Blackberry and Rose Geranium Sorbet

It’s that time of year when the hedgerows are positively buckling under the weight of the blackberries, when fingers stain pink on a woodland walk for all the picking and gobbling, and the bounty just keeps on ripening. This lovely pink sorbet is a simple to make, and after a couple of iterations involving banana,…

Courgette and Fennel Salad

September abundance when the days are warm, but the nights are cold, the last courgettes have all come at once, and the fennel, fattening up nicely now, are threatening to bolt to seed. Here’s a crunchy lunch, fresh and crisp to match the bite in the air. Ingredients 5 small courgettes 2 fennel bulbs Small…

Gooseberry and BlackBerry Pavlova

It’s been a slow and steady pick of gooseberries this year, after spending four long hours doing a marathon pick of 19kg last year, my thumbs still haven’t got over the endless puncturing from the beastly thorns. Gooseberries have such an excellent acidity to counter the immense sweetness of meringue, and pavlova being a such…

Roasted Roots and Red Rice

‘Chioggia’ is by no means the tastiest, or the most succulent of the beetroot varieties, but my goodness it’s certainly the prettiest; and what better way to showcase it than in this colourful, crunchy salad celebrating all the beauty of the summer garden- perfect for a meat-free Sunday lunch. Ingredients Serves 6 300 g Red…

Tomato and Herb Salad

  There’s no getting around it- most tomatoes from English supermarkets are renowned for being devoid of taste. Packed in plastic, flown for miles, sprayed with all sorts of things, and ripened long after they are picked, does not for a sunshine-filled, mouthwatering, zingy, sweet tomato make. Whilst it can be a mission to track…

Courgette Ribbons

  It’s that time of year again. You turn your back for a second and the courgettes are the size of your arm. When the courgettes start growing thick and fast, and the glut is very much upon us, it’s the season of- Must. Think. Up. More. Ways. To. Eat. Them. All. Up. Here is…

Botanical Pancakes

Our devotion to the snowdrop, as it stoically sees us through the winter, then there’s the daffodils that steal our hearts in March, crescendoing with the mania that happens when the tulips arrive- it’s all a delicious build-up of the spring that we love, and adore. And yet, none of these loves of ours is…

Carrot and Saffron Soup

For many of us, spring has sprung early in a hazy, temperate, slightly concerning February. But now it’s March, and the saturation dial is eking up the chart from pale primroses to sunshine yellow daffs. The winter stores beginning to dwindle, but the yellow carrots, dug in November, are still crunchy. This is the second…