I am having fun revisiting recipes and, getting wet in town the other day, decided that Welsh Rarebit would make a fitting lunch. It hardly needs a recipe but there are differences. I only use good quality Cheddar cheese in a thick roux sauce with a dash of Worcestershire sauce, pinch of chilli powder and…

Leek Pie (Flamiche) I’m not the only one revisiting old recipes – Cousin Anne’s leek pie (Flamiche) looks delicious and it is just the right time of year to make it. She has sent this image from Canada where there is a bumper harvest of leeks on their community farm. My leeks are not so…

Sergey, from Ukraine, is staying while on a two week language course. His English is improving in leaps and bounds. Yesterday he came down to the kitchen and offered to help prepare supper. I set him the task of making the tomato salad. It is a simple recipe, just over three lines of text (which…

This is a basic recipe that could be changed many times. Try using walnuts (not roasted or skinned) or almonds instead of hazelnuts or golden syrup in place of the maple syrup. Oven at 170°C 120g skinned roasted hazelnuts225g butter, at room temperature50g golden caster sugar or light muscovado sugar50ml maple syrup250g plain flourA pinch…

Humble baked apples are going global. I made them for the first time this autumn for Elena, an Italian teacher in charge of a group of students from Tuscany on a week’s stay in Bath. Back home, Elena cooked them for her family. North American friends and relatives are making them too. The version I…

Ask any allotment holder and they will agree, 2022 has been the summer for cucumbers but even a seriously large cucumber can be used to make a delicious pickle. Cut the cucumbers into 6-7cm lengths, cut off the skin and slice down around the round the core taking care not to keep any of the…

I was given a wonderful bunch of allotment grown basil by my neighbour Di Cray. Pesto with spaghetti is on the menu for tonight’s meal and more is stored in the deep freeze for a treat on a dark winter evening. I had a moment’s hesitation and wondered if the pine nuts do need to…

I have fallen behind with the allotment this summer but, thanks to Mandy and Kevin, it is still in control. Mostly I have been cooking just for me but that has made it all the more fun, hunting around to see what I can put into a tray roast (never a bake) – one easy…

Fresh, raw broad beans with pecorino cheese are the treat for the start of the broad bean season and this dip is the final flourish. I love it not only as a dip but served on toast or mixed in with a salad after it has been loosened with more olive oil and lemon juice.…

I had too much coriander for what I had planned to cook over the Platinum Jubilee holiday but, waste not, it has been turned into the most delicious salad dressing. This is so good; it can also be used by itself, on toast or as a dip and has a whole new life with the…