Poached Rhubarb with Orange and Walnut Shortbread

This is the simplest of seasonal recipes but perfect for the first days of spring, whatever the weather is doing outside the kitchen window. Brilliant pink forced rhubarb, poached with blood oranges and fresh ginger, served with orange and walnut shortbread. And joy, it’s all quick to make, allowing you (me) more time to prune the roses you (I) should have done a month ago. Continue reading

Spring Salads

It’s that time of year when you crave crisp, crunchy salad stuff: anything, really, other than the stodge that’s kept you going through what has been a ridiculously long winter. Continue reading