Author Archives: Suzanne Wynn

Baking Classics

My Top Ten (Great British) Baking Classics Read on

Posted in August - Articles, Food Culture, Food Culture Articles | Leave a comment

Plum, Damson & Gage Recipes

Make the most of the short season with Damson & Gin Sorbet, Plum & Cobnut Crumble, Greengage & Almond Tart, Spiced Plum or Damson Sauce and Pickled Damsons. Read on

Posted in August - Recipes, Food Culture | 1 Comment

Plums, Damsons and Gages

August and September are the months for plums and their relations which have been significant both in our culinary history and countryside landscape. Read on

Posted in August - Articles, Food Culture, Food Culture Articles | Leave a comment

Gingerbread Recipes

Although most Gingerbread recipes have been updated to reflect the availability of new ingredients and equipment it is still possible detect the evolution of British cookery through the recipes. Read on

Posted in Food Culture, May - Recipes | 1 Comment

Ginger and Gingerbread

In medieval times ginger was as common in savoury dishes as in sweet, although it is in the latter that it really established its popularity in English baking. Read on

Posted in Food Culture, May - Articles | 1 Comment

The Grass Beneath Your Feet

The quality of grass may not be something that you have ever really considered yet this is the main determinant of the quality of the meat or dairy we eat. Read on

Posted in April - Articles, Food Culture, Food Culture Articles | Leave a comment

Meat-Free anchovy recipes

From classic summer salads such as Caesar and Niçoise, to the hot Bagna Caoda dip for winter vegetables, broccoli & anchovy sauce for pasta, Pissaladière and British savouries such as Scotch Woodcock, the anchovy provides a depth of flavour that compensates for the absence of meat. Read on

Posted in Food Culture, March - Recipes | 1 Comment

Anchovies

Despite their tiny size, cured anchovies make a tremendous contribution to the taste of a dish making them especially valuable in meat-free dishes although not, of course, for strict vegetarians. Read on

Posted in Food Culture, Food Culture Articles, March - Articles | Leave a comment

Good Cooking starts with Good Ingredients

Every now and again it is helpful for all of us to shake up our buying habits to find inspiration again. To help you evaluate whether your food shopping has got into a rut, try this review, which considers what you ate this past winter, from 1 December to 28 February. Read on

Posted in February - Articles, Food Culture, Food Culture Articles | Leave a comment

Bilberry Recipes

Tarte Aux Myrtilles Sauvages is a classic of the Alsace region and my favourite way of eating wild bilberries. An ice cream can be made to use up leftover juices. Read on

Posted in August - Recipes, Food Culture | Leave a comment