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...

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...

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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