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So often I get asked what to do with the glut of courgettes that fill a grower’s arms, apron or basket. Here is a recipe based on a soup that I ate in Italy. It was so good I ordered it again that night (I ate in that same r...
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The other morning, I proudly announced to myself: “I am going to have a pork chop with apples and sage tonight.” With these thoughts in mind, the day went very well and dinner was excellent. It would take too long to write e...
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Early rhubarb is such a wondrous thing. Startling in its tartness and colour, flirting from the market barrows, it shocks me from my slow winter stasis and has me sniffing around for spring. If you can’t be bothered to make ...
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