It’s hard to think of a recipe I’ve been happier with than my Cherry Bakewell Tart. And yet, with time often short, it can be so difficult to spare enough of it to give such a creation the respect it deserves. Bakewell Muffins it is…
Since there has been farming, there has been black pudding. Without the luxury of abundance, blood – in whatever form – is as vital to the nose-to-tail approach as the rump. And while I’m not going to pretend to find the Maasai practice of drinking blood from cattle enticing, black pudding fritters are another prospect entirely.
There’s something indulgent about crowning an already delicious mixture of ingredients with heaving spoonfuls of cheesy, creamy scone batter. And while the contents of my recipe for Mushroom and Kale Cobbler may seem immoderate, they conspire to create a wholly comforting meal. One you’ll find almost irresistible.
Scones are a weakness of mine. A plain, British-style scone spread with difficult to justify quantities of clotted cream and strawberry jam is a vice tricky to control. But because scones are such a blank canvas, without any added flavour, they are real fun to experiment with. The result? Coffee and Chocolate Scones.