I’m back! It’s been just over three weeks since I last blogged a recipe and I’m bringing you . . . watermelon. Not a cake or cookie or seductive fingerful of chocolate in sight, just sweet, crisp, seasonal (in as far as anything imported can be, but until the end of August is when it’s at its best) watermelon served up three ways. Continue reading
A simple cupcake with a hidden core of refreshing cucumber jam
There are few things more British than a cucumber sandwich. Simple and delicate (and delicious when made properly – think paper-thin cucumber, salty butter, soft white bread), this recipe of aristocratic origin is made all the better for being absolutely unnecessary. Traditionally served at tea-time (our way of justifying the indulgence of an additional mid-afternoon meal involving a lot of cake) they have next to no nutritional value, being probably the only sandwich in the world over which I wouldn’t shed a tear to see the crusts removed. But they are a delicious nonetheless, especially when accompanied by freshly-baked scones a glass of cold champagne. Continue reading