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    Charred asparagus and quail’s eggs with peas and lime

    Charred asparagus and quail’s eggs with peas and lime

    Asparagus is a curious thing, it comes and goes so quickly. The official season is 23 April until 21 June … but some people are a bit precious about this. Asparagus does not suddenly become tasteless and woody on 22 June so, if it is still around afterwards, why not...
    Stuffed Mushrooms with Blue Cheese

    Stuffed Mushrooms with Blue Cheese

    The toasted flavor of the sunflower seeds nicely complements the blue cheese in this stuffing. This version is more cheesy and just as delicious. SERVES 4 2 tablespoons raw sunflower seeds 12 large mushrooms Вј cup crumbled blue cheese Вј cup cream cheese 2...
    Celeriac and apple soup with walnut oil

    Celeriac and apple soup with walnut oil

    This is such an easy but impressive soup to make. It requires minimum input, but the end result is an intriguing flavour … so maximum Brownie points. Because the celeriac has a taste of celery, the walnut oil pairs very well, while the apples help to add a little acid...
    Broad bean, spring onion and lemon cheesecake

    Broad bean, spring onion and lemon cheesecake

    For this recipe we use fresh beans; you can use frozen but, in the summer, the fresh variety are so easy to get hold of that it’s nice to make use of them. For a variation, try substituting the broad beans with peas and some chopped mint leaves. This dish can be...
    Very jammy biscuits

    Very jammy biscuits

    The original name for the version of these biscuits that is sold commercially comes from a Beano comic book character called Roger the Dodger, who I believe was quite jammy. If you are feeling adventurous or reckless you could change the jam for another flavour....