The broad beans have produced a generous crop and, over the last few weeks, we have gone from raw broad beans mixed with cubes of pecorino cheese to sliced young beans in their pods and podded beans mixed in with other vegetables. Old beans are more of a problem but a magic way is to…

Gin is special to Friday evenings in summer when it is warm enough to sit outside. Even more special is that I have made elderflower cordial and, although I am very wary of cocktails in general and will avoid two spirits in the same glass for the rest of my life, this drink is thirst…

This recipe is the only page I have left from a cookbook that must have been published by Marks & Spencer 45 years ago. The theme was cooking for the deep freeze and its author Mary Berry. No wonder it is such a good recipe and one I have used many times to make birthday…

A different way of treating very young broad beans, inspired by a recipe from Yotam Ottolenghi which is a delight for serious garlic and chilli fans. 500g young broad beans1 tbsp plain flourOlive oil1 red chilli, pith removed before finely chopping the flesh. Seeds can be omitted or included.5 garlic cloves (YO uses 10), peeled…

It is only for a week or two in mid May that my broad beans are young enough to eat whole. There are many recipes, mostly Turkish and traditional. This one works well. As the beans can be served hot or at room temperature, it is a good idea to make enough to last several…

A day of unbroken cloud was the opportunity to stay inside and go through a pile of cuttings and food related articles. I kept none but did come away with ideas and some tips. Simon Hopkinson recommends adding a little sugar to horseradish sauce as it does ‘something to the enzymes’ and makes the sauce…

I dont think there is a recipe in Diana Henrys book, From the Oven to the Table, that isn`t tempting. Now that it is well into the asparagus season, finding simple ways to prepare asparagus is always a treat. This recipe deserves the best ingredients; the ricotta should be fresh and our Somerset pecorino is…

This was a great dish to take to a Sunday lunch party and proved to be a very popular first course for six. Oven at 190° 1 roll of all butter puff pastry2 bunches of carrots2 medium sized, raw beetroot2 medium sized red onions, chopped2-4 tbs olive oil2 star anise1 sprig thyme1 tsp granulated sugar1…

A discussion with Mike, my local greengrocer, and the subject turned to carrot tops. He reminded me that Rachel Demuth, who ran the legendary vegetarian restaurant in Bath, had served carrot top pesto. Rick Stein made it too. Indeed pesto doesn’t just have to be basil (though that remains my favourite); kale is good and…

This recipe worked well for me. I made eight jars. 1.25kg Seville oranges5 -7 cm piece ginger1.5kg granulated sugar (unrefined if possible)1x 200g jar preserved stem ginger Wash the oranges and, if they are not organic, scrub them using warm water to remove wax. Put them into a preserving pan with 2.25 litres water and…