Herb Scones I love herb scones alongside a bowl of soup, but they also make a great savoury addition to afternoon tea. Use just one herb or a mixture of any fresh herbs you like: parsley, chervil, dill, chives, tarragon or thyme – even a little very finely chopped rosemary – in this versatile, tasty […]
German Potato & Chervil Soup is traditionally eaten on Maundy Thursday, the day before Good Friday which celebrates the Last Supper; in German this day is also known as Gründonnerstag (‘green Thursday’). Some traditional recipes thicken it with an egg yolk and serve it with chopped hard-boiled egg stirred through; I like to add a […]
Bacon and Egg Pie is perfect for breakfast, lunch or dinner – and, great served at room temperature, it makes ideal picnic fare. Best of all, the Ingredients will be on hand in a well-stocked fridge. I was introduced to this pie by Janni Kyritsis who, of course, makes his own pastry; I shortcut with […]
I love mushrooms. ‘Meat for vegetarians’ one advertising campaign called them, and I’d suggest that this super quick pasta dish is so tasty that even die-hard carnivores won’t miss the meat. In autumn, when wild mushrooms appear in farmers’ markets and good greengrocers, use gorgeous orange pine mushrooms or meaty slippery jacks instead of the Swiss […]
Chicken & Mushroom Crepes Serve these delicious chicken and mushroom crepes with a herb salad (I like butter lettuce and chervil) or individually as an entrée. The filling can be made the day before, as can the batter or even the crepes (as long as you keep them well covered), which makes this an easy […]
