Roman Cauliflower – a stunningly attractive vegetable with taste and texture similar to cauliflower. It needs a bit of care with cooking to preserve its amazing colour. It is best…
Food
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Sherbhert is fond of cans even though they are sometimes maligned in this country for no obvious good reason. Canning is an excellent way of preserving good foods, and anchovies…
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This full flavoured, creamy blue cheese with a natural crust is made by Catherine Temple at Copys Cloud Farm, Wighton on the Holkham Estate in Norfolk using pasteurised milk from…
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For 6 as a main course 1kg fresh cockles or clams 2 or 3 tbsp olive oil 6 cloves of garlic, peeled and crushed 2 x 400g cans of chopped…
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INTRODUCTION Balance is such an important word and such an important idea. When things are not balanced, they are going wrong, whether in matters personal, work or world. “Are things…
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Stumbled upon by chance, this quaint and quirky café, evidently built in 1510 and situated in the High Street next to the square in Little Walsingham, was formerly home to…
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At last, Purple sprouting broccoli, a much-loved green vegetable is starting to appear and should continue to be available into April. Freshly boiled for a few minutes, it needs no…
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are you confused about food and what to eat or not eat? Read “Food Rules” by Michael Pollan. This easy to follow book of simple food rules makes so much…
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One of the few green vegetables available at this time of year, Cabbage can be delicious as long as it isn’t overcooked. It is also good raw in salad. This…
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Since these use left overs, no specific amounts are given. Sultanas in Sherry Use some left over sherry and sultanas – the sultanas plump up over several weeks soaking in…