The risotto was delicious...all the wonderful flavours of spring!

The dough was a bit wet and difficult to get out of the proving basket and I surely have a lot to learn, but the finished loaf had a wonderful crackling crust and decent crumb that are not so easy to find in many loafs you buy at the shop.

There was a loaf of sourdough that was stale already, so I intended to try a savoury bread and butter pudding.

Lemons are such a versatile ingredient and seem to be so frequently used in most kitchens, it seems unlikely that you ever have any leftover.

Everyone knows that they are absolutely edible, but we go for the soft tender florets, because that’s what most recipes ask for.

When a recipe asks for the juice or flesh only, I make sure I first thinly shave off the peel or finely grate it before juicing or splitting up the segments.

When trying to save something from perishing I don't want a long list of things I have to go out and buy.

My original intention of throwing away less food has rewarded me unexpectedly with saving money.

Over the years I have thrown away many leftover herbs, but eventually got my act together and decided to make a simple omelet with it.