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Liberated lasagne
I love lasagne – always have. But for years I assumed that all lasagne was founded on the same basic principles – a meat or vegetarian mixture layered between sheets of pasta and finished off with a...
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Get ready for Pancake Day heaven
Pancake Day, also known as Shrove Tuesday, is celebrated on Tuesday February 21 this year. While this is a religious holiday and the day on which luxury foods like eggs are used up before a period of...
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How to make dandelion marmalade
This year we seem to have a glut of dandelions. No sooner have you cut one lot down than another lot pops up to take their place. So what better way to use them than to make this delicious dandelion...
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Making a courgette relish
Courgettes (zucchini) are blooming in the garden this summer. As fast as I pick them, more grow… more than we can eat! So this deliciously zingy recipe for a courgette relish from the fantastic WI Book...
View ArticleCaroline’s Malaysian Curries
I recently blogged about lunch with Caroline Mi Li Artiss and promised to share her delicious curry recipes. She emailed them to me this weekend so here they are – highly recommended. Caroline’s Green...
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10 top tips for jam making and preserving
Preserves are easy to make. It’s true. Making jam, conserves, marmalades, chutneys and pickles is not a dark art. But there’s a kind of mystery around preserving that stops many people having a go....
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How to make membrillo (quince cheese)
I was recently lucky enough to be given a huge bag of quinces. Quince is a fabulous fruit to cook with, but sadly not not one we see very often in the UK. So I jumped at the chance to make this...
View ArticleThanksgiving mashed potatoes with onions
We’re lucky to know Cristina Beesemyer, a US ex-pat living in London whose favourite holiday is still Thanksgiving. Here’s one of her personal specialities – mashed potato with a difference. And as all...
View ArticleThanksgiving sage and butternut squash tart
This sage and butternut squash is a favourite of London-based American émigré Kathy Thexton who makes a point of seeking out new twists on familar Thanksgiving favourites. She’s kindly shared this...
View ArticleThanksgiving wild rice casserole
Wild rice is a classic accompaniment to a Thanksgiving dinner. Deb McDonnell, Make it and Mend it member and US ex-pat, is a fabulous cook and this is a dish she particularly loves serving in the UK....
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Window sill soup
Not all of us have an allotment. Not all of us have a garden. But even a single solitary window ledge can produce an astonishing array of vegetables – particularly during the colder winter months....
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Try our simple fish recipe
There are a number of television ads at the moment trying to kid you that fish is difficult to cook and takes ages to prepare. Hah! Try our simple and highly adaptable recipe – that works for all sorts...
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How to make blackberry and hedgerow jelly
I love the taste of blackberries, but the pips can be really annoying – this delicious jelly gives you all the taste without the pips. The jelly is perfect smeared on hot toast with lashings of butter...
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Pressure cooking is sustainable cooking – and very good for you
We’ve turned into pressure cooker converts! We’d been investigating ways that people can eat well on smaller budgets, saving money on ingredients – and fuel bills. Conflicting objectives in some ways,...
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Recipe for spare ribs cooked in a pressure cooker
This recipe, cooked in a pressure cooker, makes absolutely delicious and moist spare ribs – and in just 45 minutes for medium sized ribs (plus marinating). MIAMI loves pressure cookers because they...
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Growing, cooking and preserving strawberries
Strawberries are the very essence of summer. There’s nothing nicer than sitting in the garden eating freshly picked strawberries with cream. As the strawberry season is usually quite short we need to...
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Make beautiful meringues – fast
These meringues took just 5 minutes to make and pop in the oven to dry out. So if you’re strapped for time and looking for something impressive for your summer tea table or to contribute to your street...
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Making elderflower cordial
Elderflower cordial is one of the first true tastes of summer and you can make it yourself just by foraging for the flowers and adding the cost of some sugar and citrus fruits. It’s a great pleasure to...
View ArticleEmpty the Fridge Soup
Here’s Deborah Dooley’s tasty recipe to use up all those limp, sad-looking vegetables you were about to chuck out of the fridge and into the bin. Instead do as les francais do and chuck them in a pan...
View ArticleClear out the store-cupboard, fengshui the fridge – and cook up the contents.
Deborah Dooley, journalist and owner of the wonderful writers’ retreat, Retreats For You, on why decluttering is not just about what’s in drawers and wardrobes. Catering for lots of people on a daily...
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