This method of cooking asparagus is quick and succulent but adds a saucy note to the asparagus. It will go particularly well with a juicy steak or a simple poached egg.
I have all sorts of new growth in my garden at the moment, including a mixed selection of herbs and lots of leafy, nutritious greens. I make this sauce into a thick pesto-like paste, which I...
I was given a bag of homegrown lemons from my aunty and apart from squeezing them over everything I was cooking I was also wanting to add a different dimension to my dishes.
My herbs are finally growing once again and my ever-abundant parsley and now wild garlic are flourishing, and I remembered this outstanding green frittata which tastes so good and fresh.
I remember having these potatoes when I was young, and I’ve never forgotten how delicious they were. They are simple to make and go with just about anything.
We often overlook adding parsnips to cakes but it will surprise you just how much they add in the way of flavour and moisture to your cakes. I have added hazelnuts as I love this combination.
Adding depth and texture to pulses by roasting them adds a great twist to your salads. I have added broccoli as it is still crisp and abundant at the moment.
This soup has a lovely soft depth to it which the sweet leeks and fragrant parsnips add. I also love to enhance the soup with a generous amount of cracked pepper which of course is up to you!
This time of the year makes you dig a little deeper to get variety out of the winter crops. Dips are always great especially when looking for a healthy snack. This also works a treat in your...