The idea is inspired by Alastair Hendy's beautiful Christmas Book which tells the story of a baker who is down on his luck and struggling to make his business work.
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Ricciarelli with apricots
These Tuscan almond biscuits have been adapted from Baking by Antonio Carluccio - I halved the quantities. The recipe is also influenced by Honey & Co, London where they serve a riciarelli type biscuit studded with juicy pieces of apricot. So I add plumped up dried apricots to this recipe when I have them. I also add tiny chunks of very dark chocolate when I feel like a bite of chocolate. Maya Gold by Green & Black is good.
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Lavender shortbread with baked plums
Late July is the must beautiful time of the year. This morning we went running on the Yorkshire moors where the heather is in bud. In a few days time its distinctive scent will waft through the air as the twiggy shrub comes into full bloom.
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Three grain summer salad
Take a handful of pearl barley rinsed in cold water and pop it in a pot with more water so it is well covered. Place a lid on the pot to shorten the time it takes the water to boil. Lower the heat to a simmer and wait for 20 minutes until the beads of barley are soft but still chewy to bite.
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Smoking is back on the menu. Behind the scenes at Yorkshire's holy smokery.
It is a bright, crisp morning and I am in the Yorkshire Dales at the Kilnsey Park Estate to find out more about its plans for The Yorkshire Holy Smokery, an artisan smoke house with links stretching back to the Cistercian monks at Fountains Abbey who lived on the estate from the 12th century.
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