We are in the middle of May and fresh apricots are at their best only in July. When ripe, their flesh is sweet, soft and juicy. There rank among some of my[...]

Brittany is a charming region in the north of France. It is very close to the UK, with which it shares some traditions and cultural aspects. The region is also[...]

It is a wrap. We finished cooking our merry way through Hugh Fearnley Whittingstall´s „ River Cottage Everyday Veg “ last month. Together we[...]

These days I am constantly on the lookout for beautiful, hand-crafted plates and bowls , the ones that make you stop in your tracks, the ones that are unique,[...]

The other day an elderly lady stood in line with me at the greengrocers. There were lots of people in front of us and while we waited I noticed that she kept[...]

It is this time of year again, cherries are widely available. And although we have a cherry tree in our garden, they are not quite ripe yet. But on the weekend[...]

If you are planning to celebrate the Queen´s 90th Birthday in style this weekend, may I suggest doing so with this classic Victoria Sponge which is always[...]

To me the Now feels like a really good time to start out with a new outlook on things. To get in the kitchen or boost your outdoor grilling season with fresh,[...]

When I was growing up we lived in a big old house with fourty-three fruit-bearing trees in our garden – the reason why I remember that number of trees is[...]

Summer holidays are here to stay for the next six weeks. That means a lot of fun activities, visits to markets and fair grounds, excursions and day trips to[...]

The popular belief that dictates the use of matching plates, when presenting food should, in my humble opinion, be considered somewhat outdated. When you look[...]

Who is not fond of and enjoys those tiny pasta shapes such as Orzo, the small, grain shaped pasta that is truly wonderful in a Mushroom risoniotto ( here ), or[...]

At the end of July, summer farmers market season is in full swing and this week I was overjoyed to find loads of redcurrants there. I saw them and made them[...]

Recently I have developed a foodie obsession with a little known variety of Pasta with grano arso - grano arso literally translates as burnt grain , hence the[...]

Always on the lookout for recipes with different kinds of flour , I came across this beauty of a late summer cake recipe by Melissa Clark – a pretty as a[...]