Jersey bennes – get steaming!
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Jersey bennes – get steaming!

Gloriously fudgy in texture, new season jersey benne potatoes are worth getting excited about.

Garlic – king of the plant world

Garlic – king of the plant world

Thanks California for helping us out over winter … but we don’t need you now. Oh, oops, though would you mind sending us your pomegranates for our festive tables? Ta.

Radicchio

Radicchio

I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.

Artichokes – did I mention spikes!

Artichokes – did I mention spikes!

Deal to them – no mercy – lop the tops off the buggers along with any other spiky unloveable parts.

A nod to Italy …

A nod to Italy …

I’m going on an Italian bent for the next week or two. No, not actually going there, just sharing some terrific Italian family recipes. I first went to Italy in 1975. Holy smoke! I must have just been a baby (because, surely, I’m not that old!). I sailed into the gorgeous port of Genova and…

Bay leaves

Bay leaves

Fresh bay, strongly aromatic, like pine needles, eucalypt and lemon all crushed together, with a scattering of floral blossoms on top.

Making an omelette

Making an omelette

I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry.

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