This classic – the carrot cake – is simple to make, full of sweetness, spices and walnuts, and covered with a glorious cream cheese icing. I’ve been making it since I was about twenty (a very long time) so why it took me seven goes to get it cooked and photographed and onto this blog…
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This recipe is my take on American southern fried chicken, where chicken pieces, usually on the bone, are marinated in buttermilk, coated with crumbs and deep fried. I’ve gone for a much lighter approach by pan frying in a little oil and butter, but used the buttermilk, along with whole-grain mustard, to marinate chicken breasts,…
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Rice pudding is one of those comforting, nostalgic desserts that remind us of our mothers and home, particularly if our family is connected somewhere in the past to the United Kingdom. It’s perfectly suited to autumn, and the more hearty food of this season. I love it on its own, with just the subtle flavouring…
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Sugar plums are beautiful, sweet little plums that have their short season in late summer and early autumn. I could not resist buying them when I saw a box for sale in the fruit shop. They are delicious to eat fresh, because their skin is not at all bitter, but are also gorgoues poached. I…
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“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” Henry James It’s officially the first day of autumn in our part of the world. We love autumn and the beginning of a different season, but we’re not quite ready to let glorious, long summer afternoons go…
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Trawl through any old C.W.A. recipe book from the 1960s onwards and you’ll most likely find a version of this slice. It’s a classic, and for good reason. There is something about ginger that elevates any dish in which it is included. I first ate a version of this slice made by one of my…
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When I made this avocado and rocket salad, my eldest son suggested I call it avocado slammer salad, because of the lemon wedges and little pile of salt on the plate. And when we eat it, it has a certain slammer-like quality – take a wedge of avocado, sprinkle on salt, squeeze over some lemon…
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When I was growing up zucchini was the most uninspiring green vegetable served at our table. My mother, bless her, would boil it until it was very soft and then serve it with a little butter and salt and pepper – squishy, flaccid, and bland. It was the way most people cooked green vegetables in…
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Hot summer’s day, vine ripened tomatoes, basil explosion in the vegetable garden and a loaf of fresh sourdough. All the elements were aligned in our house today to make this oh, so simple, but so delicious lunch. It’s nothing more than really lovely tomatoes gently roasted with a little olive oil, salt, pepper, garlic and…
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In love. There are no better words to describe my feelings about this panna cotta. Creamy, silky smooth, delicate, and flavoured with intensely fragrant passionfruit syrup, it fulfils all I could ever desire in a dessert. It’s also simplicity itself to make, and perfect for summertime. The passionfruit syrup can be made a day ahead and then the panna…
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Simple food 