Nectarine tartines with chilli and mint

What’s that saying about necessity being the mother of invention? I apply it to what we eat on a daily basis – I am the self-appointed queen of resourceful cooking. I think I learnt this from my mother, growing up on a farm where you didn’t nip to the shops if you ran out of…

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Chocolate avocado butter (aka woke Nutella)

I’m not particularly proud of myself for this, but I developed a bit of a Nutella habit when we were in France. You know how it goes – warm, crusty baguette, cold, unsalted butter, a dollop of shiny, Wonka-esque Nutella – it’s pretty irresistible. In my defence, the country basically runs on the stuff (which…

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Spaghetti with agrodolce carrots

Do you have any idea how long it takes you to grate a carrot? It’s not a competition or anything, but it takes me about 40 seconds to peel and grate one large carrot by hand. If I’m using the grating attachment on my food processor, this task takes about about 15 seconds, but that…

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Black Doris plum and coconut clafoutis

How familiar are you with the collected works of Enid Blyton? If you’re considering choosing the English writing powerhouse as a Mastermind topic, I’d think again. She churned out hundreds and hundreds of books, short stories and other pieces during her lifetime – that’s a lot of Faraway Trees, Naughtiest Girls and Famous Fives, among…

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When aïoli dreams come true…

Do you know what happiness tastes like? I do. It’s a silky emulsion of crushed garlic, egg yolk and Provencal olive oil and it’s best tasted in a Mediterranean port town in the golden hours before dusk. At least, that’s my most recent experience. Quite to my shock and delight, I’ve just won an aïoli-making…

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