Perhaps it is the weather, but all the recipes I have been cooking recently have been caught in the seasonal no man’s land between Winter and Spring. Cooking and eating are as much about a sensitivity as they are a rational thought process, and I think staring out at a...

I love this dish because it matches the mood of early May so well; the pinks and oranges of the root vegetables echo the spring flowers shooting up all around, but the warming spices soothe that part of us that can’t quite believe that spring is really, definitely here...

February 19, 2018

Cake ingredients

Makes 2 8" round cake tins.

175g Plain Flour

3/4tsp Baking Powder

3/4 tsp Bicarbonate of Soda

1tsp Ground Cinnamon (or to taste)

1tsp Ground Ginger (or to taste)

1/4tsp Salt

285ml Sunflower Oil

325g Caster Sugar

3 Large Eggs

225g Grated Raw Carrots

Icing Ingredien...

With its blushing skin and bright red juice, it's difficult not to associate the blood orange with romance; even the short growing season suggests a sort of flirtatious, fleeting quality. It's traditionally associated with Sicily, an island dotted with a multitude of t...

Easily overlooked in the greengrocer’s, these knobbly little roots are as useful as your bag of potatoes. If you think about them in similar terms, a whole world of dishes opens up. Roasted, fried, mashed, blended into a soup; there is little that the jerusalem articho...

Forced rhubarb spends the winter in darkness, with growers traditionally harvesting only by candlelight. Whilst the rhubarb season does now stretch right through to late summer, it’s still worth preserving a little of forced rhubarb’s early magic.

When diluted with...

Much like most of us have wanted to for the last week, new season rhubarb has been spending the winter hibernating in the dark, as growers traditionally only harvest by candlelight. It’s a truly ancient plant, and one of the few UK grown vegetables to be given Pro...

It’s a case of two for the price of one with recipes this week. I wanted to do a quick pickle recipe, to show how simple preserving foods can be. After the indulgence of Christmas, it’s quite usual to crave some fresh and simple flavours in January and a tangy pickle s...

A classic soup that manages to have its feet firmly in dark winter days, but also reminds us that a spring filled with fresh green vegetables is on its way. Potatoes and leeks are staples of the leaner winter months, and like so many other vegetables with similar growi...

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