Truly love artichokes but find I’m rarely up to the preparation challenges they present. Continue reading “Roasted Baby Artichokes with Fennel & Lemon”
Not so much a recipe as a devilishly good serving suggestion for spring into summer.
Get heritage radishes if you can, for no other reason than great presentation, and get to it!
Remarkably good radishes. Continue reading “Radishes with Butter & Sea Salt”
Romanesco, the beautiful broccoli from outer space.
Mesmerising geometric spirals within spirals, it is, as far as we’re concerned, proof positive of alien life and 16th century visitations to Italy, where it has been cultivated ever since.
Quantities would just get the way of this delightful dish. We’re freestylin’ here along a well trodden path and there’s something special in the way these veggies and leaves come together of their own accord, in a simple and mellow flavoured, laid back salad.
Flecked green with lemon thyme, this drizzle cake is as beautiful as it is delicious. Delightful served with tea in the afternoon, or any when you please.
Everyone loves a drizzle cake hey, and this one makes it into the Guardian’s top 10 best herb recipes. Continue reading “Lemon Thyme Drizzle Cake”
We are massive fans of the rachel sandwich round here, and her brother the reuben.
Unlike the reuben, there are a few different takes on what makes a sandwich a rachel. Most commonly, the corned beef of reuben fame is replaced with either pastrami or turkey. Some swap the sauerkraut for a slaw of some kind, some keep the kraut and add slaw in place of the cheese. Always with the russian dressing though, always. Continue reading “The Rachel – Jackfruit Stylee”