• Choux Canapés

    It's rather embarrassing to admit it, but until recently I had never made choux pastry. I adore profiteroles, probably the most common use of choux, but somehow they never seemed to be the appropriate pudding to make. However, having now discovered the savoury possibilities of this incredibly versatile and well-behaved pastry I can see that it is going to become a favourite member of my regular repertoire.

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  • Winter Warmers

    I’m sure I shouldn’t admit to Autumn being my favourite cooking season. I expect it would be more current and certainly much healthier to prefer the light freshness of new spring ingredients, to appreciating their quick preparation and cooking times and to look forward to the promise of warmer weather and longer days. All that is wonderful of course and one can’t help but get excited by Spring and all it brings with it, but there is something about the evenings closing in, lighting the first fire and coming in to the warm after a leaf crunching walk which I find even more appealing and certainly more luxurious.

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  • Perfect Picnics

    Picnics should be one of the simplest of pleasures, needing no more than a rug and a sandwich, the latter enhanced to gourmet standard by the open air, surroundings, company and the novelty of eating with sand or grass between one’s toes. But somehow these days they often seem to turn into altogether more elaborate affairs which are less about the picnic itself and more about the event they are taken to. Whether it’s at the races or school sports days there are always sights to be seen in the carpark at lunchtime. Out come the tables and chairs, table cloths, vases of flowers, wine buckets and even, I kid you not, candelabra.

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  • Elderflower

    Having spent a happy May afternoon picking elderflowers and turning them into a gorgeous cordial, I can now reap the benefits and start using it in all manner of ways. My children would be quite content to save the whole batch for drinking over the summer; one likes it with very cold still water and the other definitely with fizzy. Either way an ice cube and sprig of mint turns it into an incredibly refreshing cooler. But it would be a shame to limit its use to this when it is such a fantastic and versatile ingredient that can be enjoyed in so many different guises.

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  • Imitation is the sincerest form of flattery

    A couple of weeks ago my father went to a restaurant for lunch and ordered a prawn and chorizo linguine. He loved it so much he asked the waitress if it might be possible to have the recipe. The chef wasn’t quite prepared to give everything about the dish away but was generous enough to pass on a list of the ingredients which had gone into it. And then my father phoned me! Please, he asked, would I come up with a set of instructions so that he could recreate that delicious plate at home?

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Welcome to my blog

I'll be blogging regularly to keep everyone up to date with how things are going with the cookery demos and including lots of tempting recipes. Let me know what you think!

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