Fermented rhubarb & beetroot salad with broad beans
A few weeks ago I already wrote about my efforts to find a way to preserve rhubarb without pickling it with loads of sugar or making jam. Instead of using sugar...
A few weeks ago I already wrote about my efforts to find a way to preserve rhubarb without pickling it with loads of sugar or making jam. Instead of using sugar...
This salad is the perfect solution for the very short time of the year when the ‘seasons’ of rhubarb and picnics and barbecues overlap. Since I̵...
I already wrote about my love of fritters. One of the great things about them is their versatility. You can use a basic recipe and adapt it to the season. I lik...
Ah, there is nothing quite like a birthday cake! Although I’m not baking often, I love these special occasions to try out recipes, I have been holding on ...
It’s asparagus time again! I already wrote about my love of it – especially the green kind – last year, so naturally I was looking forward to ...
This little dessert is inspired by Yotam Ottolenghi, who has been writing about his love of labneh – strained yoghurt – for years. And yet somehow I...
Happy Easter everyone! I can’t tell you how happy I am that the spring has finally arrived. Every year I am eagerly anticipating some of the season’...
Sitting here, writing this, my very cold feet are a clear reminder that we are in the middle of winter. And yet while I’m a strong proponent of warming so...
Happy new year everyone! Me – I delayed the advent of the new year a little by sorting and archiving old things. Boring, I know. But when I flicked throug...
Originally I intended to post this recipe way back in autumn. It was inspired by the most curiously looking oyster mushrooms I’d ever seen and hence could...