Late July is the must beautiful time of the year. This morning we went running on the Yorkshire moors where the heather is in bud. In a few days time its distinctive scent will waft through the air as the twiggy shrub comes into full bloom.
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Three grain summer salad
Take a handful of pearl barley rinsed in cold water and pop it in a pot with more water so it is well covered. Place a lid on the pot to shorten the time it takes the water to boil. Lower the heat to a simmer and wait for 20 minutes until the beads of barley are soft but still chewy to bite.
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Urban foraging - How to find your dinner in a park
The sky threatens rain as dark clouds scud across the sky. I am in Meanwood Park, 72 acres of beautiful woodland, situated a stone’s throw from the centre of Leeds for an afternoon of urban foraging with Lisa Cutcliffe, who has a passion for finding, cooking and eating all things wild and delicious. Her company Edulis runs wild food cooking days and foraging courses for enthusiastic beginners, chefs, community groups, herbalists and adventurous home cooks.
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Smoking is back on the menu. Behind the scenes at Yorkshire's holy smokery.
It is a bright, crisp morning and I am in the Yorkshire Dales at the Kilnsey Park Estate to find out more about its plans for The Yorkshire Holy Smokery, an artisan smoke house with links stretching back to the Cistercian monks at Fountains Abbey who lived on the estate from the 12th century.
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Cantuccini
These gorgeous cantuccini are made from a recipe I adapted from Jeremy Lee from when he was at the Blue Print cafe. The recipe appeared in the Guardian in 2000. Jeremy credits his pastry chef 'Andeas' with the recipe which works wonderfully. Cantuccini last for ages in an airtight container and give all of the shop bought ones a run for their money. Traditionally served with vin santo the sweet Italian dessert wine but equally lovely dunked in cappuccino or any dark sweet wine or sherry.
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