Gluts of the week

/Gluts of the week

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)...

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?

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...

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...

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...

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...

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...

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...

Three more recipes for your courgette glut

It’s that time of year when the world divides into two sorts of people: the beleaguered courgette grower, foisting armfuls of them on anyone who stands still long enough; or, the recipient who made the fatal error of expressing even a tentative interest. Yes, it's time for us all to wonder what to do with that courgette glut...

Fig Leaf Panna Cotta

My fig tree is a maverick. No straight and narrow for her. No conforming to the usual fig-tree stereotypes. No, not for her the trappings of traditional fig-tree identity. She absolutely categorically refuses to produce a single sodding fig. I am left with only leaves. But, this is not a harvest to be ignored...

Summery chicken meatballs

Midsummer is worth celebrating, don’t you think? And in the only way I know how – feasting. Last week’s Summer Sharing Platter recipe was a perfect starter so this week: main course - chicken meatballs with a herby buttery sauce and broad beans, peas and spinach.

Three recipes for a summer sharing platter

Ah, June evenings. The glass of rosé, the perfume from the jasmine wafting over the terrace - it’s all very Evelyn Waugh, isn’t it? On this sort of evening it seems a shame to come inside to eat. Far nicer to nibble at a few bits and bobs from the kitchen garden and watch the sun set...

Eat more plants

Lot of vegans around at the moment, don't you think? Or lots of vegan cookbooks at least. Maybe there’s only one actual vegan per cookbook published and the ‘plant-based’ Instagram megastars are only followed by committed carnivores watching in fascinated horror. One can hope...

Chilled pea and mint soup

Quickie for you this week: chilled pea and mint soup. Right then, let’s crack on. Incidentally, don’t imagine that because this is quick and ludicrously simple to make it has less merit. Get this right and it's a stunner...

Lemon and elderflower scones

What is a village green for if not for celebrating a Royal Wedding on? Come to our village green tomorrow and you will find it festooned with bunting, tipsy villagers sloshing Pimms jugs from one picnic blanket to the next and me handing out lemon and elderflower scones...

The secret pleasures of a clandestine wild garlic glut

The woodland is misty with morning dew. Badger trails crisscross the carpet of bluebells as it stretches away into the depths of the wood. My spaniel clatters about in the undergrowth. But best of all, the air is thick with the smell of garlic. This is my Eden...

Asparagus tart with raw asparagus salad

There are two reasons why everyone gets so over-excited about asparagus. First, it's got a very brief season so it's rare. Second, it's a total sod to grow. Nothing commands respect like the ability to grow asparagus...

On Weeds

It looks rather idyllic, doesn’t it? Here I am, pottering about in the veg patch. The sun is shining. Spring is in full bloom. But beneath this Constable painting lurks torment and peril for the Spring gardener. Weeds. Thousands of them...

The power of herbs (& a herby chicken broth)

If you grow nothing else, grow herbs. You won’t need much space. A windowsill will do just fine. From this small investment of time and space you will be rewarded with deliciousness and the giddy satisfaction of having grown something yourself...

Pan-fried radishes, puy lentils & anchovies

Every April I thank goodness for radishes. I know it sounds a bit loopy to pan-fry them but trust me: they lose all their peppery punch when cooked and turn mellow, pink and deeply savoury – like a turnip’s more interesting cousin...

Roast cauliflower with pine nuts, capers & raisins

I get a bit evangelical about cauliflowers. So undervalued. Really difficult to grow and totally unappreciated. I'm cooking a hearty roast cauliflower supper whilst I contemplate trying to grow them myself....

Last hurrah for the winter squash

They’ve had a good innings. Harvested in October, the squash have patiently sat in the shed awaiting their moment of glory. Today, that glory is an unctuous squash puree with spelt, feta and a colourful mix of roast veg. A Sunday Lunch kind of dish full of warmth and comfort. Perfect, I hear there's snow coming…

A Cake for Mother’s Day

If you have a mum like mine, you’ll be making her a cake this Sunday. I know we all think our Mum is the best, but mine really is. I’m sure yours is lovely and all, it’s just that mine is THE Best. So, I’m baking a rather unusual cake…

Forced rhubarb, saffron & honey granola pots

The drizzle has set in. The mud is endless. When it isn’t raining the mire freezes rock hard. A chill wind whips around your collar and down your back. Even the dog shivers. We are in the depths of the Hungry Gap. But not in Yorkshire...