Sorrel

I love the refreshing lemon taste of sorrel. You can buy small bunches in gourmet stores, but anyone who has cooked sorrel knows you need more than a bunch.

Red Currants + Raspberries

This is the time to make summer pudding, as both red currants and raspberries are in the markets or ripening in your backyard, if your lucky. Many people throw any combination of berries into summer pudding, but it is best when made with only raspberries and red currants in a 3 to 1 ratio. It requires little heat, so perfect for a hot summer day. Make it a couple of days before you want to serve it. It keeps for several days in the refrigerator and also freezers well, but remember to line the bowl with plastic wrap first if the pudding is destined for the freezer.

In my hands

The first copy of Odd Bits is in my hands. It is very exciting to be holding something that you ave only seen on a computer screen or endless black and white printouts. There is still and always will be something special about a physical book. Here is a sneak peek......

Red Currants

Aren't they beautiful? I love the way red currants look, tiny bright jewels framed by green leaves.  I also love the way they taste, tart and crunchy. They are essential in a summer pudding and just a few make an excellent addition to any mixture of berries, their acidity heightening the berries' flavour.