This mouthwatering Rhubarb + White Chocolate Tart that surpassed all expectations. That we had to share immediately. So that you could make it for your next dinner party/picnic/tea-for-one [judgement-free-zone, promise].
Ratatouille. It can be fancy and minimalist. It can evoke the warm and fuzzy feelings of home. It can bring to mind the image of a cute French rat. It can be transformed into epic bestovers.
I gave Nigella's Cheesecake a Bestover treatment, courtesy of some old biscuits, an abundance of Greek Yoghurt [more than would fit in any regular human’s fridge], a distant memory of an old Pinkberry order, and a craving courtesy of a culinary hero[ine].
I should pre-empt this post by first excusing myself for an abnormally excessive number of photos of these obsessively cute Easter treats. I honestly couldn't help myself.
I’ve been waiting almost a year to share this post with you. Mostly because, well, it’s using Blood Oranges. But also, because it does so much right by this fruit, celebrating everything it has to offer: from flesh to skin, taste to scent.
You are free to decide whether this recipe is just an excuse to make hot cross buns or hoard orange peel. But either way. Hoard the orange peel. And make the hot cross buns.
My new favourite way to eat chickpeas. Literally perfect for when you have no meat on hand but are looking for something with a hit of salt, bite, and smokiness to hit the spot. [That and I just decided on an alliterative name of which I’m quite proud].
