Nothing beats a plate of warm pikelets, slathered with butter, raspberry jam and a dollop of cream. Unless it’s two plates… I have a splendid, fool-proof recipe, from my mother-in-law Gwen, who was majestic in the kitchen. She could whip up enough scones, fruit cakes, roasts, stuffed turkeys, club sandwiches to feed an army of
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Kate Wilson from Prof’s@Woodlands shares a special recipe. We have a copy of Kate’s book Platter Chatter to give away – to enter email number8network and tell us the name of Kate’s husband. (Nb: This has now been won, many thanks to all who entered!) What is your position and what are your
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This hot weather is perfect for culinary magic – try serving a summer fruit salad in one of these stunners. I came across the idea years ago. Ice bowls are magical things; the best blooms of summer – roses, marigolds, pansies and violets – frozen within a sparkling bowl of ice. The first step
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When someone drops a buck rabbit off at your front door, you do not flinch. You allow the husband to bundle the recently deceased creature up, process it and let it marinate in lemon juice and olive oil. Early the next evening you brown the joints in a frypan with bacon, before adding plump, black
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Jazzing up the classic Pea and Ham soup is a grand idea on these chill Winter days, says Annette Taylor. Not much beats a bowl of hearty, steaming soup and one of my favourites was pea and ham. For years I’ve turned ham hocks and dried split peas into the well-known winter warmer; it’s cheap,
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Mushroom season is upon us. And one of the best types is in paddocks right now. Horse mushrooms (Agaricus arvensis) are the biggest of the local mushroom varieties – they can be 15cm or more across the cap – and they have a deliciously rich flavour with a hint of aniseed. Last year we didn’t
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