I make curd often. It’s usually lemon, or passionfruit and lime. I’ve been evolving the recipe over time. The recipe I developed back in 2011 for Edinburgh Foody was a …
If you want to make the best scone ever, it is not just the recipe that counts.
At this time of the year you might be overwhelmed with courgettes / zucchini. I swear that they grow whilst you look at them. Or you might also like the …
I’d suggest that after chocolate, citrus is everyone’s favourite flavour. Flavours that excite the palate and add a refreshing touch. With that in mind, I am pleased to share simply …
How do you eat your afternoon tea? Do you start with the savouries, then eat the scones? Or perhaps dive into the top layer treats? There’s such a temptation to …
Madeleines – small, delicious and very moreish A madeleine is a small very buttery cake with a crisp edge. They have a distinct shell-like shape from the tin in which …
It’s an essential of afternoon tea, but have you ever thought how clotted cream is made?
A journey to London by train from Edinburgh used to take us at least 4.5 hours. Now that we’re under two hours away, a day out in London is feasible. A couple of art galleries were on the menu, but what and where to eat before we returned home? Afternoon tea would hit the spot.
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