The inspiration for this recipe is from Diana Henry's beautiful book - Salt, Sugar, Smoke. It has many ideas to inspire the keen cook, particularly at this time of the year. But these cherries were prepared in a sweet pickling juice back in July and have been waiting for an opportunity to pair up with a suitable cheese or meat.
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Roast parsnips with Romesco sauce
Romesco sauce is vibrant red Spanish sauce made from the best of its ingredients – sweet red peppers, chilli, garlic and tomatoes, almonds and Spanish sherry vinegar. It’s appeal is the sweet, sour piquancy which is a perfect match for roasted vegetables chips, chicken and fish. There are many versions of this sauce but this is a simple one made mainly from store cupboard ingredients.
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Blueberry and hazelnut yogurt cake with lemon and poppy seeds
If I make a cake I like to enrich it with some nutritious ingredients including, fruit, vegetables, nuts and seeds. I also like to use interesting flour. Last year I hunted around for a basic, cake recipe that could be adapted to the seasons. I came up with a wonderful plum and almond cake which can be adapted to be gluten free by substituting gluten free flour for plain flour. This year I have tweaked the recipe and used yogurt instead of buttermilk and added a few other complementary ingredients.
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Fig, almond and yogurt cake with a warm honey glaze
This is the season for ripe, succulent figs. It is rare to taste ripe figs in this country but if you are going to now is the time to seek them out in good green grocers where they have been imported from Europe.
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Avocado, lemon verbena and mint smoothie
This week has been busy. Last Saturday I ran my third food photography workshop at the School of Artisan Food. It was a great success with two of the students writing wonderful blogs about how positive their experience was.
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