This recipe is adapted from Marian Burros. This torte recipe is famous the world over. Plums are in season and they always make the most delicious cakes/tortes.
You only want to do this recipe when you have young, sweet carrots. I have used a whole bunch which roast up beautifully. They also look amazing when served at the table!
I am always looking for recipes to use up my glut of courgettes (zucchinis). This recipe works well at anytime of the day or night.
It is always good to have a dessert that you know you can make in a few minutes anytime of the year. Today, I’m using apricots, but almost any fruit will work for this.
Popsicles conjure up many a memory of hot summer days. Making them with the children is a great idea as not only is it fun, but you can load these popsicles up with fruit which ensures they are...
This bread is just perfect at any time of the day or night. I love to grill it quickly on the barbecue to add a little smokiness.
These little cakes are very popular in the States. I added some fresh strawberries to liven them up a little and they made the perfect snack for the children in the holidays.
Elderflowers are blooming everywhere at the moment. So you need to be quick and pick the buds for this recipe,
Our sweet local strawberries are just arriving, and it gets me excited with the onslaught of summer fruits that I just had to get a recipe written so we can start our celebrations.
Alison Lambert's classic combination of tart rhubarb with fragrant orange and tangy yoghurt works time and time again.
When carrots are this young and sweet, they need little attention and little cooking, Alison Lambert writes. You will find their flavour will be enhanced to a new level!
This can only be made when fresh asparagus is in season and by adding a little jamon (cured ham) you will find this simple combination irresistible.
If, like me, you are new to the idea of roasting radishes, then you will be pleasantly surprised at how the sometimes hot peppery flavour mellows and sweetens.
Stinging nettles may not be on most people's minds as a foraged food, but boy are they packed with goodness, says Alison Lambert.