Marcel Proust has a very famous description of asparagus in his In Search of Lost Time,
where he talks of their ‘rainbow loveliness, which is not of this world!’
We hope that Proust approves of our use of asparagus in this recipe.
I always feel spring is coming when Mother’s Day has arrived. Even if the weather doesn’t
oblige, I like to bake a cake that invokes springtime. This is a lovely cake for a family Sunday
lunch. If you do not like to use mascarpone cheese, then use all freshly whipped cream.
There is nothing quite like fresh scones. Do them justice and eat them on the day of baking 😍
Makes 8–10 scones, depending on what size cutter you use
To prevent curdling, always remember the golden rule: add hot liquids to cold – never cold to hot!
This recipe is a great way to disguise fruit and ensures that the kids eat bananas without
realising it. Also you can now buy really cute muffin cases that also persuade the smallies that muffins are worth a try!
In case you didn’t know, cookies start their journey soft and chewy and go hard when stale. Biscuits should snap when fresh and go soft when stale! All like to be kept in an airtight container and to be eaten shortly after baking. Do check that your coeliac is happy to eat pure oats before serving.
I think that lime is very much an unsung hero, so I like to incorporate it into my recipes whenever I can.
A zesty, citrus pick-me-up with a mid-morning cup of tea!
Apple tarte tatin is a traditional French recipe that works really nicely with pears. Gluten-free
pastry has traditionally been horrendously difficult but I promise that this recipe will work for
you!
Do try to use local honey. You’ll be supporting local cottage industries but it’s also great for
hay fever to eat local honey. We are very spoilt having Dad as our in-house beekeeper!