Parsnip Bread Pudding

Parsnip Bread Pudding

Though bread pudding is typically a dessert, try this savoury take with buttery roasted parsnips.  This dish makes an excellent side dish or a great main for vegetarians at Christmas dinner. SERVES 8-10 Preparation time: 15 minutes Cooking time: 45 minutes • 175ml/6fl oz oil, plus extra for greasing • 3 large eggs • 170g/6oz sugar • 280g/10oz self-raising flour…
Plum Salad with Maple Syrup Crunch

Plum Salad with Maple Syrup Crunch

A pretty and tasty summer salad, great served as a light lunch. SERVES 4 Preparation time: 25 minutes FOR THE MAPLE-NUT CLUSTERS 75g (3oz) sliced almonds 50g (2oz) hazelnuts, roughly chopped 50g (2oz) pumpkin seeds 3 tbsp maple syrup 1 tsp salt FOR THE SALAD 4 plums, halved and pitted 4 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 1/4…
Plum & Almond Cake

Plum & Almond Cake

A simple cake to prepare as a teatime treat, and the halved plums ensure everybody gets a fruity slice. There’s so much coming through in the garden now that the kitchen is the place to be with all that fresh fruit and veg to enjoy. This month Anna Pettigrew selects fennel, plum and raspberry to tantalise our summer tastebuds. Preparation…

Elderflower drizzle cake

Wild elderflower has a short season, but is ripe for the picking in June. Lucy Burton shares her recipe for a summery drizzle cake  For eleven months of the year, elder trees languish quietly and inconspicuously in our hedgerows, gardens, woodlands and wastelands. But June brings with it elderflower season and, quite suddenly, these sweet scented white flowers bloom in…

Rhubarb and Spelt Upside Down Cake

Most gardeners will be well-acquainted with summery wild rhubarb, but pretty pink forced rhubarb is in season and perfect for winter baking In the UK, rhubarb celebrates two seasons. In summer, the sturdy, leafy and wild variety blooms; to the delight and, occasionally, despair of growers and gardeners. Wild rhubarb has a tendency to establish itself and rather take over…