HERE are two recipes from Bill Sewell’s forthcoming book to whet your appetite. English cassoulet serves six
ONE redeeming sign that Britain retains a Christian culture is in the notion of giving up something for Lent — even among those who never go to church
CHRISTMAS brought some culinary presents, including a little jar of sumac, a Middle-Eastern rusty-red spice that goes well with lamb, besides salads, fish, and eggs
IT IS the Epiphany season, and thoughts turn to crowns. We do not have much of a culinary tradition for this feast, but perhaps this Epiphany ham crown recipe may help
THERE are many reasons why we shall be celebrating Christmas with a vegan lunch this year. Vegan cookery is still a test-piece for me; so I went to the Vegetarian Society website for some ideas. My centrepiece will be:
Chestnut and butter-bean Wellington for 4.1 500g block of puff or shortcrust ...
EACH Christmas, my sister produces a variety of handmade gifts for people. Last year, we all had decorated photo frames and embroidered hankies, along with no end of chocolate truffles. Making confectionery can be fun; so here are a couple of recipes
HERE are some gentle autumnal tea-time recipes: the first is for a Carrot cake, and the second is an austerity recipe for honey biscuits from the Ministry of Food, republished in Elizabeth Gowing’s The Little Book of Honey (Elbow,
I HAVE just got back from New York, which was in the grip of election fever. Our Episcopalian cousins do take the seasons seriously, and are strong on the “canvass” where congregations pledge their giving for the year ahead
“YOU say summer cannot end And you will never lie,” Charles Causley sings — and so do I, when September, as it has this year, changes gear from August so imperceptibly
SUMMER now flees from our grasp as fat fruits drop in the orchards. And, although memories of chilled white wine at beachside tavernas recede, this Seafood rice salad may keep the season alive for a little longer. Frozen cooked prawns are fine here; just defrost them in a sieve under a cold tap. Oth...
IF YOU are lucky enough to eat at my friend Jenny’s table, you know that you will taste nothing better anywhere else. We sat down to a rich spinach, date, and almond salad recently, followed by a dish of lentils and al dente vegetables, complemented by a simple aubergine purée and Gre...