This is offered as a "transitional" recipe, as requested by my east coast family who still have winter weather to face on the second official day of spring. It's a comforting, richly flavoured sauce, quick to make, with a healthy crunch of … [Read more...]
Archives for March 2015
Edible equinox: early spring on a plate
It is cold here in rural Cambridgeshire, but undeniably spring. The snowdrops and crocuses are long gone and the daffodils are just entering their glory phase, with the best still to come. Primulas are in fancy dress, and violets are blooming in … [Read more...]
French toast – another simple pleasure from an egg
While we're on the egg theme, as simple things go, this one is pretty special. A slice of good bread, a good egg, a splash of milk, and you have an indulgent brunch or even dinner when you're too tired to make anything else and want something hot … [Read more...]
Another way to boil an egg, and something simple to make with it
My Derbyshire mother-in-law, who lived through WWII and its subsequent rationing, appreciates the beautiful simplicity of a fresh egg, and accords a good one high status. "If you have an egg, you have a meal". Some of the best ways with eggs are … [Read more...]
Eggs: a big story for a simple food
Freshness in eggs is the number one criterion for taste, but feed and breed are also important. Eggs are not to be taken for granted. A good one is to be treasured, a chest of gold... And a very good one is much harder to find than it should be. … [Read more...]