Apart from the occasional carrot cake or carrot salad I rarely have opportunity to make the carrot the star of the show. Carrots tend to make an appearance in the vegetable box but this time, instead of stored carrots from last year I had the first spring carrots. Thin and still slightly muddy with great green fronds, these carrots couldn't simply be added to a stew.
I had never made a cold soup before; I wasn't quite sure how I felt about it.
This weekend I am doing my first proper cookery demo at The Greener Living Show in the New Forest. To make things as easy as possible I am keeping it simple and seasonal. I will be cooking asparagus three different ways to show how one vegetable, if prepared differently, can taste completely different.
First and foremost; boiled asparagus. A great way of cooking asparagus but it’s hampered with the lingering fear of over cooking it and ending
You can’t have Valentine’s Day without a little chocolate. This tart is great because you can make it in advance and leave it in the fridge so there is no last minute pudding fretting! It's beautifully rich and very easy to make; made even easier if you use a food blender for the pastry. If pastry is your nemesis, it used to be mine, I have a previous post that will make you feel much more relaxed about constructing this tart.
Start by making
Rhubarb makes a wonderful crumble and a devilishly good fool. Its astringency can cut through the most fatty of foods and its delicate colour is about the only thing around at the moment that isn't green or brown. It's also citrus season with Satsuma's, tangerines and blood oranges galore. It seems a shame to eat all the members of the orange family just for their cold preventing benefits.
I was one of those children who would pick out the sourest,