Saffron Strands

Tomato Salad with summer herbs and salted elderberries at Birch, Bristol It's late summer and you see a 'Tomato Salad' lis...

Candied Citrus Peels Following a winter of gorging on particularly good citrus, there's a stash of candied citrus peel in the frid...

Raspberry Ripple Ice cream in the making It's February.  Why on earth am I making ice cream?  Because I have a bag of frozen rasp...

Van Dough  at Brockley Market For my last blogpost of 2013 it seemed fitting to finish on a market, the lifeblood of London food.  Lon...

Pear Vanilla Upside-Down Cake There's something undeniably retro about an ' upside-down cake '.  Say the words and most people...

Pumpkin Soup Squash and pumpkins come in all sizes, from 'Baby Bear' and 'Jack be Little', both around 10-18 cm in...

Quince The first time I cut into a quince  the unyielding flesh, gritty with stone cells, and its pale, off-white, unappealing colou...

Seasonal Specials at England Preserves The renewed interest in home preserving is a trend I hope will long continue.  A desire to be m...

Warm Plum & Citrus Compote Jane Grigson wrote in 1982 of the ubiquity of the Victoria plum.  Since 1840, when a stray seedlin...

Blueberry & Raspberrry Mascarpone Pot On this day of the autumnal equinox the temperature is hovering around 20 degrees C through...