Victoria Sponge Cake with Strawberry Rhubarb Jam

A light-as-a-feather vanilla-orange cake, layered with whipped cream and a tangy homemade jam. This simple dessert is a perfect teatime accompaniment.

The classic Victoria Sponge cake is a dessert for any season, however, after my last trip to London I tend to associate this layer cake with spring.

Ah, those were the days. Danny and I tripped around from Greenwich to Pimlico, pausing for tea and cake anytime it was necessary – and a few times when it was not.

So it made perfect sense to bake a Victoria Sponge cake with strawberry rhubarb jam to celebrate our anniversary last weekend.

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The Ultimate Comfort Foods Recipe Round-Up

An invitation to return to restorative kitchen rituals and create the happy nostalgia of a comforting family recipe.

Since the beginning of ‘The Great Pause’, I’ve been encouraging my readers to cook comfort foods.

On social media and in private chats, my advice has remained the same: during this challenging time at home, cook and bake what makes you happy.

Now I don’t mean a steady diet of doughnuts, but instead a return to rituals we’ve loved in the past, such as simmering a pot of chicken noodle soup or baking a loaf of bread.

There’s a restorative pleasure to be found in eating a dish that we associate with love.

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Grains and Greens-Stuffed Squash with Herb Salsa

A vegetarian main dish of hearty ancient grains and nutritious winter greens; a recipe designed to minimize food waste and maximize the use of leftovers.

We tend to need a boost of vitamins in the darker months, so that’s when hearty ancient grains and nutritious winter greens come to play on the plate.

I’m obsessed with the bolder flavours of winter: earthy squash, bitter greens and tart apples. Today’s recipe uses all of these ingredients in a nearly vegan (hold the dollop of yogourt) main dish that is as beautiful as it is nourishing.

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Apple Cider, Raspberry & Tonic Mocktail

A colourful and refreshing, non-alcoholic, big-batch mocktail for any season.

In winter, I crave fresh and bright-tasting drinks that are homemade and not from a can of concentrate.

Citrus, in its many forms, is great for satisfying this craving, and in the cold months, I also rely on frozen berries for their bold flavours and vibrant colours.

In my Apple Cider, Raspberry & Tonic Mocktail recipe, I’ve paired raspberries with a few simple winter ingredients for a drink that’s as delicious as it is pretty. Get ready to stir and sip!

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How to Make a Winter Salad with Seasonal Ingredients

Here’s what I love about winter salad ingredients: they last a very long time in your fridge, ready and waiting for that moment when you overdid it on holiday cookies and are craving a huge salad.

My fridge usually has an assortment of crisp apples and pears, carrots and winter squash, curly frisée and staunch cabbages that I can use to throw together a winter salad. I also use red onions, pomegranate and watermelon radishes to keep things colourful and interesting.

Compared to the more delicate summer vegetables, like cucumber and tomatoes which soften and spoil after a few days, hearty winter produce stays vibrant and flavourful if stored correctly.

So today we’re going to learn how to make a winter salad with seasonal ingredients.

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