Inspiring seasonal ideas and recipes
BLADES FILLED WITH GOODNESS
Runner beans, Phaseolus coccineus, are legumes, similar in appearance to green beans, but longer, with a rougher texture – the knife-shaped pods can be up to 12in (31cm) – and contain purple, kidney-shaped beans. They are native to the highlands of Central America, where they have been cultivated for at least 2,000 years. When they first arrived in Europe, back in the 17th century, however, they were initially grown as decorative plants, due to their scarlet flowers, climbing habit and hardy nature. Runner beans are rich in vitamin C, protein, folic acid and fibre. When buying, firm green pods should be chosen, which break easily with an audible ‘snap’ to reveal a fresh interior. Very large or limp runner beans are best avoided. To prepare, they should be washed, then topped and tailed, with the stringy threads running up either side of the pod removed with a knife. They should then be finely sliced diagonally before boiling, steaming or stir-frying. They will keep in the fridge, in a paper bag, for up to three days, but are best used as soon as possible.
BUNTING FROM BAKING DAY
A pretty garland fashioned from colourful paper cupcake cases is a fun and easy project, adding whimsy and charm to a plain kitchen corner. The fluted cases come in a variety of colours, patterns and sizes, allowing for endless combinations and experimentation. Using a needle, a hole is made through the base of each case before being threaded onto a piece of string cut to the desired length. The cases can be spaced evenly apart or bunched together facing each other for a fuller look. The ends are then tied in a knot to prevent the cases from sliding off. The garland can be hung using tape, hooks or pins.
SERVING UP A SLICE OF HISTORY
Defining many of life’s special occasions, including weddings, birthdays and Christmas, cake is a source of comfort and joy; a sweet reminder of all that is good. In this delectable food memoir, writer, editor and cake lover Andrew Baker chronicles his quest to discover the ‘True Slice’ of the nation’s most beloved and enduring cakes. Each chapter delves into the history and origins of a particular cake, exploring how the recipe has evolved to represent a place or date; its ingredients and method – looking at how these have changed over time; and the ways in which the cake has been enjoyed over the years.
Cake: A Slice of British Life RRP £16.99, available i
