This page indexes articles from Crumbs on the Table that have been published elsewhere.
“Cook it with flowers”: a recipe for chocolate rose cake, and tips for making a pretty salad with edible flowers; plus a list of flowers that are safe to eat. Published in Cambridge magazine.
“A Maytime menu to cook together: asparagus and pea ravioli, and coffee creme caramel.” Making homemade ravioli together is easier and fun, and memorably delicious. Coffee crème caramels make the perfect finish. Published in Cambridge magazine.
Recipes for Easter: Brunch baked-eggs with chorizo, potato, spinach & tomato; and carrot cupcakes with cream cheese icing decorated with whimsical butter cookies. Published in Cambridge magazine.
“Cooking in transitional times” — recipes for the in-between days of winter-spring: a light but comforting lamb and gammon broth with vegetables and herb dumplings; and rhubarb sponge crumble with almond. Published in Cambridge magazine.
“Cooking for love” — recipes for a Valentine’s meal of Greek-style prawns with tomato and feta, and a sensuous salted caramel coeur à la crème with caramel raspberry sauce. Published in Cambridge magazine.
“New year, fresh start” — Recipes for a vibrant, healthy Mexican feast, published in Cambridge magazine: sweet potato quesadillas with spinach, beetroot lime pickle and tomato and fresh coriander salsa; followed by dairy-free coconut, pineapple and banana ice cream with exotic fruits.
“Finding time in the festive season” — This is one of a series of Crumbs on the Table monthly food columns published in Cambridge magazine. It features festive recipes for a fabulous do-ahead salmon-egg gratin, and a showstopper chocolate Yule log with homemade meringue mushrooms and chocolate leaves.
“November magic” — This is the first in a series of Crumbs on the Table monthly food columns published in Cambridge magazine. It features three recipes for an autumnal feast: woodsy mixed mushrooms on garlic toasts, fit for a king or hobbit; duck legs braised to a succulent bronze with beans and herbs; and to end with the fruit of the moment, autumn pears in red wine.
“Cambridge in August: tomato prosciutto tart and raspberry dacquoise” — This article is one of a series of Crumbs on the Table monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. It celebrates tomatoes at their best in a vibrant tart with prosciutto; and offers a spectacular raspberry dacquoise for the seasonal sweet while raspberries are delectable and plentiful.
“Cambridge in July: cucumbers, currants and other summer fruits” — This article is one of a series of Crumbs on the Table monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. It features light summer recipes celebrating freshly picked local cucumbers and summer fruits: fish fillets with grilled cucumber and borage; and a refreshing cucumber sorbet, served with a partner sorbet of white peach, served with fresh currants and other local berries.
“Cambridge in June: spring lamb and summer strawberries” — This article is one of a series of Crumbs on the Table monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. It features two Cambridgeshire producers, and recipes for a light lamb curry with fresh mint, and a showstopper strawberry tart with crème pâtissière and white chocolate.
“A Maytime tea celebration: lettuce and lovage soup, Cromer crab sandwiches, and Victoria-style 1-2-3-4 cake” — This article is one of a series of Crumbs on the Table monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. Recipes for this month of bank holidays are inspired by jaunts to the seaside and beautiful gardens. There’s lettuce and lovage soup, finger sandwiches of Cromer crab, and a celebratory four-layer cake for an afternoon tea that will make a holiday of being at home.
“Early spring magic: wild garlic, radishes and the common primrose” — This article is one of a series of Crumbs on the Table monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. This month celebrates the transition into spring, with wild garlic, radishes and the common primrose.
“Cambridge in March: English asparagus and rhubarb” — This article is one of a series of Crumbs on the Table monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. Rhubarb and a very special local asparagus are the focus of this month’s recipes: slow-roasted side of salmon with asparagus and spring-green mayonnaise, a fine do-ahead dish for a celebration; and to finish on a note of spring, a rhubarb variation on Eton mess.
“A Valentine’s menu, and musings on love’s labours” — This article is one of a series of Crumbs on the Table monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. It features a sensuous Valentine’s menu of Hake with Potato, Tomato and Tapenade; Roasted Red Pepper Boats; a zesty pink Salad with Fennel and Grapefruit; and Chocolate Pots de Crème as silky as a kiss.
“Cambridge in January: fruits less ordinary” — This article celebrating January’s vibrant citrus fruits is one of a series of Crumbs on the Table monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. This is the time of year when these fruits transcend the ordinary to shine at their best, and a glass of freshly squeezed juice is a new year’s renewal ritual not to be missed. Two recipes make the most of the season’s finest: hassled chicken with Seville orange or lemon, and a passion fruit and fresh orange jelly packed with citrus.
“Cambridge in December: festive partridge and pear” — This article reflecting on food and the holidays is my fifth in a series of monthly food columns in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. It features a festive recipe for a lighter main-course in a season of rich foods: succulent partridge in a pear salad with parsnips and pomegranate; and for sugar and spice, a nostalgic old-fashioned gingerbread, soft and more-ish, that just might send you back to childhood.
“Cambridge in November: wild venison and walnuts” — This article celebrating November’s wild venison and the UK-walnut harvest is my fourth in a series of monthly food columns in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. It features recipes for a comforting braised venison casserole made with local ale and pickled walnuts, and for a batch of biscuits that will brighten the gloomiest November day with the irresistible fragrance and taste of maple and roasted nuts.
“October in Cambridge: apples and squashes” — This article celebrating October’s colourful and vibrant tastes is my third in a series of monthly food columns in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. It features recipes for Henri Toulouse-Lautrec’s pumpkin gratin — made with winter squash, onion and tomato (sausages optional); and a custardy French-style apple cake with a homemade toffee sauce.
“The humble onion and other September treasures” — This article celebrating September’s bounty is my second in a series of monthly food columns in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. It features recipes for Alsatian onion tarte flambé, and an apple or sweet wine sabayon that dresses up autumn raspberries, blackberries and cobnuts.
“Late-summer recipes from Crumbs on the Table” — This article celebrating the late-August harvest is my first in a series of monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News. First published there on 21 August 2015, the article features recipes for summer tomatoes, aubergines, courgettes, and glorious British plums.