March Recipe – Salmon and sorrel sauce

March Recipe – Salmon and sorrel sauce

Saumon à l’oseille is a popular French dish served in bistros across the country at this time of year when sorrel is fresh and plentiful. Although now considered traditional it was invented in 1973 by the Troisgros brothers in Roanne. Our sorrel has larger leaves and...

February Recipe – Jerusalem Artichokes Three Ways

Jerusalem Artichokes Three Ways I had this as a starter at the Landgate Bistro in Rye and have tweaked it and cooked it at home, finding it a tasty and nutritious way of using one of the few allotment vegetables still available in late February. If you are not...

November Recipe – Paula’s Butternut Squash Jalfrezi

Butternut Squash Jalfrezi Serves 4 This recipe is a favourite of Mary’s friend Paula over on a visit from Ireland this month. As a vegetarian she is an expert at adapting meat recipes to vegetables, and this is a particularly tasty way to use up some of that...

October Recipe – Borlotti Bean Soup

This year I grew borlotti beans instead of runner beans and they have been magnificient! So pretty, abundant and trouble free. Although they can be boiled and eaten with anything, I have been making a tasty and nourishing soup. As with all soups you can make it up as...

September Recipe – pickled pears

What a year was 2011 for fruit, particularly apples and pears. Apples store better than pears and seem to be more versatile, but pears chould not be underestimated. And whilst apples are readily available all year, pears are rarely eaten after the autumn season so I...