I co-hosted Christmas with my brother last year for both our sets of families and in-laws. Dietary requirements included one person with celiac disease, one vegan, one very picky vegetarian, several very picky carnivores, and allergies to seafood, hazelnuts, and…
As you might have discerned, I have no idea what to call this recipe. It’s sort of technically a main course salad, though a salad with absolutely nothing green in it doesn’t seem quite salad-y to me. I know that…
This was one of those recipes you make up as you go along which then turns out to be rather good, so you sit down straight after dinner to hastily reconstruct what you did before you forget it. It does…
I’m sure you are just itching to know how these recipes work, so allow me to share with you the first of my ‘famine’ recipes. Actually, this one isn’t so famine-ish, because it contains actual fish, and came in at…
I’ve been singing all weekend. In fact, I’m beginning to feel like the Mystery Chorister, I’m doing so much church music in so many different venues at present. I’m also learning a lot about architectural styles of different denominations around…
I was originally going to post this to my Tomatoes challenge, but then grant season got the better of me and nothing happened at all. And now I have a Tofu challenge in play, and I have no idea what…
This post is brought to you by Farmhouse Direct – or rather, by the fact that I have been too exhausted of late to contemplate getting up early to go to the market on a Saturday morning. But I can’t…
Ooh, tomatoes two ways. So MasterChef, don’t you think? But one of the points of this recipe really is that one gets to treat the tomatoes essentially as two separate ingredients with separate tastes – the slow-roasted tomatoes (and yes,…
This recipe makes me happy, happy, happy! Its antecedents are in a lovely recipe by Diana Henry for pasta with broccoli and sausage, which I make all the time, but this version gains extra farmers’ market and frugal credibility by…
This is a recipe I make constantly in hot weather. In fact, I usually double or triple the batch of chilli and freeze it, so that I can just briefly reheat it on hot days and then put together the…
