Saffron Strands

The Smitten Kitchen Cookbook Recipes from a New York Kitchen by Deb Perelman Just as I sat down to write this review I noticed The S...

Poached spiced rhubarb with yoghurt, honey and biscuit We're well into the forced rhubarb season now so, if you haven't bough...

Butcher's Recipe book In response to the current horsemeat scandal Carlo Petrini, Slow Food President, asks  "How have we, a...

Crocus by Anna Koska I have a love-hate relationship with social media.  I hate it for robbing me of time, but love it for the chance ...

Pancakes with sugar and lemon I've never looked up a recipe for pancake batter before.  It's one of those things, once made, n...

Cabbage January King January is a dispiriting time on the allotment in the best of years.  When the calendar flicks over to Febr...

Seville orange marmalade My record with marmalade leaves a lot to be desired.  I can make jam, but somehow the knack for a perfectly s...

Cuts of Beef from my copy of Reader's Digest 'The Cookery Year' I was planning to write a piece on 'food waste'....

The annual Calҫotada festivals are a feature of winter in Spain's Catalunya region.  Somewhere between a spring onion and a leek, cal...

Soda Bread Everyone, except me, seems to be baking their own bread at the moment.  The truth is, I don't have an affinity with yea...