Raspberry curd (and a top buttercream tip!)

I have always been a fan of fruit curds: they liven up any scone and cake. They are so simple to make and they taste far better than any curds you can buy: even the luxury ones that cost a small fortune at farm shops. This is my recipe for raspberry curd. Continue reading “Raspberry curd (and a top buttercream tip!)”

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Instant minted lemonade

This is one of my favourite summertime drinks to make, needing only fresh lemons, fresh mint, water and a little sugar: made in seconds, it tastes much better than any of the artisan lemonades you can buy and can be made for a fraction of the cost of those! Continue reading “Instant minted lemonade”

Pasta with wild rocket pesto & crispy chorizo

Pesto is one of my favourite go-to sauces to make. I usually make it with basil I have grown, but it is fabulous made with other leaves: wild garlic makes a stunning pesto and rocket, which I have used here, gives a nice peppery kick. Here I give my favourite way of serving pesto: with freshly made pasta and crispy chorizo. Continue reading “Pasta with wild rocket pesto & crispy chorizo”

Beetroot, walnut and goats’ cheese arancini balls

I made a wild mushroom arancini during the quarter-final of Britain’s Best Home Cook, which got great comments from the judges and this is one of my favourite risottos to make. However, with the first of this year’s beetroot being picked on the allotment, I couldn’t wait to use some for my different take on arancini.

Continue reading “Beetroot, walnut and goats’ cheese arancini balls”

Sous-vide pork tenderloin with creamed leeks & chorizo

I am generally not a huge collector of gadgets in the kitchen, but I will make an exception for my sous-vide machine which I use several times a week. But whether using a sous-vide machine or not, this is a very simple meal, highlighting the joys of the wonderfully inexpensive pork tenderloin. Continue reading “Sous-vide pork tenderloin with creamed leeks & chorizo”

Rhubarb and ginger crumble cake

I am not the greatest fan of rhubarb, so finding ways to use up the allotment rhubarb we inherited years ago is a particular challenge for me. However, I do love this particular cake, which I always make around this time of year when my rhubarb is prolific. As an extra bonus, this cakes takes moments to “throw together” before getting baked. Continue reading “Rhubarb and ginger crumble cake”

Episode 2 of my time on Britain’s Best Home Cook – the roulade challenge

Episode 2 on Britain’s Best Home Cook proved to be something of a particular challenge for me, with a few elements in my earlier dishes being not quite right: schoolboy errors mainly! But that was part of the entire delicious learning experience. Continue reading “Episode 2 of my time on Britain’s Best Home Cook – the roulade challenge”

Piccalilli: a prince among preserves!

Piccalilli is one of my favourite preserves and making a batch late summer is something of an annual ritual that I always look forward to. Continue reading “Piccalilli: a prince among preserves!”

Spiced smoked cod & fennel tart

This is a lightly spiced tart with rich, smoky cod and the subtle aniseed flavour of fennel. It is very much a comfort-eat and makes a satisfying light meal served warm or cold. Continue reading “Spiced smoked cod & fennel tart”

Bread & butter pickles: spicy, sweet cucumbers

Preserves are terrific partners for good bakes, and these sweet, spiced and crunchy cucumbers are very easy and quick to make. Essentially these are sliced cucumbers, bathing happily in a sweetened and spiced vinegar. Continue reading “Bread & butter pickles: spicy, sweet cucumbers”

“Grow your own”: introducing Pumpkin Beth

Being fortunate to have an allotment has influenced many of my bakes: I am always trying to come up with different ways to use the produce, especially any gluts. Mind you, a simple fruit crumble, a roasted vegetable pie or a home-made preserve with some good cheese and bread often hits the spot. But baking with the seasons is a natural and satisfying thing to do. Continue reading ““Grow your own”: introducing Pumpkin Beth”

Poached Salmon & Asparagus Tart

I adore tarts: served warm with a good salad, perhaps with some cheese, a few pickles and some good bread they make for a satisfyingly light meal. Continue reading “Poached Salmon & Asparagus Tart”