Some of my very best food memories involve the subject of this post: Heritage Portfolio. I have been wowed by a champagne dinner at Lennoxlove House; astonished and bowled over by a Hallowe’en themed Mansfield Traquair and cosseted in the intimate dining room at the Museum of Scotland before going…
You might consider going all the way to Kerala to discover how to cook vegetarian food a trifle excessive, but I cannot think of a more enjoyable way to do so! We spent a week at The Pimenta on our foodie holiday. As a meat eater, it could have been…
It’s been raining all day and I am in the mood for autumn food. Summer foods are green and bright with lemon: autumn foods are brow, red and bursting with umami. Today, I wanted roast beef but not the way it’s normally served. I didn’t fancy the heavy, full protein-starch-greens…
Spring is a time for sowing rather than harvesting, but some ingredients reach their peak just now. Beautiful morel mushrooms and forced rhubarb vie with imported new potatoes and Spanish strawberries. A challenge to eat locally, but not impossible! Fruit and Vegetables Chicory, carrots, rhubarb, jerusalem artichokes, fennel, potatoes from…
Everyone has gadgets they never use, but what about the ones you find really useful? This week, a garlic saucer.
