One day, some years ago when holidaying in Tuscany, we enjoyed a particularly good bunch of grapes – sweet and juicy but full of seeds! I kept a few of the seeds from the large pile accumulating on my plate … Read more
Most kitchen gadgets are, frankly, not worth the space to store them. Two notable exceptions are the Krisk bean slicer which gets used a lot over the summer…and the tool I used today; the Leifheit cherry stoner which gets used … Read more
Malted sourdough Beetroot leaves sautéed in olive oil and dressed with lemon juice Beetroot, feta and mint salad Young courgettes with pine nuts and garlic Mangetout peas.
This recipe came from the Swedish foods website Ingredients 500 g (1 lb) redcurrants 180 g (6 oz) caster (superfine) sugar Method 1. Rinse the currants, leave them on their stalks but remove any coarse stalks. 2. Put the berries … Read more
The perfect bread with cheese. The sweet grittiness of the figs together with the nutty crunch of the pumpkin seeds on a tangy sourdough is a winning combination. The flour comes from Shipton Mill in Gloucestershire and I use a … Read more
But inspired by Richard Bert book ‘Dough ‘ I thought I would give it a go!