When I cut into a lemon I can't help but give it a good sniff. It's the same with lime and grapefruit. There's something about that citrus smell that I just can't wait to inhale; especially if it's a drizzly day. I also love tropical flavours at this time of year: coconut, passion fruit, mango, you name it! Combining a bit of citrus and a bit of tropical was the idea here so I set about baking some lemon and coconut flapjacks.
Eating an orange as it comes is something I do not enjoy. Peeling it and eating it makes such a mess and there’s pith everywhere; slicing it into segments and chewing the orange flesh from the skin isn’t particularly pleasant either. However, slicing it and adding to desserts or using the juice is something that I think it worth the time. Nothing beats properly fresh orange juice. A nice glass of Saint Clements breakfast juice was on the cards
Adding herbs to bakes and drinks is something I really like to do. I like the botanical flavour that herbs can bring to various dishes and I think woody herbs really suit being paired with chocolate. These chocolate, thyme and lemon shortbread biscuits are a delicious combination of flavours if I do say so myself and if you're unsure about adding herbs to a biscuit you'll just have to give it a try!
You will need (for 12 squares):
Just look at those Chioggia beetroot. Aren't they beautiful? Not only do these beetroot, also known as candy beetroot, look brilliant their vibrant stripes can't fail to cheer you up even on the gloomiest of days. These beetroot, horseradish and salmon sandwiches came about because I love the combination of earthy, sweet beetroot and fiery horseradish with smoked foods. That, and I fancied something for lunch that wasn't just toast! Another great
When the nights get darker and colder I reach for two things: one is the big cast iron saucepan and the other is my collection of spices. But for all the big flavours, homely soups, stews and curries that seem so apt at this time of year sometimes I crave a little delicacy. Something subtle, light and simple is what I'm after and these Lemon Almond Biscuits are exactly that. Just the ticket at the end of a busy day with a cup of tea, preferably Earl
I think pears are annoying. Lovely, but annoying. They sit around in the fruit bowl looking all delicious and they're never ripe. Then, when one is ready to eat the rest immediately go ripe too and then you have to eat them all at once. Well I'm not standing for it any longer, I decided that I would use the pears while they are under ripe so I can enjoy them while waiting for the others to ripen. The word ripe has lost all meaning. These mini toffee
Meals that are made from a few simple ingredients are invariably some of my favourite dishes of all. A quick scramble around the cupboards and fridge pulling ingredients and ideas together always feels more satisfying; like you’re getting a meal for nothing. My evening meals are always planned in advance so it’s lunchtime where I get my Ready Steady Cook hat on. Sometimes however the scrabbling approach doesn’t yield any particularly tasty sounding
I used to really dislike horseradish, I just didn’t understand why you would want to eat something that makes you pull a face similar to the one you would pull if someone trod on your foot. I had tried it before and had decided to avoid it at all costs from then on; until I ate some by accident in a mini Yorkshire pudding covered with rare roast beef and everything changed. If you’re like me and you’re also on Team Horseradish then you must
I like to look forward to my lunches; whether I’m using up some leftovers to make a quick salad, sticking all sorts of ingredients in a sandwich or slurping on soup. Sometimes it can be very tempting to just grab the quickest thing in the kitchen but if I do that I am invariably disappointed at lunch time. So say hello to my three easy soup toppings which can all be made in less than five minutes, using ingredients you probably already have and
This is, probably, one of my absolute favourite meals I have ever made. Not only does it look glorious (excuse self-praising) but it is absolutely delicious. A vegetarian fish and chips if you will; a real rival to that classic seaside dish using halloumi instead of fish. With my recipe there is no crispy batter, however, the outside of the halloumi gets all crispy and wonderful so you really don’t miss it. Plus, as there’s no deep fat frying