The original banoffee pie is perfect as it is, but for this year’s Easter lunch I wanted to make something that was familiar and very welcome but also a bit different. I’m hesitant to call this a straight-up chocolate banoffee pie because the chocolate doesn’t actually dominate in the way that such a name would suggest. The aim was for the chocolate … Continue reading
I can’t get it up for beetroot, really, certainly not in the same way I perv after potatoes–but my view of it has greatly improved after making it into this salad… Continue reading
Quite unlike Tara’s charming rhubarb story, the main way I’ve come by rhubarb recently is squatting on the pavement, picking out stalks from a crate. Once I encountered a slug so tiny that it was like the crescent of dirt beneath one’s fingernail. It glistened on the rhubarb stem. I flicked it off: no need for a … Continue reading
There is no one way to make fried rice. You can use freshly cooked rice and light seasoning, making a comfortingly bland and stodgy dish, or you can give it a bit of tooth, a bit of fire. The latter is what you’ll find here. This is an adaptation of Kasma Uncha-Lohit’s fried rice recipe … Continue reading
The Furious Pear Pie 
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