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This is a very simple, very scrummy breakfast - a cool alternative to a bowl of steaming porridge, but just as filling. It takes a few minutes to put together the night before, then it’s all ready for you in the morning.
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This is a lovely, simple vegetable soup that takes advantage of the natural sweetness of carrots. A handful of red lentils thickens it and adds protein. We eat this with a variety of different toppings – garlicky croûtons. G...
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This pasta sauce was first cooked up with reluctant veg-eaters in mind; it’s delicious - and you can use all sorts of different vegetables. Stick with the squash, making sure it’s about half the volume of roasted veg, and ke...
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You should be able to throw this homely country cake together easily, since it uses ingredients that we usually have in our kitchens. You can make it with cooking or dessert apples, whichever is to hand. To peel or not to pe...
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The beloved pairing of blackberries and juicy apples makes the homeliest of muffins. Blackberries, those cherished gifts of the hedgerows, can be picked in season and frozen to use later in the year. For this recipe, you can...
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I am most grateful to my friend Pam Corbin for this substantial recipe. Blackberry picking is gruelling, exacting and dangerous work, so you deserve the best reward for your labours. Here it is.
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Nettle Soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent Nettle Soup are potato – to give it body – and really good stock –...
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Fruit leathers are thin, pliable sheets of dried, sweetened fruit purée with a flexible consistency exactly like leather. To be truthful, I had always avoided making them, thinking they sounded complicated. But, in a spirit ...
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The beauty of this recipe is that it is so very simple. Moreover, you can turn up the heat or cool it down to suit your mood by the variety of the chilli pepper you use. Increasingly, these fiery fleshy fruits are being prod...
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A good pickled onion is perhaps the doyen of the preserves cupboard – but how do you like yours? Crisp or soft, sweet or sour, mildly spiced or chilli hot? The beauty of this recipe is that it can be used to make your onions...
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I love pickled fruits and always look forward to opening a jar to serve with cold poultry and ham. Small, hard pears such as ‘Conference’ are ideal for use in this recipe, and it’s a very good way to deal with a barrel-load ...
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The international success of the carrot cake has surely paved the way for experimenting with root vegetables in other cake recipes. Well, this is my contribution to the genre. It’s a corker – rich and velvety, and a tad ligh...
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This moist, lightly spiced, fruit-packed cake, devised by my friend, Nikki Duffy, is a bit different from your average fruit cake, with its citrussy aromatics and slightly chunkier dried fruit. I absolutely love it. A thick ...
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Very simple and very, very crabby, these make a great starter served with a delicate side salad- but you can also eat them as a snack or canapé, dipping them into the garlicky mayo with your fingers.
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Courgettes are very gluttish – one minute you’re wondering if you’re ever going to see any peeking out from under the leaves in your patch, and the next minute you’ve got armfuls of them and your friends and neighbours are p...
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If you’ve never eaten muesli the Swiss way – soaked in freshly squeezed orange juice and dished up with grated apple and yoghurt – then you’ve never really given it a chance. It makes a much more exciting breakfast than mues...
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I’m sure I’m not the only parent who fives thanks for the advent of the smoothie – an irresistible and fun way to funnel fresh fruit into otherwise reluctant children. Smoothies can be great for fruit-shy adults too, packing...
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