Saffron Strands

Brown Turkey Fig and fig leaves The French and Italian figs which are coming to market are particularly good this year.  Here in the U...

Courgette plant Striato di Napoli It's peak time for courgettes on my allotment. In order to keep everyone around the dining t...

Red over-wintered onion This was the first over-wintered onion I lifted this year.  Its beauty transfixed me.  I took it home and plac...

Raspberry 'Clafoutis' It's the way the word rolls off the tongue - c l a f o u t i s - that does it.  It's like a lovi...

Page from Honey & Co The Baking Book Baked Apricots with marzipan filling and almond crumble Photograph by Patricia Niven  © ...

Broad beans, garlic and Florence Red onions Every potato has sprouted into a canopy providing much needed shade to the tubers you just...

Five Quarters - Recipes and Notes from a Kitchen in Rome by Rachel Roddy I've watched Rachel Roddy's writing develop from her ...

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

Fern Verrow - A year of recipes from a farm and its kitchen Let me say from the outset that I know the authors of this book, in as m...

A glass of VdF "Moussamoussettes" Dne Moshe at Brawn Everyone knows Columbia Road for its Sunday morning flower market whe...