A Smokey Turmeric Hummus
There is something almost mystical about the golden glow of turmeric. This unassuming looking rhizome, ginger’s more vibrant cousin,…
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Poached Pears Steeped in History (and Mulled Wine)
Over the past week temperatures have plummeted and, as December gets frostily underway, London is looking and feeling exceptionally festive.…
Black Forest Almond Smoothie
Generally I don’t have much of a sweet tooth. I am more of a cheese board than a cheesecake type…
The Well-Seasoned Series: Roasted Grape and Cambozola Crostini
I have always thought of the little garden nestled at the back of our home in Norfolk as a forgotten…
The Well-Seasoned Series: Rosehip Syrup
When I am in Norfolk I spend a lot of time walking with my parents. At this time of year…
Roasted Pumpkin Soup with Honey and Thyme
Although Halloween is still a month away, supermarkets and market stalls are beginning to be dominated by the autumnal flouro-glow…
The ‘Well Seasoned’ Series: Autumn Quail Salad with Damson and Beetroot
I feel I should tell you that this week, while rambling on about the bounty of autumn and the joy…
The ‘Well Seasoned’ Series: Damson Ripple Frozen Yoghurt
When I was a kid we spent a large part of the summer holidays on the North Norfolk coast swimming,…
The ‘Well Seasoned’ Series: Chia and Linseed Pudding with Damson and Vanilla
For the first in my ‘Well Seasoned’ series of damson recipes I am pairing the sharp fruitiness of my damson…
The ‘Well Seasoned’ Series: Damsons
As late summer dampens down to the nip and chill of early autumn, the Great British countryside makes up for…
The ‘Well Seasoned’ Series: Introduction
I harp on about this a lot, I know, but for me (and happily for increasingly large numbers of food-minded…