Daffodil Soup London

I AM  a feasting kinda gal, excess draws me like a moth to a flame and there's nothing that excites me more than an 8-hour lunch that becomes supper (I call that lupper) and then goes on into the night as we open yet another bottle. My friend Andy, who is more English than I am, recognises it as a 'Leo' (Sayer = all-dayer in Cockney rhyming slang). It's a well-established ritual but one that happens less often as we get older, and not at all under current lockdown restrictions. Sigh.  Tasting menus excite me. They allow smidgins of lots of different foods but never trigger the synapse that controls the Off button.  I read menu like others novels. All the starters, please,  then divvy up the mains so we can all have a taste. Someone at the table will always say 'ooh, there's a chocolate thing on, I must save room for that' and I'll think boo, how dull, I'll have the CHEESE.  I am quite well known for desserts generally, have made and sold co...

 This is one of those recipes that makes you frown at first, trying to get your head around the is-it-a-bread question that leads to the savoury scone/muffin or all-in-one-quiche debate. There is no solution except to make it and draw your own conclusion, which will be that it is delicious! After all, how can a combination of bacon, cheese and leek be wrong? This lovely loaf (or you could bake the mix in muffin tins) is a brunch crowd-pleaser, especially served toasted with a fried or poached egg on top. For lunch it's perfect served as a wedge with a fresh green salad and for a lighter evening meal you won't regret serving it with a bowl of soup or chilli.  Serve with good salted butter (and extra cheese on the side for good measure). This makes a 750g loaf or 10-12 muffins Ingredients 1 medium onion, diced 250g smoked streaky bacon, diced 1tbsp light olive oil 1 leek, finely sliced 225g self-raising flour A pinch of salt  1tsp English...

I keep a container of the dry mix for this recipe in my cupboard for spontaneous fritter making – everyone should. Most of these ingredients should be in your cupboard, and if not your nearest corner shop will have them all.  These delicious fritters were one of our most popular dishes at the restaurant. They happen to be vegan and gluten free but that was incidental, as they pack a palate-pleasing punch, are satisfyingly crunchy and, when topped with a simple tahini dressing and some toasted seeds, would not be out of place at the breakfast, lunch or dinner table.  The most time-consuming element is making up the seasoned chickpea flour, which can be done well in advance. The rest is a work of minutes.   Also, if courgettes aren’t your thing, you can substitute sweetcorn,   grated  parsnip, cauliflower or potato.  Serves 4 500g chickpea (gram) flour  2tsp salt 1tsp freshly ground black pepper 1tbsp ground coriander 2ts...