inspired this dish. The sauce comes from Hugh Fearnley-Whittingstall and can be found via the Guardian online, along with a couple of other good goosegog recipes.

It’s a really interesting combination. Continue reading

Rhubarb, Rhubarb, Rhubarb

Image of rhubarb stems and chopped rhubarb

… or how to make three delicious puds from one pot of stewed rhubarb.

Stewed rhubarb – I don’t know about you but the words conjure up, for me, rather nasty school meals of overcooked, stringy rhubarb dolloped with gloopy custard. It doesn’t have to be like that. Continue reading

Spring Lamb Hotpot

Image of daffodils in orchard

The sun is shining, the orchard is full of daffodils, I feel like something light and seasonal to eat — and my husband has defrosted a packet of neck of lamb.

I’m very fond of Lancashire Hotpot and Irish Stew but they feel a bit heavy-going when I’m full of the joys of Spring so I’m cooking a Spanish-influenced dish instead, Continue reading