As British hedgerows weigh heavy with wild produce, Lucy Burton shares her recipe for an upside down cake to celebrates late-summer berries
The British Isles are defined by distinct seasons. Spring, Summer, Autumn and Winter each bring their own unique offerings to the table, with periods lean and plentiful alike playing their part in the circularity of our culinary year.…
As stone fruits near the end of their season, Lucy Burton shares her honey cake recipe, which is the perfect base for any soft fruit topping
During the summer months, many growers find themselves with a bounty of produce on their hands. While this is, of course, a good problem to have, it helps to have several tried and tested…
These colourful frittatas can be made ahead and served at a picnic, or serve straight out of the oven with a salad for lunch or brunch.
Preparation time: 15 minutes | Cooking time: 20 minutes
• 4 organic eggs
• 8 cherry tomatoes, halved
• ½ red pepper, finely diced
• ½ red onion,…
Lucy Burton shares her recipe from brown sugar blondies, the perfect base for gluts of summer raspberries
There are few treats more tempting that a perfect, gooey brownie. Blondies are based on the same indulgent science as brownies but, made as they are without cocoa or dark chocolate, are a lighter alternative for warm summer days.
My recipe uses muscovado…
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.
A delicious and easy one-bowl sponge loaded with juicy blackcurrants
FOR THE SPONGE
• 225g (8oz) unsalted butter, softened, plus a little more for greasing the tin
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 4 eggs, at room temperature, lightly beaten
• 225g (8oz) golden caster sugar
• 1 tsp vanilla extract
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