Buttery, Oaty Shortbread with Fresh Cream & Strawberry-Lemon Sauce
I shaped this dinner party dessert around the strawberries I bought this week, from my favourite-ever Turkish supermarket in Tooting, south London. Normally, I wouldn’t even glance at a strawberry in...
View ArticleWet & Wild Garlic Lasagne with Creamy St. George’s Mushrooms & Fresh Egg Pasta
May in Stockholm has started to yield some gorgeous spring-summer weather, at its very best from the balcony of my new flat with its stunning view over the city and its surroundings. This recipe is a...
View ArticleSpring Canapés with Parmesan, Fresh Radish & Asparagus ‘Custard’
Another spring recipe for you readers. And another way for me to get through the huge bunch of asparagus I bought this week. Even better, this recipe calls for the asparagus wood – the fibrous ends...
View ArticleBrunch: Blue Cheese Scrambled Eggs, Lemon-Raspberry Muffins &...
Welcome to the second in my new series – Brunch Menu of the Week! As I explained before (sorry if I’m repeating myself), every Friday I will offer a few suggestions for delicious dishes for your...
View ArticleToasted Hazelnut Meringues with Spiced Berry-Pear Sauce & Fresh Cream
This recipe is another I cooked from Memories with Food at Gipsy House by Felicity and Roald Dahl (see my review and other recipes from the book here). The Dahls employed a number of housekeeper-cooks...
View ArticleBaked, Scalloped Polenta with Garlicky Wild Mushrooms & Crème Fraîche
My search for ways to combine my (frozen) glut of St. George’s mushrooms (see posts about it here and here) and nutritious whole grains continues. Stone-ground polenta (it must be stone-ground to...
View ArticleCreamy Potato Casserole with Cheese
If there’s any dish that is more lusciously satisfying than a creamy potato casserole or gratin, I am yet to taste it. I mean, I like a lot of different foods. Love them even, but the soul-warming...
View ArticleWild Mushroom Soufflé with Parmesan
Here in Stockholm, where today we had our first frost, the wild mushroom season is drawing to a close. Not so in the UK, where temperatures reached 21c yesterday (what??!), but here most of the...
View ArticleWhite Chocolate-Ginger Crème Brûlée
Christmas is just round the corner and the planning, food shopping and cooking is in full swing! There’ll be thirteen people round our table this year – the most ever – so there will be a lot of hungry...
View ArticleTenderstem Recipes for a Romantic Evening
I was recently approached to develop some recipes with Tenderstem – a classically-bred cross between broccoli and Chinese kale. Not unlike asparagus in its cooking and eating properties, you can eat...
View ArticleSalted Caramel Scones with Strawberries & Cream
Today’s recipe for Salted Caramel Scones is another wonderful scone variation, born out of my tutorial on How to Make Beautiful English Scones. My previous post, Lavender Scones with Yorkshire Cheese...
View ArticleSavoury Custards with Tenderstem & Cheese
This recipe for savoury custards with Tenderstem, cheese and basil is part of a series I developed for Tenderstem – a classically-bred cross between broccoli and Chinese kale. Not unlike asparagus in...
View ArticleHow to Make Unpasteurised Butter
This tutorial on how to make unpasteurised butter is born of my passionate belief in the merits of unpasteurised dairy – I think that flavour and nutrition is superior in milk that has not been heated...
View ArticleRaspberry Scones with Clotted Cream
For these Raspberry scones with clotted cream, I based the flavours on a recipe I wrote for Great British Chefs. That recipe, Raspberry and Rose Éclairs, used a fresh raspberry and rosewater pastry...
View ArticleWild Peppercorn Butter
This wild peppercorn butter is a gorgeous compound butter made with homemade raw butter (see my tutorial on how to make unpasteurised butter) and fruity, spicy wild peppercorns. I have long had a...
View ArticlePink Peppercorn Butter
This pink peppercorn butter is a gorgeous compound butter made with homemade raw butter (see my tutorial on how to make unpasteurised butter) and fruity, floral pink peppercorns. This is one of the...
View ArticleGin & Citrus Éclairs with Pink Peppercorns
This recipe for Gin & Citrus Éclairs with Pink Peppercorns originally appeared on the website Great British Chefs. My recipes for Salted Caramel Éclairs with Thyme and Raspberry Éclairs with Rose...
View ArticleSalted Caramel Éclairs with Thyme
This recipe for Salted Caramel Éclairs with Thyme originally appeared on the website Great British Chefs. My recipes for Gin & Citrus Éclairs with Pink Peppercorns and Raspberry Éclairs with Rose...
View ArticleRaspberry Éclairs with Rose
This recipe for Raspberry Éclairs with Rose originally appeared on the website Great British Chefs. My recipes for Gin & Citrus Éclairs with Pink Peppercorns and Salted Caramel Éclairs with Thyme...
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