This is from last weekend and despite being in lock down, I feel as busy as before so have not got around to posting this yet. Well I probably am not busy really but I am enjoying being able to focus on all those things I perhaps didn’t before, like painting walls and doors. Sadly …
I hate to admit that I let our veg garden overflow this year, and not in a good way. It is a bit of a jungle now and within it I found about 10 cucumbers, all a good size. So what better thing to do with them than make soup… it is cool, soothing and …
When I wrote Afternoon Tea I included a recipe for Spiced Tea Syrup on page 54 (just in case you have a copy!), fashionable in the Edwardian Era to both sweeten and flavour. Being out of the habit, despite writing this book, a jar has been sitting by the kettle for quite some time and …
We returned from Malbaie in Canada a couple of days ago and I woke up miraculously early while the rest of the family jet-lagged their way to 11am! Tired and hungry, I made this which has nothing to do with Canada! The next recipe I post however will. More suited to SE Asia, this a …
While typing the heading it sounded rather like a list, then on re-reading it, like a dance we should all be doing in the wind and the rain to cheer ourselves up. I however, have a secret hankering for days like this even when it is sunny – clearly my blood is properly from the …
Stuffed with Mozzarella, anchovy, ricotta, lemon zest, garlic, the list goes on – these would be amazing. Here I give them to you simply coated in light batter of 00 flower (refined Italian pasta flour) and fizzy water, having been told by Anna del Conte that this is the best way. I even used Pellegrino …
Tonnes of courgettes, green and yellow, lightly fried in olive oil and garlic, decorated with borage flowers. Served with haloumi, this is a light lunch with crusty bread and some homemade pesto – (just because I had some).
Ingredients
Olive oil
4 spring onions, chopped into small circles
2 medium courgettes, chopped into small rectangles about 2cm in length
Garlic …
The reason this is reasonably speedy is because I didn’t know what to give the children for lunch and this used up what we had left in the fridge before an Easter break – which happened to be tomato passata, a ball of mozzarella, parmesan and olives. So into the larder I went for the …
Inspired by Camilla A-D, a friend from school, we have had dhal a couple of times in the last two weeks. The first time I used curry powder and the second, spices given to me by Sapna who I met in Borneo a couple of years ago. That was a once in a lifetime holiday …
This benefits from being made in advance – and leftovers are so good with ham, cold turkey etc…
I have been off-line – so if there is anyone out there following advance Christmas cooking suggestions, sorry! I am in my husband’s office before taking my children ice skating and using his connection to post this. I …
