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 …
A gently spiced soup for a cold, damp day. Not quite as nice as a hug, but it will make you feel warm inside nevertheless. The recipe – originally from MOB Kitchen – was amended by Phoebe and tweaked further by me. Roasting the vegetables …
Not as enticing a name as ‘Green Tomato Chutney’ I know, but more accurate given that many of mine were shades of orange at the point summer ended. Chutneys and pickles are a new world for me in the kitchen and I’m realising that making …
We always used to tease Mum that she was no good at pastry. Her certificate from the Cordon Bleu School in Paris was for a Très Bien degree, but it had ‘avec pâtisserie’ crossed out, as she had not completed that module. This guest recipe …
Not the most alluring title, but less clunky than “Chicken and chorizo with peppers and butter beans”. It tasted even better reheated a couple of days later, after the flavours had mingled and mellowed in the fridge. More of a curate’s egg of a dish …
Yet another riff on a Nigel Slater recipe, this time ‘A hot, sweet plum chutney’ from Tender Volume Two. His description is apt. I added an aniseed tinge because I thought it would taste good and swapped some raisins for prunes, as the cupboard was …