News RSS

Our recipe this month is an easy Friday night meal - little spring onion omelettes. Eat them with the dressing, crusty bread and a simple salad.

I notice the change of season not by the thermometer but by light and air. I know spring is here when the sunlight is clearer, like looking out a freshly cleaned window; and the air is warmer but still fresh. This week, up here in the north I think spring arrived. And with the arrival of spring there is a whole new list of garden jobs!

Lentil soup might not be on the top of must try recipes but if my staunchly carnivorous husband and 13 year old daughter like it I am sure you will too. It also happens to be  easy on the wallet which is a very good thing these days. Recipe courtesy of the wonderful Hettie McKinnon.

There isn’t much I don’t enjoy about winter. The often inclement weather provides a ready excuse not to venture out into the garden (for all those pesky tidying chores) or anywhere you would rather not; cooking is so much more enjoyable when it’s cold and the air on a fine winter’s day is crisp and sweet.

Rhubarb is so undervalued; often left limp and out of eyesight on the supermarket shelves. It has such hidden depths and can be used in savory or sweet dishes but for the most part its usefulness is consigned to either pie or crumble filling but there is so much more to rhubarb than that! This delicate rhubarb, cinnamon polenta cake. is one such example - perfect for a cold winter's afternoon.