Generated by All in One SEO v5.0.0.1, this is an llms.txt file, used by LLMs to index the site. # Blanche Vaughan ## Sitemaps - [XML Sitemap](https://blanchevaughan.com/sitemap.xml): Contains all public & indexable URLs for this website. ## Pages - [Home](https://blanchevaughan.com/) - [Contact](https://blanchevaughan.com/contact/) - General contact and recipe enquiries blanche.vaughan@condenast.co.uk - [About](https://blanchevaughan.com/about/) - Blanche Vaughan is dedicated to finding the finest ingredients and letting them shine in her ingeniously simple recipes. Blanche Vaughan is a former chef, food writer, food editor for House & Garden and cookbook author. Blanche has spent years quietly building on her skills at top restaurants and establishing herself in the food industry. She - [Books](https://blanchevaughan.com/books/) ## Recipes - [Mussels and miso](https://blanchevaughan.com/recipes/mussels-and-miso/) - Blanche Vaughan's recipes for comforting autumn eating. The former River Café cook prepares mussels in miso, - [Squash Gnocchi](https://blanchevaughan.com/recipes/squash-gnocchi-2/) - This year I planted my pumkins and squashes on the compost heap. They grew better than ever before and I now have a good collection of various shapes, sizes and varieties in store for winter. I find different varieties work better in different recipes, which is lucky as it keeps me thinking of new ways - [Braised Oxtail with Polenta](https://blanchevaughan.com/recipes/braised-oxtail-with-polenta/) - Oxtail is an undervalued cut of meat and becomes unctuous when slow cooked. The saffron gives it an extra luxuriousness and the gremolata adds freshness to the rich flavour. The meat can be served on or off the bone. Slow-cooked dishes like this suit reheating, too. If you have time, salt the meat the night - [Omelette Arnold Bennett](https://blanchevaughan.com/recipes/omelette-arnold-bennett/) - Omelette Arnold Bennett. The omelette that the writer Arnold Bennett asked the chef at the Savoy hotel to make for him was prepared a little differently to this, but I’d like to thank him all the same for the inspiration. Serves 4-6. This recipe originally appeared in my second cookbook, Egg (Weidenfeld & Nicolson) Photo - [Smoked Mackerel Miso Soup](https://blanchevaughan.com/recipes/smoked-mackerel-miso-soup/) - This miso soup with smoked mackerel is inspired by a game-changing soup I once ate at a chef ’s residency in London. David Chang (founder of the New York restaurant group Momofuku) was cooking at the St John Hotel for a week and his menu included a miso soup made from a broth infused with - [3 hour beef shin with fennel and gremolata](https://blanchevaughan.com/recipes/3-hour-beef-shin-with-fennel-and-gremolata/) - This 3 hour beef shin recipe includes lovage, a strong-tasting herb, with a flavour similar to celery. It pairs beautifully with beef, but if you can’t get hold of it, use celery leaves or even celeriac leaves. The fennel and the gremolata (chopped parsley, garlic and lemon zest) lift the flavours of the rich meat, - [Potatoes, green beans and pesto](https://blanchevaughan.com/recipes/potatoes-green-beans-and-pesto/) - This mixture of beans, potatoes and pesto is a classic Ligurian dish, usually served with pasta. I like to use a variety of long beans, which ripen in the summer – yellow, green, purple and even runner beans – for added colour and varied shapes. Homemade pesto tastes so much better and I urge you - [‘Wild’ rice salad](https://blanchevaughan.com/recipes/wild-rice-salad/) - In need of a new lunch staple? Blanche Vaughan takes rice to new levels with this nutty, delicious salad - [Brown rice and salmon bowl](https://blanchevaughan.com/recipes/brown-rice-and-salmon-bowl/) - This build-your-own bowl uses brown rice for a nutty base and allows you to play with the toppings to make it suit you - [Egg fried rice](https://blanchevaughan.com/recipes/egg-fried-rice/) - Blanche Vaughan reinvigorates the classic dish of egg fried rice, proving just how well it has stood the test of time - [Asparagus and prosecco risotto](https://blanchevaughan.com/recipes/asparagus-and-prosecco-risotto/) - Asparagus and prosecco risotto - [Rice pudding with cardamom & rhubarb](https://blanchevaughan.com/recipes/rice-pudding-with-cardamom-rhubarb/) - I no longer buy pudding rice especially to make this, instead I use either risotto or sushi rice - [Soft-boiled egg with anchovy toast](https://blanchevaughan.com/recipes/soft-boiled-egg-with-anchovy-toast/) - This is my favourite way to eat a simple boiled egg: crisp toast soldiers dipped into rich, runny egg yolk. There is something magical about the combination of salty anchovy, buttery toast and warm yolk. I like to use salted anchovies, rather than those preserved in oil, as they blend more easily into the butter. - [Perfect toffee apples](https://blanchevaughan.com/recipes/perfect-toffee-apples/) - When was the last time you actually ate a toffee apple? I don't think I've had one since I was a child, but I still feel that I know them like I had one yesterday. The hard, smooth shell and the weightiness of the coated apple held on a fine stick. Then there's the first - [Jewelled Pilaf Rice](https://blanchevaughan.com/recipes/jewelled-pilaf-rice/) - I eat this jewelled pilaf on its own (I like it with a dollop of yoghurt) or serve it as a side dish with grilled lamb chops or chicken. - [Teatime Crêpes](https://blanchevaughan.com/recipes/teatime-crepes/) - The secret to lacy crêpes is the thinnest batter and a very hot pan. When the batter is poured into the pan, it will spread easily to form a delicate film. It's also helpful to let the batter rest for at least half an hour if you can; if you want you could make it - [Crisp (frizzled) eggs with sage and chilli](https://blanchevaughan.com/recipes/crisp-frizzled-eggs-with-sage-and-chilli/) - These crisp eggs with sage and chilli make for a very satisfying breakfast when you need to blow the cobwebs away. Once you've got the knack of frizzling the eggs, you can try using other flavours with the eggs - ground allspice and parsley, or tarragon and vinegar are other delicious additions. Serves 2 This - [Asparagus with feta, lemon and dill](https://blanchevaughan.com/recipes/asparagus-with-feta-lemon-and-dill/) - Cooking asparagus without water really intensifies the flavour, so I either put it on the barbecue (cook it while the meat rests) or roast it in the oven. The fresher the asparagus, the quicker it becomes soft. This recipe originally appeared in House and Garden magazine. Photograph courtesy of Emma Lee - [Leeks with yogurt, caramelised butter, chilli flakes and dill](https://blanchevaughan.com/recipes/leeks-with-yogurt-caramelised-butter-chilli-flakes-and-dill/) - A delicious way to enjoy leeks, a sometimes less appreciated seasonal vegetable, this is inspired by Turkish leek and yogurt soup. Sweet caramelised leeks are dressed with yogurt spiked with chilli and dill and finished with nutty butter. Eat as a starter or small plate with bread, or as a side dish with white fish. - [Nut milk "cotta" with caramelised buckwheat](https://blanchevaughan.com/recipes/nut-milk-panna-cotta-with-caramelised-buckwheat/) - This nut milk "cotta" might look fancy, but it is one of the simplest desserts to make. People are often scared of making ‘set’ puddings such as a panna cotta, but I find agar agar (a seaweed-based jellifier) easy to use and more reliable than traditional gelatin. replacing the traditional dairy of a panna cotta - [Sweet potato fritters with turmeric hummus](https://blanchevaughan.com/recipes/sweet-potato-fritters-with-turmeric-hummus/) - Serve these sweet potato fritters with a bundle of herbs such as flat-leaf parsley, mint and coriander – to eat like a loose salad. ...the huge range of colours, flavours and textures that come from plant ingredients – spices, herbs, vegetables, nuts and legumes – is worth celebrating in its own right. This recipe originally - [Chickpea pancakes with avocado, tomatoes and dukkah](https://blanchevaughan.com/recipes/chickpea-pancakes-with-avocado-tomatoes-and-dukkah/) - These chickpea pancakes are like crumpets: crisp on the outside, soft within. They offer a delicious protein-rich and gluten-free alternative to bread. Dukkah – from Arabic, to pound – is a highly flavoured seasoning made from herbs, nuts and spices. The recipe for these chickpea pancakes is not an exact blueprint, so the ingredients and - [Quinoa, radicchio, fennel and pomegranate salad](https://blanchevaughan.com/recipes/quinoa-radicchio-fennel-and-pomegranate-salad/) - When I worked at Moro, a Moorish-Spanish restaurant in London, I was introduced to the beguiling flavour of pomegranate molasses, an ingredient that is now fairly commonplace. There it was used in a dressing similar to this one, which gives a sweet-sour tang and spicy warmth to the vegetables. I love the textures and colours - [Brownies](https://blanchevaughan.com/recipes/brownies/) - A rich, intense, gooey brownie is a treat, until you have too much. By making a smaller batch, you'll never overdo it and it justifies spending money on the best ingredients (namely the chocolate). I also like to cut the brownies into smaller pieces so a little goes a long way. Using rice flour makes - [Vegetable tagine with couscous](https://blanchevaughan.com/recipes/vegetable-tagine-with-couscous/) - Warming, colourful and beautiful to serve, Moroccan tagines are traditionally cooked with a meat stock or bones, but there is so much flavour in the slow-cooked vegetables that you really do not miss it here. You can vary the vegetable ingredients, but keep in mind the balance between sweetness (carrots, squash, sweet potatoes), creamy softness - [Custard Tart](https://blanchevaughan.com/recipes/custard-tart/) - A custard tart is one of the finest puddings – crisp pastry filled with a rich, wobbly custard and topped with grated nutmeg. one of the finest puddings I usually like it best in its simplest form, but when raspberries, rhubarb or sweet, juicy cherries are in season, they make an excellent addition, creating little - [Mozzarella in carozza](https://blanchevaughan.com/recipes/mozzarella-in-carozza/) - You don’t need to use fancy bread for this recipe of mozzarella cheese in carozza – a basic white bloomer or a soft white bread works best because it can be squeezed to enclose the filling. These mozzarella sandwiches are dipped in egg and then shallow-fried, making them deliciously soft and gooey. They are perfect - [Cheese soufflé](https://blanchevaughan.com/recipes/cheese-souffle/) - One of the most surprising things about cheese soufflé is how easy it is to make. I often cook it for a Sunday night or emergency supper dish when I haven't got time to shop - cheese, eggs, and milk are almost always in my fridge. Experiment with other ingredients stirred into the egg yolk - [Roasted Cauliflower with Gremolata Lentils](https://blanchevaughan.com/recipes/roasted-cauliflower-with-gremolata-lentils/) - The caramelised slices of red onion and lemon give the roasted cauliflower a rich depth of flavour. If you like, you can roast extra lemons in this way and add them to other dishes, such as the Moroccan-style Vegetable Tagine with Couscous . the huge range of colours, flavours and textures that come from plant - [Lancashire hotpot](https://blanchevaughan.com/recipes/lancashire-hotpot/) - Lancashire hotpot is an easy yet fulfilling dish to make, a meal from one pot. Use a floury variety of potato, such as maris piper, which will absorb the juices from the lamb. Arranged in a layer on top, to create a beautiful browned lid, the potatoes make this look and feel like a complete - [Tiramisu](https://blanchevaughan.com/recipes/tiramisu/) - Tiramisu is one of my favourite Italian desserts - a kind of creamy trifle laced with chocolate and coffee. It tastes much better when it's made in advance and the sponge fingers have had time to soak in all the flavours. For this tiramisu you will need a serving dish measuring 26cm x 18cm x - [Baked pears with spices and chocolate](https://blanchevaughan.com/recipes/baked-pears-with-spices-and-chocolate/) - An elegant yet simple pudding, lightly spiced baked pears with melted chocolate is a classic combination not to mention a great way to use English pears in season. The chocolate is gently grated over the baked pears at the end, rather than blanketing the delicate, sweet fruit. Serves 6. This recipe is taken from my - [Lentil curry with eggs](https://blanchevaughan.com/recipes/lentil-curry-with-eggs/) - This meat-free lentil curry dish with eggs provides all the protein you need. Not only is it spicy and filling, it can also be put together in no time. Serves 4-6 This recipe originally appeared in my second cookbook, Egg (Weidenfeld & Nicolson) - [Airy buckwheat pancakes](https://blanchevaughan.com/recipes/airy-buckwheat-pancakes/) - Unlike a lacy crepe, these buckwheat pancakes are puffed and airy because of the air from the whisked egg white. The buckwheat and beer given the pancakes a lovely savoury flavour that goes very well with smoked fish. One of my favourite way to eat these pancakes is with smoked eel or other smoked fish, - [Breton galettes with ham, cheese and fried egg](https://blanchevaughan.com/recipes/breton-galettes-with-ham-cheese-and-fried-egg/) - These Breton galettes, or savoury rolled pancakes, are made from buckwheat flour, and are usually served with a sauce poured over the top Buckwheat, confusingly, is not related to wheat but comes from the same family as rhubarb, sorrel and knotweed. The flour is made from ground seeds rather that grain, and has an inimitable - [Japanese rice & pickles](https://blanchevaughan.com/recipes/japanese-rice-pickles/) - These three side dishes – Japanese rice, a salad and a pickle – could be combined to make a light meal, or alternatively you could serve them with either the salmon teriyaki or the glazed miso aubergine. They are great examples of how rice vinegar and soy sauce can completely change the experience of commonplace - [Glazed Miso Aubergine](https://blanchevaughan.com/recipes/glazed-miso-aubergine/) - This glazed miso aubergine is a good vegetarian or vegan dish and the aubergine flesh tastes almost meaty when cooked with the miso. Miso has an extraordinary depth of flavour and can be used in all sorts of dishes as dressings, sauces, marinades and glazes. Use the best aubergines you can find – I use - [Cauliflower and potato curry](https://blanchevaughan.com/recipes/cauliflower-and-potato-curry/) - Fragrant, colourful and wonderfully filling, this cauliflower and potato curry is heady with spice and is so comforting and healthy too. It's also really simple to prepare. If you have a pestle and mortar, this is the perfect opportunity to taste and grind the spices yourself. Serves 4. This recipe is taken from my first - [Warm Salad of Chard & Chickpeas](https://blanchevaughan.com/recipes/warm-salad-of-chard-chickpeas/) - This chard and chickpea salad is an ideal vegetarian main or side dish. The recipe calls for tahini, a sesame seed paste that is used a lot in Middle Eastern cooking, and it makes a wonderful creamy sauce for this chard and chickpea salad. Although the dish is lovely warm, it can also be eaten - [My kind of Dhal](https://blanchevaughan.com/recipes/my-kind-of-dhal/) - A very simple version of dhal and one you could happily make in less than an hour and eat as leftovers the next day. Nearly all the ingredients for this dhal can be found in the store cupboard, ready to make a nutritious dish at a moment’s notice. Serves 2. This recipe is taken from - [Pork cooked in milk with potatoes and sage](https://blanchevaughan.com/recipes/pork-cooked-in-milk-with-potatoes-and-sage/) - Slow-cooking pork or chicken in milk is a traditional Italian method that renders the meat wonderfully succulent. The richness of this dish is balanced perfectly by the citrus of the lemon and the distinctive fresh sage. Pork cooked in milk really tastes delicious, especially the potatoes that have been soaking in the deeply flavoured milk. - [Artichokes Vinaigrette](https://blanchevaughan.com/recipes/artichokes-vinaigrette/) - Having planted artichokes in my garden some years ago, I find they are the most productive and easiest of vegetables to grow. Once a stalwart of English gardens, these specimens of the thistle family are often now eschewed for things that are simpler to prepare. I suggest boiling them whole so your guests can peel - [Beef Meatballs in Spiced Tomato Sauce](https://blanchevaughan.com/recipes/beef-meatballs-in-spiced-tomato-sauce/) - The beef meatballs and the sauce can be made in advance separately and then heated together just before serving. Allowing the sauce to sit for a few hours will certainly improve the flavour. I also love serving these beef meatballs on top of spaghetti and sometimes I make them with minced lamb, which works wonderfully - [Broccoli, anchovy and chilli pasta with crunchy sourdough crumbs](https://blanchevaughan.com/recipes/broccoli-anchovy-and-chilli-pasta-with-crunchy-sourdough-crumbs/) - When I’m cooking dinner for myself, I want something quick and delicious. The umami quality the anchovies bring makes this taste so satisfying, and most of the ingredients will be in the store cupboard. Make sure the sauce is strongly seasoned before adding it to the pasta, which will absorb some of its flavour. The - [Spinach gomae](https://blanchevaughan.com/recipes/spinach-gomae/) - This wonderful spinach gomae is a dish found in many Japanese restaurants and I always order it. There is something moreish and magical about the flavour combination of spinach and a salty-sweet sesame sauce, and it could not be simpler to make. When you buy the spinach, try to find the large-leaf variety that does - [Apple and Blueberry Cobbler](https://blanchevaughan.com/recipes/apple-and-blueberry-cobbler/) - A good apple cobbler can be made with a batter or dough or, in this case, a scone topping over a pie filling. It makes a change from a crumble or pie crust and if you make this quantity of topping it will give you a batch of scones to have up your sleeve for - [Roasted loin of venison with root vegetables](https://blanchevaughan.com/recipes/roasted-loin-of-venison-with-root-vegetables/) - This roasted venison loin makes a perfect Sunday lunch to share among family and friends. The rich flavours of the roast venison go particularly well with the sweetness of the redcurrant and root vegetables. Roast venison is particularly good served pink and any leftovers make fantastic sandwiches with rocket and horseradish. Serves 6. This - [Endive and squash gratin](https://blanchevaughan.com/recipes/endive-and-squash-gratin/) - This endive and squash gratin is a lovely dish to eat on its own, especially as a vegetarian option. You could also serve it as a side dish to accompany roast chicken. The endives becomes juicy and soft, their slight bitterness balanced perfectly with the sweetness of the squash. For this endive gratin I tend - [Salmon Teriyaki](https://blanchevaughan.com/recipes/salmon-teriyaki/) - Terikaki is a well-known sauce, one that's so simple and tastes so much better homemade. Instead of salmon, you can use either chicken or firm tofu slices, and I sometimes add a teaspoon of grated ginger. Sake (Japanese rice wine) is now available in most supermarkets and some wine merchants. It has a delicious flavour - [Mexican sweetcorn soup with chipotle](https://blanchevaughan.com/recipes/mexican-sweetcorn-soup-with-chipotle/) - This Mexican sweetcorn soup with chipotle is simple yet full of flavour; sweet, spicy and herby all at once. A dollop of something cooling like crème fraîche or soured cream offsets the heat of the chilli and adds to the creaminess. A sweetcorn soup is one of the few soups that really benefits from being - [Purple sprouting broccoli vinaigrette](https://blanchevaughan.com/recipes/purple-sprouting-broccoli-vinaigrette/) - Purple sprouting has a key role in the vegetable seasons - it comes at a time when little else is able to grow and when it comes, it suggests the imminent arrival of spring! The tender new stalks and pretty purple flowers are a very welcome sight in the garden, in my veg box and - [Courgette fritti](https://blanchevaughan.com/recipes/courgette-fritti/) - During the summer, my garden produces an abundance of courgettes. Big or small, a great way to use them is fried into crisp chips. Serve courgette fritti with drinks as an elegant antipasti, or for a deliciously seasonal alternative to potato chips to accompany grilled steak or fish. Serves 4 as a small plate This - [Baked apricots with raspberries](https://blanchevaughan.com/recipes/baked-apricots-with-raspberries-and-almond-biscuits/) - A summer recipe for baked apricots and raspberries, delicious with whipped cream or crème fraîche and almond biscuits. 'a sweet dish perfect as a light, fruity dessert' Sugar quantities will vary depending on the sweetness of the fruit, so do adjust as necessary. Serves 6 This recipe originally appeared in House & Garden magazine, photo - [Turkish style baked eggs with tomatoes](https://blanchevaughan.com/recipes/turkish-style-baked-eggs-with-tomatoes/) - This Turkish style baked eggs with tomatoes is a warming and versatile dish, and just as delicious eaten for a weekend breakfast as it is for a light dinner. The Turkish eggs cook gently in the spiced tomato sauce and to finish, just dollop over some cooling yoghurt. Serve with a good bread to mop - [Poached Summer Fruit Salad](https://blanchevaughan.com/recipes/summer-fruit-salad/) - A delicate and light poached summer fruit dessert which is perfect after a hearty meal. It can be prepared in advance then warmed, or eaten cool. The vibrant colours of the poached summer fruit are stunning. To serve, try sprinkling over rose petals - they look beautiful and taste delicious. Any leftovers can be eaten - [Blackberry Clafoutis](https://blanchevaughan.com/recipes/blackberry-clafoutis/) - This blackberry clafoutis is one of the most straightforward and delicious puddings to throw together. A clafoutis is essentially a pancake batter poured over fruit and baked in the oven until gloriously crisp and golden on top. Strew the blackberries all over the bottom and pour the batter on top The juice from the blackberries - [Seafood Paella](https://blanchevaughan.com/recipes/seafood-paella/) - This seafood paella looks striking yet it couldn't be easier to make. Unlike a risotto, a paella is cooked without stirring, which gives it a wonderful caramelised base, where the rice has browned and become sticky. The key to making paella is to allow the rice to cook in the stock, undisturbed It's not necessary - [Orange, yoghurt and olive oil cake](https://blanchevaughan.com/recipes/orange-yoghurt-and-olive-oil-cake-2/) - I first ate this orange, yoghurt and olive oil cake in Greece. I was intrigued by the soft, layered texture, then discovered it is made with yogurt, eggs and olive oil, rather than butter and flour. Eat it warm, with crème fraîche and summer berries The result is like lightly set custard held together with - [Middle Eastern aubergine & chickpeas](https://blanchevaughan.com/recipes/middle-eastern-aubergine-chickpeas/) - Spicy and comforting, this Middle Eastern dish of aubergine with chickpeas is one of my favourite weekday suppers. The aubergines are fried at a fairly high heat with quite a lot of oil until they become caramelised and sweet. This dish is a perfect accompaniment to grilled lamb chops but there is also enough to - [Tomato, marjoram and shaved Berkswell salad](https://blanchevaughan.com/recipes/tomato-marjoram-and-shaved-berkswell-salad/) - 'A fresh salad with a lovely mix of summer tomato varieties and sheep's cheese' This tomato salad looks and tastes even better with a mixture of tomato varieties, sizes and colours. Some of my favourites to look out for, or grow myself are classic plum shaped san Marzano, juicy ribbed Costoluto, beefsteak Marmande, sweet Golden - [Green Lasagne](https://blanchevaughan.com/recipes/green-lasagne/) - A good lasagne has small amounts of filling between numerous layers of pasta, adding to the texture and flavour. This may seem like a faff to make, however it can be done in advance and is easier than a meat lasagne. There is a lot of room for alternatives too, depending on what is available - [Runner and green beans with anchovy vinaigrette](https://blanchevaughan.com/recipes/runner-and-green-beans-with-anchovy-vinaigrette/) - Delicious served warm or cold, this runner and green bean salad with anchovy vinaigrette makes an excellent accompaniment to chicken or lamb chops. Alternatively eat it on its own as light meal with added soft boiled eggs or with flaked tuna for extra protein. Try to choose smaller runner beans, as the larger ones can - [Roast aubergine, tomatoes and fregola salad](https://blanchevaughan.com/recipes/roast-aubergine-tomatoes-and-fregola-salad/) - This is a robust aubergine and tomato salad with flavours reminiscent of a caponata. Fregola are small pearls of semolina flour dough, which are a speciality of Sardinia. If you cannot find fregola, you could also use giant couscous, orzo or other small pasta shapes. Serves 4. This recipe originally featured in the June 2019 - [Chicory, persimmon and hazelnut salad](https://blanchevaughan.com/recipes/chicory-persimmon-and-hazelnut-salad/) - Chicory and radicchio bring some colour to the winter table. I choose firm persimmons; if you cannot find persimmons, use pears, apples or even roasted squash. Serve this as a simple lunch or as a side dish with my recipe for braised oxtail. Wine recommendation: The sweet, sour and nutty flavours of the chicory salad - [Courgette, broad bean, sheep’s cheese and mint risotto](https://blanchevaughan.com/recipes/courgette-broad-bean-sheeps-cheese-and-mint-risotto/) - Every summer, I grow courgettes and broad beans, especially to make this risotto. I pick the flowers from the plants, too, to scatter over the top. At this time of year, the vegetables are so tender and small that they barely need any cooking, but if you are using larger beans, peel them first. Try - [Chard soufflé with anchovy sauce](https://blanchevaughan.com/recipes/chard-souffle-with-anchovy-sauce/) - A recipe for a warming chard soufflé topped with anchovy sauce. - [Turbot roasted over celeriac, fennel and leeks](https://blanchevaughan.com/recipes/turbot-roasted-over-celeriac-fennel-and-leeks/) - Celeriac, a vegetable stalwart in the depths of winter, goes beautifully with the firm, meaty flesh of turbot. Serves 6 This recipe originally appeared in House & Garden magazine, photo courtesy of Andrew Montgomery - [Pistachio, apricot and orange blossom cake](https://blanchevaughan.com/recipes/pistachio-apricot-and-orange-blossom-cake/) - Here the flavours of pistachio, apricot and orange blossom are inspired by sweet Arabic dishes. The ground nuts give the cake a dense, moist texture; it also helps it keep for longer. - [Chicken with spices and wild garlic](https://blanchevaughan.com/recipes/chicken-with-spices-and-wild-garlic/) - When I'm in the countryside during spring, I always make sure I have a look for wild garlic. It appears in the woods in April and continues into May, first as lush green leaves and then the pretty white flowers bloom. This recipe is a sort of tandoori chicken marinade - the garlic giving the - [Fig and walnut tart](https://blanchevaughan.com/recipes/fig-and-walnut-tart/) - Figs do grow well in Britain, but their fruit rarely ripens until late summer. If you have access to a tree, take a leaf to infuse in the honey glaze, it gives it an unique and aromatic flavour. Serves 6 This recipe originally appeared in House & Garden magazine, photo courtesy of Helen Cathcart - [Apricot and rosemary galette](https://blanchevaughan.com/recipes/apricot-and-rosemary-galette/) - The rosemary provides a subtle, background flavour, which works beautifully with the tart, sweet apricots. Serves 6 This recipe originally appeared in House & Garden magazine - [Raspberry jellies, pistachio and thyme biscuits](https://blanchevaughan.com/recipes/raspberry-jellies-pistachio-and-thyme-biscuits/) - These soft, fruity jellies, served with crunchy, fragrant biscuits, can be set in individual glasses or 150ml moulds. Serves 6 This recipe originally appeared in House & Garden magazine - [Chermoula chicken with potatoes and tomatoes](https://blanchevaughan.com/recipes/chermoula-chicken-with-potatoes-and-tomatoes/) - Chermoula is a North African marinade using coriander, smoked paprika and cumin. The chicken and potatoes are cooked together in one pot, allowing the flavours to seep into each other. Serves 6 This recipe originally appeared in House & Garden magazine - [Lamb chops with Chimichurri sauce](https://blanchevaughan.com/recipes/lamb-chops-with-chimichurri-sauce/) - Originally from Argentina, this herb sauce tastes excellent with grilled or barbecued meat. Serves 6 This recipe originally appeared in House & Garden magazine - [Vegetables a la Grecque with egg and herb sauce](https://blanchevaughan.com/recipes/vegetables-a-la-grecque-with-egg-and-herb-sauce/) - This is a way to showcase the best of the season's vegetables and it makes a good vegetarian starter. It's the perfect dish to cook in advance, which makes it a good summer recipe when you're entertaining. This looks beautiful arranged on a large serving plate for everyone to help themselves. Serves 6 This recipe - [Lemon risotto with crisp sage](https://blanchevaughan.com/recipes/lemon-risotto-with-crisp-sage/) - 'Zesty, crispy and marvellously creamy' Herbs are essential in summer cooking. Their bright colour and fragrance gives immediate freshness to all sorts of dishes, raw or cooked. I particularly like to eat sage fried, it takes on a wonderful crisp texture and softens its potent flavour. Choose Italian lemons with bright zest and thick skins. - [Squash and cavolo sformato](https://blanchevaughan.com/recipes/squash-and-cavolo-sformato/) - This is one of my favourite dishes to cook with crown prince squash, an autumnal variety with a rich, sweet flesh and with a low water content. The smooth custardy texture of this Italian baked dish contrasts nicely with the cavolo leaves inside. Serves 6 This recipe originally appeared in House & Garden magazine, photo - [Rosemary and garlic roast potatoes](https://blanchevaughan.com/recipes/rosemary-and-garlic-roast-potatoes/) - I serve this as a side to all sorts of roast meats, especially roast venison - see the recipe in full here Serves 6 This recipe originally appeared in House & Garden magazine, photo courtesy of Andrew Montgomery - [Chewy almond biscuits](https://blanchevaughan.com/recipes/chewy-almond-biscuits/) - These are gluten free and with reduced sugar as so much sweetness comes from the almonds and from the fruit. Almonds and apricots go beautifully together. These make the perfect accompaniment to my baked apricots and raspberries recipe. Serves 6 This recipe originally appeared in House & Garden magazine, photo courtesy of Helen Cathcart - [Summer greens and soft cheese pie](https://blanchevaughan.com/recipes/summer-greens-and-soft-cheese-pie/) - Served with the tomato salad, this green filled pie make a satisfying (and vegetarian) lunch. I use any leafy greens I may have a glut of in my garden – sorrel, dandelion, turnip tops and beetroot leaves – all taste excellent. It’s also a good opportunity to try out some British cheeses made in a - [Flattened chicken with lemon and thyme salt](https://blanchevaughan.com/recipes/flattened-chicken-with-lemon-and-thyme-salt/) - Cooking a whole chicken under a weight produces a succulent bird with a uniformly golden skin, it also takes less time than roasting it. You will need a frying pan at least 30cm diameter and a weight of 3-4kg. I use a large pestle and mortar, but a stone, brick or any heavy object will - [Brassicas with sheep's cheese](https://blanchevaughan.com/recipes/brassicas-with-sheeps-cheese/) - Cavolo nero and brussel sprouts are in season together during the late winter months, and this recipe shows them off in their freshest, most natural state as a crunchy raw salad. Serves 2. This recipe originally appeared in the Guardian. - [Blackberry ice-cream](https://blanchevaughan.com/recipes/blackberry-ice-cream/) - British hedgerows are adorned with wild blackberries towards the end of August and into September. Try to pick the ripest berries, preferably on a sunny day, which fall into your fingers with no resistance. This is one of my favourite ways to use this special (and free) fruit. Serves 8-10. This recipe originally appeared in House - [Raw broad bean bruschetta](https://blanchevaughan.com/recipes/raw-broad-bean-bruschetta/) - Broad beans have been eaten in Britain since the Bronze Age. I imagine the pleasures of sitting with a large basket and popping the firm beans from their downy pods were as enjoyable then as they are now. The secret is to find beans that are still young - before the skin becomes pale - - [Kale and cashew pesto](https://blanchevaughan.com/recipes/kale-and-cashew-pesto/) - Kale is a vegetable you are sure to see a lot of in winter so here’s a simple and healthy way to use it. This strong green brassica comes in all shapes and sizes, including black kale or Italian cavolo nero (pictured), beautiful purple leaf kale and Russian kale which has pretty, frilly edges. Serves 4. This - [Bircher muesli](https://blanchevaughan.com/recipes/bircher-muesli/) - I like to make a batch or double batch of this for the weekend, it’s something I often don’t get around to during the week, despite my best intentions, and it’s always enjoyed by all. If you have any leftover poached quinces (click here for recipe), these are great to serve chopped up on top. - [Poached quinces with whipped cream and hazelnuts](https://blanchevaughan.com/recipes/poached-quinces-with-whipped-cream-and-hazelnuts/) - Six quinces will leave you with leftovers which are good to eat with my bircher muesli recipe for breakfast. They are a fragrant, unusual fruit and although not the easiest to get hold of, they have a short season and it’s really worth enjoying them. 6 portions This recipe originally appeared in House & Garden - [Nettle soup](https://blanchevaughan.com/recipes/nettle-soup/) - I start to look for new growth and pick the first tender leaves around April and May, before the flowers appear - [Asparagus fonduta](https://blanchevaughan.com/recipes/asparagus-fonduta/) - The first spears of asparagus must be one of the finest moments for a vegetable patch - [Purple sprouting broccoli with penne](https://blanchevaughan.com/recipes/purple-sprouting-broccoli-with-penne/) - When I’m cooking dinner for myself, I want something quick and completely delicious, but easy to pull together. The umami quality that the anchovies bring makes this taste so satisfying; and most of the ingredients will already be in the store cupboard. To make this really well, make sure the sauce is strongly seasoned before - [Carrots and turnips ‘Vichy’](https://blanchevaughan.com/recipes/carrots-and-turnips-vichy/) - Carrots and turnips are at their peak season in November. When I saw piles of violet skinned turnips and bunches of carrots (greens still attached) at my local farmers market last weekend, I knew exactly what I would make. 'Vichy' refers to a method of cooking carrots where they are braised in a mixture of - [Fregola and roasted squash, Treviso Tardivo and pomegranate](https://blanchevaughan.com/recipes/fregola-and-roasted-squash-treviso-tardivo-and-pomegranate/) - This festive looking fregola and roasted squash dish would make an excellent Christmas side or vegetarian, salad option. I love the sweetness of the squash alongside the juicy, bitter-sweet taste of the radicchio (Treviso tardivo is a particular variety of Italian radicchio with long finger-like leaves, but you could also use any other type of - [Anchovies and butter](https://blanchevaughan.com/recipes/anchovies-and-butter/) - Italian butter is lighter, whiter and creamier than our butter and works beautifully here. Look out for it in Italian delis - [Blood orange, fennel, feta and olive salad](https://blanchevaughan.com/recipes/blood-orange-fennel-feta-and-olive-salad/) - Blood oranges come into season in late winter and their bright colour is always welcome in my kitchen at this time of year. This salad is very simple to compose and yet looks so pretty and bright, it would cheer up any table. I find the salty feta and olives taste so good with the - [Apple Welsh cakes](https://blanchevaughan.com/recipes/apple-welsh-cakes/) - Welsh cakes are what I make when we decide we want something for tea but there isn’t time to bake a cake - [Steamed marmalade pudding](https://blanchevaughan.com/recipes/steamed-marmalade-pudding/) - The season for Seville oranges runs from late December into February so if you’re not making your own marmalade, this certainly a good time of year to be eating it. As a change from enjoying it at breakfast, I love to use marmalade in this comforting, warm pudding, and it’s also a great way to - [Kedgeree](https://blanchevaughan.com/recipes/kedgeree/) - I know kedgeree is traditionally eaten at breakfast but I like to increase the chilli and serve this for an easy supper or light lunch. The puree of split peas coats the rice and keeps the mixture saucy – more like a dhal. Serves 6-8 This recipe originally appeared in House & Garden magazine, - [Pork cooked in milk with sage](https://blanchevaughan.com/recipes/pork-cooked-in-milk-with-sage/) - Slow-cooking pork or chicken in milk is a traditional Italian method that renders the meat wonderfully succulent. The best example of this is the Italian Maiale di latte, or pork in milk. The richness of this dish is balanced perfectly by the citrus of the lemon and the distinctive fresh sage. It tastes delicious with the - [Slow cooked buttermilk chicken](https://blanchevaughan.com/recipes/slow-cooked-buttermilk-chicken/) - Buttermilk chicken usually means fried chicken. This recipe applies buttermilk’s tenderising effect to create succulent chicken thighs in an unctuous sauce. - [Potatoes cooked in milk](https://blanchevaughan.com/recipes/potatoes-cooked-in-milk/) - A classic way to enrich spuds from last year's harvest. - [Cedro lemon risotto](https://blanchevaughan.com/recipes/cedro-lemon-risotto/) - When shopping in La Fromagerie in London yesterday, I discovered a basket full of giant Cedro lemons. - [Kale, chorizo and egg on toast](https://blanchevaughan.com/recipes/kale-chorizo-and-egg-on-toast/) - This dish makes an excellent and simple winter meal. It's easy to make, sufficiently substantial and delicious without the chorizo too, if you want a vegetarian option. There's masses of kale around at the moment, but you could always use chard or spinach instead if you prefer. Likewise, if poaching an egg seems a step - [Orange and bergamot filo cake (Portokalopita)](https://blanchevaughan.com/recipes/orange-and-bergamot-filo-cake-portokalopita/) - I first ate this cake in Greece and was intrigued by the soft, layered texture. I then discovered that it is made with yoghurt, eggs and olive oil, rather than butter and flour. The result is something like lightly set custard held together with leaves of soft filo. Traditionally the Greeks use only oranges and - [Roast red cabbage with crisp herbs and hazelnuts](https://blanchevaughan.com/recipes/roast-red-cabbage-with-crisp-herbs-and-hazelnuts/) - I adore red cabbage cooked in this way and it makes a change from serving it shredded and stewed. First, cut the cabbage into wedges, you can appreciate the natural beauty of this vegetable and it also allows the edges to crisp, while the insides remain juicy. Make sure everything is well bathed in oil, - [Roast haunch of venison with pomegranate molasses and spices](https://blanchevaughan.com/recipes/roast-haunch-of-venison-with-pomegranate-molasses-and-spices/) - Wild venison is one of the most delicious meats to roast at this time of year. This recipe makes the most of its rich flavour by combining it with strong flavours - warm spices and rosemary. - [Moroccan carrot salad](https://blanchevaughan.com/recipes/moroccan-carrot-salad/) - I love the way the sweetness of the carrots tastes with the fragrant spices and this makes an excellent salad served alongside a selection of mezze plates, or with some barbecued meats or kebabs (see the lamb kefte recipe). This recipe originally appeared in House & Garden magazine, photos courtesy of Oivind Haug. - [Apple and blackberry galette](https://blanchevaughan.com/recipes/apple-and-blackberry-galette/) - Around this time of year, there are just a couple of weeks when the late blackberries ripen and the last apples are ready to picked. - [White truffles and tagliarini](https://blanchevaughan.com/recipes/white-truffles-and-tagliatelle/) - There’s been a bumper harvest of truffles this year. Italy’s unusually wet summer and warm autumn created the perfect conditions to send usually high prices tumbling. - [Almond, pistachio and orange blossom cake](https://blanchevaughan.com/recipes/almond-pistachio-and-orange-blossom-cake/) - This is a cake I love to make which uses many of the ingredients and flavours used in Morocco, a favourite place to travel to. It is just as good to eat as pudding as it is at teatime and keeps beautifully for days. These recipes originally appeared in House & Garden magazine, photos courtesy - [Soba noodles and greens in miso broth](https://blanchevaughan.com/recipes/soba-noodles-and-greens-in-miso-broth-recipe/) - At this time of year there’s one thing I really crave and luckily it’s something healthy. - [Ricotta cake with lemon and pine nuts](https://blanchevaughan.com/recipes/ricotta-cake/) - Using ricotta and olive oil instead of butter gives this cake a particularly soft and good lasting texture - [Toasted fig leaf and blackcurrant ripple icecream](https://blanchevaughan.com/recipes/fig-leaf-blackcurrant-ice-cream/) - I found that not only does the blackcurrant make a scoop of this look even more beautiful, but the slightly tart, rich berry flavour works beautifully with the toasty fragrance of the fig leaves. - [Chicken, lemon and potatoes with wild oregano](https://blanchevaughan.com/recipes/chicken-lemon-and-potatoes-with-wild-oregano/) - There’s a small Greek island that I go to in the summer where you can find a family run restaurant on a beach, only accessible by foot or boat. After scrambling down from a high coastal path you will discover some tables sitting under the trees on the sand by a small stone building from - [Spaghetti al Limone](https://blanchevaughan.com/recipes/spaghetti-al-limone/) - When life gives me lemons, this is the recipe I turn to to celebrate with: spaghetti al limone, the simplest of dishes which is only possible with proper, Amalfi lemons whose zest and juice are fragrant and pure. - [Marinated courgettes and aubergine with burrata](https://blanchevaughan.com/recipes/marinated-courgettes-and-aubergine-with-burrata/) - When I cooked at the River Café, we used to prepare a wonderful Italian antipasti called zucchini scapece – crisp courgette coins marinated in vinegar, chilli and mint. I’ve added their summer partner, aubergines, whose dense, meaty flavour tastes so good with the sweet courgettes and acidity of wine vinegar and mint to brighten the - [Mediterranean fish stew with saffron mayonnaise](https://blanchevaughan.com/recipes/mediterranean-fish-stew-with-saffron-mayonnaise/) - Every French fisherman, Italian grandmother or coastal restaurant has their own recipe for fish stew, or soup, and I love to try them all. When it comes to cooking it at home, I always aim to adapt the inspiration to make it suit the ingredients that I can find. If there’s no mullet and the - [Butterflied sardines stuffed with preserved lemon and rosemary](https://blanchevaughan.com/recipes/butterflied-sardines-stuffed-with-preserved-lemon-and-rosemary/) - Serve these with a simple rocket salad dressed with lemon juice and olive oil. I always encourage buying fish from a fishmonger where possible and this is especially relevant with sardines which need to be spanking fresh. If you don’t want to butterfly the fish yourself, ask your fishmonger to do this for you; alternatively - [Cuttlefish tagine](https://blanchevaughan.com/recipes/cuttlefish-tagine/) - A version of this recipe was taught to me by the owner of house. I’d always associated tagines with slow-cooked meat or poultry, so it was a revelation to discover this. Any good fishmonger will be able to supply you with cuttlefish but this recipe can also be made with large squid, using both bodies - [Lamb kefte with herb salad and spicy yoghurt](https://blanchevaughan.com/recipes/lamb-kefte-with-herb-salad-and-spicy-yoghurt/) - Stallholders at the local market make these skewers and cook them over charcoal braziers. They are then sold rolled in flatbreads with handfuls of herbs and chopped onion stuffed inside. These are an interpretation of the wonderful street food snacks. You will need 6-12 metal skewers, or you can use wooden ones, but make sure - [Courgette, olive and preserved lemon salad](https://blanchevaughan.com/recipes/courgette-olive-and-preserved-lemon-salad/) - Courgettes are widely used in Moroccan cookery. Authentic Moroccan preserved lemons are made with very small fruit, about the size of a lime. Only the skin is used, the lemons are cut in half and the flesh and any seeds are scooped out, so when the recipe calls for ‘finely chopped lemons’ it generally means - [Spiced potatoes](https://blanchevaughan.com/recipes/spiced-potatoes/) - Simple fried potatoes are made extra special with a dusting of spices and this recipe is excellent served with the cuttlefish tagine or as part of a selection of other vegetable dishes. These recipes originally appeared in House & Garden magazine, photos courtesy of Oivind Haug. - [Orange salad with cinnamon and dates](https://blanchevaughan.com/recipes/orange-salad-with-cinnamon-and-dates/) - This is a classic Moroccan salad, often served at the end of a meal. Oranges grow in abundance in Morocco and the sweet and fragrant flavours added to the fruit make a simple dish into something exotic and fresh. These recipes originally appeared in House & Garden magazine, photos courtesy of Oivind Haug. - [Tomato braised green beans](https://blanchevaughan.com/recipes/green-beans-and-tomato/) - tender green beans in an unctuous tomato sauce - [Light summer soup with pistou](https://blanchevaughan.com/recipes/courgette-and-white-bean-soup-2/) - I love the lightness and fresh taste and it's a great way to use all those delicious green vegetables that are at their best in the summer months. I think of this as a Provencale soup, but the Italians have a version which I also adore, called zuppa alla Genovese. - [Winter Minestrone](https://blanchevaughan.com/recipes/winter-minestrone/) - Whenever I cook a soup, I always try to make enough that there will be leftovers. - [Asparagus gomae](https://blanchevaughan.com/recipes/asparagus-gomae/) - this Japanese style sauce is another favourite way to dress those bright green spears - [Plum blossom icecream](https://blanchevaughan.com/recipes/plum-blossom-icecream/) - The flavour that steeps from the flowers, is both delicately floral and almond - [Fish chowder](https://blanchevaughan.com/recipes/fish-chowder/) - The smoky flavours of the bacon and haddock add a great depth to this fish stew - [Scandinavian potato pancakes with crème fraiche, roe and dill](https://blanchevaughan.com/recipes/pancakes-scandinavian-potato-with-creme-fraiche-roe-and-dill/) - Buckwheat in the pancake batter gives a wonderfully earthy taste which is excellent with the salty roe and the potato makes it thick and substantial without being too floury. - [Bottarga pasta with tomatoes and chilli](https://blanchevaughan.com/recipes/bottarga-pasta-with-tomatoes-and-chilli/) - The key to this recipe is to cook the courgettes slowly, over a low heat, before adding any liquid. - [Pancakes for Shrove Tuesday](https://blanchevaughan.com/recipes/pancakes-for-shrove-tuesday/) - So what is the secret to getting the crepes lacy and crisp, rather than thin but rubbery? It helps if you start with a good pan. - [Apple meringue](https://blanchevaughan.com/recipes/apple-meringue-and-tarte-tatin/) - The French classic apple dessert! - [Yuzu and yoghurt cheesecake](https://blanchevaughan.com/recipes/yuzu-and-yoghurt-cheesecake/) - Yuzu, a fruit which you may well have tasted but rarely seen, is a popular Asian citrus variety with a beguiling and exotic flavour – somewhere between a sweet mandarin and a fragrant grapefruit. - [Nettle pasta](https://blanchevaughan.com/recipes/nettle-pasta/) - Now is the perfect time to be picking nettles. They are young and tender and like any new season’s produce, at their freshest and best. - [Gipsy toast](https://blanchevaughan.com/recipes/gipsy-toast/) - Slices of (stale) baguette, soaked in almond milk and egg and sweetened with honey, cinnamon and cloves. - [Beetroot and herb salad with soft boiled eggs](https://blanchevaughan.com/recipes/beetroot-and-herb-salad-with-soft-boiled-eggs/) - Most of the eggs that we will eat at Easter will be made of chocolate, so here’s a healthy, seasonal recipe as an antidote to all that wonderful indulgence. - [Toffee apples](https://blanchevaughan.com/recipes/toffee-apples/) - When was the last time you actually ate a toffee apple? I don’t think I’ve had one since I was a child, but I still feel that I know them like I had one yesterday. - [Almond milk chai](https://blanchevaughan.com/recipes/almond-milk-chai/) - This is what I drink if I have a mid-afternoon energy slump. I bought a wonderful spice mix from the market in Morocco. - [Bees' Knees](https://blanchevaughan.com/recipes/bees-knees/) - The Bees’ Knees. If any cocktail will tempt me, it will be one with a name like this. It promises enjoyment, humour and ultimate pleasure. - [Madeleines for Mother's day](https://blanchevaughan.com/recipes/madeleines-for-mothers-day/) - Hand made gifts often mean more than anything bought. It’s not just the thought they require, it’s the time taken too. - [Harira soup with rose harissa](https://blanchevaughan.com/recipes/harira-soup-with-rose-harissa/) - These darker, colder days call for warming sustenance and where better to turn than to the fragrant spices of Middle Eastern cooking? - [Lemon meringue tart](https://blanchevaughan.com/recipes/lemon-meringue-tart/) - This recipe uses the Italian method for cooking the egg whites, which produces the fluffiest meringue. - [Nectarine leaf and almond milk pannacotta](https://blanchevaughan.com/recipes/nectarine-leaf-and-almond-milk-pannacotta/) - The first nectarine fruits are starting to appear. They are hard and smooth and their blush colour is gradually beginning to show through the taught green skin. - [Blood orange and pomegranate margarita](https://blanchevaughan.com/recipes/blood-orange-and-pomegranate-margarita/) - I recently wrote a post about my favourite cocktail of the moment, a Bees’ Knees. But there’s another, more classic drink with a similar flavour balance - rich, sweet and sour - that deserves a place in this blog. - [Breakfast smoothie with almond milk](https://blanchevaughan.com/recipes/breakfast-smoothie-with-almond-milk/) - The dates provide the sweetness and the yoghurt gives the drink some body. - [Fried egg on avocado with herbs and chilli](https://blanchevaughan.com/recipes/fried-egg-on-avocado-with-herbs-and-chilli/) - Slices of (stale) baguette, soaked in almond milk and egg and sweetened with honey, cinnamon and cloves. - [Game terrine](https://blanchevaughan.com/recipes/game-terrine/) - A good terrine can be one of the greatest pleasures of the kitchen, both in the making and the eating. - [Grilled puffball with rosemary and garlic](https://blanchevaughan.com/recipes/grilled-puffball-with-rosemary-and-garlic/) - Last weekend I discovered a puffball. It was the first one I’ve seen this season and a very welcome sight it was, too. - [Perfect scrambled eggs](https://blanchevaughan.com/recipes/perfect-scrambled-eggs/) - Scrambled eggs should be cooked over a medium to low heat, stirring continuously so as to create soft curds throughout, rather than creamy on top and overcooked underneath. - [Pheasant braised with cider](https://blanchevaughan.com/recipes/pheasant-braised-with-cider/) - As male game birds go, the pheasant has to be one of the most striking. Larger and more colourful than a partridge, with a spike of tail feathers that gives it a wonderful silhouette in flight. - [Squash gnocchi](https://blanchevaughan.com/recipes/squash-gnocchi/) - Things have been quietly getting on in the pumpkin patch. The big leaves have been hiding some steadily enlarging pumpkins and squashes. - [Whisky sour](https://blanchevaughan.com/recipes/whisky-sour/) - I recently wrote a post about my favourite cocktail of the moment, a Bees’ Knees. But there’s another, more classic drink with a similar flavour balance - rich, sweet and sour - that deserves a place in this blog. - [Wild garlic frittata with herbs and ricotta](https://blanchevaughan.com/recipes/wild-garlic-frittata-with-herbs-and-ricotta/) - If you go down to the woods today or any day in the next week or so, you should find swathes of wild garlic. Right now is the time to pick it, while the leaves are young and at their most tender for cooking. - [Courgette and white bean soup](https://blanchevaughan.com/recipes/courgette-and-white-bean-soup/) - Getting married meant moving into a new house. A house that already belonged to my husband, but was a place in which we needed to create a new home together. ## Columns - [June Taste Notes](https://blanchevaughan.com/columns/june-taste-notes/) - Blanche's Taste Notes: A monthly column in House and Garden Magazine from Blanche Vaughan. - [Seasonal ingredient: celeriac](http://www.houseandgarden.co.uk/food/news/ingredient-celeriac#new_tab) - The sweet, earthy flavours of celeriac are so versatile: use it roasted, puréed in soups, or raw in salads. - [Morito, Hackney Road](http://www.houseandgarden.co.uk/food/restaurant-bar-reviews/blanche-morito#new_tab) - In the first of a new series, House & Garden's Food Editor Blanche Vaughan visits Morito, Hackney Road - the newest culinary offering from Samantha and Samuel Clark. - [The 20 best British recipes](https://www.theguardian.com/lifeandstyle/2015/oct/08/20-best-british-recipes-part-4-puddings-sherry-trifle-victoria-sponge#new_tab) - The 20 best British recipes from the Guardian - [Pork cooked in milk with potatoes and sage](http://www.independent.co.uk/life-style/food-and-drink/recipes/pork-cooked-in-milk-with-potatoes-and-sage-8495800.html#new_tab) - Slow-cooking pork or chicken in milk is a traditional Italian method that renders the meat wonderfully succulent. - [Pink pickled eggs recipe](http://www.telegraph.co.uk/foodanddrink/recipes/11503662/Pink-pickled-eggs-recipe.html#new_tab) - The perfect convenience food - but with a colourful edge. - [Five of the best: London kitchen shops](https://www.ft.com/content/eeeebb26-33bd-11e4-ba62-00144feabdc0?mhq5j=e5#new_tab) - The late David Mellor once said that “well-designed equipment can change your life”, and this is exactly what you’ll find in the Sheffield-born designer’s Sloane Square shop. - [We’re doing films!](http://www.houseandgarden.co.uk/food/recipe-videos/meet-our-food-editor#new_tab) - Ever wondered how to forage for ingredients, and what to cook once you have them? Introducing House & Garden's food editor Blanche Vaughan, who will be taking us on a culinary adventure in to the sylvan heart of Devon in our new series of cookery shorts 'Find me in the Meadow' - [Butterflied leg of lamb with an anchovy-rosemary sauce](http://www.houseandgarden.co.uk/food/recipe-videos/marinated-leg-of-lamb-recipe-video#new_tab) - Welcome to the second episode of 'Find me in the Meadow' - a new series of short films by House & Garden. Our food editor Blanche Vaughan - an alumni of St John, Moro and The River Cafe - picks the best seasonal ingredients sourced from around her home in Devon to create simple and delicious dishes... - [Cooks' notes: Blanche Vaughan](http://www.houseandgarden.co.uk/food/chefs-notes/blanche-vaughan#new_tab) - Cooks get a grilling in 'Chef's Notes', a new series by House & Garden. This month, our very own food editor Blanche Vaughan gives her most important tips for culinary success - [20 best vegetarian recipes](https://www.theguardian.com/lifeandstyle/2016/may/24/20-best-vegetarian-recipes-part-2-ofm-shuko-oda-blanche-vaughan-udon-kimchi#new_tab) - Great Asian recipes including kimchi and udon, plus a classic quiche, by top cooks including Shuko Oda and Blanche Vaughan, all selected by Observer Food Monthly. - [Eggs: a love letter](https://www.theguardian.com/lifeandstyle/2015/sep/21/why-eggs-are-useful#new_tab) - They’re the beating heart of a kitchen, the ideal bed partner for many ingredients, and breed endless possibilities for the curious cook. Yet eggs are strangely undervalued, says author Blanche Vaughan. - [The 20 best breakfast recipes](http://https://www.theguardian.com/lifeandstyle/2015/sep/28/20-best-breakfasts-part-1-eggs-beans-porridge-tom-kerridge-blanche-vaughan#new_tab) - Start the day with proper baked beans, porridge or a good egg with recipes from top chefs including Tom Kerridge and Blanche Vaughan. - [The 20 best brunch recipes](http://https://www.theguardian.com/lifeandstyle/2017/may/11/20-best-brunch-recipes-part-4#new_tab) - From an indulgent omelette Arnold Bennett to a spicy ‘morning after’ taco - we have the brunch recipes to make your day. - [Our food editor loves...](http://www.houseandgarden.co.uk/food/news/taste-notes-oggetto#new_tab) - Our food editor Blanche Vaughan falls for these perfect pots from Dorset. Dorset-based homeware shop Oggetto's simple, beautiful storage jars and pots have inspired me to spring clean my kitchen. - [An editor's pick of London food month](http://www.houseandgarden.co.uk/food/news/london-food-month-2017---what-to-see-and-do#new_tab) - London Food Month 2017 is a celebration of London's diverse and impressive food scene, launched by the Evening Standard, it will be taking place all over the city throughout the month of June. ## Blog - [My House & Garden cookbook is out this week](https://blanchevaughan.com/blog/my-house-garden-cookbook-is-out-this-week/) - This September sees the launch of House & Garden's first cookbook in decades, in which H&G food editor Blanche Vaughan has gathered a collection of beautiful, seasonal recipes for any occasion. It's the perfect book to inspire your cooking year-round, and an ideal gift for the food lovers in your life - [Where I've Eaten](https://blanchevaughan.com/blog/where-ive-eaten/) - Wontoneria, Fitzrovia Amy Poon's Wontoneria, currently at Carousel’s ‘side hustle’ on Charlotte Street until October is a residency not to be missed. Serving handmade plump, silky skinned wontons for lunch at informal no-booking bar seating, this is the perfect place to drop in for a quick plate of deliciousness, alone or with a group. The - [Where I've Eaten](https://blanchevaughan.com/blog/where-ive-eaten-this-month/) - This is the second opening of this superb Middle Eastern restaurant (the first is in Shoreditch). Its new Poland street location is larger with simple terracotta... - [Where I've Eaten](https://blanchevaughan.com/blog/where-ive-eaten-this-month-2/) - House & Garden food editor, Blanche Vaughan highlights which restaurants have caught her eye in June - [Where I've Eaten](https://blanchevaughan.com/blog/where-ive-eaten-this-month-3/) - If you’re browsing the Friday market on Portobello Road, make sure you pop into artisan bakery Layla for its fantastic pastries, spiced buns, locally sourced coffee and focaccia sandwiches. Sourcing is everything here and along with using seasonal ingredients for their pastries and toasties, they use Wildfarmed flour, stone milled from a diverse variety of grains grown using farming methods that improve soil health. - [Where I've Eaten](https://blanchevaughan.com/blog/where-ive-eaten-this-month-5/) - Manteca restaurant - A Shoreditch hot-spot embracing the whole animal: sourcing the highest quality meat, butchered by the chefs to make the most of every cut. There’s an in-house salumeria, wood-fired breads and hand rolled pastas as well superb Italian vegetable dishes and sturdy salads. Bold flavours in a buzzy atmosphere. Try the bagna cauda - [Where I've Eaten](https://blanchevaughan.com/blog/what-to-eat-in-2023/) - Two weeks after opening, modern Palestinian restaurant Akub, on Uxbridge Street behind Nottinghill gate, was already packed with diners when I visited for a Friday lunch... - [Where I've Eaten](https://blanchevaughan.com/blog/where-ive-eaten-this-month-6/) - Sumi Sushi Head here for sublime sushi from the little sister restaurant to Michelin-starred Endo at the Rotunda. Expect high quality Japanese cooking in this relaxed neighbourhood venue on Westbourne Grove. Order the Hotate Temaki - diced scallop with hanahojiso flowers, soy and salt, £9 Gunpowder Soho A fantastic restaurant with vibrant Indian cooking in - [What to eat in July](https://blanchevaughan.com/blog/what-to-eat-in-july/) - In the high summer months, sweet fruit and vegetables take centre stage. Here’s what to cook in July - [Daylesford book signing for ‘In One Pot’](https://blanchevaughan.com/blog/daylesford-book-signing-for-in-one-pot/) - Daylesford, the organic farmshop emporium in Gloucestershire, kindly asked me to do a book signing of In One Pot. - [Root Camp – transforming food for young people](https://blanchevaughan.com/blog/root-camp-transforming-food-for-young-people/) - “Before I liked sleeping and smoking. Now I like making focaccia” Charlotte, teenage Root Camper. - [Shooting Eggs](https://blanchevaughan.com/blog/shooting-eggs/) - I have spent the last few weeks shooting the photographs for my new book, Egg, to be published by Weidenfeld and Nicolson in the Spring of next year. A book that celebrates eggs, the wonderfully diverse yet simple ingredient, and all my favourite ways to cook with them. - [Pasta bars - the new trend](https://blanchevaughan.com/blog/pasta-bars-the-new-trend/) - These three London pasta bars are feeding our ongoing obsession with the Italian staple. They’re inexpensive, informal and perfect for a quick meal, with no compromise on taste. Padella, 6 Southwark st, SE1 1TQ. Monday-Saturday 12-5pm, Sunday 12-9pm, no reservations This award-winning Borough Market pasta bar could be credited as the first of its - [Taste Notes: June 2021](https://blanchevaughan.com/blog/taste-notes-june-2021/) - June Taste Notes: A Monthly food & drink column in House and Garden Magazine from food writer Blanche Vaughan. - [What to eat in March](https://blanchevaughan.com/blog/what-to-eat-in-march/) - A new month and the start of spring brings with it a crop of seasonal ingredients in their prime to enjoy. This is what to eat and how to cook it. - [What to eat in June](https://blanchevaughan.com/blog/what-to-eat-in-june/) - The start of summer is officially here, and with it, some of our favourite seasonal produce is ready to be eaten. This is what to cook in June - [Taste Notes, July 2019](https://blanchevaughan.com/blog/taste-notes-july-2019/) - [Taste Notes, June 2019](https://blanchevaughan.com/blog/taste-notes-june-2019/) - [Restaurant Review - Morito, Hackney Road](https://blanchevaughan.com/blog/restaurant-review-morito-hackney-road/) - Eating at Morito is like a journey of discovery - of flavours, textures and combinations of ingredients. - [Eggs: a love letter](https://blanchevaughan.com/blog/eggs-a-love-letter/) - They’re the beating heart of a kitchen, the ideal bed partner for many ingredients, and breed endless possibilities for the curious cook. Yet eggs are strangely undervalued, says author Blanche Vaughan. - [Where I've Eaten](https://blanchevaughan.com/blog/where-ive-eaten-this-month-4/) - Flor Bakery, found at Spa Terminus in London, is now offering home delivery of their sought after treats made with organic and heritage grains. Imagine a (home compostable) box of goodies arriving on your doorstep on a Friday morning filled with hot cross buns, croissants, rhubarb and vanilla danish pastries and bite size gluten free - [What to eat in May](https://blanchevaughan.com/blog/what-to-eat-in-may/) - From sea trout to nettles, early summer brings with it an abundance of ingredients. Blanche Vaughan picks her favourites and suggests some recipes to help make the most of them - [Gold Restuarant review - ex River Cafe chef strikes gold on Portobello Road](https://blanchevaughan.com/blog/gold-restuarant-review-exciting-seasonal-food-new-to-portobello-road/) - A review of Gold restaurant in Notting Hill from ex-River Cafe chef Theo Hill. This review originally appeared in House and Garden magazine. - [The best restaurants in London](https://blanchevaughan.com/blog/the-best-restaurants-in-london/) - There is no shortage of great places to eat in London right now. The city's food scene is booming, with exciting new openings happening every week (read the Restaurant of the Week column on House and Garden to keep abreast), and world class cooking from every corner of the globe to be found all over - [Restaurant review - Merlin Labron-Johnson's latest venture Osip](https://blanchevaughan.com/blog/restaurant-review-merlin-labron-johnsons-latest-venture-osip/) - A review of Merlin Labron-Johnson's Osip restaurant by Blanche Vaughan. This review originally appeared in House and Garden magazine. - [Flor restaurant review - spectacular cooking from James Lowe.](https://blanchevaughan.com/blog/flor-restaurant-review-spectacular-cooking-from-james-lowe/) - James Lowe’s first restaurant Lyles, has been a firm favourite since it opened in 2014. So I headed to Flor, his new venture, with justifiably high expectations. A small site on the edge of Borough Market, Flor takes a different tack to Lyles - moving from multiple course set menus to bar style food “inspired - [A Taste of Japan](https://blanchevaughan.com/blog/a-taste-of-japan/) - A short collection of Japanese recipes. To view the whole article as a pdf please click here. There are many delicious and unusual flavours used in Japanese cooking that taste familiar but still seem exotic. Miso, mirin, rice vinegar and soy sauce can now be sourced easily, yet often I find people are unsure how - [Restaurants in Madrid](https://blanchevaughan.com/blog/restaurants-in-madrid/) - Over the past few years, Spain has been having a restaurant revolution. Its worldwide reputation is now for award winning, avant-garde cooking from places like El Cellar Can Rocca, Arzak and Mugaritz. I’m not one to slavishly follow restaurant trends, but if I’d been in Girona or San Sebastian for the last bank holiday weekend, I’m sure I would have tried to get a table. - [Paris Restaurants – the new wave](https://blanchevaughan.com/blog/paris-restaurants-the-new-wave/) - Where would you go and eat in Paris? If you’d asked me that 20 years ago, I would have had lots of ideas, but none of them new or exciting. “Voltaire, Lipp, Bofinger or Chez L’ami Louis – or if you want spend a fortune you could try Reblochon” I might have said. - [Florence - my best places to eat and things to see](https://blanchevaughan.com/blog/florence-my-best-places-to-eat-and-things-to-see/) - A Postcard from Florence: my best picks of places to eat and things to see... - [Paris, my latest edit](https://blanchevaughan.com/blog/paris-my-latest-edit/) - A recent trip to Paris was full of discoveries. It’s amazing how many new (and ancient) places I find, even after years of visiting. - [Faviken - could this be the best restaurant in the world?](https://blanchevaughan.com/blog/faviken/) - I recently went all the way to Sweden to try the world famous Faviken restaurant. Read my review here on the House & Garden website to see what I discovered. - [Heckfield Place: A weekend discovering the value of nature](https://blanchevaughan.com/blog/heckfield-place-a-weekend-discovering-the-value-of-nature/) - Last month I was invited to take part in a discussion about The Value of Food at Heckfield Place, one of the most forward thinking new hotels to open this year. Heckfield Place is an elegantly restored Georgian house in a 400 acre oasis of rural Hampshire where both inside and out, you experience a - [The best restaurants in Soho right now](https://blanchevaughan.com/blog/the-best-restaurants-in-soho-right-now/) - XU Taiwanese Teahouse and Restaurant, Rupert Street XU (pronounced Shu) transports you into a world of 1930’s Taipei. Picture a small ground floor room, furnished with warm lacquered wood, pale leather banquettes, ceiling fans and palms. Upstairs the curved wooden martini bar headed with a railway clock, feels like a set for a Taiwanese detective - [My favourite cookbooks of 2018](https://blanchevaughan.com/blog/my-favourite-cookbooks-of-2018/) - My favourite 10 cookbooks published in 2018 –these have stood out amongst a superabundance of new cookbooks: excellent recipes, absorbing writing and beautifully produced, these will stand the test of time in a library, as well as becoming dog-eared through constant use in my kitchen. La Grotta Ices is a stylishly retro and eye-catchingly - [The Coach - is this Clerkenwell's Racine?](https://blanchevaughan.com/blog/the-coach-is-this-clerkenwells-racine/) - I’d come to know and love Henry Harris’ cooking at his previous restaurant Racine on the Brompton road: the best place to eat French bistro food out of France, which sadly closed a few years ago. The gap that Racine has left in Knightsbridge will never be filled but I was delighted to hear he’d - [Morocco: down by the sea](https://blanchevaughan.com/blog/morocco-down-by-the-sea/) - A few weeks ago I went to Morocco. Not the Morocco of hectic souks, dusty streets and busy traffic that I’d seen before. This time I visited a stretch of coast line where fields lead down towards the sea. - [Autumn produce from the garden](https://blanchevaughan.com/blog/autumn-produce-from-the-garden/) - We had a great harvest of squash this season. I’ve been having fun experimenting with cooking them in different ways and finding out what works best for the different varieties. The Crown Prince (blue green squash on the bottom left) is full of flavour but a bit floury, so perfect for a soup. The onion squash (top left with stripes) made a fantastic risotto, embellished with chorizo and thyme. - [Apple picking](https://blanchevaughan.com/blog/apple-picking/) - I don’t usually shop in the supermarket but I found myself in one last week, trying to buy some fruit in a hurry. Apples are my first choice at this time of year, and England has had a good season for them. Scanning the shelves, I struggled to find a single apple that had been grown in the UK. - [Accidental foraging, a handful of leaves](https://blanchevaughan.com/blog/accidental-foraging-a-handful-of-leaves/) - A walk on Devon moorland recently led me to some great foraging opportunities, including some plants I’d never picked before. - [Agretti – did you know?](https://blanchevaughan.com/blog/agretti-did-you-know/) - We planted some agretti (salsola soda) this spring. It sounds like a drink, but it’s actually something you eat. I’d been aware of this strange green vegetable for some time – the Italians love it and it is often served in restaurants during early spring. - [The buzz about the bees](https://blanchevaughan.com/blog/the-buzz-about-the-bees/) - We have three beehives at the bottom of the garden. Sometimes there are four, depending on whether a colony outgrows a hive and needs a second home. This warm summer has meant there has been plenty to forage so the bees have produced lots of offspring and honey. Next week we will take our first harvest and I think it’s going to be a bumper crop. - [Fassone Piemontese – the best beef on the block?](https://blanchevaughan.com/blog/fassone-piemontese-the-best-beef-on-the-block/) - Piedmont in northwest Italy is famous for some of the finest foods – white truffles, buttery pastas enriched with egg yolks, creamy sauces of Fontina cheese, and pedigree red wines such as Barolo, Barbera and Barbaresco. - [Food moments of 2014](https://blanchevaughan.com/blog/food-moments-of-2014/) - The end of a year is always a good time for a round-up, so here are some of my most memorable encounters and enjoyable moments of eating, cooking and discovering the best ingredients of 2014… - [Egg - my new cookbook](https://blanchevaughan.com/blog/egg-my-new-cookbook/) - This month, my new cookbook Egg was released, or should I say hatched? It’s an exploration and a celebration of this wonderful, simple and perfectly packaged ingredient. - [A letter from Provence](https://blanchevaughan.com/blog/a-letter-from-provence/) - I have just been staying near Apt in the hills of Provence, looking out towards the Luberon mountains. - [Morocco: land of milk and honey](https://blanchevaughan.com/blog/morocco-land-of-milk-and-honey/) - This year I spent Christmas in Marrakech, staying in a traditional riad the heart of the medina – the old city. ## Videos - [Inside Blanche Vaughan’s Family Home in the English Countryside | Design Notes](https://youtu.be/F1_yaVfn2OI?si=C86lE99nMKihKcrY#new_tab) - Watch the full episode of House and Garden's ‘Design Notes’ as we tour Blanche Vaughan’s family home with commanding views of Dartmoor’s craggy landscape. - [A Woman’s Work: “Blanche Vaughan” by Nowness](https://blanchevaughan.com/videos/a-womans-work-blanche-vaughan-by-errol-rainey/) - British chef and egg enthusiast Blanche Vaughan shares her culinary inspirations. - [Tagliatelle with Asparagus and Fonduta - stop motion](https://blanchevaughan.com/videos/tagliatelle-with-asparagus-and-fonduta-stop-motion/) - Blanche Vaughan & Orion Publishing. Short stop motion animations made during the "Egg" book photoshoot. - [Scotch Egg - stop motion](https://blanchevaughan.com/videos/scotch-egg-stop-motion/) - Blanche Vaughan & Orion Publishing. Short stop motion animations made during the "Egg" book photoshoot. - [Brioche - stop motion](https://blanchevaughan.com/videos/brioche-stop-motion/) - Blanche Vaughan & Orion Publishing. Short stop motion animations made during the "Egg" book photoshoot. - [Easy Nettle Risotto With Foraged Nettles](https://blanchevaughan.com/videos/easy-nettle-risotto-with-foraged-nettles/) - How to forage and cook nettles. - [How to Cook Perfect Roast Lamb](https://blanchevaughan.com/videos/how-to-cook-perfect-roast-lamb/) - House & Garden food editor Blanche Vaughan shows how to cook perfect roast lamb with home-grown purple sprouted broccoli and potatoes. ## Press - [Blanche Vaughan’s recipes for comforting autumn eating](https://www.thetimes.co.uk/article/open-secrets-0gdnclkjl#new_tab) - [At home with our food editor in her historic Devon hall house](https://www.houseandgarden.co.uk/gallery/blanche-vaughan-house#new_tab) - [Egg-cellent](https://www.houseandgarden.co.uk/article/egg-by-blanche-vaughan#new_tab) - [From toad in the hole to seal soup: the best new cookbooks](https://www.spectator.co.uk/article/the-best-new-cook-books-include-recipes-for-toad-in-the-hole-braised-pilot-whale-and-seal-soup/#new_tab) - [RDV with Blanche Vaughan](https://www.robedevoyage.com/blogs/journal/173007687-the-exceptionals-robes#new_tab) - [Join the hen party: how the humble egg became a culinary star](http://www.telegraph.co.uk/food-and-drink/features/join-the-hen-party-how-the-humble-egg-became-a-culinary-star/#new_tab) - [Q & A: An interview with Blanche Vaughan](https://www.bybookorbycook.co.uk/interview-with-blanche-vaughan/#new_tab) ## Events - [In conversation with Matthew Rice at Daylesford Farm](https://www.daylesford.com/shop/events/a-year-in-the-kitchen-talk-book-signing-with-blanche-vaughan-matthew-rice#new_tab) - Blanche Vaughan has been Food Editor for House & Garden Magazine for the past 8 years. We are delighted to welcome Blanche to Daylesford Farm for a special talk and book signing to celebrate the launch of her newest book, A Year in the Kitchen-Seasonal recipes for everyday pleasure. - [In conversation with Fiona Golfar](https://www.calicoclub.co.uk/calendar/#new_tab) - I'll be speaking with House & Garden contributing editor, Fiona Golfar at Vogue House for a conversation on all things food. We'll discuss the launch of my new recipe book ‘A Year in the Kitchen’ and some of the secrets to creating delicious, seasonal food for your table. - [In conversation with Arthur Parkinson](https://www.malvernautumn.co.uk/buy-tickets/#new_tab) - I'll be speaking with Arthur Parkinson on vegetable versus flower gardening at the Malvern Autumn Show. A celebration of food, the countryside, gardening & nostalgia. - [In Conversation with Hatta Byng at Thyme](https://www.thyme.co.uk/thyme-events/in-conversation-blanche-vaughan-and-hatta-byng#new_tab) - Join myself and House & Garden Editor, Hatta Byng discussing A Year in the Kitchen - Seasonal recipes for everyday pleasure. We'll be recounting the story on how this book came together, plus sharing tips and recipes inspired by the seasons and some of the chefs featured over the years. Following the talk, Hatta will invite questions from the audience. - [The Value of Morning 2018](https://www.heckfieldplace.com/the-assembly#new_tab) - I will be interviewing Allan Jenkins about his new book, "Morning: How to Make Time" at Heckfield Place during the weekend of 22nd September, I’d love to see you there! - [The Value of Food 2018](https://www.heckfieldplace.com/the-assembly#new_tab) - I will be speaking about the value of food with Skye Gyngell and others and interviewing Allan Jenkins about his new book at Heckfield Place during the weekend of 22nd September, I’d love to see you there! - [Cargill Flavours of Herefordshire Festival 2013](http://blanchevaughan.com/events) - After the great success of Flavours of Herefordshire Festival 2012, The Music Pool were asked to programme the entertainment across the weekend for a second year by Visit Herefordshire. - [Port Eliot Festival 2016](http://blanchevaughan.com/events) - This year’s festival saw some 500 artists, musicians, writers, wits, chefs, poets, performers, gardeners and other assorted interesting people taking to 18 stages to entertain and involve the sell-out audience. - [House and Garden Festival 2017](http://www.houseandgardenfestival.com/#new_tab) - The House & Garden Festival brings together three leading lifestyle events: Spirit of Summer, HOUSE and GROW London, to create the ultimate celebration of summer and stylish living. ## Categories - [Spring](https://blanchevaughan.com/recipes/spring/) - [Summer](https://blanchevaughan.com/recipes/summer/) - [Autumn](https://blanchevaughan.com/recipes/autumn/) - [Winter](https://blanchevaughan.com/recipes/winter/) - [Recipes](https://blanchevaughan.com/recipes/) - [Columns](https://blanchevaughan.com/columns/) - [House & Garden](https://blanchevaughan.com/columns/house-and-garden/) - [The Guardian](https://blanchevaughan.com/columns/the-guardian/) - [Other Publications](https://blanchevaughan.com/columns/other-publications/) - [Blog](https://blanchevaughan.com/blog/) - [Travel](https://blanchevaughan.com/blog/travel/) - [Food Writing](https://blanchevaughan.com/blog/food-writing/) - [Books](https://blanchevaughan.com/my-books/) - [Videos](https://blanchevaughan.com/videos/) - [Press](https://blanchevaughan.com/press/) - [Events](https://blanchevaughan.com/events/) - [Upcoming/Current Events](https://blanchevaughan.com/events/upcoming-current-events/) - [Year Round](https://blanchevaughan.com/recipes/year-round/) - [Pasta](https://blanchevaughan.com/recipes/pasta/) - [Rice](https://blanchevaughan.com/recipes/rice/) - [Noodles](https://blanchevaughan.com/recipes/noddles/) - [Meat](https://blanchevaughan.com/recipes/meat/) - [Fish](https://blanchevaughan.com/recipes/fish/) - [Eggs](https://blanchevaughan.com/recipes/eggs/) - [Soups](https://blanchevaughan.com/recipes/soups/) - [Salads and Vegetables](https://blanchevaughan.com/recipes/saladsandvegetables/) - [Fruit](https://blanchevaughan.com/recipes/fruit/) - [Puddings](https://blanchevaughan.com/recipes/puddings/) - [Cakes](https://blanchevaughan.com/recipes/cakes/) - [Cocktails and Drinks](https://blanchevaughan.com/recipes/cocktails-and-drinks/) - [Morocco](https://blanchevaughan.com/blog/travel/morocco/) - [France](https://blanchevaughan.com/blog/travel/france/) - [Italy](https://blanchevaughan.com/blog/travel/italy/) - [Spain](https://blanchevaughan.com/blog/travel/spain/) - [Books](https://blanchevaughan.com/blog/food-writing/books/) - [Special Ingredients](https://blanchevaughan.com/blog/food-writing/special-ingredients/) - [Restaurant Reviews](https://blanchevaughan.com/blog/restaurant-reviews/) - If you’re browsing the Friday market on Portobello Road, make sure you pop into artisan bakery Layla for its fantastic pastries, spiced buns, locally sourced coffee and focaccia sandwiches. Sourcing is everything here and along with using seasonal ingredients for their pastries and toasties, they use Wildfarmed flour, stone milled from a diverse variety of grains grown using farming methods that improve soil health. - [Breakfast](https://blanchevaughan.com/recipes/breakfast/) - [House & Garden Taste Notes](https://blanchevaughan.com/blog/food-writing/taste-notes-blog/) - [Tips & recommendations](https://blanchevaughan.com/blog/food-writing/monthly-recommendations/) - Blanche Vaughan shares where she’s eating, shopping and booking every month ## Tags - [spring](https://blanchevaughan.com/tag/spring/) - [salad](https://blanchevaughan.com/tag/salad/) - [beetroot](https://blanchevaughan.com/tag/beetroot/) - [egg](https://blanchevaughan.com/tag/egg/) - [autumn](https://blanchevaughan.com/tag/autumn/) - [apple](https://blanchevaughan.com/tag/apple/) - [toffee](https://blanchevaughan.com/tag/toffee/) - [blackberry](https://blanchevaughan.com/tag/blackberry/) - [dessert](https://blanchevaughan.com/tag/dessert/) - [avocado](https://blanchevaughan.com/tag/avocado/) - [rhubarb](https://blanchevaughan.com/tag/rhubarb/) - [ice-cream](https://blanchevaughan.com/tag/ice-cream/) - [vegan](https://blanchevaughan.com/tag/vegan/) - [drinks](https://blanchevaughan.com/tag/drinks/) - [almond milk](https://blanchevaughan.com/tag/almond-milk/) - [chai](https://blanchevaughan.com/tag/chai/) - [meringue](https://blanchevaughan.com/tag/meringue/) - [cocktail](https://blanchevaughan.com/tag/cocktail/) - [gin](https://blanchevaughan.com/tag/gin/) - [lemon](https://blanchevaughan.com/tag/lemon/) - [honey](https://blanchevaughan.com/tag/honey/) - [seasonal](https://blanchevaughan.com/tag/seasonal/) - [madeleine](https://blanchevaughan.com/tag/madeleine/) - [soup](https://blanchevaughan.com/tag/soup/) - [harira](https://blanchevaughan.com/tag/harira/) - [rose harissa](https://blanchevaughan.com/tag/rose-harissa/) - [summer](https://blanchevaughan.com/tag/summer/) - [tarte](https://blanchevaughan.com/tag/tarte/) - [nectarine](https://blanchevaughan.com/tag/nectarine/) - [pannacotta](https://blanchevaughan.com/tag/pannacotta/) - [cheesecake](https://blanchevaughan.com/tag/cheesecake/) - [yuzu](https://blanchevaughan.com/tag/yuzu/) - [blood orange](https://blanchevaughan.com/tag/blood-orange/) - [pomegranate](https://blanchevaughan.com/tag/pomegranate/) - [tequila](https://blanchevaughan.com/tag/tequila/) - [pasta](https://blanchevaughan.com/tag/pasta/) - [tomato](https://blanchevaughan.com/tag/tomato/) - [chilli](https://blanchevaughan.com/tag/chilli/) - [dates](https://blanchevaughan.com/tag/dates/) - [yoghurt](https://blanchevaughan.com/tag/yoghurt/) - [smoothie](https://blanchevaughan.com/tag/smoothie/) - [winter](https://blanchevaughan.com/tag/winter/) - [risotto](https://blanchevaughan.com/tag/risotto/) - [herbs](https://blanchevaughan.com/tag/herbs/) - [quick](https://blanchevaughan.com/tag/quick/) - [game](https://blanchevaughan.com/tag/game/) - [terrine](https://blanchevaughan.com/tag/terrine/) - [nettle](https://blanchevaughan.com/tag/nettle/) - 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