Beautiful brassicas

cauli close up

You might remember that I used to write a monthly blog for Francoise Murat Design about season British food. Well,Francoise has had the blog redesigned and its now called Rendez-vous Deco &Jardin,it looks lovely and I’m please to say I’m back doing my monthly feature.

My first piece was on how versatile brassicas are in the kitchen are and how useful they can be in in the lean vegetable months before the UK growing season gets into swing.

You can read the article here,its packed with ideas on how to use brassicas from spicy to [...]

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Easy slaw

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It’s taken me a long time to be a fan of coleslaw. Scarred by childhood memories of gloopy overly vinegary stuff from tubs and at the other extreme overly wholesome versions with yoghurt and stale nuts,I’ve always approached the dish with caution. But my husband is a big fan and so I thought ‘how hard can it be’to make a good version…so I tried.

At first I refused to add any extra vinegar,the recipes got a modest thumbs up but the comments ‘too thick’. Then in summer last year there was a twitter conversation about making [...]

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A little bit of chemistry

I took this photo of the water after I’d steamed some red cabbage at the weekend because I thought it was such a beautiful colour.

And then I got to wondering what chemistry is going on that means that a lovely deep red cabbage produces blue  water (with slight hints of green –it was bluer in reality than the picture shows –more photography practice for me). It turned out to be pretty simple and a quick bit of googling lead me to the answer.

It’s all about the pH of the water – and in fact red [...]

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ideas…

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