English asparagus spears (or sprues) are like the supermodels of the edible plant world. Tall, slim and elegant, they have been enjoyed as a gourmet food as far back as Roman times and their appearance in April has always been … Continue reading
This delicious soup is a healthy, low calorie option for a quick lunch as it is simple to prepare and only needs a short cooking time. The fennel gives this soup a delicious anise flavour, while the potatoes and celeriac … Continue reading
r UPDATE: FURTHER ENDORSEMENT OF CHICKEN SOUP’S HEALING PROPERTIES : On BBC Radio 5 this morning, Dr Clare Gerada described chicken soup as “God’s penicillin” and said that it was the only thing that made her feel better when she … Continue reading
Whilst having lunch with some friends last week, the conversation moved to discussing how good chefs hate throwing away food so will often creatively “upcycle” ingredients into delicious soups, sauces or puddings. Despite my assurances that chefs would not compromise … Continue reading
This Italian basil, garlic and parmesan sauce takes only minutes to make and is delicious stirred into freshly cooked pasta, vegetable soups like Minestra or spread on to chicken, fish or tomatoes before grilling for a cheesey herb crust. The … Continue reading
I adore pumpkins but in the UK they only seem to be available for a short time during the Halloween period. Then, just like the witches, ghosts and ghouls they vanish again until the following year! So when pumpkins make … Continue reading
I made up this recipe last month having bought the most delicious looking corn at the local market. The bright yellow kernels, still tightly wrapped in their papery husks, were like pearls full of late summer sun-a perfect antidote to … Continue reading
Fans of the classic canned variety will be amazed to find how easy it is to produce a fresher, healthier version in minutes-and without needing a can opener! The red pepper and carrot add extra sweetness and texture and it’s vitamin … Continue reading
Minestra has all the hallmarks of the best rustic Italian food. It’s one pot cooking requiring no fancy cheffing skills and so filling you won’t feel hungry for hours (maybe even days!) afterwards. I like to think it was probably … Continue reading