I’m really pleased with this one! I decided to make a smoothie especially for winter – for enjoying after a chilly run; as a mid-afternoon pick-me-up; or just for the appley, tangy, gingery joy of it. Drink cold, straight from the blender, or heat gently in a pan for a wintery drink that will really warm the cockles. This recipe yields one large serving.
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Who doesn’t love an autumnal Sunday? I’ve spent mine pottering in the kitchen, cooking up a feast for some of my favourite people, which was topped off with this gorgeous pear galette. I generally steer away from pastry (too much of a faff, and I lack the patience!), especially if I’m also juggling lots of different components for the first course – which I was today, with a roast chicken and all the trimmings to think about – but this was so simple it almost felt like cheating. No blind baking, no messing around with a fancy fluted tin – just a method so easy, even a pastry novice like me could nail it!
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Can there be a more joyful harbinger of spring than forced rhubarb?! The sight of these impossibly pink stalks makes my heart sing in anticipation of spring’s warmer days and lighter evenings.
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For those of us who eat breakfast at work, it can be tricky to strike the balance between healthy and filling; easy and cheap; tasty and transportable. Daily purchases from chain shops can add up to hundreds of pounds each year; but equally, you want to be able to grab your breakfast and go in the mornings. I’ve been experimenting with different breakfasts for literally years – and with this bircher muesli I think I’ve found the answer.
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I love these spicy toasted nuts! They make a great addition to a festive drinks party, or simply a very moreish snack. You can adapt the flavourings to your tastes – how about turmeric and garam masala instead of rosemary and cinnamon?
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the secret spatula 