Picture the scene: the day has been long and warm – maybe a little too warm, depending on what you’ve been doing – and you’re in the UK, so it’s…
Coconut & Cardamom Ice Lollies with Raspberries & Pistachios
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Sticky Fig Barbecue Ribs with Jewelled Couscous
Slow cooked ribs, where the meat is soft and falling off the bone, is one of life’s ultimate culinary treasures. Who can resist a mound of sweet sticky ribs? In…
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Rose and Pistachio Angel Cake with Zesty Summer Berries
Matt was just over the moon when he learned that I’d bought another cake tin for our ‘Little Grey Kitchen’…Sure we already have plenty of baking equipment and paraphernalia, but…
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Ottoman Roast Duck Salad with Sweet and Sour Cherries
I love this time of year. There’s a tangible feeling of abundance in the air; everyone wants to be outside enjoying the summer sun, refreshing themselves with tantilising bevvies and…
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Wimbledon Whoopies
This week I’ve been makin’ Whoopie(s)! Sorry, couldn’t resist… Whoopie Pies, as you may be aware, are an American baked treat that fall somewhere between a cake and biscuit sandwiched…
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Herby Pea Quiche with Scallops and Crayfish
Goodness, it took a while to name that quiche…I mean, how much information do you really want in the title? It’s actually quite heavy on dill as well as…
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Chocolate Mint Iced Cold Brew Coffee
I’m going to keep this post simple, short and sweet (although you can adjust the sweetness according to taste, obviously). I’m writing from a bright but warm apartment on the…
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Buttery Barbecue Brioche Buns
I wanted to call these ‘Bouncing Baby Boy Barbecue Brioche Buns’ in honour of a certain little chap who’s just emerged into the world, but it might have been stretching…
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Granola Fully Loaded
The first time I made granola was motivated by a need to use up all the bits n bobs from my larder; you know, a handful of walnuts here, half…
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Ricotta Hotcakes with Rhubarb, Ginger & Vanilla Jam and Candied Bacon
Well you certainly don’t need me to tell you, but I shall nevertheless point out, that Rhubarb is in season and is therefore my flavour of the week. Given that…
