My herbs are finally growing once again and my ever-abundant parsley and now wild garlic are flourishing, and I remembered this outstanding green frittata which tastes so good and fresh.
I remember having these potatoes when I was young, and I’ve never forgotten how delicious they were. They are simple to make and go with just about anything.
This chutney is tangy and will go with cheese and cold cuts splendidly. The other great advantage of this chutney is that it only takes about 20 minutes to cook.
Roasting cabbage is something I often overlook. The flavour and texture of roast cabbage will pleasantly surprise you. It would be lovely on its own with perhaps some tahini yoghurt or I like to...
This recipe is one I found many years ago in an old French cookbook. I love the array of humble ingredients, which when combined with the fragrant baked quince make a spectacular dessert.
I thoroughly enjoy making warming salads at this time of the year. I love using the wide variety of hearty autumn vegetables and combining them with spices.
This slaw gets better with age, as the flavours intensifies yet the cabbage keeps its crunch. I can't seem to get enough and I find myself having it in the fridge to munch on as my go-to.
Autumn brings us many pleasures. Sweet, velvety pumpkins are one of them and not only for their sweet flavour but they are economical and versatile addition to our menus.
There are many reasons I love British food, one being my husband and extended family are British, which gave me first-hand knowledge of the traditions and pride the dishes held.
Local fennel is crisp, plump and full of flavour at the moment and it is one of those vegetables that the more you use, the more you appreciate its unique flavour and you will also be surprised how...
The classic combination of rhubarb and apple always works and when combined with this buttery almond filling, it makes a stunning dessert or even a decadent afternoon tea.
We often overlook adding parsnips to cakes but it will surprise you just how much they add in the way of flavour and moisture to your cakes. I have added hazelnuts as I love this combination.
I always like playing around in the kitchen and finding delicious alternatives to everyday ingredients.
Adding depth and texture to pulses by roasting them adds a great twist to your salads. I have added broccoli as it is still crisp and abundant at the moment.
This soup has a lovely soft depth to it which the sweet leeks and fragrant parsnips add. I also love to enhance the soup with a generous amount of cracked pepper which of course is up to you!
This time of the year makes you dig a little deeper to get variety out of the winter crops. Dips are always great especially when looking for a healthy snack. This also works a treat in your...