Late Summer Blackberry and Almond Cake

I adore autumn, I love the foods, the smells, the weather…everything! For me the appearance of blackberries, plums, hips and haws all signify the beginning of a season of abundance, a season which I feel completely at one with. This morning I took a basket and followed the little lane outside the farmhouse until I…

Frontier Style Cherry Skillet Pie

It’s #NationalCherryDay so here’s my recipe for a very simple cherry skillet tart or pie. Combining cinnamon with the flour gives a delicious crust which, when filled with the kirsch flavoured cherries, is really quite moreish. This pie is very juicy, almost self saucing, and the crisp outer crust can be ripped off and dunked…

Bangers and Bonfires #UKsausageweek

Bonfire Night; the air is filled with woodsmoke, a hint of sulphur remains from the recently released fireworks. The sparklers have sparkled and now, hunger strikes. What better warming winter dish to turn to than the humble British banger? A childhood favourite, steaming from the barbecue and tucked into a pappy white roll, maybe a…

My Organic 60/40 #feedyourhappy

Yesterday saw the launch of The Organic Trade Board’s #feedyourhappycampaign. This EU backed initiative aims to encourage people to ‘go organic’, even if it’s only a little bit! I have been a strong supporter of organic produce for many years and try, cost permitting, to use organic produce as much as possible. I think there…

In praise of Squash

   The squash family are very much in season at the moment; whether it be the familiar Butternut, the inelegant Onion Squash, the Turk’s Turban or the versatile Spaghetti Squash – and those are just a few – squash is both nutritious and surprisingly tasty and for those low-carb devotees contains only 8g per 100g. …