Magonolia flowers are firm favourites in our house and when my daughter turns up with pockets full of magnolia flowers, I know spring has truly sprung. We use them for magnolia pickles, magnolia cakes and to dip in chocolate. The trees we have access to all have a distinct ginger-flavour, and sometimes we’ll find the …
Permanent link to this article: https://www.keeperofthekitchen.com/2025/03/22/crystallised-magnolia-flowers/
I love Alexanders – smyrnium olusatrum. They are one of my favourite spring foragables. Driving around the countryside here on the Isle of Wight they suddenly pop up, lining the streets of parts of the Island from early March. We use the thin stems for a sautéed snack or side, the thicker stems for candying, …
Permanent link to this article: https://www.keeperofthekitchen.com/2023/04/24/candied-alexander-stems/
Beetroot rosettes are pretty to look at and fantastic to taste. The flavours of goats cheese and red onion blend perfectly to make something that feels like cafe food, but is pretty quick and simple. If you’re doing it as a starter there’s plenty of time to be prepping your main in between. It’s simple, …
Permanent link to this article: https://www.keeperofthekitchen.com/2022/09/19/beetroot-red-onion-goats-cheese-rosettes/
I’m always really excited when I find a fig tree – like something in me forgets that I live in England now, and I’ve yet to pick a ripe fig from a tree – even here in the very South of England. Fortunately a South African friend of mine invited me round to her house …
Permanent link to this article: https://www.keeperofthekitchen.com/2022/06/05/green-fig-preserve/
Permanent link to this article: https://www.keeperofthekitchen.com/2020/09/03/creamy-garlic-chicken-with-sundried-tomatoes-and-spinach-pan/
Permanent link to this article: https://www.keeperofthekitchen.com/2020/06/23/foraged-hawthorn-blossom-vodka/
Over the summer our local supermarket was selling off a bunch of live chilli plants, and even though I really don’t like chilli – except in hot chocolate – I love the splashes of red against the deep green leaves and I love the brightness it introduces to my kitchen. The plant itself is one …
Permanent link to this article: https://www.keeperofthekitchen.com/2017/12/03/diy-chilli-salt-edible-gifting/
Permanent link to this article: https://www.keeperofthekitchen.com/2017/07/27/savoury-chinese-plum-sauce-recipe/
I’ve been enjoying the summer weather lately, and been loving the entertainment opportunities that presents too. When I have guests though, I like having pre-prepared, or quick to prepare meals as I don’t like spending ages in the kitchen! That’s just one of the reasons I really enjoy this Calamari, Tomato & Basil Pasta: it’s easy …
Permanent link to this article: https://www.keeperofthekitchen.com/2017/06/13/calamari-tomato-basil-pasta-recipe/
Another fantastic centrepiece for a party, a pumpkin filled with Pumpkin Parmesan Dip looks great and is versatile for crackers and veggies alike. You can adjust the amount of parmesan, or even substitute for a cheese you prefer – I can’t imagine there’ll be too much difference to the end result. My kids are particularly antsy about …
Permanent link to this article: https://www.keeperofthekitchen.com/2016/10/05/amazing-pumpkin-parmesan-dip/
