Seville orange season is, for me, easily the best thing about January. Making marmalade is a January ritual in my kitchen, and there is nothing better to cheer up a cold, dull day than a bowl piled high with bright oranges. As a result of this, one of February’s rituals is a marmalade cake. Each year, after
I went to the farm shop in search of Seville oranges for my annual batch of marmalade, but when I came across a box of the thinnest, pinkest young forced rhubarb, I couldn’t possibly resist. I felt compelled to make a batch of this, my stalwart rhubarb recipe. If you happen to have been a
It’s been a while since I posted a cake for the weekend, but I have a particularly scrumptious cake to share with you today. Last year, I made a Simnel Cake, and decorated it with crystallised primroses. It was the first time that I’d used primroses on a cake, and I was delighted with the result.
In my last post, I introduced a brand new collaborative blog series: grow, forage cook, which I’m starting with my friend Sabrina. I’m going to begin my #growforagecook adventures with the large basket of plums which was has been gracing my kitchen table… At our local PYO farm, there is a row of slightly neglected Victoria plum