The Buttery is a traditional breakfast roll originating from the ports of Aberdeen, where it was made and taken by fishermen as a source of energy that would also not stale during the long weeks at sea. Likened to a flat savoury croissant, these rich treats fall partway between a roll and a pastry...
Read MoreThe Hats of Haman
Another festival celebrated this time of year is that of Purim, a Jewish holiday commemorating the deliverance of the Jewish people of ancient Persia from their near demise at the hands of the royal vizier to the King. Observed by many as a time for charity and the gifting of food it is a jubilant occasion, filled with drink, dance, costumes and jokes...
Read MoreSimply summer
Hot summer nights and our thoughts turn to fresh, clean eating. Weeknights a quick salad or barbecue will generally suffice, but when you've a little more time up your sleeve it's nice to break things up with a classic quiche or savoury tart...
Read MoreFlaugnarde aux myrtilles
Clafoutis. It's one of those recipes that's been on my "must bake" list for what feels like an eternity. I've planned for it so many times now, but somehow always seem to get waylaid...
Read MoreA pudding for you
After last year's success in fine-tuning my ultimate mince pie recipe I decided it was time to tackle the next of the festive season classics: Christmas pudding...
Read MoreA message from Alice
Earlier this week I had the pleasure of attending an evening in conversation with Alice Waters. Chef proprietor of Chez Panisse, author, and founder of the inspirational Edible Schoolyard Project, Ms Waters is a pioneer and champion of the slow food movement and well worth looking up if you’ve not yet had the pleasure...
Read MorePyjamas and pancakes
I can't remember the last time I ate pancakes. Once a regular Sunday morning feature, as both life's circumstances and my tastes changed, over time they sort of just fell by the wayside. I rarely opt for sweet breakfasts these days, and a lazy breakfast on my day off usually involves heading out so that someone else can do all the hard work (and dishes) for a change...
Read MoreThe pleasures of pasticciotto
I'm often reminded of how little I know about food. Despite being something about which I am genuinely obsessed, it's easy to get slightly overwhelmed by the number of different cuisines left to delve into and new ingredients and flavour combinations still to try. That is, of course, all part of the fun; there's a lot to be said for that perpetual sense of discovery...
Read MoreLittle rhubarb tarts
Sometimes the things we bake are weeks in the planning; a recipe we've had bookmarked for ages, an annual tradition or impending celebration. Other times things just fall into place; an overgrown crown of rhubarb that needs trimming at the peak of blood orange season, a half block of pâte sablée waiting patiently in the freezer...
Read MorePain d'épices
A French kitchen classic, pain d'épices is one of those delicious cake-masquerading-as-bread treats that covers all bases from the indulgence of a leisurely breakfast to that cosy afternoon on the couch with a good book and long pot of tea...
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