Monthly Archives: April 2011

chilled spinach, avocado and pea soup with crab salsa

If like me, you managed to OD on  mini-eggs and treacle tart over the weekend, you might be thinking about injecting something a little bit healthier into your poor, saccharine-addled body. This chilled green soup of mind-boggling goodness is just

chilled spinach, avocado and pea soup with crab salsa

If like me, you managed to OD on  mini-eggs and treacle tart over the weekend, you might be thinking about injecting something a little bit healthier into your poor, saccharine-addled body. This chilled green soup of mind-boggling goodness is just

Muffuletta AKA the mother of all sarnies

Because it’s definitely picnic o’clock. ingredients a good, sturdy loaf of bread (I experimented with sourdough and ciabatta but found one of those Grand Mange Blanc loaves in Waitrose worked brilliantly) cheese  (I used Emmental, Jarlsberg and Gouda) for the

Muffuletta AKA the mother of all sarnies

Because it’s definitely picnic o’clock. ingredients a good, sturdy loaf of bread (I experimented with sourdough and ciabatta but found one of those Grand Mange Blanc loaves in Waitrose worked brilliantly) cheese  (I used Emmental, Jarlsberg and Gouda) for the

Jelly and Ice Cream

When she first arrived on these shores, nineteen and newlywed – a green eyed slip of a girl, shivering in her unfamiliar winter coat and grappling with the lingo; my mother struggled with a number of elements. One of the

Jelly and Ice Cream

When she first arrived on these shores, nineteen and newlywed – a green eyed slip of a girl, shivering in her unfamiliar winter coat and grappling with the lingo; my mother struggled with a number of elements. One of the

/ tea

Roast Duck A La Yuzu

There’s no anticipation quite like the build up of a long, languid roast, and for me that’s especially the case when we’re talking roast duck. This one gently crisps up for a good five hours, which might sound a bit

/ tea

Roast Duck A La Yuzu

There’s no anticipation quite like the build up of a long, languid roast, and for me that’s especially the case when we’re talking roast duck. This one gently crisps up for a good five hours, which might sound a bit