3 ways with Rhubarb

This unusual vegetable, which is commonly thought of as a fruit, is one of the first beauties to emerge in the Spring garden. The early or forced shoots are tender and sweet and are a delightful pale pink colour. There are many uses for it. Rhubarb and ricotta bread and butter pudding * Serves: 8... Continue Reading →

Nutrient rich nettles

Cooking with nettles is not something new, and I have heard about it frequently over the years. However, I’ve never tried them before. In part, because I’ve been unsure how and when to harvest these little stingers, and, since having kids, have made every attempt to steer everyone well clear of them. But…nothing ventured, nothing... Continue Reading →

A taste of Spring

By the end of January I am desperately yearning for a taste of spring. Normally, my go to food choice is Lemon curd. It’s enticing daffodil-like hue, comforting creaminess and sharp refreshing zing is just the ticket. Last year I discovered a recipe for passionfruit curd, which had a delightful exotic taste. However, with my... Continue Reading →

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