Foraging at home and beyond This was a bit of a triumph and one of my most successful fridge forage sessions. Veg box leftovers (chard, leeks and courgettes in this case), the last of the wild garlic pesto I’d made with some bounty from Hampstead Heath, a bit of somewhat “vintage” cheddar and cream that…
A Delightful Little Starter or Snack I was out for dinner in a lovely local French restaurant recently and this dip caught my eye. It wasn’t the fanciest starter on offer but it was just what I was in the mood for (before I tucked into a very delicious steak frites main course). It was…
A Risotto for Spring Time I love risotto and at when spring arrives, it has to be risotto primavera for me. A classic Italian dish, using seasonal spring vegetables – asparagus has a short season in the UK, so I love to let the it take centre stage for this recipe, along with some broad…
It’s that time again – the Pieathalon. Not just any old one, this is the 10th anniversary of the pie extravaganza – we nominate a vintage pie recipe, the fabulous Yinzerella of Dinner is Served 1972 chucks our names in her virtual hat and bestows upon us our pie challenge. I submitted a chicken pie…
Aubergine Season There’s an abundance of aubergines around now and I just LOVE them. I know some people who don’t care for them so much – I hope this recipe might help convert at least some of the doubters. Aubergine Parmigiana is truly an iconic Italian dish, literally meaning “aubergine Parmesan”. You’ll find it served…
Halloween Ghost Cupcakes Halloween is all about getting creative with dress up – and it doesn’t have to stop there, you can also get creative with cake. Transform a batch of cupcakes into gruesome masterpieces 🎃👻 If you’re looking for a festive last minute Halloween treat – these Ghost Cupcakes are the cupcakes to make. The…
Salad days I love this middle Eastern salad and to be honest I could tuck into it any time of year. Now that spring is upon us, it’s definitely a good time to start serving this crisp, fresh dish. It originated in northern Lebanon and always featured some leftover toasted bread, often pitta. Fattoush will…
Blood Orange Season Blood oranges have a short season – January to March, so there’s still time to make the most of them. We don’t grow them here in the UK, they’re mostly grown in Mediterranean countries. You can easily spot a blood orange – they have a lovely distinctive dark red rind and flesh.…
Burns Night Delight Cranachan is a Scottish dessert, traditionally made to celebrate the raspberry harvest in June. It’s also often served as part of a Burns Night supper, which would be in January, long before the Scottish raspberry season, but these days you can from time to time stray from what is strictly seasonal. It’s…
Mushroom Stroganoff I love this recipe – it’s quite quick and easy to put together and it’s so luxurious, with that cream and brandy (or wine if you prefer). Stroganoff is a Russian dish, traditionally made with sautéed pieces of beef served in a sauce made with sour cream. It’s often made with beef and…
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