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“There is no sauce in the world like hunger.”

Miguel de Cervantes

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Entries in summer (3)

Monday
Jun132016

Short & Sweet: The River Café

Style: High-end Italian

Budget: Very expensive, considering this is simple cooking, but the ingredients are top quality and the portions are generous. 

Venue and atmosphere: More casual and relaxed than you might expect. Go for lunch on a sunny day and book a table outside.

Service: Friendly, knowledgeable and efficient. 

Food: At The River Café ingredients reign supreme. The focus is on seasonal, Italian and locally sourced produce, simply cooked to showcase their pure, intrinsic qualities.

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Thursday
Aug272015

Purple cauliflower polonaise

My Dad didn’t often make vegetarian main courses when my sister and I were kids. He knew he was likely to be hurled with abuse. This was one of few of his vegetarian dishes that did not induce a temper tantrum. I think it was probably the crispy, salted breadcrumbs that did it. He was always very liberal with those.

For my cooking demo at the Natoora shop this week I am making my Dad's recipe with purple cauliflower, as well as white. Of course, you can just use white cauliflower on its own, as my Dad does. The purple cauliflower does look fabulous though, doesn't it? It tastes great too. They're grown organically for Natoora by Good Earth Growers in Cornwall.

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Tuesday
Aug252015

Apple and greengage crumble

There is only one month left of summer and while everyone else is busy catching the last rays of sun, I am trying to make the most of all the wonderful summer fruits at Natoora before they go out of season.

One of my new favourites is the Reine Claude Doree greengage. It is the variety from which all other greengage plums originate. Doree means golden; unlike most greengages, which have green flesh, these are golden when fully ripened.

The golden, jammy flesh of the Reine Claude Doree works beautifully in this summer crumble. The natural sweetness of the fruit is well balanced with crisp, tart green apples. Sweetened with honey and topped with a crumble packed with cobnuts, this recipe turns a simple dessert into something special.

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