Culinary Anthropologist

UK

  1. Wild garlic pesto

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    Delicious mixed with pasta, stirred into a plain risotto at the end of cooking, topping a bowl of summer minestrone soup, or layered inside a lasagne with ricotta.  It keeps for a week in the fridge in a jar covered with a layer of olive oil.  Or freeze it in little plastic tubs.  I always […]

  2. Rhubarb gimlet

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    This cocktail recipe was inspired by the one they serve at 69 Colebrook Row, a superb little cocktail bar in London. The trick is to get a good balance of flavours.  It should taste distinctly rhubarby, with a good grown-up gin kick, and just a hint of lime.

  3. Elderflower cordial

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    Such a classic English drink – it has to stay in imperial measures!  Make this in May or June when elderflowers are at their peak. Pick on a sunny day in the morning and be fussy – you only want pleasant-smelling and perfect sprays, without a whiff of decay. Recipes vary when it comes to […]

  4. Rhubarb and yoghurt cake

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    This cake is so easy – you can throw it together in ten minutes.  It always goes down really well when we make it in cooking classes.  Rhubarb, orange and yoghurt make a delicious combination.  But you could omit the orange flower water, or substitute rose water, or just use vanilla.  Enjoy the cake warm […]

  5. Winter rainbow coleslaw

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    This recipe is just a guide – use whichever vegetables you have to hand and dressing quantities that suit your taste.  This is a great way to use up those winter veg that might otherwise hang around in the fridge too long, and keeps well in the fridge for a couple of days.  Eating them […]

  6. Mum’s chilled pea soup

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    My mother sent me her favourite pea soup recipe in time for one of my Secret Kitchen dinners, assuring me everyone would adore it.  I played with it just a bit, and the result was absolutely delicious.  Thank you mum! If you’re making your own vegetable stock – simmer chopped carrots, onions, leeks and celery […]

  7. Elderflower fritters

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    If you can’t quite get round to the four-day process that is elderflower cordial or champagne, let alone deal with all those buckets and bottles, then this quick elderflower recipe might be for you.  Elderflowers can be consumed whole, as they are, after a brief encounter with some batter and some hot oil.

  8. Elderflower Delight

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    This recipe is adapted from John Wright, the River Cottage forager.  It seems like it must be difficult and prone to problems, and half-way through you won’t believe it’ll ever work, but have faith – the final product will come good and taste remarkably elderflowery.

  9. Christmas special part 2 – Twice sherried Christmas cake

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    Perhaps this should be ‘California Christmas cake’, due to the inclusion of apricots, dates and macadamias.  You don’t have to use them – you can substitute pretty much any dried fruit and nuts you like.  These ones worked for me, but maybe because I ate it in a log cabin near Lake Tahoe after inching […]