I know the spring this year did not spoil us with plentiful of sunny weather. However the summer is nearly upon us and it is about the time to fire up the barbecue. We all have our favourite protein cooked over the coals: burgers, chicken drumsticks, sausages, steaks, prawn skewers. The list is almost endless. However it is quite rare to have your bread baked on the bbq. Well, this is about to change. With this recipe it will be…
As we are now at the peak of rhubarb season I recently bought a bunch of lovely rhubarb stalks and I was thinking on ways of using it. Since I had surplus of milk in the fridge I decided to modify a classic dish from Brittany: Far Breton. I replaced prunes from the original recipe with rhubarb. All I can say is that it worked perfectly. Sharp rhubarb flavour combines nicely with the sweet and creamy baked Far. The recipe…
The National Vegetarian Week (15 – 21 May) is coming to an end so I thought I’ll finish with a nice vegetarian dish to celebrate. Who doesn’t like pasta? Combine it with mushrooms, leeks, mascarpone and add a touch of heat from cayenne pepper and you get a perfect comfort food. This dish is one of Becky’s all time favourites. And what is even better it takes about 30 minutes tops to prepare! This recipe serves 4. It is inspired…
It has been said many of times but it is true, nothing beats the smell of freshly baked bread when you take it out of the oven. It must be somewhere deep in our genes, passed to us by our ancestors. Bread has been a staple in our diet for centuries. In many cultures if you want to show your hospitality you offer bread to your guests, welcome them with bread, break bread with them. And sourdough is the king…
It was very late this year but the last weekend finally felt like summer. The glorious sunny weather inspired me to cook something that tastes and feels more summery. I decided to go for salmon and mix it with sharp flavours of lime. Cooking it en papillote makes it taste more delicate than roasting or pan frying. Simply… The summer is here! This recipe is inspired by Leiths Cookery Bible. Salmon is served with parsnip puree, lime Buerre Blanc sauce…