Okay. This is how I feel about the weather right now: uh-uh, uh-uh nope nope nope nope nope nope nope nope nope noooooooooooooooooooope nope I know it’s even worse in other corners of the world right now, too, so let me give all the nopes in solidarity. This is how I actually want the weather … Continue reading
January has so far seen many, many failures. These buns are the result of learning and succeeding. I bequeath them to you: a perfect balance of sweet and tart swirled into rich, tender dough. The icing is a bonus. You don’t have to have it, but I’d recommend it. These are adapted from Deb’s cranberry … Continue reading
In my corner of the world citrus fruits are at their best at the moment, with blood oranges, Sevilles, and the best tasting clementines making their brief appearance in the markets and shops during these cold months. Clementines are sweet and mild when eaten fresh, but they make a dazzling marmalade. Nowhere near as bitter … Continue reading
This is an approximation of French onion tart in bite-size form: light crisp pastry and tender savoury middles. The recipe has its origins in an issue of Stella magazine when I was learning to bake during sixthform (don’t let’s think about how long ago that was; my age is showing), and my Pearents seem to … Continue reading
Miss South posted this recipe recently and I tried it a couple of days ago, transforming the shame I felt towards the leftover mincemeat lurking in the fridge into vaingloriousness for being so thrifty. Perhaps you, too, still have leftovers, or want to save this for later this year. Flies graveyard is a good place … Continue reading
The Furious Pear Pie 
You must be logged in to post a comment.