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Cacio e Pepe
Pasta has been much in the news. Good on Mary Berry if she adds white wine and cream to her ragu. I bet it tastes good. Giles Coren found ‘depth and poetry’ in a typically Roman dish of spaghetti with cheeses and black pepper, Cacio e Pepe, that he ate in Stevie Parle’s new London…
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Lemon Tart
There must be something in the air, Suddenly lemon tarts and puddings are the rage. Two delicious sounding recipes by Rachel Roddy were published in Saturday’s Guardian but I had already decided which lemon tart to make for Sunday’s dinner. Really there could be no competition when Jane Grigson writes in her Fruit Book, ‘this…
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Pancakes
I like pancakes stuffed with puréed apple and thick purées of plums with fromage frais. 300ml full fat milk 125g plain flour 2 eggs A generous knob of melted butter Whisk all the ingredients together – they should be the consistency of single cream – and allow to stand for at least half an hour.…
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Queen of Puddings
The first wintery weekend of November and we have finished planting bulbs for spring. Hurrah for Mr Scamp! Every year I buy enough bulbs from him to fill four big pots. I am more than happy for him to make the selection. He knows I like single daffodils and not so high that they might…
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Ratatouille Niçoise
On the first page of Frederic Raphael’s novel, Heaven and Earth (1985) is the description of a tea-cloth on which is printed a recipe for ratatouille “Coriander seeds,” he said. “That’s a new one.” I love ratatouille, especially with scrambled eggs for a quick supper or cold as ‘a delicious beginning to a summer meal’…
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Recipe of the week w/c 6th July – Artichokes, Peas and Broad Beans
Artichokes, Peas and Broad Beans Artichokes, peas and broad beans are a true taste of summer. This is our dish of the week. An equally good variation is to substitute a generous shake of sumac for the capers. I haven’t shelled all the broad beans but sliced some of the smaller ones in their pods to give more…