May is one of my favourite months of the year, particularly when it comes to cooking in the kitchen. The veggie garden is starting to burst into life and we’ve already been out picking salad leaves, ...

These shortbread bars are somewhere in-between a summer pie and a shortbread cookie. The filling isn't overly sweet so it allows the flavors of fresh summer rhubarb and blueberries to really shine ...

Sustainable Servings Ep. 4: Spreading summer flavors with blueberry-rhubarb jam On this week's episode of Sustainable Servings, we're serving up our award-winning blueberry-rhubarb jam in some sweet ...

A teeny tiny tart that's sweet and creamy. Cool and place in a tart shell Bring the milk and the first amount of cream to the boil and add the rice, slowly simmer till tender Whisk the egg yolks and ...

The highest praise for fruit isn’t simply calling it sweet. The best fruit tastes complex, sometimes sour or bitter or both, maybe with hints of flowers or grass or almonds. And it evolves as the ...

The only way I'll ever have enough blueberries for preserving is to grow my own. We don't seem to get them in any quantity in the UK and those cartons in the supermarket are far too small and too ...

This time of year, rhubarb is at its ripest and reddest. It’s still tart enough to make you pucker, but it is juicier and mellower than early spring harvests. That means you can keep big chunks of it ...