Things I love to eat.
For me, there is a brief moment when a banana is at the perfect ripeness for eating, and more often than not, I miss it. That’s when I leave them in the fruit bowl to get deeply overripe, the skins blackening, and the fruit inside slowly melting into a fragrant mush. Perfect for making banana… Continue reading Banana & hazelnut loaf
Greengages are one of those fleeting fruits, barely even there before they’ve departed for another year. If you see some, my only advice is to buy them. As many as you can carry or afford. Known in France as Reine Claude, they are the most regal of the plums, elegant and subtle, honey sweet but still… Continue reading Greengage jam
Baking is a serious sport in Scotland. It’s not elegant or refined, but we know how to put butter, eggs, sugar, and flour to good use. The climate doesn’t give us a lot to play with—a solid summer’s day might see a high of 16°C in the Highlands—so food is hearty. It’s made to warm… Continue reading Drop scones