It’s the AGM of the local residents’ association and finger food is required. Time to challenge the neighbours’ taste buds. I had never cooked with kasha before. It is roasted buckwheat and used in Russian and Polish cooking. Buckwheat in its raw state is basically a gruel. I remember gruel from children’s books with stories…

It was a timely present to receive a trombetta squash. 70cm long! A curious vegetable. The seeds are all at the top. It was given to me on the day that the lovely young trumpeter Aaron Akugbo was the soloist with the Chineke! Orchestra playing Haydn’s Trumpet Concerto at the Proms. I used half the…

I had been invited to an impromptu party with neighbours and decided to make my ‘Gleaner’s Salad’ just taking a huge delight in seeing what I could find. It is late August and I found self-seeded Chinese leaves, rocket, nasturtium leaves, chives and sorrel, took the shiny top leaves off mint, some small beetroot leaves…

This is such a simple meal and, as I am likely to have all the ingredients to hand, it makes a great impromptu, light dish, enough for four (or just halve the quantities for two). Thyme goes well with prawns. 500g tomatoes2 180g packs frozen raw king sized prawns1 medium onion, chopped200ml dry white wine2…

I am writing this in late August. Tomato blight is creeping along the allotments. With luck mine will be the last to fall. I will pick off all the tomatoes and destroy the plants at the first sign of blight on the leaves or stems. A shame because I have a bumper crop of the…

As I passed, this salad was being served to outside eaters at a local restaurant. I made my own version later that day and many times since. It is based on a Caprese salad but has bolder flavour. 300g heritage tomatoes1 nectarine, halved and sliced2 spring onions, finely sliced at an angle10 basil leaves, finely…

The Cheltenham apple and sultana cake has an almost cult following thanks to my friend Penny for whom it was created. No visit to any race course is complete without it as part of our ritual picnic. However, it may have a second rival (there is already a pear, chocolate and almond cake which is…

This recipe, given to me by Gill Mace, is just filled with flavours I love. I’ve added ginger too as ginger always gives an extra zing. 500g apricots500g medium sized tomatoes1 onion, chopped320ml white wine vinegar90g sultanas250g golden granulated sugar (or any light brown sugar)1 lemon1 tsp salt1 tsp chilli flakes (optional)1 tsp finely grated…

Inspiration for what to serve to neighbours with Sunday evening drinks came from the glut of cucumbers we have this year. I served this dish on cocktail sticks but the same ingredients could also be made into a first course salad. A bottle of Pinot Grigio from a selection just delivered by Virgin Wine was…

Everything that was made in a cookery course with Maunika Gowardhan at the Bertinet School in June was something I would want to cook and eat at home. These kebabs were amazing and are great served with drinks. They need to be started the day before and there is a lot of chopping but a…