The lone gourmet

My love of beetroot is well documented on this blog. I simply can't eat enough of it. For many people, this fabulous root has been ruine...

Autumn is definitely the time to start thinking of stockpiling food for the cold months. It's harvest time and a good opportunity to use...

This is a great way to use up bits and pieces from the fridge and larder to make a small dessert. I started making this after I froze a spar...

Occasionally when I have overrripe fruit I try to use them up in ways that preserve them, rather than eating them immediately. Bananas get t...

No recipe today. I want to talk about something much more important - food banks. Two little words that conjure up much of what is horribl...

Breast of lamb is a much underrated cut, usually overlooked in favour of shoulder or leg even though it makes a very good roast. It's ch...

Tarte tatin is a traditional French dessert - an apple pie baked upside down - but it lends itself well to a savoury filling too. I saw a re...

These rissoles are really easy to make and have a lovely, light flavour from the coriander and lemon. This amount makes 4 to 6 patties, depe...

As the weather cools, my thoughts start turning to soups. I like this recipe because it's both warming and quick to make, plus it's ...

Poor, neglected blog. It's not that I've not been cooking. I have. I've just not been cooking much of my own food. Instead, I...