Saffron Strands

English Quince Quince, a fruit of the Cydonia oblonga tree, is gritty, hard and astringent.  Only its fragrance hints at what it can b...

Freshly churned Blackberry Ice Cream It's mid-August and the sun is on our backs at last.  In a summer when we've seen so litt...

Confit Duck Leg Occasionally, when roast duck is decided upon I claim the legs.  A disappointment to some until "confit...

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

Rhubarb & grapefruit I've previously mentioned Jane Grigson's declaration that only "pink" rhubarb is worth eat...

Urtica dioica - common nettle The nettle spread from Eurasia and now it's a weed common throughout the Northern hemisphere.  But, ...

Fried courgettes (Zucchini scapece) Jane Grigson credited Elizabeth David with introducing Brits to courgettes, asserting "She wa...

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...

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...

Rosie's Blackcurrant and Lemon Posset Blackcurrants don't have the jewel-like appearance of red and white currants but they pa...