Two teachers, in charge of a group of 40 teenagers, were staying with me for two weeks before Easter. They came from Rivne, in the north west of Ukraine; a flat landscape which, in my mind, makes sense of the translation of Ukraine – frontier land. They were surprised not to find buckwheat, which for…

It’s early March 2023 and the news is of shelves in supermarkets empty as supplies of salad ingredients imported from Europe are not being delivered. The Guardian published Yotam Ottolenghi recipes which more than amend for the loss. I have two Italian girls arriving early on Tuesday evening to attend a language course. One has…

I don’t know how authentic this is but Marco, a great student from Italy, managed three portions at one sitting and it has been popular with Italian guests ever since. The arrabbiata sauce is equally good served with penne. Olive oil1 onion, peeled and chopped2 aubergines, cut into rounds about 1.5 cm thick and then…

It was the first Sunday in February 2023 and the sky was blue. A good moment for a dig on the allotment which had been much neglected. The bed of Charlotte potatoes had never been cleared. Most are perfect. The chard was good and had recovered well from the cold snap we had in December.…

One of my top tips is always to keep some vegetable stock in the fridge. The water in which potatoes or carrots have been cooked is fine or even the sieved liquid from simmering stalks or outside leaves of vegetables that would otherwise have been discarded. An overripe tomato could be added too.   Inspired…

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…