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Mention “malt loaf” to a Brit and they will generally think of Soreen. Dense, dark and fudgy, Soreen is the kind of cake my nana used to have in her bread tin to eat alongside her afternoon...
My mind is filled with thoughts of a small black spaniel. It's only three more sleeps until I head up to Tain, pop him in my car and take him home with me for ever and ever. His bed is waiting, his toys are bought, he has his own towels and...
Baked dried apricots, I should clarify. Being too chilly to grow round here and not being a fruit that travels well, it’s nigh on impossible to find a good apricot in Scotland at the height of summer, let alone in the depths of winter. The dried...
The secret to these beans is not to rush cooking the onions. You want them to be perfectly caramelised and slightly crisp.
Curried Butterbeans with Spinach – Adapted from The LA Times.
1 onion, chopped finely
2 tblspn olive oil
1/2 tspn...
Pretty.
Tea Poached Pears
A pear per person
Enough scented tea (I used this blend kindly sent to me by Pia) to half cover the pears in a pan
Sugar to taste – tea should be fairly sweet
Peel the pears carefully.
Bring the tea to a simmer. Add sugar...
