The Cafe Cat

  Ok, here's a really basic recipe for easy, mess-free, adaptable banana bread. I posted it a few years ago covered with dried figs and ...

Inspired by an autumn weekend kicking up the leaves and a desire for bright red, rosy apples from the Brogdale Collections, Kent.  ...

It's gooseberry season, so I had a think about what I could make with them while they are at their peak. Popping into the greengroc...

I'm obsessed with asparagus when it's in season. And soup all year round. So seeing as the asparagus crop is all but running out...

I haven't been home most of the weekend so, when I got back today, comfort food was needed. As wild garlic is in season and I have ...

I just can't get enough of rhubarb - poached with porridge, swirled into greek yoghurt, baked with buttery pastry... in a crumble w...

It's going to be another spring where the winter doesn't quite beat a hasty retreat but, rather, the cold will clutch at where ...

Oolong is considered the connoisseur's choice of tea owing to an incredible breadth of character and complexity across this tea typ...

Want to brighten up your winter? Make this cake.          ...............................................................     ...

While it's still really quite cold out there, we're slowly but surely inching into the spring, as evident by the arrival of seas...

Aka 'Shorbat Adas' Ok, so I'm really going to town with the name of this given that it was inspired by a Middle Eastern re...

My mother, sister and I travelled slowly to the Isle of Skye from Glasgow as the autumn of 2016 drew to a close. It was the first time I...

Paneer Masala, you steal my heart with your buttery, tomato sauce soured with the taste of fenugreek but sweetened with honey and a swir...

Physalis are one of the prettiest fruits: a crisp, papery husk shrouding the tomato-like berry inside. When it turns to autumn my mind t...

That's the thing about Nigella's brownie recipe - apart from handily requiring only one pan - you can add anything to it. Over ...