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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Cantuccini
These gorgeous cantuccini are made from a recipe I adapted from Jeremy Lee from when he was at the Blue Print cafe. The recipe appeared in the Guardian in 2000. Jeremy credits his pastry chef 'Andeas' with the recipe which works wonderfully. Cantuccini last for ages in an airtight container and give all of the shop bought ones a run for their money. Traditionally served with vin santo the sweet Italian dessert wine but equally lovely dunked in cappuccino or any dark sweet wine or sherry.
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New book - Cooking for the Sensitive Gut published by Pavilion
We are delighted to announce the publication of our book Cooking For The Sensitive Gut by Pavilion Books. Written, cooked, styled and photographed by me in collaboaration with my partner Dr Nick Read, a consultant gastroenterologist and psychotherapist and an expert in working with patients with a sensitive gut. It is all about what you can eat, rather than what you can't. It is the perfect guide to how to prepare a whole range of delicious recipes that are fun to cook and delicious to eat without triggering symptoms or risking nutritional deficiency.
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Fig salami - a beautiful festive treat
For anyone who likes dried fruit, toasted nuts, the darkest of chocolate and the scent of orange oil this is a fabulous, nutritious festive treat. Fig salami is quick to make and gluten free. It keeps for a couple weeks in a cool, dry place. Only a little sugar creeps into the recipe with the home made crystallised orange peel which is chopped up and folded into the mix.
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