The Best Plate Rack
There I was, staying at the idyllic Bramblewick Cottage in Yorkshire, and I found that not only is the countryside idyllic, but also the kitchen.Idyllic ki...
expert guides
Illicit Casa Amora Lemon-scented Cookies
In Lisbon I stayed in a most wonderfully different, endearingly eccentric, sort of pension, the Casa Amora. On arrival I was welcomed by Juan, who met me at the...
Interviewing Nicki Crawley, manager of The Potato Shop on Morghew Estate
Regular readers will know that Saucy Dressings is a fan of potatoes. Indeed, one of this blog’s most successful posts (21,334 views and counting) is The Eternal...
White peach chutney
“I had some very senior, but sound Cretan Graviera in the fridge and enjoyed some of it at lunch today with your lovely peach chutney on some fresh Syros bread!...
How to make rosehip syrup and what to do with it when you have
While I was walking from my shepherd’s hut to breakfast at The Pig On The Beach I passed by the potager there and saw the most luscious, red and bursting rosehi...
Australian cafés in the Cotswolds – an interview with Rob Broadbent of Lynwood & Co
I’m currently travelling through the Cotswolds, a magical area in south-central England covering almost 800 square miles and running through five counties (Glou...
How To Make Lime Cordial and Some Ideas For Things To Do With It
If you have lemons, by all means, make lemonade (see When You’re Given Lemons, Make Lemonade). But, if, for some reason, you have a glut of limes, the thing to ...
The herb-keeper; an invention worth having in your fridge
I have to admit that almost all the rooms in my house are the opposite of minimalist – generous souls might say ‘positively baroque’ – mean ones might murmur ‘d...
Small but perfectly formed – twelve things to do with alpine strawberries aka fraises des bois
Like quails’ eggs, the whole raison d’étre of the alpine strawberry is its size. As regular readers will know, the Saucy Dressings blog has a firm Life Is Too S...
How to make rhubarb vinegar
I morphed from being an avid beetroot hater to a real fan all thanks to Nigel Slater’s method of making beetroot carpaccio (post to come) – a sort of light-touc...