I’ve been holding onto this recipe for a little while - we’ve had quite a warm summer here in the south-east of the UK so it didn’t quite feel appropriate to post such a hearty and warm dish while all I wanted to eat was salad and ice cream...

Legend has it that when St. Michael the archangel kicked Lucifer out of heaven, he landed on a blackberry bush and, ahem, weed all over it. This piece of folklore states therefore that blackberries should not be eaten past Michaelmas (29th September) for this very reason, but I see it as all a better excuse to embrace blackberry season while it’s still here…

We’re back on our basics journey today - our first instalment involved searching for the perfect oven chip, and we’re continuing the potato theme with this week’s post. Jacket, or baked, potatoes are a staple of many family’s dinner repertoire…

We’re continuing the brassica theme today with a hearty cauliflower cheese. Cauliflowers are grown year round here in the UK, with May being the end of the winter season, and even though the weather is slowly warming up there are still a few lingering chilly days where something more warming and substantial is required at dinner time.

Ah, the humble sausage roll - stalwart of picnics and children’s parties alike. Growing up not eating meat (in the time before Greggs’ vegan sausage rolls) I always missed out on the crisp pastry and savoury filling that a good homemade sausage roll promises.