I love the sweet fresh taste of newly podded peas, they are a spring time classic. A sign of warmer weather to come, longer days and happy thoughts.
There are so many ways to use fresh peas in full on meal dishes, but I think this hummus is a great way to use them in a snacking format. You just can't beat a great hummus with crackers, crisps and tartines.
This is a super easy recipe and one you can use at any time of year because really you could be using peas from the freezer instead of fresh Read more [...]
There is something so special and meaningful about the gift of food, after all it is in fact the gift of life itself, where would we be without the food we eat. This Sunday so many of us will be handing over chocolate eggs as gifts for Easter, but why not give a special cake instead - Simnel Cake.
The Simnel cake is an age old tradition for Mothers Day and dates right back to medieval times when on mid-lent Sunday parishioners went to the Mother Church of the parish (or cathedral in larger areas) Read more [...]
With Easter coming up at the weekend my thoughts turn to fresh zingy mint and lamb, two old favourites that dance together on the palate in perfect step.
This sugar free mint jelly recipe is one I have used for years. It is easy to make and really lifts any sort of lamb dish to higher levels. I love it with traditional roast lamb, thinned out and drizzled over tiny new baby potatoes, stirred into plain yogurt as a dip, or as I've done here, just dolloped it on to a tasty lamb burger.
I used Read more [...]
Rhubarb and ginger curd, a marriage made in heaven, a mix and match of sweet, sour, smooth and creamy.
Sheer heaven. What more could one ask for on toast in the morning, spread in the middle of a light and airy sponge cake, swirled into plain yogurt or used as a delightful dip for homemade shortbread doggy biscuits.
I love fruit curds, to me they are a little more special than jams. They don't last as long so you want to make them in small batches and use within a few weeks. They take care Read more [...]