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SEASONAL FOOD INSPIRED BY NATURE

Every Flavour Vegetable Fritters

Right. We’re all busy so I’ll crack on with it. There’s a time and a place for flouncing about in the kitchen letting your imagination run riot over making supper. But this time of year is not it. Instead, we need supper on the table in 10 minutes. Chop, chop (literally and figuratively)...

November 9th, 2018|

Why we shouldn’t call food ‘meat-free’

Excuse the rant, but someone needs to take a stand for veg. And yes, I realise I might be biased, but hear me out: isn’t it time we stopped talking about ‘meat-free’ eating and starting calling it ‘veg-filled’ eating instead?

October 19th, 2018|

Grape syrup cheesecake

This week calls for something sweet from the grape glut. But grapes and cheese is such a winning combo that it has lodged itself in my brain like the culinary equivalent of a musical ear worm. Every time I think, "what shall I do with these grapes?" my brain goes, "brie, cheddar, goats cheese, cream cheese....." A-ha! Cheesecake...

October 12th, 2018|

A roast grape glut and goats cheese bruschetta

A grape glut! Not mine. More's the pity. My neighbour's, who has a vine in her back garden, pays it almost no attention but is swamped with grapes. Now, when someone invites you to help yourself to their glut there's an awkward moment of glut-pilfering etiquette that ensues...

October 5th, 2018|

Courgette Cake with Lime Buttercream

The courgette glut shows no sign of abating. But I find that, when in doubt, bake cake. This week, courgette cake. People tend to wrinkle their noses at this point, but I promise you it's delicious. And, helpfully, the work of mere moments...

September 6th, 2018|

Blackcurrant frozen yogurt lollypops

It’s my first year with a berry harvest. And, goodness, it’s been a whopper. A proper old-fashioned, sinks full of berries, break the scales kind of glut. The blackcurrants have been particularly fabulous make a delicious, accidentally healthy, frozen yogurt...

August 31st, 2018|

Reclaiming the buffet: 5 ways to make them great again

Buffet. Such a horrid word. Conjures up a nightmare of pasta salads and wrinkled sandwiches. Of beige people queuing politely for their turn to pass a doily-clad table like mourners waiting to pass a coffin...

August 17th, 2018|

Gooseberry and elderflower trifle

Poor gooseberries. The unwanted spare part of the idiom world. And so too in the kitchen I fear. They should be piled high on our shelves at this time of year. But instead our heads are turned by that golden couple raspberries and strawberries whilst gooseberries sit awkwardly on the shelf being, in every sense, a gooseberry. Well, not on my watch...

August 3rd, 2018|