Click here to skip to navigation Click here to skip to content Click here to skip to post by ingredient Click here to skip to postemail signup Click here to skip to our favorite links Click here to skip to site information

03

Mar 2012

The weather is warmer, if not brighter. Everyone seems excited about the next stage of the year, ready to step into colour and warmth and hope. This time of year can feel very drawn out – we know what is to come, but we can’t own it yet. The birds seem equally excited and are practising their scales up in the trees, preparing to serenade us into spring.

We should embrace the best of winter whilst we can, making the most of the last of the root veg, serving up a few more warming stews and heavy puddings, before our appetites seek out freshness and light and we turn to the new seasons’ offerings.

Continue reading

21

Feb 2012

I’ve stolen a mustard recipe this week which has been exciting as I have so loved learning to make mustard. Mustard has formed such an important part in our culinary history, from when the Romans first bought it into England to the Tudor love of the punchy, hot little seeds for eating and for health to our current national mania for mustard.

Continue reading

07

Feb 2012

I’ve been messing around with an iconic British food again this week as I stole a recipe for Fruity Brown Sauce from the Tracklementalists’ vast collection of the great and the good.

Continue reading

31

Jan 2012

 

It is time to marmalade again (I think that should become a verb if it is not one already), and my mother has borrowed back Granny’s preserving pan to make her excellent annual orange offering from the little Sevilles that are tumbling out of the shops.

Continue reading

24

Jan 2012

My last attempt at jelly making wasn’t a big success.  It was very was cloudy, which according to the Tracklementalist is because I shook it up to disperse the bits in it evenly whilst it was setting. That said, it did taste delicious, but I think presentation is at least as important as taste when it comes to something like a jelly.

Continue reading