Five years ago, when I started this blog, I posted two recipes on the first day. One of them has reappeared in the Telegraph , which is wher...

My sister and two of her sons are visiting from California, so we're at least eight for every meal - more often, though, into double fig...

Forget everything I wrote about preserving tomatoes in brine - they're good, but you've got all that salt water to chuck. No, the m...

Miele have lent me a steam oven to play with: until a few weeks ago, I didn't know such a thing existed; now I'm trying to work out...

Instant beans on toast ... Frying pan Olive oil Heat A few bacon bits Stir Can of canneloni beans Heat Fresh tomato - don't stint, this ...

When I chop vegetables, I go for speed. When Lettice chops them, she takes enough care to end up with uniformly small cubes. Her Caprese sa...

This blighted year has been hopeless for growing tomatoes - what with one thing (slugs) and another (blight), we've had very few, Sungol...