Hello. How are you? I’m okay. The world is really fucking grim. Let’s make ice cream. I love non-sequiturs! This ice cream is from Ruby Tandoh’s second book, Flavour, and it’s gorgeous. The base is fresh and milky, with the perfect amount of cinnamon to honey. The first thing you taste is the bright gold … Continue reading
A soft, beautiful pink-red jam where the fragrance of raspberry and lychee is underscored by a little rose. This was inspired by a collaboration between Pierre Herme and la fée des confitures, the incomparable Christine Ferber. Her confiture Ispahan is a two-layer jam with lychee, raspberry, and rose. As far as I know, this item is only available for … Continue reading
This is wonderfully ugly. Garlicky, herby, glossy with oil. I don’t think beauty should be always required of food because beauty is not a reliable indicator of flavour. I am all for appreciating the simplicity of fresh, whole vegetables, but if we take that too far then everything would be eaten raw and unseasoned, a still life, not … Continue reading
Since it is slowly (very slowly) becoming milder outside in my corner of the world, I’ve been looking at cold desserts which work in my tiny kitchen and shoebox freezer. My flat is much too small for an ice cream machine of any sort, which is a shame as I do love making ice cream, but it has … Continue reading
Fresh-tasting, fragrant, and easy to make. Lemongrass and raspberries are lovely and bright together. If you’re new to preserve-making, this is one of the first you should try as it’s fairly quick (from raw fruit to hot, sealed jar of jam in 1 hour!), it’s a very small batch (one jar! one!) and is a little … Continue reading
Strawberries have come. Ideally you’d eat them fresh, perhaps with some cream and a little sugar (and maybe a drop of balsamic vinegar), but sometimes life gets the better of you and you end up a few quid’s worth of strawberries sitting in the fridge. At other times, strawberries are disappointing and you’ve decided you want to make them more … 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
It seems only a short time ago that I had discovered preserve-making for myself. I began with marmalade out of sheer curiosity–didn’t even like the bought stuff, but it seemed like an intriguing process full of bubbling pans of jewel-like fruit. Smitten with the fact that I was turning out bright jars of delicious jam … Continue reading
This is the man who turned 32 at the beginning of this month: This is the cake I made for him, cinnamon sugar-dusted and blueberry studded: I say for him, but I ate most of it myself and gave the rest to friends. So you don’t think me heartless, I packed a good portion of … Continue reading
I worried that I might insult you, learned readers, by assuming you didn’t know how to make your own lemonade, but as I remained ignorant until about a week ago I felt I might share this recipe for further joy and enlightenment, or something. Anyway, there’s just nothing quite like home-made lemonade, and you can … Continue reading
The Furious Pear Pie 
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