Recipes using fresh ingredients for everyone who loves good, authentic food.

The currant season usually begins here at the end of June. That’s when you can find the berries fresh – red, white or black, like clusters of shiny pearls – on display in the supermarket or at local fruit growers. I wasn’t always a big fan of those translucent red pearls which, when crushed on the palate, burst into a tart explosion in the mouth. In my childhood, it felt as though they were a staple ingredient in my morning muesli all summer long. It was always far too tart f

a sea of flowering wild garlic When something, like wild garlic, is truly only available in season, it becomes even more appealing to me and significantly influences the recipes I choose at that time of year. This exclusivity makes me want to preserve the produce for the rest of the year using various methods. This must have been perfectly normal in the past, but in our world of abundance, it has become unusual not to be able to simply buy something. So here are two more re

Now that the first batch of wild garlic has been gathered and hoarded like a hamster for the coming months, we need some ideas on how to use these treasures – so that the pesto isn’t just used as a pasta sauce. Franzbrötchen are a speciality of Hamburg. Usually sweet and filled with a cinnamon mixture, they are reminiscent of a very buttery cinnamon roll. Now here’s a recipe for a savoury pastry version which, thanks to the homemade puff pastry, is naturally a bit more labour

Of course, it’s THE quintessential spring plant. As soon as the frosty nights are over, the sun is shining and the birds are chirping merrily, I look out for the first clumps of wild garlic in the woods. There are countless recipe possibilities, yet the first thing I always make is a pesto, which can then be served with homemade tagliatelle, with baked potatoes and quark, on slices of baguette topped with tomatoes and mozzarella briefly grilled, or simply on fresh bread with

Whether we’re celebrating Easter with the whole family, enjoying a lavish Easter brunch with friends, or simply having a leisurely Easter breakfast, dyed eggs are definitely a must for me. Over the years, I’ve gone from brightly coloured Easter eggs spanning the entire rainbow spectrum, through to more unusual dyeing techniques, and back again to single-coloured and more naturally dyed eggs in the Easter basket. This time, I experimented with red cabbage and elderberry juice

I brought this ‘cheese quiche’ back with me from one of my travels in Sweden. The cheese that gives it its name is produced in northern Sweden, more precisely in the province of Västerbotten between the Gulf of Bothnia and the mountains of Norway. Trappstegsforsen at the famous Vildmarksvägen in Sweden This area is wonderfully wild and remote, characterised by extensive forests, archipelagos along the coast, enchanted lakes and thundering waterfalls inland, and then the magic