There’s still plenty in the garden to keep the bees happy.
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Real food from scratch
There’s still plenty in the garden to keep the bees happy.
Read moreIn this dish, the stuffing of sharp plumped apricots and sweet raisiny prunes contrasts beautifully with buttery roasted chickens. Gorgeous, simply gorgeous.
Read moreThis easy whisked sponge is made with yoghurt and oil which gives it a light texture and good lemony tang.
Read moreDried fruits and nuts plumped in syrup with the heady scent of rosewater makes an exotic accompaniment to a yoghurt cake.
Read moreThis is not the sort of dip to whip up for impromptu drinks – shelling the pistachio nuts takes time, but this is not any old dip, so the effort is well worth it.
Read moreLetting a dill plant go to flower reaps rewards.
Read moreServes this with juicy watermelon and peaches, or in autumn, perfectly ripe and juicy pears.
Read moreTasty stuff piled on top of good bread makes a great snack or light meal. It’s also a chance to get a few more vegetables into your diet and while I’m not suggesting crostini become a home for tired leftovers, they are an ideal way to use up small amounts of cheese or bits and bobs.
Read moreSpag in a skillet? Sure. As long as it is deep enough! But, best only cook for 1 or 2 maximum.
Read moreIt’s easy when you know how!
Read moreBroccoli never tasted better!
Read moreThis salad’s so simple but it calls for very fresh zucchini.
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