Saffron Strands

Slice of Onion Tart with  Lancashire Cheese I was saving this recipe for the the day I managed to plant this year's onion sets but...

Rockfish Pasta at   Monv ínic I've long had a liking for Spanish wines and, although it's based on no great learning, I kno...

Last Saturday I spotted the first of the broad-leaved wild garlic at Tony Booth's Tayshaw arch at 60 Druid Street SE1 so I can relia...

Honey & Co London Cakes of the day I had intended waiting until after I'd tried dinner at Honey & Co but one lunch and a b...

Fabrique London I ’d almost given up hope of finding a really good baguette in London. You know the kind I mean;  like the ones you...

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...