Salads should be simple and delicious.
To make 20 large biscuits, you will need:
7 oz slightly salted butter
5 oz caster sugar
12 oz plain flour
1 medium free range egg
1 tsp vanilla extract
1 pinch of salt
I was pulled by a sheer magnetism of love into Fortnum & Mason.
And went for a spin around the food hall.
The week starts with a visit to Garsons Farm in Esher…
Specifically, the new HUGE Christmas department!
Leftover food should not be an afterthought (especially when we’re talking about a particularly generous Sunday roast beef joint that I had for luncheon the other day.) Save what you can’t manage and allow to cool before refrigerating and livening up in a thick soup the next day. Dabble with a ladle, sluice your soup bowl and let flavourful frugality prevail!
I don’t know why gingerbread is typically confined to December, as I happily make it and eat it all year round. Here is my fool-proof gingerbread recipe… which doesn’t actually have any ginger in, but has lots of cinnamon instead. Immerse yourself in subversive gingerbread.