Author: Claire Thomson

Claire Thomson is a chef and food writer with a career that has spanned the globe. In recent years, with the arrival of her three children, Claire has focused on writing cookbooks with her most recent, The Art of the Larder has been listed as one of the best in 2017 for Sunday Times, Telegraph, Financial Times and Radio 4 Food Program. Claire has also contributed widely for various food publications including The Telegraph, The Guardian, BBC Good Food, Countryfile, Olive, Smallish and Ocado. She has also appeared on the BBC’s Saturday Kitchen, BBC Radio 4 Woman’s Hour and Cerys Matthews BBC Radio 6. Discover more on her

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.


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.