This year, with the warm winter behind us, we’re experiencing a cold Easter-tide.  As if the spring flowers hadn’t already had enough to put up with!  They’ve had fewer daylight hours, as the mild temperatures have encouraged them to flower early.  The ground they’re growing in

It is the approach of the Spring equinox – at last! Who knows, perhaps the ground will dry up when the March winds get going.   Slightly earlier each morning, before there is more than a glimmer of light in the sky, we can hear the mounting excitement of the birds trying

About this time of year cabbages of every shape and size appear in the shops, and being mid-winter, we all need the vitamins and minerals they impart.  What is more, they are inexpensive, and can be very versatile.  If you really don’t know what to do with a cabbage,

The change from summer to late autumn has been sudden this year. The prolonged spell of warm sunny weather at the start of October encouraged the last tomatoes to ripen and lulled some of us into a false sense of security!  This didn’t last, and with winter setting in

This is a a super-easy dish to make, that looks impressive and is a great variation on quiche. At this time of year I usually have a glut of tomatoes, so it also provides a great way of using them up, especially bearing in mind that tomatoes that may not

What’s for afters?  This childhood refrain frequently rang round the table as the family polished off our first course.  It was either “afters” or “pud”, never “sweet” or “dessert”, so I make no apologies for calling the following dish a pudding, though in the strictest terms pudding should be

In my long-ago youth, “salad” meant two or three lettuce leaves, a few slices of cucumber and a tomato. The addition of radishes and watercress rendered the dish positively festive. A few decades on, salads have become more interesting. Featured in today’s dish are potato salad, kohl rabi slaw,

This is, essentially, a vegetable casserole, but the ingredients were such that when cooked, it had a wonderful purple hue – fit for Royalty*, perhaps? I had a number of single vegetables in the fridge, which all needed to be used, including some amazing, really vividly purple carrots. These, together with

We have a friend who says this tastes like authentic Ukrainian borsch – and she should know, she’s from Chernivtsi. Our Oddbox delivery has of late brought us veg we haven’t necessarily factored in to our current menu list, and the result has been a lot of beetroot that

This is one of my favourite recipes, not least because you can use up any vegetables that are waiting in the fridge for inspiration to strike! The version in the picture contains onions, garlic, a couple of sticks of celery, a tiny piece of root ginger, finely chopped,  butternut squash,