Every baker worth their salt should have a good scone recipe and, by Jove!, I think I've found it...
Read MoreAn unintelligible conversation
One of the pleasurable things about my temporary life space has been having exclusive access to a well-stocked kitchen garden, and while I'm still bumbling my way through learning to "grown your own" and weathering the perpetual onslaught of greeblies, the Brussels sprouts, chard and rocket are all flourishing, there are florets appearing on the sprouting broccoli, and the vivid, sturdy leaves of celeriac are just starting to poke through...
Read MoreA steadying pud
When last I packed up and moved house the significance of it all didn't really occur to me. I was changing careers, the house needed sitting and so my taking the reins for a short while was a comfortable fit for everyone. But as the dust settled and I had time to take in my surrounds I became conscious that I had in fact returned to the place I last retreated when the world fell apart...
Read MoreYou say scone, I say...
Growing up dad and I spent a lot of time cooking together. It was our thing to do on weekend visits, to stand working side-by-side, just doing something we both enjoyed. Scones were one of our favourite go-to's, not just because there are few things better than a fresh warm scone smothered in jam and cream, but because they were simple enough for a kid to manage, and made from such basic ingredients that they could usually be whipped up at a moments notice should the craving arise...
Read MorePie weather
For the second instalment of 'baking with lard' I was keen to try a new savoury pastry, and the search was called off when I came across this Simon Hopkinson recipe for steak and 'tater pie...
Read MoreBlackberry rose geranium creams
Some years ago now I had the pleasure of visiting the Agrarian Kitchen, a perfect little country oasis with everything I could ever want; from the covetable kitchen detail down to the impressive location and blissful way of life. Rodney and Séverine have worked very hard to establish the beautiful place they call home, and we are so fortunate that they have chosen to share it in the guise of a sustainable, farm-based cooking school as it really is such a delight to visit...
Read MoreIn search of a good English muff
Old-fashioned muffins (the savoury kind) are a bit of a lost delicacy. Known to everyone outside the United Kingdom as English muffins, these small and round yeast-leavened breads are an adaptable breakfast favourite that satisfy all tastes - from the simplest of embellishments in butter and jam, to bookending a convenient and portable bacon and egg sandwich, or sitting beneath a lavish eggs Benedict...
Read MoreThe King of failure
A while ago now I bemoaned the fact that I don't have a lot of traditions. In a bid to remedy this I decided to adopt various treat-centric celebrations, one of which was l'Épiphanie...
Read MoreMince pies
I didn't like mince pies as a kid. In fact, anything with dried fruit—and especially mixed peel—was actively ignored. But while I opted instead for the ice cream and fresh berries as lunch dessert these yuletide treats were always there on the periphery, as I also loved the tradition of a big family Christmas and how each year Aunty L would bring out her magnificent steamed pudding for us to ceremoniously set fire to while the remaining aunts and nieces vied for my Grandfather's approval in deciding who made the best mince pies that year...
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