Month: June 2013

Beet it!

Beetroot, so often a pickled memory from childhood, is in season at the moment and when roasted makes for a lovely side dish: sweet and earthy and without the mildest hint of vinegary tang. When roasting a beetroot I like to...

Cream tea

Today I was supposed to be preparing blueberry caviar for the salade des fruits d’été I shall be serving on Monday as the alternative to the traditional buffet-froid (my guest is not a huge meat fan). However, my local supermarket didn’t have agar...