The snap of cold that comes at the start of the year is perfect porridge weather. I’ve never understood those who eat it like clockwork, regardless of the temperature. I love the warmth of it on a cold day, a bowl in my hands like a morning hot-water bottle, the quick but nourishing time spent stirring at the stove a welcome interruption to the busy rush of the morning and a few minutes to let my mind wander at the start of the day.
Pimiento de piqulllo con crema de queso y mojo verde
(Piquillo pepper stuffed with goat’s curd mixed herbs and mojo verde)
These are really quick and colourful: great for summer parties and picnics. Josep, our executive chef, who came up with the combination, uses goat’s curd from La Bauma, but you could substitute cream cheese or cottage cheese.
It’s a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas alike.
Fortnum & Mason is a constantly evolving, hugely successful modern enterprise, one that respects its magnificent history while looking forward into the 21st century. The first Fortnum & Mason’s Cook Book will do the same, appealing to the modern reader and cook, whilst never forgetting the past.
Happy Thanksgiving! Hallowe’en might have passed, but we’re still determined to find a use for pumpkins… While this recipe might not be the traditional pumpkin pie, America’s favourite autumn flavours work perfectly when transformed into cupcakes. Read more…
For Christmas lunch: Goodwill pie and sticky cider gravy with warm red cabbage and golden raisinsAll the roasting can be done while you get on with the leeks and greens. If you’re pushed for time or just want an extra hour in bed on Christmas morn, then a good-quality shop-bought shortcrust will work just fine.
‘We serve many variations on this salad throughout the year and we always receive requests for it. Sometimes early in the squash season, the flesh tends to be a little dry. Darren, our tour guide, suggested roasting the squash with oiled sliced onions and it seemed to work. Maybe the onions prevented the squash drying out, or perhaps we just used a little more oil!’
Ingredients | Serves 6 as a side dish
1 butternut squash Read more…
The weekend is almost here, and how better to spend it than with food, friends, family and (sporadic offerings of) sunshine. We’ve always given you main meals to get stuck into but today we’re bringing you a light and delicious starter from the Riverford Farm Cook Book. These spinach and ricotta gnocchi make a delicious light alternative to the more usual potato or semolina ones. Read more…
A deliciously sumptuous tart from A Love for Food: Recipes and Notes For Cooking and Eating Well, the cookbook from the artisanal chefs at Daylesford Farm. Made using seasonal produce, this tart is perfect for fresh spring days.
