Spring is coming when the wild garlic appears, interspersed with bluebells, daffodils and anemones. In the title picture, the wide leaves are the wild garlic; the narrow bunch are bluebells. Just saying. We all know what nettles look like, but I’m afraid the hazelnuts and …
Everyone has their version of ragu Bolognese, so I’m a little nervous making cocky claims about mine, but it is good I promise… As ever, low (temperature) and slow (cooking) is the key. 100g streaky smoked bacon – sliced into small strips, say 3mm 2 …
You could eat bacon and eggs every night, but sometimes I need a carb-fix too. Easier than you think and well worth the modest effort. A soothing dish that reminds me of my yoga instructor adding “gently” to every direction. Just a few ingredients, so …