I made my quince gin as a way to use some of those delicious fuzzy fruits that grow in the garden. The gin has come out a wonderful, pale canary yellow colour and makes a divine gin and tonic. It is in fact so delicious that it deserved a mix up of its own, something to complement the quince’s distinctive flavour. I love using herbs in drinks and puddings and I wanted to add a botanical twang to this drink. A Lime, Thyme and Quince Gin Cocktail Lime, Thyme and Quince Gin Cocktail
I made my quince gin as a way to use some of those delicious fuzzy fruits that grow in the garden. The gin has come out a wonderful, pale canary yellow colour and makes a divine gin and tonic. It is in fact so delicious that it deserved a mix up of its own, something to complement the quince’s distinctive flavour. I love using herbs in drinks and puddings and I wanted to add a botanical twang to this drink. A Lime, Thyme and Quince Gin Cocktail 
Having put quinces through their baking paces (adding them to crumbles or baking them with honey) I wanted to see how else I could use them. Steeping them with gin seemed like a logical step; the unique flavour of quince I thought would work really well, and it does. I set about making some quince gin and I made a little film about it too. It’s the first film I’ve made and I have a new YouTube channel too, check it out below!
I love the light 
I am very familiar with the flavour of bergamot, being an avid Earl Grey fan, but I had never seen or tasted the bergamot lemon itself. A mystical fruit that I thought was confined to tea makers and lucky Mediterranean gardens. Then I found I could order some beautiful organic ones along with my veg box; it would be rude not to. My first thought when I got them was to add a slice to some hot water, just to smell and taste them. But then I remembered 
I love cheesecake. This recipe for mini cheesecake mess is a great way of using up almost anything sweet you've got hanging around and, if I do say so myself, look pretty cute too. A lovely little sweet treat for lunch or after dinner. Have you ever tried to make cheesecake (or cream cheese icing) with low fat soft cheese? It never seems to work for me and just ends up all runny and no good at all. I thought I’d give it a try with some Laughing 
I have been so busy this year that I have run out of time to make my own sloe gin. It’s not the end of the world though as I have some of last year’s stash left and once that’s gone there are some delicious ready steeped and drained sloe gins around. As much as I enjoy a classic sloe gin and tonic there’s much enjoyment to be had mixing up something different.
I love this time of year in Britain; when the weather is getting warmer and warmer but it hasn’t quite got to the muggy stage and it’s still nice and cool at night. There are flowers in the hedges and the fruit has started growing on the trees; most of my time is spent outside and as far as I’m concerned, shoes are optional. I have done plenty of cooking with elderflower in the past and it seemed an ideal time to try out something slightly different 
I like tea and I like gin. I particularly like earl grey and gin based cocktails so I thought it was about time that I got creative with my cocktail shaker and tried these two tastes together. Not for my own benefit of course, all in the name of experimenting. Whenever I make a cocktail I am always amazed at how the slight slip of a hand can affect the end taste of the drink; too sweet, too acidic, too much alcohol. Then again, you can add a bit more 
My idea of a perfect evening when it's raining is to eat something filling then settle down to watch a film (preferably a funny one). On a sunny evening however I always try to be outside; we've been spoilt for sunny evenings recently. Sitting in the garden watching the world go by and the sun go down is improved if you accompany it with a refreshing home made drink. My homemade elderflower cordial has made plenty of appearances this year and this 
As much as it's lovely to have plenty of ideas for food to cook with a festive feel you can't very well just make do with mulled wine for the month of December. No indeed. At some point in my life I went from having no spirits in the house to being on the verge of opening a drinks emporium. It seems to have crept up on me (I'm sure it has to everyone) and I have all sorts of odds and ends to do something with. The brandy is being used to make sloe 
It's nice to have a cupboard full of foraged wares. Currently I am housing sloe port made with sloes that were steeping in gin for two years, a nine month damson gin and I am now using the gin soaked damsons to kick off a batch of damson port. I've been busy. As nice as it is to sip the damson gin like a thin fruity syrup it's also nice to be able to jazz it up sometimes.
- new recipe
️ - batch cook
️ - in the freezer