recipes

Ingredients: 225g / 8oz self-raising wholemeal flour 1 teaspoon mixed spice 125g / 4oz butter 125g / 4oz brown sugar 350g / 12oz apples, peeled, cored and thinly sliced 125g / 4oz currants 1 egg 2 tablespoons milk, or more Method: Preheat the oven to 150 C / 300 F / Gas Mark 2. Grease […]

I was given some beautiful Jerusalem artichokes. I stoved them: a way of cooking that is part-frying, part-steaming. This is how I did it (a recipe from the estimable Jane Grigson). You can adjust the quantities according to how many artichokes you have. Ingredients: Jerusalem artichokes Olive oil Butter Parsley Garlic Salt and pepper Method:

This is a Bosnian dish, properly made with pickled cabbage that has been salted as for sauerkraut. You can pickle your own cabbage, ask your Bosnian friends for one or even acquire one ready-pickled from various places in the Uxbridge Road. Best of all, you can use your own cabbages, blanch the leaves and give

This is a summer dish, really, but we eat it all the year round and everyone loves it. However much you make, however many beans you use, it all seems to go at a sitting. You can use any sort of green beans. The original recipe is, I believe, from Spain and intended for those

another recipe from our old website – too good to waste! Ingredients: 2 lb spinach or 1lb each spinach and whites of leeks 2 bunches spring onions 2 oz fresh herbs: parsley, dill, coriander are ideal 4 oz butter or use good olive oil 2 onions finely chopped 2 large eggs 4 oz feta cheese,