Classic Scones
A warm scone, parted with your hands, smeared with butter and jam, then dolloped with cream – it never gets old.
Cacio e Pepe
Cacio e Pepe literally means cheese and pepper, if you’ve got those two things and approximately ten minutes (depending on pasta cooking time), then you can make this dish.
Ricciarelli (Italian almond biscuits)Â
These Christmassy ricciarelli biscuits are gluten free, whip up in a flash and keep in an airtight container for weeks. They’re chewy, nutty, lemony, and we love them.
Simple Baked Gnocchi
A fellow Fair Fooder, Shell, shared this recipe when we first started stocking fresh gnocchi. It took us 6 months to get around to trying it, which is 6 whole months we were missing out on its magical simplicity.
Spiced Rhubarb Cake
The warming spices combined with the jammy, tart rhubarb make it the perfect winter tea cake.
Eggplant Parmigiana
Eggplants and tomatoes are really putting on a show at the moment, it seemed only right we make a parmigiana to celebrate.
