Hello Graham With weather that can't make its mind up as we head into spring, in this week's newsletter you'll find something to suit both the sun and the last of the comfort food season.
We have recipes for warm hearty pies, scones with gorgeous pockets of rhubarb, as well as a light and colourful courgette cake recipe from new cookbook Whole. This recipe is also the subject of David Parker's review this week; it proves to hold a different sort of challenge than usual... Online Editor,
Rhubarb Scones with Spiced Streusel Topping
These golden crusted scones are tender on the inside with pockets of lovely tart rhubarb and finished with a lightly spiced streusel topping that adds a fabulous crunch. They're perfect served warm with a dollop of cream and jam or a slather of butter.
Mince and Bacon Pies with Crispy Cheese and Rosemary Twists
Taken from the pastry section of our latest issue, these pies are filled with a rich dark mince. To give an extra hint of flavour, they're topped with Claire Aldous' recipe for cheese and rosemary twists.
Abbylee Childs and Twyla Watson of the blog Healthyself have contributed these cakes to new recipe book Whole. They say lemon balm is key to this dish, but if you aren’t lucky enough to have any on hand you can try basil or coriander. Find the recipe for the accompanying 'Full Flavour Trio' below.