I was always rather suspicious of eating quail's eggs and I am rather embarrassed to say it has taken me a long time to get round to trying one. But now that I have I can't stand up for them enough.
Read MoreMirabelle plum jam
What can be nicer than a gift of plum jam which has been carefully made by someone you know? Last week I was in London visiting my two brothers. As I left my older brother Martin's house, he pressed a jar of amber coloured mirabelle plum jam into my hand.
Read MoreHow to make historic ices
Strawberry ice cream with swan water ice I have slipped across the Yorkshire border into Nottinghamshire to spend a day at the School of Artisan Food on the beautiful, stately Welbeck Estate, near Worksop.
Read MorePanforte
My last post was a blog on how to make candied peel. The best use I know for this delicious ingredient is panforte - a nutty, spicy confection from Tuscany. This luxurious product might cost about £10 from a patisserie, for a small round wrapped in decorative paper and weighing 400g. If you make it yourself you will have a far superior product that can be divvied up into 30 or more pieces and cost half the price.
Read MoreCandied orange peel
Candied peel is a kitchen treasure but for the best taste you have to either make it yourself or buy it from - I don't know where? I once saw some glistening, amber peel in La Fromagerie, off Marylebone High Street in London, otherwise I have not seen good quality candied peel sold anywhere.
Read More