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…

Sometimes meals just come together and this was a great success. The bulgar and tomatoes could be used in different ways. 2 aubergines cut into quarters, lengthwaysOlive oil2 onions, finely sliced2 cloves garlic, crushed1 tsp ground allspice4 large plum tomatoes (or San Marzano tomatoes), skinned200g bulgar wheat1 tbsp tomato paste (optional)Mint leavesGreek yoghurtSalt and freshly…

Neighbours recently lent me Feast Days Recipes from The Spectator by Jennifer Paterson. One of the Fat Ladies along with Clarissa Dickson Wright! It’s a lovely book, a reminiscent of Keith Floyd for all its quirkiness. I loved the Fat Ladies. two very bright ladies zooming around on a motor bike and sidecar, full of…

An evening walk around the allotment to pick salad ingredients. The sorrel had been cut down and its new growth was fresh and tender, the broad beans are still small. Self-seeded rocket, Chinese leaves and nasturtiums were to be found. Add, thinnings from the rows of mixed salad and beetroot, some herbs and the makings…

A recipe from Penny Dalrymple-Smith All sorts of delicious pairings go with this summery vinegar. It is especially good used in salad dressings and mixed with honey to serve on strawberries. Fill a jar loosely with elderflowers, and then top up with cider vinegar. Leave in a sunny place for 3-4 days. Decant through a…

I love hummus and all through summer there will always be a pot in the fridge. Simple hummus, made from chickpeas, tahini paste, lemon juice and garlic is a great start but why not also try to make alternatives? My favourites at the moment are inspired by recipes from Rick Stein and Sabrina Ghayour. It…

Impromptu, alfresco, Asparagus Mimosa, is the perfect dish to serve in May or early June on a warm day when friends happen to call. It takes only 15 minutes to prepare. 24 spears asparagus3 eggs, hard boiled, peeled and chopped finelyOlive oil2 tsp capers, drainedSalt and freshly ground black pepper Trim the asparagus and cook…

Late May and, after a long dry hot spell, the elderflowers are smelling wonderful. Perfect time to pick just the few needed to make elderflower cordial. I am very grateful to Diana Cray for this excellent recipe which I haveused for many years. 25 heads of elderflower1.5kg granulated sugar1.2 litres water4 lemons50g citric acid Collect…