I've Got Time

A little autumn sunshine in a jar, with an unexpected Somerset twist ... Sometimes the best kitchen experiments start with an ingredient that makes you stop and wonder what on earth you're going to do with it ... Enter the mangelwurzel. Traditionally grown as a fodder crop, this rather magnificent root vegetable has been keeping me busy in the kitchen, finding its way into everything from brownies and truffles to savoury bakes and, now, a rather lovely little preserve. This

Apples and lamb? It just works. There's something rather lovely about letting the seasons lead the way in the kitchen. A couple of lamb shanks, a bottle of medium-sweet Somerset cider, some Bramley apples, and a few wedges of crisp, sharp eating apple, little pearl onions and a few sprigs of rosemary. Nothing complicated, just a collection of ingredients that seem to understand one another. Slow-braised until the lamb is beautifully tender, with the Bramley melting into the c

This year, my little quince tree finally came up trumps. Sixteen beautifully perfumed quinces, all mine. I was rather pleased with myself, if I'm honest. There's something deeply satisfying about watching a tree you've planted reward you with its own little harvest. And then, just as I was admiring my modest quince collection, a neighbour turned up and offloaded two baskets of the things on my doorstep. Two baskets!! Apparently, I had been promoted from someone with a quince

An autumn pavlova with a little surprise tucked inside ... There are pavlovas, and then there are pavlovas that make you wonder why on earth you've never thought of doing this before ... This one started with a batch of homemade quince cheese and a slightly mischievous idea. What if, instead of keeping quince cheese on the cheeseboard, we tucked it inside a French meringue pavlova? .. Not stirred through completely, not blended into a uniformly pink mixture, but swirled throu

There are certain things that mark the changing of the seasons for me. The smell in the air of the first fires in the grate. The hedgerows turning from green to gold. The sudden appearance of enormous pumpkins ... And, perhaps my favourite of all, the moment one of the neighbours down the road announces on Facebook that her quinces are ready. There is something wonderfully exciting about that little message appearing. The quinces are ready ... And I'm off! Yesterday, howeve

Because when you decide all of the figs need to come off the tree NOW, you immediately acquire a completely different problem: a fig glut ... There are worse problems to have, admittedly. A basket overflowing with fat, ripe figs is a rather beautiful sight. Right up until you realise that there are only so many figs you can eat warm from the tree, only so many you can tuck into a tart, and that the fruit bowl is beginning to look less like an invitation to dinner and more li

Honey-roasted quince, nestled into crisp buttery pastry and baked beneath a silky vanilla custard ... There are some things that are worth taking your time over, and quince is very definitely one of them. These little Honey Roasted Quince Custard Tarts started with a handful of quinces and the idea of roasting them slowly with honey and thyme until they became soft, golden and sticky. Once I had them, putting them into a custard tart seemed almost inevitable. The quince bring

Slow-cooked pork shoulder in Somerset cider, with sweet apples, fennel and mustard There are recipes you plan days in advance, and then there are the ones that happen because you've got a pork shoulder in the fridge and a bottle of cider sitting on the worktop. This was one of those. I'd been making chutney, which left me with cider, and suddenly the idea of putting that cider into a slow-cooked pork shoulder seemed far more sensible than drinking it while I decided what to d

Some recipes begin with a shopping list ...This one began with a bucket of blackberries. The sort that arrive in a neighbour's hand with a smile and the words, "I thought you might like these." The sort that stain your fingertips purple before you've even reached the kitchen .. and those very blackberries became a delicious homemade curd, rich with a gentle sharpness and gloriously jewel coloured ( When Life Gives You Blackberries ... Make Blackberry Curd.) Generously spooned

They say when life gives you lemons, you should make lemonade ... But every now and then, life has other plans ... Not long ago, I mentioned to my husband that we really ought to go blackberry picking. I had a craving to make a blackberry curd and imagined an afternoon spent wandering the hedgerows, returning home with purple-stained fingers and enough berries to fill a basket. About twenty minutes later, there was a quiet knock at the door, and on the doorstep sat a generous

The Black Nebula Spritz ... An elegant aperitif inspired by a heritage carrot, an old family recipe and a neighbour's garden. Some recipes begin with a carefully planned shopping list, The Black Nebula Spritz begin with a message from a neighbour ... Whenever Beverley invites me round to try something from her garden, I know I'm in for something a little out of the ordinary. This week, she shared a photograph of freshly pulled Black Nebula carrots on Facebook and casually ann

When the weather turns chilly, nothing beats a warm, comforting meal that fills the kitchen with rich aromas and satisfies the soul. This beef and red wine stew with horseradish dill dumplings is exactly that kind of dish. It’s a hearty, rib-sticking stew that combines tender beef shin, robust red wine, and a whole head of garlic cooked slowly to bring out deep, mellow flavours. The addition of horseradish and dill in the dumplings adds a fresh, slightly spicy twist that lift

Christmas gatherings call for desserts that impress with both flavour and presentation. This festive clementine curd pavlova combines the light, airy texture of meringue with the bright, tangy sweetness of homemade clementine curd. It’s a perfect centrepiece for any celebration, offering a refreshing twist on traditional citrus desserts. This recipe is straightforward, reliable, and sure to become a favourite for your holiday table. Why This Clementine Curd Pavlova Recipe Wor

Let’s be honest: sometimes you just want a snack that’s both comforting and a tad indulgent. If you love cheesy deliciousness and need a quick and easy recipe, these Cheesy Artichoke and Spinach Soft Beer Pretzels are for you. These soft-baked pretzels are filled with a creamy mixture of artichoke hearts, spinach, and plenty of cheese – making them truly irresistible. The addition of beer in the dough creates a distinct flavour that you won’t soon forget. The Allure of Artich

There’s something incredibly rewarding about sharing a beloved family recipe, especially when it’s filled with memories and love. This week, my niece has been staying with me, and she has been persistent in asking for my famous Beef Short Rib Chilli recipe. I have been reliably informed by several of my daughters friends that my chilli is "banging" and many have asked for the recipe, yet I've always resisted sharing it, because the ingredients tend to change a little each tim