I made a light and savoury cheese pudding this week – its crust golden, its centre softly oozing. As light as a souffle, it came from the oven in its earthenware dish, puffed and smelling sweetly of wild garlic leaves.
Lemon-scented linguine with spinach is a nod to spring, with the lemon juice and zest bringing vitality. Adding soft spring leaves to the pasta dish celebrates the season.
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