Prune and Pink Peppercorn Rye Loaf

This recipe is for the serious bakers among Squidbeak readers. It is based on a rye sourdough recipe by Emmanuel Hadjiandreou, the author of the award winning How to Make Bread, published in 2011 by Ryland Peters and Small. Emmanuel gives … Continue reading

Spiced Treacle and Pine Nut Biscuits

Joan, our resident cook (and award winning photographer) has given us this Christmassy recipe for spiced biscuits to hang on the tree. If you like Joan’s photographs as much as her food, then take a look at her website for more recipes … Continue reading

Mixed Grain Summer Salad with Grilled Vegetables

I had some mixed grains left over (barley, black rice and red quinoa) and so I put them together into a salad with baby courgettes from the garden, tomatoes, peppers, mange tout… everything seasonal The fresh pesto really makes it. … Continue reading

Salmon, Quinoa and Crispy Potato Salad

One in ten people suffer with a sensitive gut and experience symptoms of pain and bloating but with a bit of careful dietary management symptoms can be managed well. This recipe is great because it does not contain any of … Continue reading

Blackberry and apple muffins

This is such a colourful, romantic and interesting time of year if you like to be outside enjoying the last few rays of late summer sun. Blackberries, elderberries and windfall apples are everywhere. When I go running in the mornings … Continue reading

Scallops with lemon, mint & sea spaghetti

Sea spaghetti has been described as mild crunchy and moreish. The young shoots are very good to eat and taste rather like salty asparagus. It’s one of the latest sea vegetables to appear on supermarket shelves and fishmonger’s counters. You … Continue reading

Lemon and Elderflower Polenta Cake

When the hedgerows are full of elderflowers it is just the time to make an elderflower and lemon syrup to pour over the cake. This gluten free polenta cake takes 10 minutes to weigh out and mix and just 40 … Continue reading

Blackcurrant, Pistachio and Verbena Tartlets

We will soon be into the blackcurrant season so if you can lay your hands on some (you could use frozen), you might try combining them with the fragrant, citrus flavour of lemon verbena. If you can’t get hold of … Continue reading

Asparagus Patch Soup

Serves 6    Ingredients 2 tbsp rapeseed oil 1 large onion, chopped 250g floury potato, peeled and cubed 350g asparagus, rinsed l500ml vegetable stock 1 lemon, juice only sea salt and black pepper 1 rasher of bacon (optional)   Method In … Continue reading

‘Canned’ Red Peppers

  This is an incredibly useful recipe. It is simple to prepare and everyone loves it for lunch with some halloumi or feta cheese and fresh bread to mop up the juices. The prepared peppers have the silky smooth texture … Continue reading

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