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
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
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
… 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
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
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