These summery little flatbreads use pretty standard pantry ingredients & take less than an hour from start to finish – perfect for picnic lunches or emergency carb-fixes. I love them with fresh tomato soup for a quick & simple weekday dinner, or with a heaped garden salad and big chunks of feta in the sun.
Ah, lovely summer! A house full of visitors necessitates a house full of cake. Love this one for its summery flavour and its reliably even texture. Plus, it has yoghurt, so it’s basically a breakfast food, right? Adapted from here. Ingredients: 3/4 cup butter, room temperature 1 cup caster sugar 2 Tablespoons lemon juice Zest
Sat at the kitchen table, weaving these little wreaths out of rosemary to use as last-minute napkin rings on the 25th. Glass of red wine & radio 4 for company, the only light from the fairy lights. My fingers smell of winter.