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.
I often make macaroni cheese, or some variation of it. I like to play around with adding vegetables, different cheeses or flavours in the sauce. This three cheese and cauliflower macaroni cheese is one of the most delicious I've made. The combination of Emmental (for sweetness and stringiness), Cheddar (for bite and cheesiness) and Parmesan (for savouriness) means you get the best of all the cheeses! And don't worry, there's a cauliflower in there
Sometimes I end up with an awful lot of veg in my fridge. I use bits and bobs throughout the week but despite my best brassica consuming efforts I still get left with some of it. These leftovers often end up in a soup (my autumn minestrone is a great way to use kale) but recently I wanted to make something different. I really like green veg with pasta so I grabbed my veggies, some gnocchi and cheese and set about making a gnocchi, kale and spinach
You know those bananas that you keep avoiding in the fruit bowl? The ones which got a bit speckled a few days ago and now are fully fledged brown? Well, throw out your normal go-to recipe because my banana bread with chocolate, oats and honey is the way to go. Adding a few extra ingredients gives it a delicious flavour and texture and I have been very much enjoying having a slice for breakfast each morning. Any excuse to start the day with chocolate.
When there's strawberries in the house that's how I know it's summer. I never eat them out of season; I feel like it's worth the wait to abstain from eating strawberries for nine or ten months of the year and then gorge on them from late May until they disappear again. Mostly I just eat them as they are but sometimes I like to make something a little more interesting. This Strawberry, Basil and Shortbread Mess is exactly that. Something that doesn't
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):
There are so many delicious cakes and biscuits which appear from the recipe books ready for Easter. Simnel cakes, hot cross buns and Easter egg nest cakes to name a few. Frankly I think it's shameful that all the Easter treats aren't served all at the same time with a huge pot of tea and some excellent company. So that's exactly what an Easter afternoon tea is all about. An excuse to scoff all the tasty cakes and biscuits along with some sandwiches
Citrus in January is obligatory as far as I'm concerned. Whether its limes, lemons, grapefruits, blood oranges or, if you're lucky, bergamot lemons there's always got to be something citrussy in the kitchen. That sharp hit of acidic, fresh taste is just what I need on these cold, grey days and if that lifting flavour can be added to a cake then it's all the better. This Upside Down Lime Cake was born out of necessity; my need to be greedy and a need
I love a mince pie, but they have to be just right. I want the pastry to mince filling ratio to be almost 50:50; too much filling and you can forget it. Preferably my mince pies will be warm and covered in (clotted, ideally) cream. However, I can't possibly eat that every single day and I still need my mince pie fix. This is how my Mince Pie Fruit Loaf came about; designed to have all the fruity spiciness from a mince pie but without the pastry and
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