Recipes
A simple but mouth-wateringly delicious recipe, which can be served hot or cold.
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Corn on the cob is the culinary term for a cooked ear of freshly-picked maize from a cultivar of sweet corn. The ear should be picked when the kernels are still tender. It can be boiled, grilled or cooked, and all it needs to be delicious is a little pepper and your favourite butter.
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This salad is very lightly dressed – just a splash of oil and red wine vinegar for punch. The result is a salad with both a refreshing crunch and salty bite. You can add some cooked broad beans instead of the cucumber if you wish.
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A good summer soup hot or cold, but if served cold reduce the amount of potato. Use lettuces that remain underdeveloped in the garden, the leaves of ones that have just bolted or the outside leaves of about three lettuces.
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This salad works best with early-season broad beans, so you don’t have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal.
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A delicious twist to this traditional desert - pink and fruity rhubarb, baked with sugar and ginger with an oaty, sweet almond crunchy topping.
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This method can also be used for the relatives of the Brussels sprout, namely cauliflower, broccoli and kale; all of which are tasty in their own right.
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Tender, braised red cabbage makes an excellent side dish on a cold winter night. This recipe is easy and quick to throw together, and is healthy and a beautiful colour.
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This unusual salad makes use of leeks, a great choice for the winter table with their high iron content. Quick to prepare and full of flavour.
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