Nigel Slater’s yummy yummy Courgette Cake

#courgetteglut continues and the courgette has now become something to experiment with. I’ve worked my way through 3 courgette cake recipes this summer. This recipe, which features on Nigel Slater’s Guardian column is my favorite. The texture is slightly too moist but the flavour really makes up for it and its the only cake where…

Leek Tart (torta di porri)

A fresh bunch of leeks arrived in the Riverford veg box and Wednesday was a day of comfort food (especially if you had witnessed the downpour). I find it difficult to experiment with leeks, they tend to work well with the traditional marriages such as with potato and in this case, a tart. This recipe…

Fresh from the garden: New Potatoes & Sugar Snap Peas

We harvested a beautiful batch of charlotte potatoes and a handful or two of sugar snap peas. We took Hugh’s advice and kept it simple. Cook the potatoes as soon after harvesting as possible. Just wash the fragile, papery skins – don’t scrub if you can avoid it – tip into boiling, salted water (with…

Banana and Chocolate Cupcakes from Hummingbird Bakery

I had a couple of bananas to use up and wanted to make something a little more fancy than banana bread (which is a winner by the way). Searching though the Hummingbird Bakery cookbook I found this recipe. I’ve never made it before, and don’t often make cakes from this book, partly as its American…

Green & Black’s Chocolate and Beetroot Cake

It’s that time again, when beetroot starts to accumulate in the fridge. I’ve previously made chocolate beetroot brownies (see blog post here) and thought I’d continue the adventure of combining beetroot and chocolate. Above is the final product of the Green & Black’s Chocolate Beetroot Cake, which was scrumptious and popular with someone who doesn’t like beetroot (the ultimate measure of success!)….

Sausage and Pumpkin

Adapted from Nigel Slater’s Stove-top pumpkin with gremolata 3 veggie sausages butter a small pumpkin or squash, about 1kg 75g white bread, preferably from a day-old loaf, made into coarse breadcrumbs a small bunch of parsley the grated zest of a lemon Cut the sausages into inch pieces. Leave it to cook in a heavy-based shallow pan set…

Tarte au Chevre

Taken from the Observer Magazine, here is Nigel Slater’s Tarte au Chevre (goat’s cheese tart). I’ve used half-fat creme fraiche and soya milk instead of the milk listed below. All ingredients are from UK and organic in most cases. For the goat’s cheese, I selected Gevrik Goats Cheese from Cornwall. SERVES 6 For the pastry…