Anyway, however you get your nuts, cobnuts make a cracking crumble topping. And, handily, most hedgerow pickings make a cracking filling. See, Nature isn't always a cruel mistress.
These ... or a variation of them ... were what she served as dessert. They are smart little tarts, setting tangy bites of fresh fruit in a fruit conserve, within a crisp pastry shell. High Street bakery chains do something similar but not half as well.
When working with large oysters, that are too big to fit snugly in the palm of the hand, start by laying them on a cloth on the work surface with another cloth on top. (The curved shell should be underneath)
An Indian-inspired salad, this is simple but good. The toasted coconut complements the sweet, juicy carrots, the lemon juice and coriander add a citrusy balance. If you can make it with freshly-dug carrots, so much the better.
So... bread... bread knowledge... 350g of butter?! Four eggs?! A single prove?! ARE YOU CRAZY?! YOU'RE ON THE LEDGE MATE, I NEED TO TALK YOU DOWN. Oh no wait, I have no idea. But these people are just as useless! Most of their bakes were shit. 'The star baker in bread bake has always gone into the final' Really? I'd be surprised if any of them make it.
I used this cucumber soup as tasters at Wilderness Festival and at Soho Farmhouse and so, by popular request from everyone I met at those events (thank you for coming), here is the recipe:
This recipe brings the home comforts of freshly baked banana bread into a simple and quick to prepare breakfast treat. Overnight oats are one of the easiest breakfasts you can make for on the go nutrition to help keep you fueled for the day ahead.
It's my take on the Sicilian classic, pollo in agrodolce, or chicken in a sweet and sour sauce and it's unbelievably good. The sauce reduces to a slick, sticky glaze, with flavour bursts of olives, capers and raisins (or in this case, sultanas, because I like them better) and the chicken is so good you'll be sucking the bones. Try it and see for yourself.
Is there anyone else holding onto the remaining days of summer? I know I'm not about to let it get away just yet and one thing that always spells summer is enjoying the lush fruit that is watermelon. If you're anything like me, allow yourself to enjoy it for just a little longer by indulging in this hydrating fruit as a refreshing treat in a smoothie.
The salad drawer is stuffed, the neighbours are avoiding me and Him Outdoors is mumbling about trip hazards on the garden path. Even the hens have developed an aversion. Yes, the courgettes are running amok again.
It is a lovely summer salad and stands up well to being made the day before for a desktop lunch or or picnic. You can eat it as a stand-alone dish or add crumbled feta, grilled halloumi, barbecued meats, cold cuts
With such a singular fragrance, lemon balm doesn't play nicely with other flavours, so it needs to be centre stage. It also needs a far whack of sugar to balance out the citronella vibes. This, fortunately, makes it perfect for an adaptation of lemon drizzle cake.
Holy smokes. This is pretty much my favourite recipe of 2016 so far. Who'd have thought - a simple dish of boiled split yellow peas with a few seasonings? Thanks to Kitty who showed me how to make it when I visited her in Leros, Greece, earlier this year.
If you're one of those people who tend to skip breakfast, I invite you to think again when it comes to chia pudding. If only because this could even pass for dessert and what could be better than dessert for breakfast? Did I mention that it's actually good for you as well?
There is truly no place like Rome. It's history...
I was feeling crabby the other day. Not in the sense that I was cross and cranky, perish the thought. I was in the mood to eat some succulent Cromer crab. It's so good that I'll usually eat it simply in a salad or, were it not for the fact that Him Outdoors has an aversion to pasta, tossed though some linguine. As he does, I was forced to get a bit more creative.