One of my favorite things about February is forced rhubarb and I find something somewhat romantic about the way it grows. First outdoors to toughen the stems before being moved into lightless sheds and kept warm. Here it grows fast and tall as it searches longingly for light. It reminds me a little of myself in February – willingly waiting for brighter days. Forced rhubarb is sweeter than the summer crop
Read MoreThis recipe calls for a kick of chilli and I find the coolness of yogurt works very well. The coriander-almond oil is similar to a pesto but rougher and looser in texture. Coriander is fantastic with the spices but if you aren’t a fan basil or parsley will do.
Read MoreWhen it comes to squash there is little I do not love. I’ve a soft spot for all of them; Butternut – especially with sage, Delicata – sweet and delicate as her name suggests, Gem – small and humble, Onion – wonderfully soft and buttery and very very good spread on toast with a little garlic and black pepper. Needless to say my ‘ode to squash’ could go on
Read MoreI love the texture of aubergine, slightly meaty and incredibly satisfying it is a great one for when eating vegetarian or vegan.
Read MoreAs with most cakes, this tastes even better the day after, as the caramely, orangey goodness gets the chance to seep down to the bottom. But I have to say that generally by the time I have turned it out I am itching for at least one slice.
Read MoreA bright and beautiful winter salad with roasted chestnuts and crunchy almonds. Delicious as a side or by the bowlful.
Read MoreGolden crumbly pastry with boozy, sticky, festive spiced fruit. A little like a giant mince pie.
Read MoreA perfect tea-time cake with a silky cream cheese frosting and the subtle fragrance of lemon thyme.
Read MoreA perfect winter warmer with warming spices and a little chilli kick. Crispy sage takes it from simple to sophisticated and is very easy too!
Read MoreWith the a fragrant spice of cardamom and clove this is is the perfect side dish to a Sunday lunch when you fancy something a little more flavourful than your usual roast spuds. It makes delicious leftovers too.
Read MoreA slightly boozy take on the classic pecan pie with a honey sweetened centre and a crisp vanilla pastry.
Read MoreFluffy savoury pancakes with a punchy nutty pesto and cool zesty ricotta finish. Perfect for brunch, lunch or tea.
Read MorePairing delicious hazelnuts with rich dark chocolate these cookies are crunchy on the outside with a wonderfully soft centre. Absolutely delicious!
Read MoreThis cake is rich and buttery with hints of ginger and vanilla but the rhubarb is the star of the show giving it a wonderfully bold zing.
Read MoreA quick and simple zingy cucumber pickle. Perfect as a summer side or relish.
Read MoreGloriously chewy, made with a sweet and creamy almond, honey, caramel these little nests are the perfect addition to the Easter table. Free from gluten, grains and dairy and can also be made vegan by subbing honey for maple syrup.
Read MoreSweet roasted radishes with slightly caramelised asparagus. A wonderfully colourful spring time salad. Delicious as a starter or accompaniment to a main.
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