'Free from' kitchen

American pancakes

There are times when you just can’t beat an American pancake. They are fantastic to make for breakfast, when you have time, or make a gorgeous dessert which can be whipped up in a matter of minutes, and which mainly uses store cupboard ingredients.

This is a fantastic recipe for gluten free American pancakes which we regularly enjoy. They can be a little more fragile than pancakes made with wheat flour. To get around this, I find it really works well to use a really good non-stick spatula. I use one made by OXO Good Grips. It helps turn the pancakes really effectively. I use their plastic bowl and whisk, too which make it so easy to whisk the batter and pour it into the pan cleanly (which has been a revelation!).

The hardest part of making these is deciding what you would like on top. My favourite is maple syrup and fresh blueberries.

American Pancakes

Serves 2, generously!

Ingredients

200g self raising flour (I use Doves Farm gluten free blend)

50g caster sugar

Pinch salt

30g butter, melted

1 large egg, beaten

300ml milk

Extra butter or sunflower oil for cooking

Toppings of your choice

Method

Sift the flour into your mixing bowl. Add the sugar and salt and stir well.

Whisk the butter, egg and milk together and pour into the flour. Whisk well until smooth. Allow to sit for 10 minutes.

Now, heat the butter or oil in a large frying pan. Pour in blobs of mixture according to the size of pancake you would like. Cook on a high heat for around 1-2 minutes on each side until browned and the pancake comes away from the pan cleanly. Flip, cook on the other side and then serve immediately with your favourite toppings.

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07
Mar 13

As Greek As it Gets

As Greek As It Gets

Conveniently situated on Earl’s Court Road, just a short walk from Earls Court, West Brompton and the exhibition halls, As Greek As It Gets is a warm, friendly and vibrant restaurant – a real find in West London. Established by Dimitri Karonis, As Greek As It Gets is a smart, modern restaurant with a huge glass front, but feels warm, cosy and family like inside, with the walls adorned with a map of Greece and family photos. It is a firm favourite with locals, including Ian Hislop, Lloyd Grossman and Boris Becker.

I arrived early on a weeknight and the restaurant although not full yet, felt lively and inviting. The kitchen is open at the back of the restaurant and you could smell the food cooking, and hear a family chatting in Greek, giving the restaurant a genuine and authentic feel.

The menu offers plenty of choice, including a large selection of meze to start and a wide range of mains, all very reasonably priced. Dimitri looked after us for the evening, and we tried his recommendations from the menu. You see, there is so much more to Greek food than meze, and Dimitri clearly runs his restaurant with a mixture of pride towards his heritage, and a fundamental love of feeding people.

We started with a selection of starters, including Greek sausage and Kefalotyri cheese, which is a tangy hard cheese made using sheep and goat’s milk and some sweet Kalamata olives, paired with a Greek wine, Nemea Reserve 2008.

Next, we moved on to some meze. We tried the more unusual and traditional Greek offerings on the menu. First, we had Garides Saganaki – king prawns, cooked in a tomato, feta and ouzo sauce. Having never tried feta cheese in a sauce before, we adored this dish, which was finished with fresh dill, which gave it a delicious subtle aniseed flavour. This was followed by Moshari me meli – deliciously tender beef, baked with honey and ouzo, calamari and Feta Tylixti – feta cheese cooked in a filo parcel with honey and ouzo, which had a very subtle sweetness and a satisfying crunch when you cut into it. Meze are priced at around £5-6 per dish.

For our mains, we tried the Xifias Souvlaki – swordfish kebabs, served with peppers and a deliciously subtle rice, and Arnaki lemonato – lamb, cooked in a lemon and dill sauce served with mushrooms mashed potato. Mains are around £10-15 per dish.

The attention Greek food is gleaning feels long overdue, As Greek as it gets is a warm, generous restaurant, where the food is great, you are very well looked after by the delightful staff, but the food it serves is the kind you want to eat every day. It’s not overly fancy, just great authentic well-priced cooking and it is exactly the kind of local, neighbourhood restaurant everyone wishes they had on their doorstep.

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04
Mar 13

Mews of Mayfair

Tucked away at the far end of Lancashire Court, just a few steps away from New Bond Street in Mayfair, you might not even know Mews of Mayfair exists. As you walk down into Lancashire Court from Brook Street, you will notice a small, beautifully illuminated walkway which you follow along to the entrance to the restaurant.

Mews of Mayfair is situated on the first floor of the historic courtyard, in an intimate, comfortable relaxed dining room, which has been very recently refurbished, and with a newly appointed Head Chef, Richard Sawyer, to focus specifically on serving British food. The dining room is beautifully decorated and feels a special place to eat, but without being overly stuffy or formal, as you can find in other restaurants in the area. Over the years, Mews of Mayfair has been a very popular place for dinners and parties, having hosted events for Sir Elton John, Alicia Keys and Joanna Lumley over the years.

We arrived at 7pm for a week night dinner, and were surprised by how busy it was – not heaving but very steady – and it’s clearly a favourite with locals who work in the area. We were very warmly greeted by Gregory, the Assistant Manager, who looked after us for the evening. My guest chose a cocktail while we looked through the menu, whilst I stuck to water. Gregory checked if here was anything we didn’t like or cannot eat, and then advised us of his recommendations accordingly.

The menu offers a good range of familiar British classics, with a strong focus on the provenance of the ingredients, listing some of their suppliers on the back of the menu. British meat and fish dishes form the vast majority of the menu, with a choice of 8 starters and 11 mains, and just one of each being vegetarian. We decided to with Gregory’s suggestions when it came to ordering, so we tried the Hand Dived Rye Scallops (£12.50) and Devon Crab Mayonnaise (£11) to start. Both dishes were delicately prepared and elegantly presented on British stoneware plates. The portion sizes were very generous, and the crab and scallops were perfectly fresh and very tasty.

For our main course, we had the Rump of Herdwick Lamb, which was cooked perfectly, as per our request, and served on roasted root vegetables (£24) with mashed potato (£3.50) and a fillet steak (£24), sourced from the Lake District Farmers, and dry aged for a minimum of 35 days, served with Hand cut chips, at £4.50. The lamb was delicious, pink and juicy, and the vegetables were particularly good. The steak was very nice, cooked perfectly again, and served with cherry tomatoes and flat mushrooms. The portions were very generous, but we felt the steak might have been a little more flavoursome taking its quality provenance into account.

To finish, we shared some English stilton and a Bannoffee pie. The banoffee pie was served on a small cake plate, which looked very pretty and was very nice – cool and sweet with a very fine base and lovely fresh banana slices on top. The cheese was very good, although the chefs were not able to tell me which Stilton it was, which I would have liked to know.

Every course was served with matching wines, which were very good inded. The house white was a delicious Chenin Blanc and in another league from most house wines.

Mews of Mayfair is strongly recommended for lunch or dinner if you’re in the area.

4 comments
27
Feb 13

Marmalade Monday with Vivien Lloyd

Last Monday, I returned to Vivien Lloyd’s Somerset home to participate in one of her seasonal workshops on how to make marmalade. Vivien is one of the UK’s leading preserves experts, and won the Best of the Best category for her Seville Orange Marmalade at the World’s Original Marmalade Festival in 2008, so I knew I’d be in good hands.

Viv’s legendary marmalade has featured on The One Show and Channel 4’s Four in a Bed recently, and is so widely regarded, I couldn’t wait to see what we managed to make for ourselves.

It is, of course, marmalade season at the moment, which runs from late December to the end of February, so if you’re ever going to make the traditional Seville orange marmalade, now is the time of year to try and get your hands on the exquisite Seville oranges, which are now making an appearance on the shelves of an ever-increasing number of supermarkets and farm shops nationwide.

As a novice marmalade maker, I was feeling a little daunted as I arrived at Vivien’s house. Preserving can feel rather intimidating, and I was a little apprehensive about my lack of knowledge about the process. I was warmly greeted as I arrived at Viv’s beautiful Somerset farmhouse with a cup of coffee and some delicious homemade chocolate brioche spread with some homemade Seville marmalade. This first taste of Viv’s legendary marmalade really blew me away. Sweet, sharp, bitter, tangy with meltingly soft pieces of peel, it was unlike anything I’ve ever tasted before, and in a league of its own.

Viv instructed me to bring a plastic container with me on the day, as it turns out that making marmalade is a two-day process, following her recipe in First Preserves. So, firstly, we started to prepare our Seville oranges according to Viv’s exacting instructions for the best results. She carefully showed us how to prepare our oranges for the best results and then guided us through the process, showing us precisely what to do. We then set aside our prepared fruit to take home and complete the recipe the following day, and picked up the recipe at a later stage with fruit that Viv had prepared in advance.

This was the stage I was most apprehensive about, cooking the fruit and finding the setting point. I need not have worried, as at every stage of the recipe, we were shown what to look for, how the marmalade should look and feel.

We then potted up the marmalade and moved on to other preserves, including a delicious curd, some amazingly good marmalade muffins, and some scrumptious homemade ice cream.

With a stop for a delicious homemade lunch, and plenty of opportunities to ask questions, I left on a high, feeling excited to return home and eager to make my first batch of marmalade for myself.

So, the next day, I set about making the marmalade for myself at home. I made very few notes on the day, as I had everything fixed in my mind. I followed every step carefully and potted my marmalade, leaving it for a few hours to cool and set. It looked stunning sat on the side waiting to cool: a beautiful amber-like colour, with the transluscent strips of peel evenly distributed throughout the jar.

Then, the moment of truth: had it set? Well, yes it had done. Perfectly. I was so chuffed that my marmalade had worked. And I thought it was pretty much as good as they jar I had taken home from Viv’s the day before.

It was a genuinely exciting moment, and I have since gone on to make five subsequent batches from Viv’s book this week alone. The process has crystallised in my mind, and I feel as though I have the knowledge and skills to successfully make marmalade at home.

Of course, marmalade does not just have to be made from Seville oranges, but they do make the ultimate traditional marmalade. Vivien’s fantastic preserving book, First Preserves (Citrus Press, 2012) features a whole range or jam, marmalade and chutney recipes using a variety of fruits and vegetables. I have subsequently made a number of recipes from the book most successfully at home, including grapefruit and lemon, made using pink grapefruits, and lemon and lime.

This year’s Dalemain Marmalade Awards take place on 2^nd and 3^rd of March in Cumbria.

And if you are thinking of investing in a book to guide you through the process, I recommend First Preserves most highly, which is also available as an iBook. Complete with a wide range of excellent recipes, helpful guidance and plenty of photos of every stage of the process, it really is the only preserving book you’ll ever need.

For more information, please see: www.vivienlloydpreserves.com

With thanks to Vivien Lloyd for an exceptionally informative and fun day.

2 comments
18
Feb 13

Clandestine Cake Club Cook Book

It’s here at last! This week marks the publication of the most eagerly awaited cookery book of 2013 so far: the Clandestine Cake Club cookbook.

The Clandestine Cake Club, for those of you who have not heard of the baking phenomenon rapidly spreading across the world, was started in 2010 in Leeds by Lynn Hill, a retired Yorkshire woman with a passion for home baking. Having run a secret tea room at her home for some time, Lynn decided to branch out and create a club, where fellow cake lovers could meet once a month, bringing a cake to share with fellow bakers. The club operates in a secret location once a month, and there are now clubs in every town, city and county of the British Isles and beyond.

The club is run by volunteers (I run the Dorset branch), and the only rule is that you must bake a large cake fitting with the event’s theme which changes every month. So no cookies, brownies or cupcakes are allowed. Although this can be a challenge, as you never know quite how it has worked out until you cut it on the night, it adds a great opportunity to experiment and try things you would not normally attempt to bake at home.

So, Quercus released the Clandestine Cake Club cook book on 14^th February, which features a huge range of cakes written by club members and Lynn herself, to celebrate the club and inspire home bakers.

When I received my copy of the book, it took me around two hours to put it down. It is a mesmerizingly beautiful book, which is packed full of so many recipes I instantly wanted to bake. Consisting of 8 chapters, the book is packed full of mouthwatering, beautifully presented and photographed recipes from traditional bakes you may have enjoyed years ago, to wild and wacky bakes inspiring you to try something different. There are recipes suitable for special diets, too, and include a traditional cherry cake, a blood orange and rosemary cake, Chai-soacked vanilla sponge, Smoked chilli chocolate cake and rose, raspberry and cardamom cake.

The cakes are not technically difficult to make, but are visually stunning, and the combinations of flavours in the selection of cakes in the book are exciting and interesting. My instant reaction was that I pretty much wanted to bake everything in the book.

Although I am a member of the Clandestine Cake Club, and could be accused of being biased, I really do feel as though this is the single most inspiring baking book I have seen in a long time. Every recipe seems achievable, and yet there are a plethora of fresh, inspiring flavour combinations to try.

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12
Feb 13

Valentine’s Day Chocolate Mousse

If you’d rather stay in and cook on Valentine’s Day, why not try these simple yet special chocolate mousse. They make a sumptuous but light end to a meal and are extremely easy to prepare – you can even make them the night before. What’s more, you can be sure to impress – chocolate mousse is much easier to make than you might think.

I like to make two flavours, dark chocolate and orange and white chocolate and rose which are great for sharing. As desserts go, they’re pretty good for you, and are suitable for many special diets.

Individual desserts can be rather twee, but I do think this is the one time of year you can get away with it, and these little ramekins from Le Creuset are perfect for the job.

Here is the basic recipe. Just vary your flavourings accordingly. For the best results, buy the highest quality chocolate you can, and make sure your eggs are as fresh as can be. Either make one of each, or double the recipe accordingly. Top with a little whipped cream to make these desserts even more indulgent.

Valentine’s day chocolate mousse

Serves 1

Ingredients

40g chocolate, either 70%+ dark chocolate or top quality white chocolate, plus extra to sprinkle on top

1 large free range egg, separated

1 tbsp icing sugar, sifted

1 tsp flavouring, either orange extract or rose extract (I used Neilssen-Massey)

50ml double cream, whipped (optional)

Method

Melt the chocolate either in a bain marie or in the microwave. Allow to cool for a few minutes.

Once the chocolate has cooled, beat the egg yolk and sugar into the chocolate until smooth. Add the flavourings and beat again. Set aside.

Whisk the egg yolk using an electric whisk until it forms stiff peaks. Gently fold a tablespoon at a time into the chocolate mix, ensuring to mix gently so as not to knock out too much air.

Spoon into your heart-shaped ramekins, cover with cling film and chill for at least 3 hours – overnight is ideal though.

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12
Feb 13

St Clement’s cake

St. Clement’s cake

This is one of my very favourite recipes to make at this time of year. Oranges are at their peak and this freefrom recipe makes the most of them by using them whole. You’ll need an electric mixer to purée the cooked fruit, as it needs to be as smooth as possible.

It makes a great cake for every day eating with a cup of tea, a delicious dessert or even a birthday cake, studded with gold candles.

St Clement’s Cake

Makes one 24” round cake – serves 10-12 people

N.B. recipe uses UK metric cups

Ingredients:

2 small oranges
1 lemon
1 cup Doves Farm plain white flour
1 Tablespoon gluten free baking powder
4 large eggs at room temperature
1/2 teaspoon salt
1 1/2 cups golden caster sugar
1 1/2 cups ground almonds
2/3 cup olive oil

Zest of 1 large orange and some flaked almonds to decorate

Method:

1) Cut the lemon into quarters and throw out the pips. Cut the orange into eight and discard the pips

2) Put the oranges and the lemon in a large pan and add enough water to cover them. Bring to a boil, then simmer and cook uncovered for 30 minutes.

3) Drain and allow to cool.

4) Put the citrus into a food processor (the Vitamix is amazing here) and chop it up finely, then set aside.

5) Preheat oven to 160 C (350 F)

6) Sift flour and baking powder together into a bowl and set aside.

7) In the electric mixer, combine eggs and salt, beat until foamy for 2 – 3 minutes

8) Gradually add in the sugar, and continue to mix. Gently fold in the flour mixture using a spatula. Stir in chopped oranges and lemon, almonds, and olive oil until just incorporated.

9) N.B. Mix very carefully and quickly as it is easy to over mix.

10) Pour the batter into a greased tin.

11) Bake for about 40-50 minutes, or until a cake tester comes out clean and the top is nicely golden.

12) Allow to cool on in the tin for 20 minutes, then remove the tin and allow to cool on a wire rack for a further hour. Decorate just before serving

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08
Feb 13

The Cove Restaurant, Maenporth

The Cove in the summer

Situated in Maenporth Cove, just a few miles south of Falmouth in Cornwall, The Cove restaurant occupies a very coveted spot in the summer. Maenporth Cove is a very popular place for families and holiday goers to visit in the summer, with its breathtaking sandy beach, superb views, and clear blue sea.

The Cove is widely regarded to be one of the best places to eat in Cornwall, having won numerous awards over the last ten years, since the restaurant opened. Head Chef Arty Williams grew up down the road in Falmouth, and returned to his home turf after a period of extensive travel, whose influence is felt in his food – using great Cornish produce, but with a twist.

The Cove is open all year round, and is as great a place to dine on a hot summer’s day, as it is sat by the fire on a chilly winter’s evening.

The Cove is so cosy in the winter

Making the most of local produce, the menu is short, offering four starters or a selection of tapas to start, and five mains, but with an interesting specials board, which changes daily.

To start, we chose the tapas option, just ordering two to share. We chose the Slow braised pig cheeks and Tiger prawns with aioli and gremolata. Both were absolutely delicious, and we found the portions to be extremely generous – one each was, to be honest, plenty for each of us. Priced between £5.50 and £6.95, we were impressed.

King prawns with aioli and gremolata

Braised cheeks

For the main, I had the local haddock with king prawn and shrimp butter, a special, priced at £16. My guest chose the local Hake, which was served with leeks and brown shrimps and was priced at £16.95. The haddock and the hake were cooked to perfection, and both mains were fresh, full of flavour and very light. We chose the Prosecco Superiore to accompany our meal, which was excellent value at £6 a glass.

The haddock

The hake

To finish, we tried the citrus cheesecake, an invidual cheesecake, flavoured with lemon and lime (£6) and the Cornish cheese plate, featuring Cornish Brie, Cornish Blue and Cornish Yarg (£6.50) which finished off the meal nicely.

Citrus cheesecake

Cornish cheeses

My guest follows a gluten free diet, and we cannot emphasise enough how helpful the staff were at The Cove. They were very clued up and informative on which dishes we should steer clear of, and helpfully offered a selection of alternative dishes, too.

Although the restaurant was busy when we visited, we received a particularly memorable welcome from waiter Dan, who was delightfully attentive throughout the meal.

The Cove is a particularly relaxing spot in which to enjoy a meal. The restaurant is very open plan with a large terrace, which is even open in the winter, albeit heated and with blankets provided. But watching the sun set, and the waves crash as you relax with a glass of wine and a great meal is an experience hard to beat.

How to get there?

Maenporth is situated around 6 miles from Falmouth. You can catch the train down to Falmouth and finish the journey in a cab, or it is easily accessible by road – follow the A39 from Truro – it is well signposted.

Where to stay?

Holiday Cornwall operate some luxury holiday cottages on the Maenporth Estate, which look out across Falmouth Bay to St Anthony Lighthouse, the Manacles rocks and the open sea. But apart from their tremendous views, the self-catering houses, cottages and apartments have shared facilities including a huge and beautiful indoor pool and tennis courts – as well as direct access to the white sand beach below with its cafe, kayaking, coasteering and watersports on tap. The Cove Restaurant is directly below the estate.

On the self catering front you can order before you leave home with www.cornishfoodmarket.co.uk and they’ll deliver to your holiday accommodation – the freshest and best local produce and anything else you may need for your trip. The Cornish Food Market is so good, it reached the final of BBC Radio 4′s Food and Farming Awards in November 2012.

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28
Jan 13

Trelowarren: a paradise for foodies

Cornwall is one of the top UK destinations for food lovers. It’s also becoming increasingly popular as a holiday destination, as more and more people decide to stay in the UK for their holidays. It is wild and invigorating and the winter, and stunningly beautiful in the summer.

Cadgwith Cove

We spent a week recently in Cornwall to explore the county in more depth, and to check out one of the top Cornish foodie holiday desitinations: Trelowarren.

Trelowarran estate

Trelowarren, is an historic 1000 acre estate, situated on The Lizard peninsula, the most southerly tip of England, just a few miles south of Helston in Cornwall. The estate has been owned by the Vyvyan family for over 600 years. The Grade I listed main house is lived in by the Vyvyans to this day, and several properties on the estate have been converted into luxury environmentally friendly holiday cottages which are let all year round alongside several new-build eco-cottages, making Trelowarren a holiday destination with something for everyone – even Kylie Minogue visited recently.

Fogou Cottage

We stayed in the Downas cottage which sleeps four people and in fact is the smallest cottage available to rent on the Estate. Downas was converted in 2002 from the former Estate office. The cottage throughout was of an excellent standard and immaculately clean. The décor at Trelowarren is very simple, but tasteful and of good quality, with some lovely pieces of art in every room.

The kitchen at Downas

Trelowarren is a brilliant place to discover and enjoy Cornish food. The wonderful thing is that the Estate has an excellent restaurant, New Yard, which is situated at the heart of the Estate.

New Yard Restaurant at Trelowarren

In the summer, the Vyvyans run a pizza pop up using their newly installed wood-fired oven, and also bake bread and a small number of other goodies for you to purchase and enjoy at your cottage.

The wood fired pizza oven at Trelowarren

Therefore, if you want to get away and eat out, you can, but with the same level of comfort of a very good hotel, but with more privacy than a hotel as you have your own space. But if you want to cook at home, you can and what’s more, it’s incredibly easy to get your hands on some brilliant local produce.

The pizza pop up at Trelowarren

The holiday cottages on the Trelowarren estate are mostly set around the restaurant building, and there is a craft centre and nursery adjacent, too. There is a large reception building which leads out to the swimming pool (outdoor, and heated to 28°C, even in the winter), and a well-equipped gym and the Spa. I was fortunate enough to fit in a treatment at the Trelowarren Spa during our stay. It was wonderful. The Spa is an extremely peaceful place to unwind, without the hustle and bustle of many salons, and Kim, my therapist was absolutely lovely – I could have chatted to her all day long.

The pool at Trelowarren

The New Yard Restaurant at Trelowarren has been voted one of the top three restaurants in Cornwall by the Good Food Guide 2013. It opens for lunch and dinner in the week, longer at weekends, serving modern British food, sourcing all ingredients very locally. Olly Jackson, Head Chef at New Yard sources all meat, fish and cheese very locally. Other ingredients, such as game, eggs and herbs come from the estate, as do some vegetables and fruit, working with the Head Gardener at Trelowarren. The menu changes regularly, working with the best of local and seasonal produce. It is also exceptionally good value for the quality of cooking and so worth a stop if you are in the area, as it is open to non-residents every day, too. The pizzas at the pizza pop up are very good, too. Thin, crispy, interesting toppings and good value – a must if you are staying.

We discovered some great local food producers and shops on the Lizard which were well worth a visit for stocking up on goodies if self-catering, or to take home for presents.

Cornwall is easily accessibly by rail, air and road. If you haven’t ventured down to the Lizard before, a trip is highly recommended.

With thanks to Sir Ferrers and Lady Victoria Vyvyan for having us to stay and looking after us so well.

1 comment
28
Jan 13

Cranberry and orange polenta muffins

There’s nothing like a spot of homemade baking on a cold winter’s day. Try these gluten free muffins (which can also be made dairy free) to warm you up and bring some cheer to these short, dark days.

One of the keys to making great muffins is using a good quality non-stick tin – there’s nothing worse than your baking getting stuck when you remove it from the oven. I have found these UK- manufactured tins by Great British Bakeware to be really good – they have a really nice scratch resistant, non-stick finish and are easy to clean. Using a good tin means you’re one step closer to the perfect muffin!

Cranberry and orange polenta muffins

Makes 12

Ingredients

- 120g Wheat and gluten free plain flour blend

- 100g Polenta (N.B. Ensure is gluten free )

- 50g ground almonds

- 1 tablespoons baking powder

- 1/2 tsp bicarbonate of soda

- 1400g golden caster sugar

- 2 tablespoons freshly squeezed orange juice

- Finely grated zest of 2 large oranges

- 250 ml sunflower oil

- 250 ml milk or soya milk

- 2 large free-range eggs

- 200g fresh blueberries

Method

1) Preheat the oven to 200°C/400F/Gas Mark 6

2) Line a muffin tin with paper cakes

4) Sift the flour, baking powder & bicarbonate of soda into a bowl. Mix in the polenta, ground almonds and sugar and make a well in the centre.

5) Pour the oil and the egg into the milk and orange juice and whisk until well combined.

6) Pour the wet ingredients into the dry and mix gently. Stir in the cranberries and orange zest

7) Divide the mixture into the cake cases and bake for 15- 20 minutes until golden brown.

8) These muffins are delicious fresh for breakfast or a snack and also freeze extremely well.

Thanks to Great British Bakeware by George Wilkinson for the excellent muffin tin.

American pancakes

As Greek As it Gets

Mews of Mayfair

Marmalade Monday with Vivien Lloyd

Clandestine Cake Club Cook Book

Valentine’s Day Chocolate Mousse

St Clement’s cake

The Cove Restaurant, Maenporth

Trelowarren: a paradise for foodies

Cranberry and orange polenta muffins

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