Culinary

While not quite goats in trees, the caper plants that grow on the steep concrete embankments on either side of the Tiber river in Rome are quite remarkable. “How do they hold on?” asked my young...

We need a drink. Not a glass of wine or a cold beer, but something long, sweet-sour and fizzing with the flavours of the season. So we make one or, more accurately, a jug full. A...

Move over kale pesto, there’s a new kid in town. It is worth making plenty of this great little salad as the leftovers are perfect for taking to work to scoff at your desk – it is...

The recipe Get a griddle pan or grill hot. Cut a couple of large courgettes into 1cm thick slices, then cook them until they have softened and darkened in patches. While they are cooking, crush 2...

The recipe Put a saucepan of water on to boil and find a colander or steamer basket that will sit comfortably over the water. Wipe or rinse 600g of new potatoes under running water, then put...

For a dish described by none other than Jane Grigson as “the most famous and travestied of all fruit puddings”, peach melba crops up surprisingly seldom on modern menus: you’re more likely to find it as...

Suddenly, there is barely a meal that isn’t eaten in the garden, or a cup of coffee that didn’t find its way to the kitchen steps. Sometimes this has been planned, but we do it with...

My local vegetable supplier, Thornage Hall, produces the most delicious tomatoes. Last year we had an abundance, so I took them home – I wanted to make a quick and easy family tea to have in...

Hasselback potatoes, named after the Stockholm restaurant said to have created them, are one of those dishes that tend to look better than they taste: painstakingly chiselled fans of gloriously golden carbohydrate perfect for the Instagram age,...

The recipe Mix together 6 tbsp of rice flour and 3 tbsp of gram flour. Stir in ½ tsp each of ground turmeric, fennel seeds and ground chilli (hot or sweet, as you wish). Add ½...