INTERVIEWS

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Kylee Newton

The founder of Newton & Pott makes a heavenly cake with one of her jams, talks about the challenges of starting a food business and recalls the meal that wooed her husband

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Paul Flynn

The chef at the Tannery makes a brilliantly simple chowder at home and explains how he went from fine dining in London to cooking good, unfussy food in the Irish countryside

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Fuchsia Dunlop

The expert on Chinese food prepares a feast from her latest cookbook, shows us her prized kitchen objects (including a watchful food god) and reveals an unexpected food aversion

JOURNAL

RECIPES

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Apricot & Almond Jam

“Summer is an exciting season for a preserver as all the fruits come to light and it’s time for making jam.” – Kylee Newton,…

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Apricot Jam Cake

“This is like a bakewell tart without the crusty bottom. You can use almost any seasonal, soft-set jam with the fresh fruit to match:…

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Bacon & Butter Bean Chowder

“This is a very simple recipe and you can add extra things to it if you want: plaice or mussels would work very nicely….