Researching recipes for cocktails is a process that cannot be rushed. The idea of using sherry in a cocktail for a summer evening was new to me but worth pursuing. Pimm’s has never been my favourite drink and my quest was to find a sherry based alternative. There is a tradition of using sherry in…

My one criticism about The Guardian’s Saturday food supplement, Feast, is that the front covers tend to look very alike. A plate of brightly coloured food, dotted with feta or an egg (think Matisse here for a dollop of something white), seen from above and set on a marble top. Just such a plate was…

I have three untidy artichoke plants. I love the nutty taste of artichokes and pick mine small. When in a hurry, I use only the prepared bases and most often cook these with sautéed potatoes. They are also delicious cooked slowly in a little water and olive oil together with broad beans and onion. Best…

There are some drinks that are very special for the right occasion. A warm evening, relaxed, with a simple supper of fish to look forward to, then it might be time for a gin gimlet. As it happens, I am rereading Raymond Chandler’s The Long Good-Bye which is what I was reading when I had…

Eades, our local green grocer’s shop, is an Aladdin’s cave. Used to supplying vegetables to many of the Bath hotels and restaurants, in the changes brought about by the COVID-19 pandemic, it now has many new, private customers. I was surprised to see jars of sumac being put on the shelves. I had discovered sumac…

Coronavirus continues and new patterns of life become habit. Apparently, nationally there is less food waste and certainly I would be reluctant to throw out anything bought after queuing for hours and then having to carry home. From all this, little ‘meze’ dishes are starting to become part of meals. These courgette batons are great…

This is a lovely recipe adapted from Yotam Ottolenghi’s book, Simple. It is fine by itself for a mid week supper, served with a green vegetable, but is also great with spiced chicken pieces. In his recipe YO, uses Urfa (Isot) chillies which have a curious chocolaty favour. I prefer Aleppo chillies. When in season,…

Jane Grigson’s rhubarb and grapefruit jam is a great favourite but, for a change, I wanted to make more of marmalade. There is no recipe as such for making this marmalade but rules: You need well flavoured juice made from the grapefruit and rhubarb pulp. The grapefruit must not be waxed. Be very sure the…

This is a classic Elizabeth David recipe. ‘A delicious and delicate vegetable dish to serve with white fish or a roast of veal.’ 500g firm, ripe tomatoes35g butterSaltPinch caster sugar2 tsp tarragon butter Pour boiling water over the tomatoes and skin them carefully, keeping them whole. Melt the butter in a heavy frying pan, put…

My broad beans are a bumper crop, the best for many years.. Aqua Dulce were planted deep late in October. I worried that the wet winter would rot them but they have all come through and were a mass of flowers. Now the lower pods are finger length and ready to pick. In Turkey there…