To serve; whip some double cream with a little icing sugar to taste. On a serving plate add a couple of doughnuts, a good spoon of the lemon curd, the whipped cream and a couple of primrose flowers for decoration. Primroses are edible. If primroses are out of season (which unless it is March/Spring they will be) then use a grate of lemon zest over the cream.
I’ve always hated marzipan served as a thick slice between the Christmas cake and the layer of fondant icing. Chopped small and cooked in a cake batter, however, the marzipan here does something wonderful to the cake crumb, turning fudgy, sweet and unmistakably almondy.
Ah summer. The salad days are here. Eating fresh salad in all it’s varieties and forms is the perfect way to spend a lunch time. Hopefully in the garden, but even if it’s sat at your desk, it still feels like it’s nourishing your body and soul.
Sisterhood cook and food writer Claire Thomson has done it again with this delicious seasonal recipe. Packed full of Jersey Royal new potatoes, a fresh roasted chicken and a green dressing that is going to blow your mind.
Asparagus is one of the most sought after seasonal crops. There is nothing like local asparagus, freshly cut and cooked simply. The true taste of Spring.
Sisterhood cook, Claire Thomson, has bought out the delicious delicate flavours of this wonderful vegetable with her Asparagus, egg, dill and caper toast recipe. Perfect as a starter for a spring feast or simply a lunch for one to sit in the garden and marvel at your blooms.