If you’ve been doing your duty by British cheesemakers you may well have a few odd pieces lurking in your fridge you couldn’t bring yourself to throw away and which are now past their best.
One of the things that’s compensated for not being able to go to restaurants, as I explained here, is cooking with friends on Zoom.
Bulgur is a useful grain that you can apparently eat if you're diabetic as I discovered when I was staying with friends in France a while ago. It makes a great base for a simple salad that you can basically adapt to whatever you have in the storecupboard and fridge.
This unusual quiche comes from Great British Bakeoff star Flora Shedden's really charming cookbook Gatherings
The perfect Easter recipe comes from a lovely book called A Good Egg by Bristol-based cookery writer Genevieve Taylor who describes herself as an 'urban henkeeper'.
With many of us in isolation and some products already hard to find in the shops it can be difficult to cook, especially if you’re trying to follow a recipe.
One of the most useful things you can have in your cupboard at the moment is vac packed cooked beetroot which you can buy in the fresh section of most supermarkets. Fortunately it doesn’t look that appealing so there hasn’t been a run on it despite the fact it’s relatively inexpensive (90p in my local Co-op).
One of the things I’ve been trying to do in the current crisis is to support local producers and importers who are obviously affected by the closing down of restaurants and pubs.
The perfect weekend breakfast bake from Richard Bertinet's lovely book, Crumb.
If you're wondering what to prepare to celebrate St Patrick's Day, Coddle could be the answer. Here's the version from J P McMahon's magnificent new The Irish Cookbook.
If you're a fellow potato fan you'll absolutely love this warming recipe from Jenny Linford's new book Potatoes.
If you're a fan of the iconic St John in Smithfield you'll have no doubt had their rarebit at some point and here's how to make it (if you can work out what 'a very long splash' of Worcestershire sauce is!)
In many ways this is a bizarre recipe to pick from Gill Meller's wonderful book Time - there are so many inspiring and beautiful savoury recipes in it - but there are times when we all need a cookie and what better than chocolate AND fudge?
I stumbled across a recipe for cooking spaghetti in red wine when I was researching my latest book Wine lover's kitchen. It sounded so bizarre I had to give it a try and can vouch for the fact that it’s delicious! It would be a bit expensive to make for a crowd so this quantity is designed to feed 2–3. And my version is dairy-free.
It is absolutely worth making these addictively moreish, light crumbly cheese straws which were served at my son Will’s pub The Marquess Tavern back in the noughties and which I included in my book An Appetite for Ale (which you can currently pick up for an absurdly low price on Amazon.)
I’m not a great one for ‘the perfect this’ or ‘the perfect that’ in recipes but if you’re a marmalade aficionado I promise you this is as good as it gets. Intensely fruity, thick and sharply flavoured.
After the carbfest that is Christmas I fancy clean spicy flavours in January so leapt on this easy, delicious dish from Claire Thomson's The Art of the Larder.
The cheese ball is an American party food classic. It's a little retro, but retro food is fun, and a cheese ball is the kind of thing you can easily posh up and adapt to use your favourite cheeses, herbs, and seasonings.
One of the most interesting cookbooks to come out in the past couple of years is James Whetlor's Goat - a book of recipes for using goat meat.