herbs

Honeyed Carrot Tart

Honeyed Carrot Tart

I came across a recipe a couple of years ago when I was browsing through Stephanie Alexander’s wonderful book The Cook’s Companion that intrigued me. It was for a carrot tart that she had adapted from an eighteenth century recipe of the English cook, Hannah Glasse.

I tried it, omitting the sugar, and found that it became neither savoury nor sweet, but oh so delicate and a joy to eat, each mouthful a discovery of beautifully balanced flavours. We ate it, not even bothering to sit at the table, but at the kitchen bench, greedily devouring each morsel. Joy.

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Magic Chicken Soup: a healing combination of turmeric, ginger, garlic, bone broth and other glorious things.

Magic Chicken Soup: a healing combination of turmeric, ginger, garlic, bone broth and other glorious things.

I’ve been fighting off a cold for the past few weeks, and finally it’s set in, coinciding with a grey day and rain beating against the kitchen window. I’m feeling poorly, emotional, and tired, and when I feel like this I need soup, usually chicken, or my Tuscan bean soup. Today is no different, but I don’t feel like delving into my usual repertoire, I want a soup loaded with a lot of ginger, turmeric, garlic, fresh herbs, a fabulous broth, with a huge hit of vitamin C; something that’s going to be restorative, that will nourish, hydrate, and heal my body and soul.

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Twice Tomato Tart

Twice Tomato Tart

It’s summer, and that means tomatoes. So when I was at my farmers market last week it came as no surprise there were lots on display. I was particularly attracted to a pile of tiny Roma tomatoes - the colour was incredible! When they’re this small they roast perfectly as they’re not too fleshy, so I thought maybe I would make a tart: something slightly organic, with a little spice.

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Roasted Lamb Rack with Peperonata

This deliciously light dish makes the perfect Summer meal. It works well for a couple or a crowd. I like to serve this with some crispy, roasted potatoes. Although it needs nothing else, I’ve chosen to add some strips of chargrilled zucchini. They look so pretty and taste wonderful too.

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