When I was little, I used to go blackberry picking with my mum – and I, in turn, took my own children with my friends, Claire and Beryl, and their children.  Our babies have got babies of their own now and we hope to all go picking again this week – trying to persuade little fingers to put as many of the berries they put in their mouths into their baskets! Our garden is partly an old orchard where the apple trees have fallen down (we have also planted new ones!) and become a secret hiding place for rabbits, squirrels and mice and the trunks homes for woodpeckers and robins.  And over it all, has grown the most wonderful blackberry bush, its huge, thorny branches weighed down with all the glistening, purple gorgeousness of fruit!

There are so many things you can do with blackberries – jams, cordials, puddings and savoury sauces – and, of course, you can just freeze them for later and eat every morning with porridge (me) and yogurt (the husband) for a dose of vitamin C throughout the winter.  They are free, picking gets you out in the fresh air and it’s a time to spend with friends, chatting away as you do, as we have done for years behind years!

Overnight Oats and Blackberries

• 1 cup fresh ripe blackberries (plus a few for topping)
• 1/2 banana (save the remainder for the topping)
• 200 mls milk
• ½ tsp vanilla extract
• ½ cup oats (I like the organic jumbo ones best)
• Topping: slices of banana and extra blackberries

Put the blackberries, banana, milk and vanilla in a blender and blend until completely smooth. Pour into a bowl or glass jar and stir in the oats. Cover the bowl or jar and place in the refrigerator overnight to allow the oats to soak and soften. In the morning add some fresh blackberries and the other half of the banana (sliced) on top (for those with a sweet tooth, add a drizzle of honey or maple syrup.

Blackberry Salad

• baby spinach/ watercress/ rocket leaves (or a mixture if you have it)
• fresh blackberries
• crumbled gorgonzola or blue cheese
• walnut pieces (optional)
• citrus vinaigrette (recipe below)
• 1/3 cup good-quality olive oil
• 1/4 cup freshly-squeezed orange, lemon, or lime juice
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper

Whisk together all the vinaigrette ingredients.  Toss the leaves and blackberries together with the vinaigrette and serve topped with crumbled cheese.  It will look so beautiful with the light green leaves and purple blackberries, you will be loathe to eat it – but do!

Blackberry Fridge Jam (as the name implies, you keep this in the fridge once made.  It has half the amount of sugar normally used so better for you.  I put it into small jars so that I am opening and using quickly. You can even put the whole jar in the freezer and take out when needed.)

Weigh however many blackberries you have and put in a bowl.  Weigh out half that weight in preserving sugar and add to the bowl.  Mash the fruit up slightly and leave aside for no less than an hour.  Put into a saucepan (you can at this point add a tablespoon of cassis if you like/have), bring to the boil and stir a rolling boil for exactly 5 minutes.  Allow to cool and put into sterilised jars.

Blackberry, Elderflower and Mint Fool

• 100g ripe blackberries
• 1 tbsp elderflower cordial
• 30g caster sugar
• a few fresh mint sprigs
• 75ml double cream
• 60ml full-fat Greek yogurt

Put the blackberries in a saucepan with the elderflower cordial, caster sugar and fresh mint sprigs. Set the pan over a medium heat and gently bubble the mixture for 10-15 minutes until the berries soften and release their juices, then reduce to a thick coulis. Remove from the heat and let it cool a little, then taste, adding more sugar or a dash more cordial if needed. Remove the mint sprigs. Allow the mixture to cool completely (it will become more like jam in consistency). Pour the double cream into a large bowl then, using an electric mixer, whisk to soft-medium peaks. Stir in the Greek yogurt, then fold in the cooled blackberry coulis, creating a swirled effect. Spoon the fool into a dish and serve straightaway, or cover and chill for up to 6 hours.

The arrival of swallows and so many good things grown or reared locally!  I love May with all its promise of Summer to come and everything fresh and newly green! It’s also the time for British asparagus and Jersey Royal potatoes. The potatoes have been grown on the island for 140 years and today there are approximately 20 island farmers who grow them (and often no other crops) on approximately 7,300 acres and can only be grown on Jersey to have the name. As for the asparagus, I am very lucky to live in the Valley of Evesham, one of the homes of British asparagus. I know you can buy this most of the year from abroad – but there is nothing like the Real Thing from just around the corner! This first recipe is using these two British stalwarts – but with a twist!

Coconut Potato Bowl with Lime and Ginger (I’m not giving you exact amounts here – just use how ever much you need to feed how many people!

•  Jersey Royal potatoes, roughly chopped
•  cauliflower florets
•  Coconut oil, melted, enough to coat
•  Sea salt and pepper
•  asparagus
•  olive oil
•  cherry tomatoes, halved
•  spring onion, sliced
•  Baby broad beans
•  Sliced cooked beetroot
•  coconut flakes, toasted, to garnish
• Dressing: 2 tbsp olive oil      finely grated zest and juice of a lime      grated ginger

Preheat the oven to 200C/fan 180C/gas mark 6. Place the potatoes and cauliflower florets in a roasting tray, drizzle over the coconut oil and toss to coat. Sprinkle with sea salt and pepper and roast for 30 minutes until tender and beginning to brown. In the meantime, prepare everything else; brush the asparagus with some olive oil, heat a griddle pan until hot and cook the stems until charred and tender. Set aside. For the dressing, whisk together the olive oil and lime juice, then stir in the zest and ginger and season with some salt and pepper. To assemble, arrange the potatoes and cauliflower to one side and place the other ingredients round the bowl (or how you prefer), drizzle with the dressing and scatter over the coconut flakes, or serve on the side.

Crispy Oregano Jersey Royals with creamy feta sauce

• 250g Jersey Royals, halved or quartered if large
• 1/2 lemon, halved
• 1 cloves garlic, smashed
• 20g oregano, chopped
• 20ml, plus 60ml extra virgin olive oil
• Salt and pepper
• 40g mixed chopped herbs, basil, dill or parsley
• 1/2 tsp honey
• Sesame seeds

Feta Sauce

• 50g feta cheese
• 20g cream cheese, room temperature
• 1 tbsp lemon juice
• Pinch of smoked paprika
• Pinch of chili flakes

Preheat the oven to 220 degrees Celsius

On a baking sheet, toss the Jersey Royals, lemon wedges, garlic and oregano with 40ml olive oil. Season with salt and pepper. Roast for 20 minutes, or until tender. Remove the Jersey Royals from the oven. Remove the charred lemon and garlic from the baking sheet. Return the pan to the oven for 20-25 more minutes until crispy.

Herb oil, finely chop the roasted lemon wedges – rind and all. Chop/mash the garlic into a paste. Add the garlic and lemon to a bowl along with 30ml olive oil, mixed herbs and the honey. Season with salt, pepper and chili flakes

Feta sauce, combine the feta, cream cheese and lemon juice in a blender until creamy. If desired, thin with additional lemon juice.

Asparagus Soup – this will make more than for one – but I will allow you to batch cook and freeze on this occasion as the season is relatively short for British Asparagus!

• 25g butter
• a little vegetable oil
• 350g asparagus spears, stalks chopped, woody ends discarded, tips reserved
• 3 shallots, finely sliced
• 2 garlic cloves, crushed
• 2 large handfuls spinach
• 700ml vegetable stock (fresh if possible)
• olive oil, for drizzling (optional)
• rustic bread (preferably sourdough), to serve (optional)

Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with some nice crusty bread.

CRAB AND ASPARAGUS WITH THAI MAYONNAISE – again, the amount of asparagus and crab is up to you.

• Asparagus spears
• crab meat      
• sliced sourdough bread
• olive oil
• handful of rocket leaves or spinach
• 2 – 4 tablespoons of good mayonnaise
• 1 garlic clove, peeled and crushed
• 1/2 – 1 red chilli
• freshly grated zest of 1lime
• 1 tablespoon fish sauce (if this is the first time you have used it please don’t be put off by the smell – it tastes much better!)
• chopped coriander

Cook the asparagus in boiling water for 2 – 4 minutes, drain and refresh under cold running water. Stir the garlic, chilli, zest, fish sauce and coriander into the mayonnaise.  Season, if necessary, fold in the crab meat and set aside.  Toast the bread, drizzle with olive oil and scatter over rocket or spinach leaves. Pile the crab mixture on top. Toss the cold asparagus spears in a little olive oil and arrange over the crab meat.

Alternatively, you could cook LOTS of asparagus and serve, on the side, hot with lashings butter – using any leftover toast to soak up the juices!

Where does the time go? I can’t believe its over a month since I last posted but when I look back, what have I actually done in that time? Birthdays, trips and family times – nothing of great note to anyone else but me. My happy life – which isn’t the same for everyone, I know. However, today is an extra day to the year- 29th February, so I would like you to use it wisely – on yourself!

Light a candle (the one you bought but have been saving for a ‘special occasion’) read your book (give yourself time to read that extra chapter) or take yourself off on a stroll (walking that route you never take because although it’s beautiful, it always takes a little bit too long) And most importantly, cook something unctuous and delicious (a recipe that requires a bit of time and patience) with a sweet little something at the end.

Mushroom risotto

• 1 handful of chestnut mushrooms
• OPTIONAL dried porcini mushrooms
• 1 stick celery – finely diced – and keep the leaves for garnish
• 1 white onion, finely diced
• 1 clove of garlic, crushed
• 100g risotto rice
• Splash of white wine (save a glass for yourself)
• 300ml stock (chicken/vegetable, whatever takes your fancy)
• Parmesan cheese
• Knob of butter (cold, to be stirred in right at the end)
• OPTIONAL glug of Worcestershire sauce or mushroom ketchup

Make your stock and pop the porcini mushrooms in, if you have them, and keep it warm. Fry the onion, garlic and celery in a large saucepan with a little bit of butter and olive oil until soft (ideally ten minutes, very low heat). Pour the risotto rice in and, stirring often, let the rice soak up some of the oil and butter. Once the rice starts to stick a bit, pour in the white wine, let that bubble away as the rice soaks it up before slowly adding a ladle-full of stock in. Continue this way, allowing the rice to soak up the liquid, between each ladle full, until the rice is soft but still a little bit chewy and moist. You’re almost teasingly feeding it liquid ladle-full by ladle-full – just as it has drunk up one, the next goes in. Take it off the heat once all the stock has been used, and grate in the parmesan, stirring it round so it melts into the risotto. Finally, add some seasoning and a lump of cold butter and let it ooze in and cover the pan for a few impatient minutes. It should still just be moist – the Italians spoon it onto a plate and jiggle the plate around in circular motions to allow the risotto to rest in an even flat disc, so it must still retain some moisture and ooziness to do this. Scatter the celery leaves on top as a garnish – it’s tasty, nutritious and shouldn’t be wasted!

Chocolate Mousse (this will give you more than one portion but it’s impossible to half an egg – and there’s always tomorrow!)

• 100 grams dark chocolate
• 1/4 pint single cream (if you’ve only got double use half cream and half milk)
• 1 egg yolk (put the white in a carton in the freezer – when you have enough you can make meringues or coconut pyramids)

Break up the chocolate into a bowl.  Put the cream into a saucepan and bring to the boil for few seconds. Pour over the chocolate and stir till blended.  Beat in the yolk and pour into a small dish.  Put in the fridge to set and serve with some more grated chocolate and cream.

I am a Scot (albeit with an English mother) who has lived here since the mid seventies and whilst I am very happy here there are two things which always take me back to my roots and like to celebrate – Hogmanay and Burns Night.  The former has no particular culinary history (other than clootie dumpling and black bun (another story), a lot of alcohol and emotional singing of Auld Lang Syne). The latter, of course, has the Burns Supper. Haggis, neeps (why do you English call the orange veg swede and the wee white ones turnips when everyone knows in Scotland it’s the other way round? ) and tatties are a given and can really only be served one way – but you may not know the following 2 recipes – and which can be eaten any time of the year.

Cullen Skink – a hearty soup made from leeks, onions, potatoes and smoked haddock

• 50 grams butter
• 1 small onion and 1 small leek, finely chopped
• 2 medium potatoes, peeled and cut into cubes
• 150 mls water
• 200g (ish) smoked haddock
• 200 mls milk                       
• Melt butter in a saucepan, add onion and leek and cook for about 5 minutes without browning. Add potatoes and cook till soft. In another pan cover the haddock with the milk and cook gently till tender (you can also do this in the microwave).Remove from milk when cool and and flake gently into large pieces, removing bones. Drain the potatoes (keeping the water), take out some of them with some leeks and onions and mash the rest. Return the vegetables to the pan with the liquid and add the milk and haddock.  You may need more liquid – you can add some more milk, white wine and/or cream or creme fraiche – whichever takes your fancy! You can also add some chopped parsley and/or chives for a bit of colour. Serve with lots of crusty bread to mop up!

Now for the pudding : Cranachan – a delicous mix of raspberries, cream, whisky, honey and toasted oats.  What’s not to like?

• 50 grams porridge oats
• small pot of double cream
• 2 – 3 tablespoons honey to taste
• 2 tablespspoons whisky (I personally hate whisky but somehow can take it here!)
• raspberries – fresh or frozen

Heat a heavy based frying pan up and toast the oats until nutty and pale brown (I sometimes add a little demerara sugar so they caramelize but you do have to keep moving them around!). Put to one side to cool. Whip the cream till soft peaks and fold in the honey and whisky. Layer up the cream, raspberries and oats and eat immediately whilst the oats are still crunchy!

The end of the year in sight and Christmas a-calling.  Its my favourite part of the year – not for the presents and parties (though I do like them, too) but for family and being together with the ones you love.  I know it isn’t the same for everyone – some of you will be facing a time on your own; some will be worrying how to get through it both financially and emotionally. Pick your self a little treat – a good book (go to the library), your favourite food – be it chocolate, curry or a good cheese – meet up with a friend for a walk, telephone the one you’ve always meant to but not got round to.  And give – of yourself as a friend, of time as a volunteer to a charity or cause –  or in actual little gifts like the ones below that you have made yourself.  Let the recipients know that in the time of making, you were thinking of them. And you will find a whole lot of love back.

CHRISTMAS JAM

• 350g cranberries
• 350g bramley apples, peeled and chopped
• 1 orange
• 1 tbsp freshly grated ginger
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 500g granulated sugar
• 15g butter

Put the cranberries and apple pieces in a large, heavy-based pan. Add the orange zest and juice along with the ginger, cinnamon and cloves. Cover the pan with a well-fitting lid and set over a low heat. Cook for 10 mins, swirling the pan from time to time, but not stirring. Remove the lid and add the sugar, stirring with a wooden spoon until the sugar has fully dissolved. Bring to a rolling boil and cook for about 10 mins. If you have a jam thermometer, the mixture should reach 104C. Alternatively, remove the pan from the heat and spoon a little of the jam onto one of the chilled plates. Leave for 1-2 mins, then push the jam gently with a fingertip to see if it has set enough to wrinkle. If it doesn’t, continue to boil for a few more minutes then test again. Remove from the heat and stir in the butter. Let stand for 10 mins before pouring it into the sterilised jars. Seal and label.

White chocolate Rocky Road

• 600g white chocolate, chopped
• 250g mixed marshmallows, chopped
• 2/3 cup (100g) dried cranberries
• 2/3 cup (100g) pistachios, chopped
• 80g macadamias, lightly toasted, chopped
• 1/2 cup (45g) desiccated coconut
• 250g pink Turkish delight, chopped

Grease a 20cm square cake pan and line the base and sides with baking paper, leaving some overhanging. Place chocolate in a bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted. Cool slightly, then fold in all remaining ingredients. Spread into the prepared pan and chill for 2 hours or until set. Use the baking paper to lift the rocky road out of the pan, then slice into squares to serve.

SPICED APPLE TEA MIX

• 2 tablespoon loose green tea
• 2 tablespoon snipped crystallized ginger
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 6 crisp dried apple chips* or dried apple slices
• 6 3-inch cinnamon sticks

In a small bowl combine tea, crystallized ginger, allspice, and cloves. Divide tea mixture and dried apple chips among six paper tea filters. Tie tops of filters with kitchen string, tying a cinnamon stick at the top of each. Place filled tea filters inside six decorative heat-proof cups. Attach directions for serving.

To make Spiced Apple Tea: Add 6 to 8 ounces hot water to filled tea filter in each cup. Let tea steep for 3 to 5 minutes. Remove and discard tea filter.

Quick Spiced Vinegar

• 50mm stick of cinnamon
• 1 teaspoon cloves
• 2 teaspoons allspice
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seed
• 2 – 3 bay leaves
• 1.1 litres vinegar

Tie the spices into a muslin bag and put it with the vinegar into a heatrproof basin and stand over a saucepan of hot water.  Cover the basin with a lid or plate so the flavour is not lost.  Bring the water in the pan to the boil and remove it from the heat.  Set aside for 2 – 3 hours to allow the spices to steep in the warm vinegar.  Strain and cool, put in some pretty bottles and label.

The world’s favourite root vegetable, the potato comes in innumerable varieties. Shapes vary from small (‘finger’) potatoes like Anya to large, round types like the King Edward. Most have pale brown skins and cream or yellow flesh, but some speciality varieties are differently coloured. ‘Waxy’ potatoes such as Charlotte are great used in salads, while ‘floury’ potatoes such as Maris Piper are ideal for mash and baking.

Older potatoes should be scrubbed well in cold water, and any eyes dug out with the tip of a peeler or a small, sharp knife. Much of the nutritional content is stored in or just under the skin, so leave it on if possible. Otherwise, peel very thinly with a potato peeler, then rinse. New potatoes just need a scrub in cold water – the skin is too thin to warrant peeling.

Keep all potatoes in a cool, dark, well-ventilated place as, if exposed to light, they’ll sprout green shoots. They should be kept in paper, rather than plastic bags, as the latter will make them go mouldy. Stored this way, old potatoes can last weeks, while new potatoes should last for a good few days.

Potatoes – you can do so much with them – boil them, roast them, bake them, mash them – even make cakes with them!  The ultimate comfort (and cheap!) food so I thought I would give you some suggestions for something new to do with them.

Black Pudding and Cheese Hash Browns – makes 4

• 500g potatoes          
• 1 teasp chopped chives    
• 1 teasp chopped parsley
• 1 egg white                    
• 125g cheese
• 4 slices of black pudding – if you don’t like this, you could omit or add some sliced sausage

Boil potatoes in their skins till just soft. Grate them into a bowl and mix in the chopped herbs. Add a pinch of salt to the egg white, beat lightly with a fork to loosen and mix with the grated potato. Divide mixture into four. Pat out each one into a circle slight larger than the pudding. Put a slice of pudding in the middle topped with a slice of cheese. Fold and shape the potatoes over the stuffing so it is fully enclosed. Shallow fry until golden. Top with a poached egg to serve.

 Baked Potato with Smoked Haddock and Mustard – serves 1 so just double up as recquired

• 1 large baking potato                150g smoked haddock       100 ml double cream
• 1 tablespoon grain mustard      chopped parsley

Put the smoked haddock in a shallow baking dish. Season the cream with mustard and parsley and a little salt and pepper and pour over the haddock. Bake in the same oven as the potato – about 20 mins. Break open the potato and scrape into a bowl and return the empty skins to the oven to crisp. Mash potato with the cream from the haddock. Flake the fish and stir into the creamed potato. Pile back into the skins and place briefly under the grill to brown.

Warm potato, spinach and parmesan salad 

• 250g waxy potatoes                                
• 2 tablespoons balsamic vinegar
• juice of a lemon
• 1 heaped tablespoon Dijon mustard          
• 6 tablespoons olive oil
• lump of parmesan                                         
• 4 rashers streaky bacon
• 3 – 4 handfuls of spinach leaves

Lower the potatoes into boiling water and cook till tender. Drain and slice thickly. Whizz the vinegar, lemon juice and olive oil with 2 heaped tablespoons of grated parmesan. Fry the bacon till crisp and cut into small strips Put the spinach in a bowl and the warm potatoes and bacon and toss lightly in the dressing.

Tattie scones are similar to potato pancakes. From my Scottish background, these scones are the perfect side with any breakfast meal and are a family favourite! Add onion, pepper, or any other spices for flavour.

• 450g cooked potatoes
• 110g self-rising flour
• 55g butter
• ½ pinch salt

Mash potatoes with flour, butter, and salt in a large bowl until a stiff dough forms. Heat a lightly greased griddle or cast iron skillet over medium-high heat. Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to a 1/2-inch-thick circle. Cut into 6 equal wedges. Working in batches, cook scones on the hot griddle until golden brown, 4 to 5 minutes per side.

Sweet potato cake

• 200 g butter, at room temperature + extra for greasing
• 500g sweet potato
• 200 g fine caster sugar
• 4 eggs, at room temperature
• 250 g flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp five spice powder
• 1 pinch of salt

Preheat the oven to 160 °C. Grease the cake tin and line with baking paper. Peel the sweet potatoes and cut into equal sized pieces. Cook in boiling water for about 15 minutes until tender. Drain and mash with the hand blender. Leave to cool to room temperature. Beat the butter with the sugar using the mixer for 5 minutes until light and airy. Add the eggs one by one. Beat well. Only add the next egg when the previous egg has been fully incorporated. Sieve the flour with the baking powder, cinnamon, five-spice powder and salt above the dough. Mix through as lightly as possible. Gently spoon the cooled mashed sweet potatoes through the mixture. Spoon the cake mixture into the cake tin. Bake the cake in the middle of the oven for about 65 minutes until golden brown and cooked. Use a skewer to check if the cake is done. Insert it into the middle of the cake. If it comes out clean and dry, the cake is baked. Leave the cake to cool on a wire tray for approx. 20 minutes. Turn out of the tin and allow to cool completely.

Cream Cheese Frosting

• 100g butter, softened
• 1 tbsp orange juice (optional)
• 100g icing sugar, sieved
• 200g full fat cream cheese

Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency. Add the cream cheese and work it in – don’t beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it’s runny, it will firm up again. It should be spreadable and not run off the cake.

Firstly, apologies for not many recent posts – the 7 week early arrival of a much loved grandson took over for a while. Holidays and birthdays – and just life in general – have allowed the weeks to flash by with little time to sit and write. As Autumn approaches, though, and the garden calls for less attention (other than harvesting!) here I am.

We’ve had so much rain but also so much sun that I now find myself overloaded with goodies from the garden. Naturally, everything has fruited at the same time – I’ve had to buy a new freezer with drawers to accommodate blackberries, damsons, plums, strawberries, gooseberries and apples. We eat them all through the winter (in fact, I ate the last of last year’s blackberries as the new ones were being picked) with porridge or yogurt for breakfast and in savoury and sweet dishes.

Whilst they can all be frozen just as they are (put them one layer thin on a tray in the freezer), its also nice to do some preserving. Obviously, this time, we are not just cooking for one – but everything will store well for your own use or to share with friends and neighbours.

Blackberry Fridge Jam (as the name implies, you keep this in the fridge once made (or even in the freezer if you have made a lot).  It has half the amount of sugar normally used so better for you.  I put it into small jars so that I am opening and using quickly)

Weigh however many blackberries you have and put in a bowl.  Weigh out half that weight in preserving sugar and add to the bowl.  Mash the fruit up slightly and leave aside for no less than an hour.  Put into a saucepan (you can at this point add a tablespoon of cassis if you like/have), bring to the boil and stir a rolling boil for exactly 5 minutes.  Allow to cool and put into sterilised jars. You can make this type of jam with any fruit – just stick to the ratio of one of fruit to half of sugar.

Pickled Pears Pickled pears to make the season last until the festive time. They go excellently with Christmas leftovers – Stilton, ham, roast meats and more.

• 500g sugar
• 1 litre cider vinegar
• 1 cinnamon stick
• 2 – 3 star anise
• 5 slices of fresh ginger, peeled
• ½ teaspoon black peppercorns
• 3 slices of lemon plus a squeeze of juice
• 6 smallish pears
• 2 sprigs fresh rosemary 
• Optional: a few cloves and/or juniper berries

Simmer and stir sugar, vinegar and spices in a large stainless steel saucepan over a low heat until sugar is dissolved.  Add peeled pears to the vinegar mix.  Stir and skim off any foam as they cook.  Once the pears are tender and opaque (about 15 mins) stir them in to sterilised jars and tuck in the lemon slices and rosemary sprigs.  Pop the vinegar syrup back on ethe hob and boil till reduced a bit (about 5 mins).  Pour over the pears up to the top and spoon in the spices. Store in a dark, cool place for up to 6 months (you can eat them sooner if you want!).

Don’t use lids that are fully metal on the inside as the vinegar corrodes them – glass kilner or coated lids are best.        

Asian Plum sauce

• 1 kilo fresh plums, pitted and chopped
• 80mls apple cider vinegar
• 50g brown sugar
• 2 tablespoons soy sauce
• 2 cloves garlic, grated
• 1 tablespoon freshly grated ginger
• ¼ – ½ teaspoon red pepper flakes

Place all of the ingredients in a medium saucepan and bring to a boil over medium heat. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly. Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot. Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace. Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath. Remove jars to a towel to rest for 24 hours. Check seals before storing.

Apple Ginger Chutney

• 3 Apples – peeled, cored and chopped in small pieces
• 1 Tablespoon Fresh Ginger – finely chopped
• 2 Tablespoon Olive Oil
• 2 Tablespoon White Vinegar
• 3-4 Cloves
• 1/4 Teaspoon Turmeric Powder (optional, but makes for a bright yellow colour)
• 1/2 Teaspoon Salt
• 1 Teaspoon Red Chilli Powder
• 1 Tablespooon Lemon juice

Heat oil in a large pot. Add ginger, 3 cloves and saute for 30-40 seconds. Add apple and saute for 2 minutes on low heat. Add sugar, vinegar and saute for another minute (apple will begin to soften now). Add chilli powder, salt and saute for 2-3 minutes on medium heat. Finally add water and stir everything evenly. Cover the pot with a lid and let this cook on low heat for 5 minutes (stir every now and then) Remove the cover and add the lemon juice. Taste test for seasoning and turn off the heat. Let this cool completely and serve with choice of bread/meats/fruits.

When did strawberries become synonymous with June?  Was it Wimbledon with its strawberry and cream dishes – or did Wimbledon decide to start itself in June to enjoy the strawberries!? Whichever way, June heralds British strawberries – full of taste and British sunshine – unlike their foreign counterparts – big but with little flavour.  I am so lucky living where I do, surrounded with farms and their shops, markets and local greengrocers. Eat locally and you will eat well and that carbon footprint of yours has merely made a few steps.

Packed with vitamins, fibre, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. What’s not to love?! And we all do – from simple strawberries and cream, ice cream, jam and strawberry teas.  I thought this month you might like to try something slightly different with them – starting with the obvious – JAM.

It’s easy to find recipes for Jam – but this is a slightly different way – and healthier as it uses half the amount of sugar.  It is called Fridge Jam – because that’s where you will keep it (and will last a while there if you don’t let on how much you have made!)

Weigh the fruit and sugar which will be exactly HALF that of the fruit weight.  Put the fruit into a pan and mash to break up.  Add the sugar and the juice of half a lemon and leave for an hour or so. Bring to the boil and boil for EXACTLY 5 MINUTES.  Leave to cool slightly before putting in clean jars and store in fridge when cold.

Did you know strawberries can be used in savoury dishes, too? Try this as an alternative to tomato gazpacho.

Strawberry Gazpacho

• 330g vine-ripened tomatoes chopped
• 700g ripe strawberries, hulled and chopped
• 1 roasted red pepper
• 1 small shallot, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon sherry vinegar
• 75ml extra-virgin olive oil, plus extra for frying and drizzling
• Basil leaves to garnish

Put the tomatoes, strawberries, red pepper, shallot, garlic and vinegar in a large bowl and leave overnight. The next day, add the olive oil and whizz together until smooth adding a splash of water if too thick. Season to taste.  Fry some little pieces of bread in olive oil, drain and sprinkle with sea salt and serve with the soup, torn basil leaves and a drizzle of olive oil.

How do you feel about warm strawberries?  Ever thought of it?  It brings out the juices and the smell is gorgeous – intensely fruity and lightly spicy!

Warm Strawberries with Ricotta Serves 2 (obviously your tennis partner!)

• 200g strawberries, hulled and quartered
• Juice of half a lemon
• ½ rounded dessertspoon icing sugar
• 125g ricotta
• 1 dessertspoon runny honey
• Leaves from a sprig of fresh thyme
• 1/2 teaspoon rosewater (optional)

Put the strawberries in a pan over a low heat with the lemon juice and icing sugar.  As they warm up the juice will be released so that they are gently poaching in it.  Once the juice is flowing, bring to a gentle simmer for 1 -2 minutes, stirring, then remove from the heat.  In a bowl ,mix the ricotta with the honey, thyme and rosewater. Divide between 4 bowls and spoon over the warm strawberries.

Strawberry and Elderflower sorbet – you won’t find a more summery dish than this. The perfect refreshing treat to cool down on a hot day.

• 550g strawberries, hulled and halved
• 200 ml elderflower cordial
• Juice of ½ lemon

Put the strawberries, cordial, 200ml cold water and the lemon juice into a blender and whizz for 2 – 3 minutes till smooth.  Pour the mixture through a fine sieve into a bowl, using the back of a spoon to push through any thicker puree. Press down to extract as much as possible then discard and pips and any fibres left in the sieve.  Cover and chill for 2 hours. Pour into a container and freeze, taking it out every hour or so to mash with a fork to get limit ice crystals for a 2 – 3 times. Remove from the freezer at least 5 minutes before serving.

Strawberry and Mascarpone Gelato – Strawberry and mascarpone is a classic mix and this is also one of the easiest ice cream recipes you could possibly make!

• 300g strawberries, hulled and chopped
• 2 tbsp elderflower cordial
• 150g golden caster sugar
• 500g mascarpone
• 100g white chocolate, roughly chopped
• 200g strawberries, hulled and quartered
• 1 tbsp elderflower cordial
• 2 tbsp golden caster sugar

Put the chopped strawberries in a bowl. Add the cordial and sprinkle over the sugar. Set aside to macerate for up to 1 hour. Beat the mascarpone and white chocolate together, then fold through the strawberry mixture. Put in a cling film-lined, straight-sided freezer-proof box (about 1 litre) and freeze overnight. For the soft strawberries, put the berries and cordial in a bowl and sprinkle with sugar. Set aside for 15 minutes. Slice the ice cream and spoon over the strawberries to serve.

SCOTTISH BERRY BRULEE -SERVES 2 -3 (or one?)

• 250g strawberries
• 120g raspberries
• 60g blueberries
• 1 tablespoon caster sugar
• ½ orange juice and zest
• 120g Greek yogurt
• 85g creme fraiche
• 1 1/2 tablespoons soft brown sugar
• ground cinnamon to dust (optional)

Place all berries in an ovenproof dish, sprinkle over 1/2 tbsp caster sugar and the zest and juice of the orange. Mix together the yoghurt, creme fraiche and remaining caster sugar and spread over the fruit and leave in fridge for 2 hours. Sprinkle the soft brown sugar over the top and dust with the cinnamon, place under a hot grill until the sugar melts. Serve immediately.

As you will have noted, most of these recipes are for more than one – but they will all keep to come again to when you need a little sweetness. xx

Everything is starting to bloom and hazes of green cover the trees and hedges. Amidst April showers and sunshine, we are out walking more and enjoying the Spring. Daffodils, tulips and bluebells; new rhubarb and spinach and strawberry flowers with the promises to come. The Husband has been fishing and the added bonus to this is the first of the year’s green treasures – wild garlic by the riverbank.   It looks like this:

A fairly low growing plant, smelling slightly of garlic/onion and the most beautiful vibrant green. Pick it when you find it and you can make wonderful soup, dips and oil.

This recipe is enough for 4 but freezes beautifully. Not only is it delicious but also helps lower cholesterol and high blood pressure!

Wild Garlic Soup

• 1 onion sliced
• 2 – 3 potatoes (these are for thickening the soup so depends on size)
• 500 ml water
• stock cube (I use a vegetable one)
• milk/crème fraiche/cream

Saute the onion in a little butter in a large saucepan.  Add chopped potato, stock cube, and water and bring to the boil.  Cook until the potato is soft.  Lay 3 – 4 handfuls of the garlic leaves on the top and allow to wilt and cook for 2 – 3 minutes. Cool slightly and, using a hand blender, puree.  Put back into the saucepan and add milk or cream or creme fraiche to taste along with plenty of pepper.  It never lasts long in our house but will keep in the fridge for 2 – 3 days – or ladle into bags to freeze.  Serve with crusty bread and a dollop of creme fraiche.

Wild Garlic Oil – blanch several handfuls of leaves in boiling water for 5 – 10 seconds then immediately drain and toss into iced water (this keeps the colour). Drain again and wrap in an old tea towel and squeeze all the liquid out. Chop up into small pieces and put in a jam jar or bottle and top up with 150 ml of olive oil.

Wild Garlic Butter -I make lots of this and usually manage to eke it out all year. Chop the garlic leaves up as you would any other herb. Soften a block of butter, add salt and pepper and the chopped leaves. Roll into cigar shaped moulds, wrap in cling film and freeze. I usually keep one on the go in the fridge, replacing with a frozen one when needed. Just cut off slices and use to cook with as you would any other flavoured butters.

Garlicky green Goddess dressing

Put about 30 washed and dried garlic leaves into a food processor or blender with 300ml sour cream (if you haven’t got this creme fraiche will do or make your own by adding some lemon juice to fresh cream – leave aside for a minute or two whilst it goes thick) , the juice of half a lemon and salt and pepper.  Blitz till smooth and serve over a green s salad or use a dipping sauce for bread or crisps.

I served my soup with Leek Pate on the side. Simply saute a chopped leek and chopped garlic in some butter and olive oil until soft. Put half a carton of cream cheese into a bowl and top with the hot leek mixture. Whizz all up together to a nice creamy paste. Spread on hot buttered toast.

Two things have inspired my blog today. One is SUNSHINE meaning I want to be out in the garden, tidying up from the winter and planning this year’s planting – so I don’t want to be inside cooking all day (much as you know I love it). The second was that The Husband went to visit an old friend yesterday (Hello, Joan!) and took with him some casserole for her to just heat up as she is having a new kitchen and without one at the moment.

Thus, I’m looking at casseroles – so I can make ahead and be outside whilst its simmering – and, also, I think it’s about time you were not just cooking for one – but to share. I’m sure you will know someone who for some reason can’t/won’t cook at the moment – let us be kind and have a share week. If you really don’t have anyone to share with – you can always freeze a portion for another time when you are out and about/being busy/or just can’t put that good book down!

Chicken thighs with Garlic and Lemon (this will definitely keep the vampires away!)

• 500ml chicken stock (cube will do)
• 10 – 15 garlic cloves (yes, really!)
• 1 tablespoon butter
• 1 dessertspoon of olive oil
• 4 – 6 chicken thighs
• 1 lemon, peeled and pith removed and sliced thinly
• 2 tablespoon plain flour
• 150 ml of water or white wine (small glass for the cook)
• salt and pepper

Put the stock in a pan and bring to the boil.  Add the garlic cloves, cover and simmer for 40 minutes.  Heat the butter and oil in a frying pan, add the chicken and fry gently on all sides until golden.  Transfer to an ovenproof  dish.

Heat the oven to 190oC.  Strain the garlic stock and reserve.  Put the cooked garlics and sliced lemons into the dish with chicken.  Add the flour to the fat in the pan (from frying the chicken) and cook for a minute.  Gradually add the wine or leftover garlic stock (or a mixture), stirring all the time till thickened and smooth.  Pour over the chicken, cover and cook in the oven for 40 – 45 minutes, taking the cover off about 10 minutes before the end to brown.  Scatter over chopped parsley or basil and serve with new potatoes and a crisp salad.

CHILLI CON CARNE (looks like this may be complicated because of  number of ingredients but I promise it isn’t)

• 2 tablespoon olive oil
• 2 chopped onion
• 2 crushed garlic cloves
• 500 grams minced beef
• 1 glass of red wine
• 1- 2 tins of chopped tomatoes
• 2 tablespoon tomato puree
• 1- 2 red chillies/dried chilli flakes or to taste (don’t forget you can buy chilli, garlic and ginger frozen so you don’t have to buy a load and then not use)
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 stick cinnamon (optional)
• good shake of Worcestershire sauce
• 1 beef stock cube
• can of red kidney beans
• some fresh coriander, roughly chopped
• 3 squares dark chocolate (secret ingredient )

Heat the oil in a large pan and fry the onion and garlic until soft.  Add the mince, cooking quickly till browned.  Pour in the red wine  and boil for 2 – 3 minutes (have one for yourself whilst you are waiting).Stir in the tinned tomatoes, puree, chilli, cumin, ground coriander, cinnamon, Worcester sauce and Tomato sauce and crumble in the stock cube.  Bring to a simmer, cover with a lid and cook gently for about 40 minutes. If the mixture still looks wet, I then cook it more fiercely until rich and thickened.  Add the chocolate and beans and fresh coriander. Serve with lime wedges, guacamole, rice and/or crusty bread/baked potatoes/salad/

Spicy Lamb and Bean Casserole

• 500g lean lamb – cubed and tossed in seasoned flour
• 3 tablespoons olive oil
• 2 medium onions
• 250g mushrooms
• 4 garlic cloves
• 1 tablespoon garam masala
• 250g dried apricots
• 500ml stock
• tin of beans – kidney/cannellini/flageolet – your choice

Slice the onions and chop the garlic. Roughly chop the apricots. Add 1 tablespoon the oil to a frying pan and quickly brown the meat. Remove to a large casserole dish. Add little oil and brown the mushrooms – add to meat. Add remaining oil and saute the onions and garlic till soft. Add the garam masala, and the stock and bring to the boil. Add to the casserole. Drain the beans and add with the apricots. Cover dish and cook 165oC for 1 1/2 – 2 hours. Baked potatoes alongside the dish would be perfect!