For our joint Passover and Easter brunch, Carli asked me to make latkes. I was surprised how much Dave enjoyed them. And as I hadn't photographed them I made a second batch to enjoy with aubergine caviar. Head straight on to the Recipe For ♥ Latkes ♥ After our paperwork went in to the City … Continue reading Latkes


Ajo is the Spanish word for garlic, which is the base of the white soup, ajoblanco. The base is made from almonds and water and is thickened with bread. Served cold, the acidity is derived from a good Spanish vinegar and olive oil is used to balance the flavours. This recipe is my take on … Continue reading Ajoblanco