This is one of the recipes I make most from my time cooking at Chez Panisse in Berkeley, California, back in the ’eighties. It’s been one of my favourite things to eat and make ever since. This beautiful tart always surprises, always delights. … [Read more...]
Lamb and gammon broth with vegetables and herb dumplings, and rhubarb sponge crumble
March brings that antsy feeling, when we’re tired of winter, but it’s not quite finished with us. The signs of spring are getting bolder, but there are days when the lambs look a little cold in their new fleeces, and a late frost could still play … [Read more...]