As asparagus is only around for a short time, it’s a good thing it’s so versatile. This is another recipe combining classic ingredients in a really easy, quick way.
You will need a bunch of asparagus, 4 or 5 rashers of bacon and a good handful of strong cheese.
Start by placing the asparagus stem down in a pan of boiling water for 4-5 minutes. By placing them stem down the thicker, woodier stems are boiled while the fragile tops steam.
I had been waiting and waiting until the asparagus turned up at the Farmers' Market and last weekend it finally did. I had heard whispers and rumours that this fine vegetable had pushed its purple head through the soil but didn't want to get my hopes up until I saw it with my own eyes.
The first asparagus of the year I always find is the best. It comes at just the right time, after the snowdrops and daffodils have been out, as an indication that
A good biscuit is an excellent thing. Golden brown, buttery and crisp makes a good biscuit for me. I discovered this recipe when rifling through recipes with my Nana. It seems fitting to make Easter biscuits at this time of year! They are so easy to make, wonderfully simple and have lovely subtle flavours.
To make your own Easter biscuits you will need:
75g caster sugar
150g self raising flour
1 egg split into yolk and white
This is a perfect recipe for the long Easter weekend break. It's a celebration of Spring vegetables in the best wrapping of all...pastry. It is extremely versatile as you can change the vegetables depending on what is in season. It is also great for using up leftovers.
For this particular pie, I used 1 whole chicken, 1 large onion, 1 leek, 3 carrots and several large leaves of kale. In addition to this you will need a glass of white wine, 300ml double
There are some things that are tasty on their own but become even more so when transformed into a soft, squidgy, sumptuous (and very traditional) bread and butter pudding. This wonderful celebration of stale bread is one of my favourite puddings. It is exactly what you want from a pudding; sweet, light but also filling, warm and most importantly delicious. I think to describe it as stodgy is highly unfair.
You will need (for four):
One large panettone
The first of the season purple sprouting broccoli was standing tall and proud at the Farmers' Market letting us all know that Spring is just around the corner. Everyone wanted some of this majestic member of the Brassica family.
In order to celebrate the first greens of the year there was only one companion up to the job - extra mature Cheddar cheese. To make it a glorious trio I bought some excellent collar bacon. This is one of those recipes
Pesto, hummus and bread are just a few examples of things that if you make yourself, couldn't be further from the shop bought version. Chicken liver pâté is another. I have long had an affection for this most accepted of offal and I felt it was about time I got myself some to see how a homemade one compares. I couldn't have asked for better livers. They were free range, organic and fresh as you could ask for. I never eat supermarket chicken and
Where a few months ago a slice of lemon drizzle cake or a blueberry muffin would have cheered up my lunchbox I needed something more substantial, more buttery and more comforting. All this snow has meant I've been raiding the cupboards and I found jars and bottles full of stuff that really I'm never going to use. I also figured if any of my nearest and dearest know me, I'll be getting many more jars of treats on the 25th.
I managed to find some
Wandering around a market with cash and a cornucopia of fruit and vegetables it's hard to resist buying. I made a most excellent choice as far as I'm concerned and parted with my pennies in exchange for a majestic purple carrot. For something that I find as rarely as this I wanted to make the most of it without detracting from the magnificent root itself. Carrot soup was to be lunch.
What you will need (for two bowls):
The quince used to be a hidden fruit. It seems it was embarrassed of its furry skin, ever varying sizes and odd looks. I had heard rumours of it returning to its former glory and I kept my eyes peeled and nostrils ready for a sight or a whiff of this mysterious fruit.
I found it. If you have not ever been lucky enough to encounter the quince then scrap any plans this weekend and go and hunt some down. It looks like a pear, is tough like a pumpkin,