This tart is a simple, easy way to celebrate rhubarb at the height of its season. It’s also quick to make, making it a great dessert option to have up your sleeve.
Made with bright tasting Greek yoghurt and packed with splodges of juicy blueberries, this simple baked cheesecake is sure to go down a treat with all comers.
Offering a deliberately simple spin on a classic seasonal dessert, this lovely pavlova is a lot easier to make than you’d expect and tastes like summer on a plate.
Made using a no-churn method, this baked apple ice cream makes for a deliciously creamy, rich and autumnal dessert option just as it is, and it can be served straight from the freezer thanks to the generous splash of rum in the recipe
Made with bullace or damsons instead of sloes, the flavour profile of this ‘hedgerow’ gin is a little less complex than that of sloe gin and it’s ready to drink a lot sooner too, making it great for adding to autumn-themed cocktails or simply serving over ice as a fabulous seasonal tipple. That’s not to say that sloe gin isn’t worth making too in a few weeks’ time – there’s nothing nicer than a thimbleful on a cold dark night in winter – but this simpler alternative is tasting pretty good right now, as a fruity, seasonal segue into autumn.
Simple to make but surprisingly impressive once dished up, this colourful and flavour packed chicken traybake with plums, herbs and rosé wine would be delicious for Sunday dinner or prepped in advance for a fuss-free midweek meal with pals.
Light, fluffy & richly flavoured, these muffins feel very cosy and autumnal and would be ideal for serving up to friends with coffee for brunch or late in the afternoon, or packed up and brought with a thermos of chai tea for a walk at the beach.
Made in a free-form style and loaded with juicy seasonal fruit, this rustic apricot & cherry tart makes for a stunningly pretty dessert for a relaxed summer meal. It even uses pre-made pastry because June is no time to be rubbing in butter in my book.
Whether diluted in cold sparkling water as a deliciously refreshing cordial, infused in syrup for lemon drizzle cake or used as the basis of a fabulous fizzy summer cocktail, elderflower cordial is the essence of early summer captured.
Made with grilled Savoy cabbage wedges, herbs & gorse flowers, this lovely colourful salad would be perfect topped with dyed hard-boiled eggs or served alongside your Easter roast.
Clean-tasting, comforting and bursting with freshness, nettle soup is a real treat for early spring.
And suddenly it’s not so much autumn as winter. There’s still splashes of colour around, but as the last loadContinue Reading
Spaghetti Carbonara first captured my imagination at a sleepover in the mid 1990s (where I also first watchedContinue Reading
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