Baked Rhubarb With Orange And Cloves

Although rhubarb is readily available through autumn it’s often not till early winter that I get round to baking my first tray. I keep it on hand in the fridge mainly to eat with breakfast, be it with porridge, yoghurt, or muesli.┬áBut it would be a crime against rhubarb to stop there. It’s such an…

Roasted Brussel Sprout And Chickpea Salad With Garlic Yoghurt

  A dear friends Aunty who I lived with for six months in Brighton, the UK, (20 odd years ago now), would steam her brussels for hours on end. On a Sunday morning (it was always a Sunday) she would begin the day by steaming the vegetables for the evening meal (gulp). The poor overcooked…

French lentil casserole an alternative to meaty dishes

  French lentils, with their motley coloured blue skins, are an excellent choice for cooking. They require no soaking and hold their firmness well. This peasant style French lentil casserole is one I like to cook because it’s wholesome, hearty, and a great alternative to meaty dishes. I’ve just finished working on a round of…