Biscuits With Blanche

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I crushed garlic and mixed it with olive oil to brush generous amounts over both sides and studded the soft flesh with rosemary. The best part is your family and friends will totally be impressed by your skills and you don’t have to let them in on the secret that they are easy to make. And if you’re a northerner of a certain age—ahem 30+—then this is like a nostalgic trip down memory lane to a time when our snowflakes didn’t melt so easily.

Or recently I ate a beautiful pudding of poached quinces with whipped bergamot-infused cream at Sally Clarke’s restaurant, Clarkes.

Every time I open a jar to scoop out some green tomato chutney or some rowanberry jelly, I think of her and the flavours transport me to rural Cornwall. They are excellent to cook and behave much better than many other mushrooms, mainly because they don’t release masses of liquid when you put them in a hot pan. Their flavour is delicious, a bit like an intense, rich spinach and they’re full of health giving vitamins and iron. Even though my vegetable patch is looking pretty sparse at the moment, outside of the garden the first opportunities of foraging are beginning, starting with nettles.

No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins. I first encountered real Italian lemons as a child when I visited family friends in Northern Italy one summer.

Heat a griddle pan or frying pan and cook the slices on both sides for 3-4 minutes or until well coloured and soft.