Our elderflowers are just starting to bud up, the first tiny star-like flowers beginning to burst open. It won’t be long before we can harvest basketfuls to turn into cordial.…
Technically these are not a soufflé, there is no whisking of whites or separating of eggs, but they do puff up in the over and they are cheesy and oozy…
This soup can almost make itself while you’re cooking something else. It’s also entirely flexible when it comes to the roots used and is a stalwart for me when I…
Clafoutis is a traditional French pudding, a store cupboard pudding; a celebration of whatever fruit is in season mixed with eggs, milk, sugar and flour.
Gemista, yemista, tomato farcies – there’s a grand Mediterranean tradition of filling summer vegetables with all sorts of stuffings and then baking them, slowly, in the oven until they sweeten…
These panna cotta are such a lovely, simple summer pudding. Set vanilla scented cream and a sweet but sharp fruit compote on top. I make them with raspberries, picked fresh…
