I arrived back from my travels just in time to catch Bread Week on The Great British Bake Off. Many of you will know that my dad was a baker. Growing up living over the shop, so to speak, I would wake up to the delicious smell of freshly baked bread. It’s thanks to Dad that I developed my love of baking.

I don’t tend to make much bread during the summer, but come autumn, there’s nothing quite like filling the kitchen with the smell of a freshly baked loaf to brighten up a chilly day. I’ll definitely be baking a batch this stormy weekend.

I know lots of people are put off making bread because they think it’s difficult or takes too much time. But honestly, it’s not as tricky as you might think, especially if you have a stand mixer to do the kneading for you and if you don’t, kneading by hand can be a great stress reliever. Dad always said to work out any anger or frustrations on the dough, and it soon does the trick! Or you can just make a no-knead bread instead.

As for the time involved, yes, bread does need time to rise, but most of that is hands-off time, so you can get on with other things while you wait. And if you need bread in double-quick time, don’t forget you can always try one of my quick bread recipes instead.

Ready to give bread making a go? Now seems a good time for me to share my bread-making masterclass for all the tips you need to bake delicious homemade loaves with confidence. Then make a simple white tin loaf or if you want something fancier choose one of my flavoured bread recipes and get baking!

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe Post

How to make great homemade bread

My complete guide to making great bread at home.

Bread Masterclass

More bread recipes

Easy No-Knead Bread

The bread is no-fuss to make and requires only a few short minutes of hands on time. The long prove results in a flavoursome well well-aerated loaf which is lovely served alongside a salad, as a traditional sandwich or simply toasted – Only Crumbs Remain

No Knead Bread Recipe

Fig and Rosemary Tear and Share Bread

This fig and rosemary tear and share bread is a light moist bread with the flavour of figs and rosemary. Perfect on its own with butter and delicious served with cold meats and cheese – Only Crumbs Remain

Tear and Share Bread Recipe

Seedy Bloomer Loaf

With its golden crust and peppered with nutritious seeds throughout, this Seedy Bloomer Loaf not only tastes good, it is also nutritious too – Only Crumbs Remain

Bloomer Recipe

Chive and Tomato Ring Bread Ring

Baked in a ring these savoury bread buns look rather special and are perfect for dinner parties, but it is really not hard to make this tasty chive and tomato bread ring – Recipes Made Easy

Bread Ring Recipe

Apricot and Walnut Rye Bread

This semi-sweet Apricot and Walnut Rye Bread is delicious eaten on its own, spread with butter or lightly toasted. It also goes well with cheese and cold meats – Recipes Made Easy

Rye Bread Recipe

👀 Have you Seen?

Chocolate Pecan and Orange Bread

If you watched Bake Off, did you wonder how some of the contestants made the fancy-shaped loaf? It’s really easy and this Sweet enriched bread recipe shows you how – Recipes Made Easy

Chocolate, pecan and Orange Bread

📖 Cookery Terms Made Easy

Knock Back– is a term you’ll often come across in bread making. It simply means gently pressing the dough after its first rise to knock outrapped carbon dioxide gas and redistribute the yeast evenly through the dough.

To do this gently press the dough in the centre of the dough with your knuckles or fingertips, then gently knead the dough for a few minutes. This redistributes the yeast and air bubbles, which helps prevent large, uneven air pockets from forming in the finished loaf, giving you a loaf with a more even crumb.

Although it’s sometimes called punching down, there’s no need to be too heavy-handed.

Next Week –That was the month that was October 2026

Putting vegetables into sweet bakes is nothing new — just think of a deliciously moist carrot cake. But beetroot? It might sound a little unusual, but it works wonderfully!

This week’s featured cake recipe does just that. And no, the cakes don’t taste of beetroot! So why add it? Firstly, it makes the cakes wonderfully light and moist, and secondly, it adds another layer of flavour. In fact, it’s almost as if the beetroot makes them taste even more chocolatey.

The recipe has been on Only Crumbs Remain for a while, but I’ve just given it a complete update with new step-by-step photographs and a recipe card that’s easy to print and follow.

It’s a really easy bake to make, especially if you use ready-cooked beetroot. Once you’ve made the beetroot purée, you simply beat all the ingredients together to combine. It really couldn’t be much easier!

You can leave the cakes plain — I love eating them while they’re still warm from the oven — or make a fabulous, vibrant pink icing using a little of the beetroot purée. No artificial colouring needed here!

I hope you’ll give them a try. I’m sure you’ll love them and, like me, won’t want to make them just once.

Happy cooking, and have a delicious week!

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Chocolate and Beetroot Cupcakes

An easy to make beetroot & chocolate muffin-style cupcake, which is delicious with or without the vibrant pink beetroot frosting – Only Crumbs Remain

Cupcake recipe

Tips for adding vegetables to sweet bakes

• Think about the texture. You don’t want distinct lumps of vegetables in you cake. Add finely grated or puree vegetables.

• Vegetables bring extra moisture to bake. Carrots, courgettes, beetroot and pumpkin are particularly good because they add moisture without making them bake heavy. Because of the extra moisture, make sure you store them in a cool place or they may start to get mouldy quicker than you would expect.

• Don’t add too much moisture. When adding vegetables that have a higher water content such as courgettes, you may need to squeeze out some of the excess liquid.

• The vegetable should complement, not overpower. You don’t usually want the bake to taste of vegetables. So think about the flavour of the bakes you add them to. Chocolate works particularly well with beetroot, while warm spices complement carrot, pumpkin and sweet potato.

• Consider the sweetness. Vegetables such as carrots, beetroot, pumpkin and sweet potato have a natural sweetness, which can work beautifully in cakes and other sweet bakes. Cakes using these vegetable often have less added refined sugar.

• Make the most of the colour. Beetroot can give cakes a lovely deep colour and can also be used to make naturally pink icing — no food colouring required.

• Don’t be afraid to experiment or put off trying bakes with vegetables! Adding vegetables can improve the texture and moisture of a cake as well as adding another layer of flavour. Sometimes the vegetable is the secret ingredient that nobody can quite put their finger on! They can also be a way of adding some nutritional benefits to a bake and get vegetables into the diet of picky eaters

More Bakes with added Vegetables

Swiss Carrot Cake

This pretty Swiss carrot cake has a delicious lemon and almond flavour. It is low fat and is both gluten and dairy-free – Only Crumbs Remain

Carrot cake recipe

Chocolate Passion Cake

This chocolate passion cake traybake consists of a light moist chocolate carrot cake, topped with a chocolate cream cheese frosting. Easy enough to make for an everyday treat, delicious enough for a special occasion – Only Crumbs Remain

Chocolate passion cake recipe

Chocolate Orange and Sweet Potato Bundt

Made with a relatively small quantity of refined sugar, the sweet potato adds a little extra sweetness as well as bringing additional nutritional benefits to the bake – Only Crumbs Remain

Bundt cake recipe

👀 Have you Seen?

Beetroot Hummus

Quick and easy to make, Beetroot Hummus makes a great dip to snack on. Serve with pitta bread or vegetable crudities. Or serve spread on bread for a light lunch or snack – Recipes Made Easy

Beetroot hummus recipe

📖 Cookery Terms Made Easy

Purée – food that has been blended or processed until it is very smooth, with little or no lumps.

Next Week – Use your loaf

At Home

The first weekend of the month started with some fine dining, courtesy of my very good friends Chris and Sue. Chris is a food photographer who I worked with when I went freelance over 30 years ago. Very early on, we just clicked and we’ve been good friends ever since.

Chris is also a very talented cook himself, and dinners with them tend to stretch out over several hours as he produces course after course – usually a minimum of about eight! Consequently, whereas when we were younger we would go for Saturday evening dinner and head home in the early hours, these days we tend to meet for a long, leisurely lunch instead.

The following weekend was considerably less decadent. We headed up to our Suffolk cottage to build a shed to replace the old one, which definitely wasn’t going to make it through another winter. Frustratingly, after months of little or no rain, it chose that particular weekend to be unsettled. Still, we managed to get the frame up and the roof on before the weekend was over, so that was something.

Our Bramley apple tree has had one of its biggest crops ever, and I managed to pick up the many windfalls that were beginning to rot on the ground since our last visit. I also picked some of the lower-hanging apples for storing. Sadly, with us being away over the coming weeks, most of the apples won’t get used, which seems such a shame.

At the beginning of the summer I took my e-bike to Suffolk, but with the hot summer I really missed it for getting around in London. So, after thinking about it over the summer months, I decided to buy myself a second e-bike. I’m so happy with my new British-made Volt bike, which is light, lovely to look at, and so easy to ride. My first ride was to Greenwich, cycling up the hill in the park is one I have never been able to do under my own steam and I can’t wait to use it more.

And Away

Then, mid-month, it was all change as we headed off to Nafpaktos for another month in Greece.

Mr B finds it difficult to take much time off for a holiday, but he can work remotely for short periods. So our compromise is to take extended ‘holidays’. As they say, a change is as good as a rest, and the evenings and weekends are a complete contrast to our usual life in London.

We discovered Nafpaktos last June and fell in love with this town, which has so much history. Mr B started learning Greek during lockdown, so being here is another opportunity for him to practise speaking it in a town where there aren’t too many international tourists – if you don’t count the brief refreshment stop made by the coaches travelling to or from Delphi!

Things didn’t quite go to plan when, a couple of days before we were due to fly out, Mr B couldn’t find his driving licence. That meant we couldn’t hire a car (I don’t drive), so we had to work out how to get there by public transport.

Our flight arrived too late to catch the daily long-distance bus, so we had to stop in Athens for the night. If I’m honest, despite being fond of all things Greek, Athens has never been my favourite city, mainly because most of the times I’ve been there it has been much too hot and crowded!

Having spent a few days there last November, and now visiting at the beginning of autumn when it is a little cooler, I have to say it’s growing on me. So spending a night in a hotel in Plaka, with a view over the Acropolis, wasn’t too much of a hardship.

Getting to Nafpaktos by public transport was surprisingly easy, although Mr B did have to get some help from his Greek friend to navigate the website and buy the tickets beforehand. A short taxi journey from the hotel took us to the bus station, where we caught the first leg of the journey – a two-hour trip along the Gulf of Corinth which, being higher up than in a car, had the bonus, of being much more scenic than when we drove there. We missed the local connection into Nafpaktos itself, but the local buses were every 30 minutes, so we didn’t have to wait long. Shortly afterwards, we arrived.

This time we are staying right in the centre of town and the house we have rented for the month is just perfect. We’re settling into a nice routine of work interspersed with breaks for coffee – an integral part of Greek culture – and swimming during the day and enjoying Greek food alfresco in the evening.

More on our time in Nafpaktos coming up in next monthly round-up.

Work behind the scenes

With preparing for our trip away, it’s been mainly routine background work on the blogs this month – too dull to go into here!

I manage to leave the link out for my Lentil & Potato Hotpot recipe, in last weeks potato themed newsletter but it’s there now if you want to give it a try. Thank you to reader Karen for letting me know!

Being away, I’ve also missed the start of The Great British Bake Off this week, with Nigella Lawson joining the judging panel in place of Prue.

When I first started my blog, I used to watch every episode, bake along with it, and publish my recipes. Most of those posts have now been updated as my writing and blog have evolved, but it does make me realise just how long I’ve been doing this!

Have you been watching it? What do you think? Love it or hate it? Or is it getting a little tired now?

Well, that’s about all from me for this month.

🍁 What to cook in October

Souper Tips for Tasty Soups

For me, October is when soup reappears on my table on a regular basis, be it for a more warming lunch or light evening meal. There are plenty to choose from in my soup recipe collection, which includes some recipes from some of my friends blogs. What’s your favourite?

Soup Recipe Collection

Mediterranean Vegetable Risotto

Risotto is another meal that starts to appear more often, this one keeps the taste of summer going for just a bit longer

Risotto Recipe

Savoury Mince Cobbler

A simple mince beef and onion filling topped with Cobblers (cheesy scones) make this savoury mince cobbler a delicious and economical family dinner.

Mince cobbler Recipe

Halloween Devils Food Cake Tray Bake

Devilishly chocolatey and indulgent, this devil's food cake traybake is easy peasy to make. The spooky Halloween-themed cake is decorated with a simple but effective spider web effect. Perfect for a Halloween party.

Halloween Cake

📷 Readers Photos

This month's reader's photograph of my sausage and apple traybake featured in last weeks newsletter on potatoes is straight out of the oven and from Chris, South London.

If you would like to share your photos of any of my recipes, PM or tag me @recipecrumbs on social media or send them by email.

Welcome to this week’s Recipe Crumbs Newsletter

For someone who has written a book of 100 potato recipes (albeit some years ago and sadly no longer in print), which included a whole section dedicated to the humble potato as a side dish, I have remarkably few potato side dishes on Recipes Made Easy!

There are a couple of potato salads, neither of which uses mayonnaise, oven-roasted chips (wedges)plus my How to Make Perfect Roast Potatoes, and that’s about it. Yet, type potato into the search box on either Recipes Made Easy or Only Crumbs Remain and a whole host of recipes containing potatoes appear.

So, this week I’m sharing a few of these recipes with you. They’re just the sort of comforting, homely dishes that work well as late-summer and early-autumn meals as we gradually head into the cooler months.

Happy cooking, and have a delicious week!

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Sausage and Apple Traybake

This simple all in one sausage and apple traybake is so quick to prepare, making it perfect for a midweek family dinner.

Just pop the prepared ingredients into a roasting tin and let the oven do the work – Recipes Made Easy

Sausage Traybake Recipe

📌Cook’s Tip for cooking Potatoes

• Choose the right potato for the dish – Floury potatoes are ideal for roasties, mash and chips, while waxier varieties tend to hold their shape better in salads, stews and gratins.

• Don’t overcook them – some varieties of potatoes can quickly go from perfectly cooked to falling apart, particularly when boiling. Check them with the tip of a knife or a skewer and drain as soon as they are tender.

• Give roast potatoes space – Spread out in a single layer with plenty of space between them. If they are crowded in the roasting tin, they are more likely to steam than crisp.

• Season potatoes while they are hot or during cooking – Potatoes absorb flavour particularly well when freshly cooked, so add salt, butter, oil or dressing while they are still warm.

• Keep cut potatoes in water – If you are preparing potatoes ahead of time, place peeled or cut potatoes in cold water to prevent them from discolouring. Drain and dry well before cooking, especially if roasting.

• Don’t be afraid of leftovers! – Cooked potatoes are great for turning into something new the next day – from potato cakes and frittatas to soups, curries and bubble and squeak.

More Recipes with Potatoes

Homity Pie

Homity Pie is a simple, homely, and nutritious bake just like a great big hug in pie form! It is a vegetarian open pie packed with potatoes, spring onions, leeks, and cheese, and is delicious served either with a green salad or a medley of your favourite vegetables – Only Crumbs Remain

Homity Pie Recipe

Easy Lentil and Potato Hot Pot

Layers of lentils in an easy tomato sauce and potatoes, topped with cheddar cheese, this easy lentil and potato hotpot makes a delicious vegetarian family meal – Recipes Made Easy

Get the Hot Pot Recipe

Easy Chicken and Potato Goulash

We have all heard of Goulash, a Hungarian dish made with beef, red peppers, tomatoes and flavoured with paprika. But have you tried chicken goulash, it's quicker to make and tastes great too – Recipes Made Easy

Chicken Goulash Recipe

Easy Spanish Omelette

Easy Spanish Tortilla - Potato and Onion Omelette - makes a great midweek meal. Ideal for using up leftover cooked potatoes, or you can cook the potatoes from scratch to make this simple, quick and very, very tasty dish! – Recipes Made Easy

Spanish Omlette Recipe

What to serve with these recipes

With potatoes featuring in the ingredients of these dishes, most can be served on their own. To keep the meal nicely nutritionally balanced, a serving of fresh green vegetables ora side salad is a perfect accompaniment.

👀 Have you Seen?

Chocolate Orange and Sweet Potato Bundt Cake

This chocolate orange bundt cake with sweet potato is truly delicious and light. Made with a relatively small quantity of refined sugar, the sweet potato adds a little extra sweetness as well as bringing additional nutritional benefits to the bake.

Bundt Cake Recipe

📖 Cookery Terms Made Easy

Parboil – To partially cook food in boiling water before finishing the cooking by another method. With potatoes, parboiling softens the outside while leaving the centre firm, making them particularly good for roasting or sautéing, where the roughed-up edges become lovely and crisp.

Next Week – That was the month that was September 2026

Over the last few months, I seem to have been sharing rather a lot of sweet recipes, so after a weekend away in Wales where we visited Caerphilly and came away with some of it’s famous cheese, now seems a good time to have a look at some savoury recipes using cheese.

It’s hard to believe now, but growing up I didn’t like cheese at all. I don’t know what I was thinking! Over time, I discovered that I liked cooked cheese and, more recently, I was converted to fresh cheeses initially by some of the delicious soft goat’s cheeses I came across on my Greek travels.

I’m still not keen on most hard cheeses unless they’re cooked, and blue cheese is still very much a no from me! But I guess it’s lucky that I like most cheese now, otherwise, my recipe blogs would be missing out on a very important and versatile ingredient.

So, this week I’ve gathered together a selection of recipes that all include cheese in some way. There’s something for everyone, whether you like your cheese melted, baked or fresh. And, because I couldn’t resist, I’ve even sneaked in a sweet cheese recipe too.

Happy cooking, and have a deliciously cheesy week.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Lancashire Cheese and Onion Plate Pie

As summer fades to autumn pie is back on my menu and cheese and onion pie is full of flavour and economical too – Only Crumbs Remain

Cheese and onion pie recipe

📌Cook’s Tip for Cooking with Cheese

• Grate cheese finely for melting

  Finely grated cheese melts more quickly and evenly than a large chunk. It also makes it easier to spread the cheese evenly over a dish.

• Don’t overheat cheese

  Cheese generally prefers gentle heat. Cooking it too quickly or at too high a temperature can cause the fat to separate, leaving you with an oily rather than creamy result. It can also become tough.

• Save the rind

  Don’t automatically throw away the rind from hard cheeses such as Parmesan.They can be added to soups, stews and sauces while they cook to add extra savoury flavour. Just remove it before serving.

• Let baked cheese dishes rest

  If you’ve just taken a bubbling, cheesy dish from the oven, you are less likely to burn your mouth on a bit of bubbling hot cheese!

• Choose the right cheese for the job

  Not all cheeses behave the same way when cooked. Some melt beautifully while others can become oily or grainy. When substituting cheeses in recipes, make sure you choose a cheese that has similar characteristics to the cheese you are replacing.

More Cheese Recipes

Portobella Mushrooms with Chorizo and Cheese

These Portobello mushrooms stuffed with Chorizo and cheese make a fabulous autumnal light evening meal or hot lunch for two or a starter for 4 – Recipes Made Easy

Stuffed Mushroom Recipe

How to make Ricotta Cheese

Making your own ricotta cheese is really easy and fun. It requires little hands on time and within about an hour you can have your very own homemade cheese – Recipes Made Easy

How to make Ricotta Cheese

Spinach, Ricotta and Feta Pie

Golden flaky pastry wrapped around a delicious spinach, ricotta, and feta cheese filling. This cheesy spinach, ricotta, and feta pie is delicious and can be served hot or cold – Recipes Made Easy

Spinach Ricotta and Feta Pie Recipe

Three Cheese Vegetable Lasagne

Layers of pasta with vegetables, cottage cheese and parmesan, topped with passata and mozzarella and you have this easy to make a delicious, fresh-tasting, meat-free veggie Lasagne – Recipes Made Easy

3 cheese lasagne recipe

Fig and Goats Cheese Salad

Fresh figs are in season and you do not get a dish much easier than this roasted Fig and Goats Cheese Salad but that doesn't mean it will not taste fantastic, it does! – Recipes Made Easy

Goats cheese salad recipe

Leeks in Cheese Sauce

Succulent leeks covered with creamy cheese sauce and topped with a crisp and crunchy layer of breadcrumbs (Au gratin style) – Recipes Made Easy

Leeks in cheese sauce recipe

👀 Have you Seen?

Chocolate cream cheese frosting

A simple to make chocolate flavoured cream cheese frosting which is neither too rich nor too sweet. Perfect as a filling or frosting for a large cake and as a topping for cupcakes – Only Crumbs Remain

Chocolate cream cheese frosting

Book Recommendation

If you would like to delve deeper into cheese recipes with particular reference to British cheeses The Cheese Life by Mathew Carver and Patrick McGuigan is the book for you. The book celebrates the new wave of Artesian cheeses now being produced.

Dipping into the history of cheesemaking as well as insights into how cheese is made today. There’s a useful chart on buying some of the best British, European and American cheeses.

And of course you will find plenty of original and interesting cheese recipes. Plus suggestions for what to drink with them. I particularly like the chapter on putting together interesting cheese boards and how to take your cheese board to the next level with recipes to accompany each cheese.

📖 Cookery Terms Made Easy

Au gratin – A French term meaning a dish that has been finished with a browned, often crispy topping. Cheese is commonly used, although breadcrumbs can also form part of the topping.

When I sat down to write this month’s round-up, I thought, “Nothing much has happened this month. What on earth am I going to write about?” But on reflection, it turns out it was yet another very social month, spent enjoying time with friends and family, although perhaps in a more relaxed and less hurried way. And that in itself has been so refreshing.

Dining out and at home

Taking things a little more slowly and letting a few things slip has given me time to enjoy homemade meals with my sons and daughters-in-law, although we did not manage to get altogether at the same time! I’ve also enjoyed eating out at a couple of local restaurants with both friends and family, as well as a rather special meal at Cornucopia by Clare Smyth in Chelsea. Although I have eaten food prepared by Michelin-starred chefs at foodie events, this was the first time I had actually eaten in a Michelin-starred restaurant. Thank you for the amazing treat, William and Izzy.

Countryside and fresh air

I spent a week at our cottage in Suffolk, which happened to coincide with the first proper rain we’d had for a while. This turned out to be rather fortuitous, as it meant I could actually get some gardening done. Without rain, our heavy clay soil becomes almost as hard as concrete.

Not the most pleasant, but certainly a very satisfying job, was the yearly clearing of the ditch that runs along one side of our garden full of thistles and nettles. It’s a haven for insects and small animals but it needs a clear out every year to keep the water flowing. With the ground nicely softened by the rain, I was able to pull them out surprisingly easily by hand. As most of the rain fell at night, I was able to spend much of the day outside, which is very different from life at home in London. There’s something rather lovely about being able to potter around in the garden without constantly feeling that there is something else you ought to be doing.

The month finished with a trip to stay with my eldest son and his wife at their home in Pembrokeshire. Despite the more unpredictable Welsh weather, we enjoyed a lovely stroll along the coast at Newgale. The beach there has stretches of long golden sand to rival some of the best beaches I’ve been to in Australia, although sadly there is no guarantee of Australian-style weather to go with it! That said, I think it probably means we appreciate it all the more when we get lucky. And we really did get lucky with a beautiful walk in the late summer sunshine.

Over the weekend, we also fitted in a visit to the town of Cardigan. The old walled kitchen garden in the grounds of the former castle was a must-see for me, of course. And, as it was a long weekend, we also managed a visit to the rather romantic castle ruins at Carew, followed by a traditional pub roast dinner. A perfect combination, if you ask me.

In the kitchen and on the blogs

Things have been a little quieter in both my kitchen and on the blogs this month. However, I have found myself making quite a lot of pastry.

Our Bramley apple tree in Suffolk is absolutely laden with fruit, and I came back to London with a generous supply of early windfalls. So, naturally, I’ve been putting them to good use making apple pies and tarts.

Over on Only Crumbs Remain, I’ve updated a couple of older recipes: my Cherry Bakewell and Spiced Blackberry and Pear Lattice Pie. I can now also vouch for the latter working equally well with Bramley apples in place of the pears, which seems particularly appropriate given our bumper crop this year.

I’ve also published a brand-new recipe, Rhubarb Bakewell Tart.

One reader got in touch to let me know that she was unable to print the Rhubarb Bakewell Tart. A little detective work behind the scenes helped me identify a glitch that was affecting the printing of both that recipe and the Blackberry and Pear Lattice Pie. I’m very pleased to say that the problem has now been fixed.

Looking ahead

As we move into autumn, I’m already beginning to think about the upcoming festive season at the end of the year. I’m always looking for recipe inspiration, so if there is a festive recipe — or indeed any recipe — that you would like to see on one of my blogs, do leave a comment at the bottom of the post on Substack, or simply hit reply to this email and let me know.

Until next time, have a delicious life.

🍁 What to cook in September

Apple and Hazelnut Vacherin

This is a favourite autumn dessert when I have friends round for dinner. Crunchy layers of hazelnut meringue sandwiched together with a spiced apple and sultana filling and fresh cream.

Vacherin Recipe

Sausage and Apple Traybake

This simple all in one sausage and apple traybake is so quick to prepare, making it perfect for a midweek family dinner.

Sausage Traybake Recipe

Easy Creamy Mushroom Pasta

As the weather cools pasta starts to make more of an appearance on my dinner table, this pasta dish is made with a mixture of fresh and dried mushrooms for maximum flavour.

Mushroom Pasta Recipe

📷 Readers Photos

This month’s readers photograph is Chocolate and Orange Upsidedown Cake from Benji, England

If you would like to share your photos of any of my recipes, PM or tag me @recipecrumbs on social media or send them by email.

Welcome to this week’s Recipe Crumbs Newsletter

Late summer means blackberries are appearing everywhere – tumbling from UK hedgerows, filling punnets in shops and markets, and ripening in our gardens. In fact, this year they made an earlier-than-usual appearance.

If you enjoy foraging, now is the perfect time to make the most of them. It's been a good year for this fruit and there are still plenty to be found. Or simply pick up a punnet and try some of the delicious blackberry recipes

Happy cooking and have a delicious week.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Spiced Blackberry and Pear Lattice Pie

This homemade pie is both decorative and delicious. Using lightly spiced seasonal fruits with little added sugar this pie is easy to make and equally good hot or cold, served with custard, cream or ice cream – Only Crumbs Remain

Blackberry and Pear Pie Recipe

🔦 Spotlight on Blackberries

Blackberries are a familiar sight in UK hedgerows from late summer into autumn. Each juicy, deep purple-black fruit is made up of between 20 and 50 small segments, known as druplets, making it technically an aggregate fruit rather than a true berry. They are often called brambles, although this more accurately refers to the plant itself. Rich in anthocyanins, vitamins and minerals, blackberries are as nutritious as they are delicious.

Using Blackberries

Blackberries are delcious eaten fresh and there are numerous recipes to choose from to enjoy these berries. From cakes to pies, jams to chutneys, sorbets, dessert and even drinks. I like to eat them with yogurt for breakfast when they are inseason perhaps with a sprinkling of crunchy granola.

They also make great flavour combinations with apples, pears, almonds and chocolate.

You can find all my blackberry recipes here along with blackberry recipes from some of my blogging friends.

If you are eating blackberries fresh, take them out of the fridge about an hour before serving. They have much more flavour when they are at room temperature.

Buying/foraging Blackberries

Look for plump, shiny, deep-black berries. If foraging, choose berries that come away easily. Avoid any that are red, dull or discoloured as they will be underripe or past their best.

Blackberries are delicate and bruise easily. Check the bottom of shop-bought punnets for staining, which can indicate crushed berries.

Store Blackberries

Fresh blackberries are best used within a couple of days. Keep them refrigerated in a single layer and wash gently just before using, rather than as soon as you bring them home.

If you have more blackberries than you can use, freeze them on a tray until solid, then transfer to a freezer bag or container. There is no need to waste a good foraging haul!

More Blackberry Recipes

Blackberry Brownies

I first made this recipe in 2016 and it has remained one of my favourite blackberry recipes. The juicy fruit contrasts deliciously with the rich fudgy brownie – Recipes Made Easy

Brownie Recipe

Blackberry and Almond Cake

This Blackberry and almond Cake recipe is super easy. It makes great use of seasonal blackberries, teaming them with almonds to make a really great flavour combination – Only Crumbs Remain

Blackberry and Almond Cake Recipe

Blackberry Clafoutis

Delicious juicy blackberries baked in a light batter, Blackberry Clafoutis is an easy to make variation on a classic French dessert usually made with cherries – Recipe Made Easy

Clafoutis Recipe

📖 Cookery Terms Made Easy

Compote – A compote is fruit that has been gently cooked with sugar and sometimes a little liquid until tender and juicy, while still retaining some of its shape. Blackberries make a particularly delicious compote and it is lovely served with porridge, pancakes, yoghurt, ice cream or rice pudding.

Next Week – That was the month that was August 2026

Apologies for the lack of a newsletter last week. I don’t really have an excuse – I simply didn’t get a wriggle on early enough in the week to finish writing my new recipe post, Rhubarb Bakewell Tart, and give it one last test run. All my recipes are thoroughly tested before they are published, so I wasn’t prepared to rush it just to meet my newsletter deadline.

Then my boys came to visit over the weekend, and, as much as I enjoy sitting at the computer writing my newsletter, family time takes priority. Even though you are all important to me!

It’s rather tardy of me, but I suppose it does prove that I’m human and that this isn’t AI-generated junk!

I’ve made this tart quite a few times now, using early-harvest rhubarb from my allotment as well as the later harvest. Despite the dry weather we’ve had here this year, my rhubarb just keeps coming and coming, so I couldn’t resist giving the tart one more test – this time with a flaked almond topping.

And on the plus side, both my boys and their partners will happily vouch for just how good my Rhubarb Bakewell Tart is, so perhaps it was worth the wait!

I’ve also updated my Cherry Bakewell Tart post from a few years ago. It now has an easy-to-print, easy-to-follow recipe format that was previously missing, making it much more useful if you want to bake it yourself.

Happy cooking and have a delicious week.

P.S. Have you made my recipes I would love to see a photograph of the results if you are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 New Recipe

Rhubarb Bakewell Tart

A twist on a classic British favourite with crisp pastry, fruity rhubarb, rich almond frangipane, my Rhubarb Bakewell Tart is well worth a slice! - Only Crumbs Remain

Rhubarb Bakewell Recipe

A little Bakewell History

First came the Bakewell Pudding, and then came the Bakewell Tart – although the exact origins of both are rather disputed.

Bakewell Pudding originates from the Derbyshire town of Bakewell and dates back to the 19th century. Traditionally, it consists of a pastry case, a layer of jam and a rich, eggy, baked almond custard filling.

The story most often told credits Mrs Greaves, the landlady of the White Horse Inn, with accidentally creating the pudding. However, there are a few problems with this story. Records show that the White Horse Inn was demolished in 1803 to make way for Rutland Square and, subsequently, the Rutland Arms Hotel, which still stands today. This makes the 1820 date rather unlikely.

The alternative date of around 1860 doesn’t quite fit either. A recipe for Bakewell Pudding was already published by Eliza Acton in Modern Cookery for Private Families in 1845, and earlier published recipes have also been identified

So, while we may never know exactly who invented Bakewell Pudding or when, we can certainly be grateful that this delicious dessert came into existence – and perhaps Mrs Greaves deserves our thanks after all!

Bakewell Pudding is traditionally served warm and is particularly good with custard, cream or ice cream, although it is also delicious on its own.

From pudding to tart

The Bakewell Tart is a later variation of the original pudding. While the two are similar, there are some important differences.

A traditional Bakewell Tart is made with shortcrust pastry, a layer of jam and a firm, almost cake-like almond frangipane filling. It is often finished with a layer of icing and sometimes decorated with a cherry or other embellishment.

This makes it perfect for serving with afternoon tea. However, un-iced versions are also delicious served warm, much like the original Bakewell Pudding.

Pudding vs tart

In short, Bakewell Pudding is softer, richer and more pudding-like, while Bakewell Tart has a firmer frangipane filling and is more cake-like in texture

📌Cook’s Tip for Making Bakewell Tarts

• To spread the frangipane over the jam without disturbing it you may find it easier to fill a large piping bag (no nozzle required) with the frangipane mixture and pipe over the jam.

• Spread the frangipane level then make a shallow indentation in the middle to help the create a flat rather than a domed surface once baked.

• For an alternative decoration, sprinkle flaked almonds over the surface of the frangipane before baking.

• During baking, rotate the tart after about 20 minutes of baking to ensure even baking. This is particularly important if you are opting for the flaked almond version and not covering with icing.

• If icing, make sure the tart is completely cold before covering with icing and allow the icing at least 30 minutes to set before serving.

More Bakewell Tart Style Recipes

Cherry Bakewell

A classic iced version of a Bakewell Tart containing almond frangipane, a layer of morello cherry jam and decorated with a chocolate feathering through the simple glacé icing - Only Crumbs Remain

Cherry Bakewell Recipe

Cherry and Coconut Bakewell Tart

This Cherry and Coconut Bakewell Tart is a variation of a traditional Bakewell tart, and is filled with cherry jam, fresh cherries and a delicious coconut frangipane – Recipes Made Easy

Cherry and Coconut Bakewell

Blackberry and Almond Tart

Blackberries sunk into an almond frangipane with just a hint of rosemary baked in a rich crumbly pastry case. Perfect with a cup of tea or coffee it is also makes a great dessert – Recipes Made Easy

Blackberry and Almond Tart

📖 Cookery Terms Made Easy

Baking blind – partially or fully baking a pastry case before adding the filling. It helps the pastry cook properly and gives you a crisp, firm base rather than one that is soggy from the filling.

To bake blind, line the pastry case with baking parchment and fill it with baking beans. Bake until the pastry has started to set, then remove the parchment and weights and return the pastry to the oven to finish cooking.

It is particularly useful for tarts and pies with a moist filling, where the filling might otherwise prevent the pastry base from becoming properly crisp.

Next Week – blackberries

I hope you’ve had a good month.

For me, July has been a month of contrasts. It started off nice and quietly, with very little happening beyond a trip to the theatre to see Oliver!. I grew up watching the film and have seen several productions over the years, from school performances to one in the West End some years ago. I knew it was packed with wonderful songs, but I’d almost forgotten just how many there are. The current West End production is excellent, with a particularly strong cast. Simon Lipkin, who plays Fagin, was outstanding.

Out and about

The last couple of weeks, however, have been much busier. My best friend from our university days was over from Australia. Her mum has not been well, so it was a relatively short visit to spend time with her and give her sister a break from caring duties. Mid month, I travelled up to Cheshire on the train to spend a few days with her.

It’s a lovely part of the country, and while I was there we met up with another mutual friend in Bakewell, Derbyshire. Of course I had chosen a place with a famous food connection, and I couldn’t resist buying a traditional Bakewell Pudding for home, as well as enjoying a slice of Bakewell tart with our morning coffee! That part of the country is absolutely beautiful, and it was lovely to escape both the hustle of London and the intense city heat for a few days.

Singing

Back in London, one of the choirs I sing with was preparing for its first formal concert in several years. In recent years our biggest annual performances had been at The Scoop outside City Hall, where audiences could attend for free. This year, however, people were buying tickets, so there was definitely a little more pressure to perform at our very best. We had two major rehearsals beforehand, including a full-day rehearsal and an evening practice. The concert itself was a huge success. It was held in a beautiful church with wonderful acoustics, and as always, it was a complete joy to sing as part of a choir of more than 100 voices. It was incredibly hot on stage though! I was completely exhausted the following day, which is why there wasn’t a newsletter last week.

In Suffolk

For the final week of the month, I’ve been at our cottage in Suffolk, catching up on gardening and the various maintenance jobs that always need doing on old properties whenever the temperatures allowed.

The Suffolk coast has a beautiful and unique landscape, so I’ve been deeply saddened by the massive wildfire in the heathlands there this week. Much of the area affected is protected by the National Trust. In a statement they said:

“Although it’s still too early to say what the true impact has been, to both RSPB Minsmere where the fire started, and Dunwich Heath, it’s becoming clear that the fire has torn through the entire National Trust reserve – and the landscape that we know and love is now unrecognisable.

We believe that very little heathland vegetation is left and many wildlife species will have been impacted, now and long into the future.”

It’s heartbreaking to think of the damage to such a special landscape.

In the Kitchen

I haven’t spent much time in the kitchen this month. I don’t cope with the heat quite as well as I used to (unless I’m in Greece and can cool off with a swim in the sea every day! 🤣). I did, however, manage to make a batch of redcurrant jelly which will last us the year. Most of the other soft fruit from the allotment has either been enjoyed with yogurt at breakfast or tucked away in the freezer for later. We’re also continuing to enjoy delicious new potatoes, freshly dug from the ground, and straight into the pot.

On the Blogs

As a result, there haven’t been any new recipes on either of the blogs this month, and they’ve taken a bit of a back seat while I’ve concentrated on the yearly security audit and a few admin and maintenance jobs on the website. If you’ve missed any of my recent newsletters, I’ve shared some of my favourite ice cream and sorbet recipes, summer preserves and homemade dips to help make the most of the season.

That’s all from me until next time

Have a delicious life.

🍴 Featured Recipe

Lemon and Thyme Infused Potato Salad

Lemon and thyme infused potato salad is a recipe I am sure you will want to come back to again and again as it is so easy and so versatile. Recipes Made Easy

Potato Salad Recipe

🌺 What to cook in August

I think more salads will be eaten this month as the weather remains warm. You can check out my collection of salad recipes here. Plus some simple quick cook dishes such as these

Tagliatelle with fresh tomatoes, basil and mozzarella

This has to be just about the easiest pasta dish you could make and a perfect pasta dish for summer. Recipes Made Easy

Get the Recipe

Easy Chicken Nachos

Sometimes food is all about fun, sharing with friends a quick and tasty dish to enjoy outside with a drink or in front of the TV watching your favourite sporting event. Recipes Made Easy

Nacho's Recipe

Pan Fried Chicken with pancetta and Garlic

Tender chicken breast, simply pan fried, and served with crispy pancetta, garlic and sage. Quick and easy to make serve with a simple side salad or summer veg. Recipes Made Easy

Berry Custard Tart

Delectable sweet crumbly pastry, creamy custard and juicy berries, this berry custard tart makes a fabulous dessert or a treat with morning coffee/afternoon tea. Only Crumbs Remain

Tart Recipe

📷 Readers Photos

This month's reader's photograph is from Helen in London, enjoying a Strawberry Greek Yogurt Lolly. She says the recipe works well with raspberries too.

If you would like to share your photos of any of my recipes that you have made, PM or tag me @recipecrumbs on social media or send them by email.

Homemade dips are incredibly versatile. They’re perfect for packed lunches, picnics, parties, sharing platters, meze spreads and relaxed entertaining. Just take a look at the supermarket shelves to see how popular they are.

While shop-bought dips are convenient, nothing beats homemade when it comes to flavour. Most take just a few minutes to prepare, and you can easily adjust the ingredients to suit your own taste – whether that’s making them spicier, adding extra herbs or creating a smoother texture.

I nearly always have at. least one homemade in the fridge. They’re ideal for snacking, served with toasted bread, pitta bread, tortilla chips or, for a lighter option, crunchy vegetable crudités. Influenced by our travels to Greece, at home in the summer we like to have a selection of two or three with our main course, as they also go well with grilled meat or fish and a salad.

Here are some of my favourites. Which one will you try first?

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Broadbean Hummus

Simple to make, this broad bean hummus has a deliciously fresh flavour. This is a great summer dip, though you can make it all year round using frozen broad beans.

Broadbean Dip Recipe

📌Cook’s Tip for making and serving the best dips

• Blend pureed dips to your preferred texture – For silky smooth dips, blend for a little longer and scrape down the sides of the food processor as you go. If you prefer a more rustic texture, pulse the ingredients instead of blending continuously.

• Taste before serving – Seasoning makes all the difference. Taste your dip once it’s blended, then adjust with a little more salt, pepper, lemon juice, herbs or spices until the flavours are balanced.

• Let the flavours develop – Many dips taste even better after 30 minutes to an hour in the fridge. This gives the ingredients time to meld together and creates a fuller, more rounded flavour.

• Garnish – A simple garnish can make a homemade dip look extra special. Try a drizzle of extra virgin olive oil, a sprinkle of paprika, toasted seeds or nuts, chopped fresh herbs, or a few cracks of black pepper just before serving.

More Dip Recipes

Carrot and Goats Cheese Dip

So simple to make, this carrot and goat’s cheese dip not only tastes fabulous but will add a splash of colour to the table.

Carrot Dip Recipe

Beetroot Hummus

I love tweaking basic hummus with the addition of other flavours. Here I’ve added beetroot to produce a vibrant and delicious dip.

Beetroot Dip Recipe

Really Easy Tzatziki

Why buy ready made tzatziki when this Really Easy Tzatziki recipe can be made in minutes and tastes far superior? I only buy tzatziki when I’m in Greece as I find the shop-bought tzatziki in the UK lacking in both flavour and texture.

Tzatziki Dip Recipe

Guacamole

A dip collection wouldn’t be complete without Guacamole now very popular all around the globe and it is easy to see why, it's delicious. This is another dip where the handmade version is far superior to ready made.

Guacamole Dip Recipe

👀 Have you Seen?

Easy Lavash Crackers

Crisp, crunchy lavash crackers are easy to make and are delicious served alongside a cheeseboard or with dips.

Lavash Cracker Recipe

📖 Cookery Terms Made Easy

Mezze (or meze) – A selection of small dishes served as appetisers or a light meal in the Mediterranean and Middle East. Mezze often includes dips such as hummus, baba ganoush and tzatziki, alongside olives, cheeses, flatbreads and salads.

Next Week – Raspberries

With all the hot weather we are having in the UK, it seems to be a potential bumper year for summer fruits, albeit a much earlier season than usual. So this week I have put together a selection of summer preserve recipes so that we can enjoy the flavours even after the season is over.

If you are still looking for more ideas you can will find most of my jams and preserve recipes here on Recipes Made Easy.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Easy Gooseberry Jam

Gooseberry jam is one of the easiest preserves to make, making it an excellent choice if you're new to jam making. Because gooseberries are naturally high in pectin, the jam sets beautifully without any fuss.

Gooseberry Jam Recipe

📌Jam Sugar Vs Preserving Sugar

Jam sugar is a large crystal sugar with added pectin for use with lower pectin fruits such as peaches and strawberries. Not to be confused with preserving sugar which is large crystal sugar without pectin and is used with fruits that has high pectin content.

Both these sugars produce clearer results with less scum produced during boiling than granulated sugar, though they are more expensive. Adding a knob of butter once a set has been reached will help to disperse any scrum that does remain.

📌 Tips for successful Jam Making

Perhaps the trickiest thing about jam making is knowing when the setting point has been reached

At setting point, the sugar, fruit and pectin have reached the correct concentration, allowing the preserve to form a soft gel. If you stop cooking too soon, the jam or jelly will be runny. Cook it for too long and it can become stiff, sticky or overly thick.

You can check whether your preserve has reached setting point by:

• Using a sugar thermometer: The setting point is usually 104.5°C (220°F).

• The wrinkle test: Place a small spoonful on a chilled plate, leave it for a minute, then push it with your finger. If the surface wrinkles, it has reached setting point.

• The flake test: Lift some of the preserve with a spoon. If it runs together and falls from the spoon in a single flake rather than separate drops, it is ready.

Not all fruits reach setting point in exactly the same way, so it’s always worth using one of these tests rather than relying on cooking time alone. I usually use a thermometer and then double check with the wrinkle test.

More Summer Jam and Preserves

Quick and Easy Blackcurrant Jelly

Another really easy preserve to make, blackcurrant jelly is bursting with rich, fruity flavour.

Made with just two ingredients and no added pectin, it’s simple to make and sets beautifully thanks to the naturally high pectin content of blackcurrants. It’s a delicious alternative to jam, especially if you prefer a smooth, seedless preserve.

Easy Blackcurrant Jelly

Peach and Pomegranate Jam

The pomegranate flavour in this soft set Peach and Pomegranate Jam is subtle but oh so delicious. It is fast becoming my favourite flavour of jam.

Peach and Pomegranate Jam

Homemade Redcurrant Jelly

This classic redcurrant jelly is currently the most popular recipe on my blogs. It is full of delicious summer berry flavour. Use with savoury dishes or as an alternative to jam.

Redcurrant Jelly Recipe

Tomato Chutney

Simple to make this lightly spiced easy tomato chutney is delicious with cold meats and cheese. It's also fabulous on burgers and with chips.

Tomato Chutney Recipe

Plum and Apple Chutney

The ale in this seasonal plum and apple chutney adds some extra depth to the flavour.

Homemade chutneys and pickles are really easy to make and they taste fantastic. It’s a great way to preserve seasonal fruits and vegetables. Especially when you have a glut.

Plum and Apple Chutney

👀 Have you Seen?

Great Gooseberries Recipes

Gooseberry recipes are proving very popular on both blogs right now. Check out this recipe collection if you are looking for more recipe ideas for this delicious fruit. Including my Gooseberry Chutney.

Gooseberry Recipes

📖 Cookery Terms Made Easy

Setting point is the stage in jam, jelly and marmalade making when the preserve has been cooked enough to thicken and set as it cools.

At setting point, the sugar, fruit and pectin have reached the correct concentration, allowing the preserve to form a soft gel.

I’m going to start with a mention of the weather again! We are having an early summer and next week expecting the 3rd heatwave of the year. So it just makes sense to me, that this week I should be sharing some of my favourite ice cream and sorbet recipes with you. Indeed, maybe I should have shared them earlier given the weather so far. I hope this doesn’t jinx it for the rest of the summer months.😂

There’s nothing quite like homemade ice cream or sorbet on a warm summer’s day. And with summer berries at their peak, there couldn’t be a better time to make some of these ice creams. Whether you have an ice cream maker or not, it’s easier than you might think. Once you’ve mastered the basics, you can experiment with all sorts of delicious flavours – from classic vanilla and strawberry to something a little more adventurous, such as my Basil Ice Cream.

Happy cooking and have a deliciously cool week.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Mascarpone and redcurrant Ripple Ice cream

This delicious creamy mascarpone and redcurrant ripple ice cream needs just 4 ingredients: Mascarpone, redcurrants, sugar and lemon.

Get the Recipe

Churned or No-Churn?

No-churn ice creams are wonderfully quick and easy, but many rely on condensed milk, which can make them rather sweet. For delicate flavours such as strawberry, raspberry or basil, I much prefer a traditional churned ice cream.

Homemade Ice Cream – Is an Ice Cream Maker Worth It?

One of the questions I’m often asked is whether you need an ice cream maker to make great homemade ice cream. The simple answer is no – you can make delicious ice cream without one. But if you enjoy making frozen desserts regularly, an ice cream maker is a worthwhile investment.

Without a machine, you’ll need to freeze the mixture in a shallow container and stir or whisk it every hour or so to break up the ice crystals as it freezes. An ice cream maker does this for you, giving a smooth texture with much less effort.

📌Cook’s Tip for Making Home Made Ice Cream

• Always cool the ice cream base thoroughly before freezing or churning.

• If freezing by hand, a loaf tin or roasting tin helps the mixture freeze more quickly and evenly.

• Or if using an ice cream maker do not overfill Leave enough room for the mixture to expand as it churns.

To store ice cream

Transfer the finished ice cream to a freezer-safe container with a tight-fitting lid. Press baking parchment or cling film directly onto the surface to help prevent ice crystals.

Enjoy it while it’s at its best. Homemade ice cream contains no preservatives or stabilisers, so aim to eat it within two weeks for the best flavour and texture.

To Serve

Let it soften before serving. Take homemade ice cream out of the freezer 20–30 minutes before scooping.

More ice Cream and Sorbet Recipes

Homemade Strawberry Ice Cream

Homemade fresh strawberry ice cream is the perfect refreshing dessert for warm summer days. It bursts with seasonal berry flavour and is surprisingly easy to make.

strawberry Ice Cream Recipe

Blackcurrant Sorbet

Bursting with fruity flavour this blackcurrant sorbet is so refreshing. A perfect light dessert to end to a meal or a delightful summer treat at anytime. Sorbets are a delicious dairy-free alternative to ice creams.

Blackcurrant Sorbet Recipe

Basil Ice Cream

Basil might not be the first flavour you'd think of for ice cream, but it really works. Fragrant with subtle sweet, floral notes, it's a deliciously unexpected dessert that's sure to get people guessing the secret ingredient. If you like serving something a little different, this basil ice cream is well worth a try.

Basil Ice Cream Recipe

👀 Have you Seen?

Strawberry Greek Yogurt Lollies

These homemade strawberry Greek yogurt lollies are super refreshing and a doddle to make. Containing fresh strawberries, Greek yogurt and just a small amount of added sugar, these homemade popsicles are a great guilt free summer time treat.

Strawberry Lolly Recipes

📖 Cookery Terms Made Easy

Churn– Churning is the process of stirring an ice cream mixture as it freezes. It incorporates air while preventing large ice crystals from forming, producing a smooth, creamy texture. An ice cream maker does this automatically, but no-churn recipes achieve a similar effect by folding whipped cream into the mixture before freezing.

Next Week – Summer Preserves

Life in Cyprus

For the first week in June we remained in Cyprus to relax after my son’s wedding. There was one day of rest before the celebrations continued – with plenty more post wedding socialising and, of course, even more eating!

Rita, my son’s new mother-in-law, hosted a thank-you dinner in a local taverna for the friends who had travelled to Cyprus for the wedding. In true Greek Cypriot meze style, the meal was nothing short of epic. Wave after wave of delicious sharing dishes arrived from the kitchen, and naturally we had to sample every single one. Just when we thought we couldn’t possibly eat another mouthful, another plate would appear. I didn’t walk out of the restaurant – I staggered!

The hospitality didn’t stop there. Two days later, we were invited to another family celebration – Rita’s great-niece’s fourth birthday. Once again, the table groaned under the weight of wonderful Greek Cypriot food. My favourite? Cheese wrapped in crispy kataifi pastry. Absolutely delicious!

Throughout our five-week stay, we enjoyed some fantastic food. If you’ve visited Cyprus or Greece, you’ll know that restaurant portions are incredibly generous – far larger than we’re used to in the UK. You quickly learn that ordering less is the way to go, and sharing a main course between two people is perfectly normal. At home that might raise a few eyebrows, but there it makes complete sense!

As we were staying in a fishing village, it will come as no surprise that we also enjoyed plenty of wonderfully fresh fish and seafood.

If you’ve been following me for a while, you’ll know that Mr B and I have completely fallen in love with Greece and have spent a month there each year for the last few years. We didn’t fall quite so instantly for Cyprus, but it’s definitely a place that grows on you. After an amazing five weeks on the island, I’m already wondering when we can return.

An unexpected Change of plan

Back home, June didn’t quite go to plan. I was expecting to spend two weeks on jury service. Instead, after a lot of waiting around in the jury waiting area, on the second day, the trial I’d been assigned to was cancelled and I was formally released from Jury service.

I had very mixed feelings. Jury service is an important civic responsibility and, when the summons first arrived, I felt equal measures of curiosity and apprehension. After a couple of months wondering what lay ahead, it all ended rather abruptly. It was something of an anticlimax, bringing both relief and disappointment. I would have liked the opportunity to see our justice system at work first-hand.

The upside was that I had extra time to get life back to normal after our extended stay in Cyprus. Fortunately, I managed to catch up on most of the gardening and household chores before the heatwave arrived.

I know we Brits love talking about the weather, but the last week really has been too hot! It was actually hotter than it had been in Cyprus while we were there, with much higher humidity. Without the luxury of air conditioning, which isn’t exactly common in British homes, London felt pretty unbearable. I gave myself permission to do the bare minimum.

Sadly on the hottest day of the year so far, we had to make a three-hour journey each way to attend my Uncle Ed’s funeral. Not the day to discover the car’s air conditioning wasn’t working! Even inside a beautiful 800 year old stone church it was stiflingly hot, but it was important to be there to say goodbye to a much-loved uncle.

What’s Growing

Back in the garden, our mini allotment has been wonderfully productive this month. First came the gooseberries, then the blackcurrants, followed by the redcurrants and now the whitecurrants. Time to make jelly! For the first time, we’ve also managed to pick a decent crop of blueberries before the birds beat us to them, and the raspberries are particularly abundant this year.

Mr B planted a few vegetables too. We’ve enjoyed some homegrown potatoes, a small handful of peas and a crop of beetroot. There’s something especially satisfying about eating produce you’ve grown yourself.

What’s new on the Blogs

Meanwhile, on the blogs, I’ve been busy updating some of my older favourite posts to make the recipes easier to follow and to include more information or new photos when needed, so you can be confident every recipe you make is a success. On Recipes Made Easy, you’ll now find a refreshed version of my Basil Panna Cotta and Halloumi and Mint Scones, while on Only Crumbs Remain, I’ve updated my Lemon & Elderflower Cupcakes. I’ve also added my Easy Homemade Scones recipe to Only Crumbs Remain, so there’s now another place to find one of my favourite bakes.

That’s all from me for this month.

Have a delicious week!

🍴 Featured Recipe

Blackcurrant Cordial

If you think all blackcurrant cordials are the same, then you are in for a treat. Homemade blackcurrant cordial is less sweet, fresh tasting, much fruitier and absolutely delicious. It is also really easy to make.

Blackcurrant cordial Recipe

🌺 What to cook in July

Salad Days

With the weather still warm and more hotter days forecast to follow, this could be the year of the salad. Grab your forks and get ready to explore our collection of salad recipes that are as easy to whip up as they are to devour.

Have You Seen?

Easy Lamb Kebabs

One for the barbie or under the grill if you prefer.

Lamb Kebab Recipe

If you would like to share your photos of any of my recipes, PM or tag me @recipecrumbs on social media or send them by email. I would love to share them here on my next monthly round up.

Next week: Ice creams and Sorbets

The weather has been too nice to spend a lot of time at my desk over the last few days so I’m running a little late with this newsletter but still I wanted to get it out in time for National Cream Tea Day, which is next Friday, 26th June, as this week I’m sharing two scone recipes including the classic sweet plain scone required for a cream tea..

Now in its eleventh year, National Cream Tea Day was established by Rodda’s Cornish Clotted Cream and Wilkin & Sons of Tiptree, founders of The Cream Tea Society.

As well as celebrating one of Britain’s favourite traditions, The Cream Tea Society encourages people to support a charity of their choice. They donate up to 50,000 portions of jam and cream each year to help fundraisers and charities organising their own cream tea events . To date, these efforts have helped raise more than £2 million for hundreds of charities across the UK.

You can find out more at the Cream Tea Society website.

I am very partial to a cream tea and love knocking up a batch of scones on a warm summer’s day. It’s a quick bake, so the oven isn’t on for long, and there is something wonderfully indulgent about sitting outside and enjoying afternoon tea with freshly baked scones.

Whether you’re sharing a scone or two in the garden with family, inviting friends round for a cream tea, or even organising your own bake-along, National Cream Tea Day is a great excuse to get together and enjoy a simple treat. Don’t forget to share your jam and cream creations on social media using the hashtag #NationalCreamTeaDay.

And if your more of a savoury scone person Ive got you covered too with a delicous Halloumi and mint scone recipe.

Happy cooking and have a delicious week.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Easy Homemade Scones

It only takes a few minutes to knock up a batch and 15 minutes or so later you are taking light, fluffy, homemade scones fresh from the oven.

Scone Recipe

📌Did you know?

• The word scone has two accepted pronunciations in Britain – some people say it to rhyme with gone, while others prefer it to rhyme with cone. Whichever side of the great scone debate you're on, they're delicious served warm with butter, jam, or cream!

• Cream then jam, or jam then cream? It’s the difference between the Cornish and the Devonshire cream tea and the cause of much controversy.

Halloumi and Mint Scones

Halloumi and mint is a classic flavour combination that goes well together. Baked into fluffy, Halloumi and Mint Scones, it is divine.

Savoury Scone Recipe

Just for Fun

Next Week – That was the month that was June 2026

Beer Day Britain has been celebrated every year on 15 June since 2015. The national celebration of British beer is supported by organisations including the British Beer and Pub Association, the Society of Independent Brewers and Associates (SIBA), and the Campaign for Real Ale (CAMRA), all of which champion Britain’s rich brewing heritage and pub culture.

I don’t drink beer very often but I do sometimes include it in my recipes, it can add a delicious richness to meat dishes. Most of the alcohol evaporates during cooking, leaving behind the beer's malt, hop, and caramel notes. Slow-cooked dishes particularly benefit from this mellowing effect.

So this week I thought I would share some of them with you.

And not to leave my American friends out, the 16th June is National Fudge Day in the US, and I have lots of fudge recipes too

Happy cooking and have a delicious week.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Steak, Mushroom and Ale Pie

If I had to choose a favourite savoury pie, it would almost certainly be a steak, mushroom and ale pie. Served with mashed potatoes or chunky chips. It's warming, filling and totally scrumptious – Recipes Made Easy

Pie Recipe ->

Beef Carbonnade

It might be a Flemish dish, but that doesn’t mean you can’t make it with British beer to celebrate British Beer Day– Recipes Made Easy

Get the Recipe

📌Cook’s Tip for using Beer

• Add beer gradually – Beer can be quite strong in flavour. Start with a smaller amount than you think you need and add more if required. It's much easier to add extra than to balance an overpowering beer flavour. If you find the flavour is a little bitter add a pinch of sugar to the dish.

• Use beer to tenderise meat – Beer contains enzymes and mild acidity that can help tenderise meat. Try adding a splash to marinades for beef, pork, or chicken before cooking.

• Don't forget baking – Beer isn't just for savoury dishes. Stout adds richness to chocolate cakes, while lighter beers can bring flavour and lightness to breads, scones, and batter-based recipes. You could try my Guinness cake with a British stout

👀 Have you Seen?

Vanilla Fudge

It’s hard to beat a classic Vanilla Fudge and this is one of my all-time most popular recipes on Only Crumbs Remain. But if you want more choice, check out my Fudge Recipe Collection too.

Vanilla Fudge Recipe

📖 Cookery Terms Made Easy

Batter – A mixture of flour and liquid used to coat food before frying.

Beer creates a light, crisp batter thanks to its carbonation.

To make a simple Beer Batter – Combine 125g (4oz) plain flour, 1 teaspoon baking powder and ½ teaspoon salt salt in a large bowl. Pour in about 300ml (½pt) very cold beer and whisk to a smooth batter. Use the batter immediately.

Next Week – Scones

And what an amazing month it has been. Mr B and I flew out to Cyprus at the beginning of the month and have been enjoying our time on the island, culminating with the wedding of my youngest son William to Izzy.

I decided to make the wedding cake while I was out here, so we travelled with a little more luggage than usual, and various kitchen items were packed including cake tins, a cheap cake turntable, rolling pins, kitchen scales and piping bags, all squeezed in among our holiday clothes.

Making the cake was fun but a bit of a challenge. Many friends had commented that it must be hard cooking in an unfamiliar kitchen but after years as a food stylist preparing food for photography on location in different kitchens this did not phase me at all. It was the little things that made it a slight unknown. Ingredients vary ever so slightly from country to country and with the difference in humidity and air temperature the results coming out of the oven are not as guaranteed as when working in your own kitchen.

Luckily the kitchen in our Airbnb had a decent amount of work surface, a must when cake decorating and a quick test bake of the top tier showed the oven worked well. I did have the backup of being able to use Izzy’s parents’ kitchen, but I’m glad I did not need to as making a wedding cake in among the bridal preparations would be difficult and they really didn’t need me taking up the whole kitchen.

The cake was made up of three tiers and each tier of 3 layers of cake. The bottom a vanilla cake sandwiched with vanilla butter cream and Strawberry jam. The middle was a spiced honey cake filled with cinnamon honey butter cream and fig jam. For the top tier, I adapted my almond Bizcocho cake (recipe below) using gluten-free flour and baked it in a 15cm(6in) round cake tin instead of a loaf tin. It was then split into layers filled with an orange buttercream.

As I only had one tin of each size, it took a whole day to bake all the layers and then another day assembling the cake, covering the cake in fondant and spraying the green colouring before boxing them up for transport to the venue.

At the venue, it was a case of stacking the tiers and decorating the cakes with flowers, olive leaves from Izzy’s parents’ Cyprus garden and wheat and barley picked and dried last year from the fields behind our cottage in Suffolk.

Look closely at the cake and I can see many flaws. This was only my 4th wedding cake I’ve made, and I probably would have got a slightly better finish had I been making it at home. But overall, I was really pleased with the result and it tasted very good. I can honestly say I have never seen a wedding cake disappear so fast.

As for the wedding itself, it was amazing. We had to delay the wedding ceremony by an hour or so due to a passing storm (it has been the wettest spring for 50 years) so we were on tenterhooks for a while as the venue was not geared up for an indoor wedding. But the rain passed and everyone sprang back into action, tables dried and relaid, the terraces swept clean and the rest of the day passed without a hitch and it was as if the rain had never happened.

The sun came out during the ceremony outside the tiny Greek chapel, and it was wonderfully atmospheric. After the formalities, the cocktails flowed. The wedding breakfast in the setting sun was delicious and plentiful. The band was brilliant, so despite being on my feet for several days, I still managed to dance all night and even attempted to join in with some of the Greek dancing.

As we still have a few days left in Cyprus and it has been such a busy month, I thought I would put off sharing more on our time exploring the history and foods of Cyprus until next month, as June is going to be a much quieter news month (thank goodness!).

Until next time (I will be back with my weekly Sunday newsletter on the 14th June), eat delicious!

🍴 Featured Recipe

Almond Bizcocho

I adapted this recipe for the top tier gluten free cake, replacing the plain flour with gluten free flour and baking in a round tin

Get the Recipe

🌞 What to cook in June

Strawberries are in peak season

“Spring’s cold start and the recent heatwave have led to sweeter, juicier strawberries being grown, according to the industry body that represents UK soft fruit growers.

British Berry Growers said although the weather had delayed this year’s strawberry season, it had helped produce fruit with “incredible sweetness and size”. BBC

So now is the time to try some strawberry recipes

Basil Panacotta with Balsamic Strawberries

Basil and balsamic vinegar might sound more like savoury flavours but these light and creamy basil scented panna cottas with balsamic strawberries make an unusual and fabulous summer dessert

Pana Cotta Recipe

Strawberry Ice Cream

Don’t wait for another heatwave before trying this easy ice cream. It tastes of summer even when the sun is being shy!

Strawberry Ice Cream Recipe

Strawberry Tart

Fresh fruit tarts are a classic dessert which makes the most of summer produce.

Strawberry Tart Recipe

📷 Readers Photos

If you would like to share your photos of any of my recipes, PM or tag me @recipecrumbs on social media or send them by email.

Welcome to this week’s Recipe Crumbs Newsletter

Like all fruit tree blossoms, the elderberry has a short flowering period, running from late May to early June and the best time to pick the elderflower blossom is in June, when the flowers are at their freshest and most fragrant.

The most common use for elderflowers is making homemade cordial. The flowers or cordial can be used in special summer desserts from iced desserts to cakes and pastries, as well as drinks, and even savoury dishes.

I have never made elderflower cordial myself. It has been on my must try list for a long time but for one reason or another I’ve never quite got around to it. We have a small elderflower tree in our garden up in Suffolk but I always seem to miss the chance to pick them during the fleeting season or I have been too busy to use them. You really need to use them within 24 hours of picking.

But I love the flavour, so I often use elderflower cordial to flavour some of my bakes and desserts. This week I’m sharing some of those recipes with you.

Next Friday, my son gets married, so my monthly look back at the month just past, which I would have been publishing next Sunday, will likely be a little later than usual.

Happy cooking and have a delicious week.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Lemon and Elderflower Cupcakes

These dainty lemon and elderflower cupcakes have a delicate flavour and would make an elegant addition to an afternoon tea spread.

Cupcake Recipe

📌Cook’s Tip

• Elderflower pairs especially well with lemon, gooseberries, strawberries, rhubarb and raspberries.

• Add to whipped cream or buttercream to give cakes and desserts a light floral note without overpowering them.

• Mix into yoghurt, crème fraîche or mascarpone for a quick dessert topping or filling for pavlovas, tarts and roulades.

More Recipes using Elderflower cordial

Easy Rhubarb and Elderflower Jam

Just three ingredients are needed to make this easy rhubarb and elderflower jam. The finished jam has a lovely, fresh, sweet flavour with just a hint of elderflower. Perfect for breakfast or afternoon tea. Jam sandwiches anyone?

Jam Recipe

Elderflower and Mascarpone Cream Tartlets

These pretty little elderflower and mascarpone cream tartlets are decorated with fresh redcurrants and whitecurrants. The red and white currants have a jewel like appearance that works well in these little bite-sized tartlets but you can also use other berries.

Tartlet Recipe

Gooseberry Ice Cream

Elderflower and gooseberry go together really well and both are in season at the same time. This ice cream is delicious on a hot June day.

Ice Cream Recipe

Rhubarb Cake with Elderflower Drizzle Icing

Rhubarb is another fruit that I find goes really well with elderflower

Rhubarb Cake Recipe

Tips for Foraging Elderflowers

• Pick elderflowers on a warm, dry day when the flowers are fully open and creamy white. This is when the flavour and fragrance are at their best.

• Avoid picking blooms that are starting to turn brown or drop petals, as they can taste slightly bitter.

• Choose flowers from bushes away from busy roads or areas that may have been sprayed with chemicals.

• Snip whole flower heads gently with scissors rather than pulling them, which helps avoid damaging the plant.

• Shake the flower heads lightly before using to remove any small insects, but avoid washing them unless absolutely necessary as this removes some of the fragrant pollen that carries much of the flavour.

• Only take what you need and leave plenty behind for wildlife, and to become elderberries in Autumn.

• Use elderflowers as soon as possible after picking for the freshest flavour.

Tips for Storing Elderflowers and Homemade Cordial

• Fresh elderflowers are best used within a few hours of picking, though they can be kept in the fridge overnight wrapped loosely in kitchen paper.

• Freeze flower heads flat on a tray before transferring to freezer bags if you want to save them for later.

• Homemade Elderflower cordial keeps well in sterilised bottles in the fridge for a couple of weeks, or can be frozen for longer storage.

• Label frozen cordial with the date, as the delicate flavour is best enjoyed within a few months.

• Ice cube trays are useful for freezing small amounts of cordial ready to add to drinks or desserts.

Just for fun…

You know what my answer is!

If you would like to you can find Mary Berry’s Elderflower Cordial recipe here on the BBC Good Food Website

📖 Cookery Terms Made Easy

Rolling Boil – A rapid, violent boil that cannot be stirred down.

Coming Soon – That was the month that was May 2026

World Baking Day 2026 takes place on Sunday 17 May. Celebrated each year on the third Sunday in May, the idea behind it is simple — to encourage people to bake something from scratch and share it with family, friends or neighbours.

The campaign was originally started by Unilever back in 2012 to promote margarine products. I’ll admit that nearly put me off writing about it altogether, as I’ve always firmly believed that butter is better. Still, anything that encourages more people to bake at home has to be a good thing in my book.

The date changes each year so that it always falls on a Sunday, giving people a little extra time to get into the kitchen and bake.

So it seemed as good an excuse as any to share a few of my favourite bakes from around the world. And as it also happens to be National Walnut Day in the US, I’m including my sticky walnut cake too.

Bake something to share or simply bake for yourself — either way, make a little time for baking in your life.

Happy cooking and have a delicious week.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Sticky Walnut Cake

Don't underestimate this rather plain looking cake. Easy to make, this Sticky walnut Cake is quite simply delicious! – Only Crumbs Remain

Walnut Cake Recipe

📌Cook’s Tip

• Read the recipe all the way through before you start. Baking is much easier when you know what comes next and have everything ready to hand.

• Weigh ingredients carefully. Unlike everyday cooking, baking relies on accuracy, so even small changes can affect the final result.

• Bring ingredients to room temperature unless the recipe says otherwise. Butter, eggs and milk mix together far more easily when they are not fridge cold.

• Avoid opening the oven door too early. Sudden temperature drops can cause cakes to sink, especially during the first two-thirds of baking time.

• Check your oven temperature. Many ovens run hotter or cooler than they claim, so an inexpensive oven thermometer can make a big difference.

• Don’t be discouraged by the occasional flop. Even experienced bakers have cakes that sink, biscuits that spread or pastry that shrinks. Most baking mistakes still taste perfectly good.

Gâteaux St. Honoré –France

A show stopping choux pastry gateau named after the patron saint of pastry chefs, St. Honore. It is filled with a light Crème Chiboust and topped with cream and caramel. Something of a challenge to make but the result is worth it – Only Crumbs Remain

Gateaux St. Honore

Almond Bizcocho – Spain

A delicious, moist Spanish almond and orange cake with a fabulous colour and great flavour – Recipes Made Easy

Recipe

Easy Focaccia – Italy

An ideal bread to make if it is your first attempt at making yeasted breads, as I have found it to be probably the easiest type of yeast bread to make – Recipes Made Easy

Bread Recipe

Snickerdoodles – USA

A classic American cookie, Snickerdoodles are easy to make biscuits coated in cinnamon sugar. With no chilling required, you can make and bake these cookies within about 30 minutes – Only Crumbs Remain

Cookie Recipe

Fig Rolls –UK

Fig rolls are classic English biscuits with a sweet crumbly pastry encasing a delicious lightly spiced fig filling– Only Crumbs Remain

Fig Roll Recipe

Easy Lavash Crackers –The Levant

Crisp crunchy lavash crackers are easy to make and are delicious served alongside a cheeseboard or with dips. – Only Crumbs Remain

Cracker Recipe

📖 Cookery Terms Made Easy

Soft Peaks – A stage reached when whisked cream or egg whites form peaks that softly curl over when the whisk is lifted.

Stiff Peaks – Whisking egg whites or cream until the peaks stand upright and hold their shape firmly.

Next Week – Elderflowers

Welcome to this week’s Recipe Crumbs Newsletter

And yar-sue ( γειά σου in Greek ) from Cyprus. Mr B and I arrived here on Monday and are already adapting to a quieter, slower pace of life, at least for the time being. The down side of leaving the country for May is that we are missing the peak of the UK asparagus season. I love asparagus and I really do think our climate and the availability in the shops of asparagus from small scale growers while it is in season, gives us some of the best tasting asparagus in the world.

While I occasionally buy a few imported stems the rest of the year, I enjoy British asparagus the most and will, happily devour it several times a week during the short time locally produced asparagus appears in the shops. Poached or grilled asparagus topped with a poached egg is a simple but delicious lunch that is always served in my house several times during May. And sometimes we just indulge in a bunch served simply with butter and ground black pepper on its own.

While I may miss the bulk of the asparagus season this year there is no need for you to miss out and so I’m sharing some simple asparagus recipes for you to try.

Happy cooking and have a delicious week.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

🍴 Featured Recipe

Foil Baked Salmon and Asparagus

This is a very simple and quick dish to make. All the flavour is kept in with the foil as the fish and asparagus is gently steamed in their packets.

salmon and asparagus recipe

🔦 Spotlight on Asparagus

Asparagus is a hardy perennial plant grown for its young tender shoots, which are harvested and enjoyed as a much-loved spring vegetable. Originally native to parts of Europe and Asia, it has been cultivated for centuries and is prized for its delicate flavour and versatility in the kitchen.

The British aspargus season is short, just a few weeks, traditionally from St.Georges Day (23rd April) to the summer Solstice (21st June), though of course it may vary slightly year to year. The use of poly-tunnels means there's now an autumn crop harvested in September and October in the Wye Valley and we may see the season extended further in the future.

Why is the season so short? During the short harvesting season, they grow incredibly quickly — on a warm sunny day you may cut a spear in the morning and find another well on its way by the afternoon. In peak conditions, asparagus can grow by as much as 10cm (4in) in a single day.

All that rapid growth takes a huge amount of energy, so the plants can only keep producing stems for a limited time before they need to rest and recover for the following year’s crop. Which is why the asparagus season is such a fleeting but much anticipated treat each spring.

What about White Asparagus?

White asparagus is simply asparagus that has been grown without exposure to sunlight. As the spears emerge from the soil they are covered with earth or special covers to block the light, which prevents the plant from producing chlorophyll and turning green.

It is very popular on the continent but much less so in the UK.

Using Asparagus

British asparagus has a wonderfully fresh, grassy sweetness that needs very little preparation – in fact, the less you do to it the better.

Whether simply steamed and served with butter, added to tarts and pasta dishes or chargrilled for salads, asparagus brings a touch of elegance to even the simplest meal.

How to prepare asparagus

Thin asparagus spears need little preparation. Simply trim or break off the very bottom of the stem to remove the base which can be a little woody. The point to trim or break can be found by carefully bending the spears - there is a natural point on the stem where it will easily snap.

For thicker stems use a vegetable peeler, to remove the outer layer of the stem, from the base to about halfway up the spear.

Buying

Look for firm stems with tightly closed tips and avoid any that look limp or dry. Thicker spears are often sweeter and more tender than very thin ones, despite the common misconception that thinner means better.

Store

Asparagus is at its very best when eaten as fresh as possible, ideally within a day or two of buying, while the spears are still tender and full of flavour.

If you are not using them straight away, the best way to store asparagus is to treat it a little like a bunch of flowers. Trim a small slice from the woody ends, then stand the spears upright in a jar or jug containing a couple of centimetres (1inch) of cold water. Loosely cover the tops with a plastic bag and keep them in the fridge. Stored this way, asparagus will stay fresher and crisp for several days.

Alternatively, you can also wrap the ends in damp kitchen paper before placing the spears in a loose bag in the fridge, but avoid sealing them tightly as they need a little air circulation.

More Asparagus Recipes

Chicken and Asparagus Tray Bake

Another quick to make, easy mid-week meal and is on the table in less than 45 minutes!

Chicken and asparagus traybake

Easy Courgette and Asparagus Tart

Fresh asparagus spears sit on a bed of courgettes and leeks and are covered with a creamy ricotta cheese mixture. This tart tastes so good that it’s hard to believe it takes just minutes to prepare.

Courgette and Asparagus Tart Recipe

Creamy pasta with Asparagus and Bacon

The sauce is made while the pasta is cooked so it really can be on the table in about 15 minutes.

Pasta with Asparagus and Bacon Rceipe

📖 Cookery Terms Made Easy

Chargrill – using a very high heat to cook food quickly while creating a delicious dark, slightly smoky charred marks on the outside. It is a great way to add flavour to vegetables, meat and fish without needing lots of extra ingredients.

Next Week – International Bakes

Well this month has gone in a flash and I’m now just a day away from flying off to Cyprus for 5 weeks. I’ve never been before and can’t wait. This trip will be extra special as at the end of May my son will be getting married out there and so I will also be catching up with friends and family. But that’s next month’s news.

Back here during April its been super busy getting ready to go away and with the usual working on the blog writing new posts and updating old post.

Mid way through the month I spent an afternoon near London Bridge as a judge for the Great Taste Awards. Great Taste is the world’s largest and most trusted food and drink accreditation scheme. It might sound like a perfect job for a food lover, and it is, but it is also quite challenging. Tasting a variety of foods in a completely random order - faggots, followed by porridge then some pickles, anyone! Each food has to be judged as if it is the first food you tasted. I tasted 30 different foods in one afternoon, with a few stand out items. It is good to experience at first hand how the quality of many foods is improving year on year as more passionate producers work hard to get a coveted star or 3. It’s good fun and you get to work and meet with other experts from all areas of the food and drink industry.

Back in my kitchen, the design and flavours for my son’s wedding cake were finalised and the items I need to take with me are ready and packed.

Away from the Kitchen, the larger of the choirs I am in had its big annual Spring concert at the Hackney Empire. The theme was Film and TV. So many of the day-to-day tasks this month were done to the soundtrack of the concert repertoire on loop and me singing along to practice.

With the other choir, I sang at two station gigs collecting for a couple of small charities. We also had a fabulous day singing at the 23rd mile mark of the London Marathon last weekend. That is such a joyful day.

This year my friend’s daughter was raising money for the lullaby trust one of the charities my choir supports too. Despite tracking her all day I managed to miss her when she ran past us.

But I was able to meet up with her afterwards. If running a marathon isn’t impressive enough, she managed to raise a spectacular £4000 for her chosen charity. I am so proud of her.

Well, that’s it for now. Have a delicious week and see you here next week for the regular weekly newsletter.

🍴 Featured Recipe

Creamy Mustard Chicken

This creamy mustard chicken with baby potatoes is a simple one-pan dish with tender chicken and potatoes in a creamy mild mustard sauce – Recipes Made Easy

Creamy mustard Chicken Recipe

🌺 What to cook in May

Beetroot, Potato and Smoked Mackerel Salad

The dressing is low fat but flavourful and the smoked mackerel contains lots of Omgea 3 oils, making this a healthy mealtime choice. You can make this salad all year round but with new potatoes coming into season, it will taste at its best now! – Recipes Made Easy

Beetroot, potato and Mackerel Salad

Sea Bass with Peas, Bacon and Potatoes

Sea bass with peas and bacon is an ideal after-work dish for two. Adding bacon to the peas lifts this humble vegetable so that it shares the limelight in this simple supper dish– Recipes Made Easy

Sea Bass with Peas Recipe

Rice Salad with Roasted Peppers and Red Onions

A simple and colourful side dish, this rice salad with roasted peppers and onions is a great accompaniment to roasted or grilled meat and fish – Recipes Made Easy

Rice Salad Recipe

Summer Strawberry Roulade

Ok, so its not quite summer yet but early English Strawberries come into season in May. This roulade is served with macerated strawberries, which really brings out the flavour of the berry. Serve this and it will feel like summer has arrived already! Only Crumbs Remain

Strawberry Roulade Recipe

📷 Readers Photos

This months readers’s photograph is

Turkish Delight by Karen from Teeside

If you would like to share your photos of any of my recipes you have made, PM or tag me @recipecrumbs on social media or send them by email.

Next week: Asparagus