It’s all about slow-food in our house. Given a fraction of a chance I can make any meal involve a good few hours of chopping, stirring, and chatting with someone who can help pass the time and the wine. Game season with all its casseroles and sticky braises is ideal [...]
I need to begin with an apology. My last column was about fruit picking and in it I used phrases like “chilly autumn”...
As August rolls on I get increasingly excited about nature’s bounty. These later summer days become less about outdoor...
If the number of features in the newspaper weekend supplements are anything to go by it seems we’re all spending this...
Last weekend’s feature was a recipe for apricot and lavender curd. And in it I said that I was going to put my newly-made batch to use in eclairs. And I did. And they were fab. So I thought that this week I’d write about those. Eclairs have been teetering [...]Read more ›
Fruit curds are the lay-about cousins of the preserve family. Not for them any messing around with pectins and setting temperatures – all it takes to create this creamy, tangy, almost custardy treat is to stir the ingredients together for a while over heat. The downside is that whilst curds [...]Read more ›
A rude awakening for me this week. Auguste Escoffier brought it to my attention that for many years now I have been totally failing in my patriotic duty. I was flicking through his early 1900s Le Guide Culinaire and according to Escoffier, “In England salmon is always served accompanied with [...]Read more ›