My kids absolutely love this dish as they get to pick the flowers when open and it’s such an easy dish, even your average 4 year old can’t get it wrong. Having said that please god don’t let them near the hot oil. The trick to making the batter stick here is to ensure that...
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I love this dish so much, it’s the only reason why I grow marrows in my garden. Come to think of it, it’s the only marrow recipe I know of. Most people I know feed the giant vegetable blimps to the swines as apparently it’s good for the meat. Maybe that’s why I like it...
As we enter the start of autumn, my mind is immediately drawn to all the wonderful bounty that nature produces in my favourite season. Eating in colder weather is so much more enjoyable. Hearty stews, heavy red wines and open fires provide me with all the comfort I need to be happy from September...
As you may have guessed from the title, this dish originates from Liguria, just east of my home of Emilia Romagna. I was reminded of this recipe having just returned from 2 weeks back in Italy
Whist not to everyone’s taste, if treated with care the common hare can be transformed from a malodorous critter to a delicate and subtle dish. This, however can depend very much on the animals diet and age. I would avoid older, whiffy ones if possible, but in the difficult world of hunter gathering, beggars can’t always be choosers
This is true peasant food at it is most comforting and delicious. Perfect on cooler summer nights when you don’t fancy a large dinner.