Clementines

Spring nettles

Goats' Cheese, Onion and Potato Bread with Thyme

Recipe >>> Here <<<
Recipe: Delia Smith
Food styling: Selma Jeevanjee 

The youngling negotiates a winter ice cream in Bosham

Baked custard & raspberry pots

Shot for Leith's  School of Food & Wine
Food styling: Andrea Ayre 

Gypsy tarts

This is one of my Dad's favourite desserts - an old Kentish classic. It's very sweet; the sharpness of a few fresh rasberries scattered on top and/or a few splinters of bitter dark chocolate offsets the sweetness nicely. Traditionally short crust pastry is used, but I used brik in this instance for a bit of brittle, papery crunch.

MAKES 6

Brik or filo pastry

1 400ml tin of evaporated milk

300g Dark muscovado sugar

Melted dark chocolate and/or raspberries, to serve.

1 Heat oven to 200C/180C fan/gas 6. Whisk the evaporated milk and sugar together for about 10 minutes until thick and creamy.

2 Use a saucer to cut out 6 circles of pastry, then line 6 brioches tins. Carefully spoon the mixture into the tins; the pastry probably won’t sit snuggly in the tins beforehand, but the weight of the mixture will help hold it down and push the pastry into the brioche tin grooves.

3 Bake for 10 minutes, checking regularly in case the edges of the pastry burn. Serves with fresh raspberries and splinters of dark chocolate. 

Curried squash, lentil and coconut soup

Shot for BBC Good Food Magazine, April '12 issue
Recipe: Barney Desmazery
Prop styling: Jenny Iggleden
Food styling: Lizzie Harris

Recipe >>> Here <<<

Hot porridge with warm rhubarb compote and toasted almonds

I'm not sure if you've heard, but it snowed last night. This seems to have fallen under the radar on many social networking sites, so I do hope that you'll thank me for the heads up. What better way to prepare for a log gathering session than a piping hot bowl of porridge for breakfast?

Simply soften a 2 chopped sticks of rhubarb in a pan with a good squeeze of honey, one tablespoon of sugar and a small splash of water (so that the rhubarb doesn't catch). Don't let it break down too much - you want a bit of rhubarb shape left. Spoon over a bowl of hot porridge with an extra drizzle of honey and toasted almonds - a dusting of ground cinnamon works a treat too. Serves 2.

Purple sprouting brocolli

Sea bass and seafood Italian one-pot

Shot for BBC Good Food Magazine, April '12 issue
Recipe: Barney Desmazery
Prop styling: Jenny Iggleden
Food styling: Lizzie Harris

Recipe >>> Here <<<