Recipes
Deep fried courgette flowers in beer batter
Courgette flowers are edible and delicious. Make them the centre piece of your summer lunch menu with this recipe from cookery writer Max Clark.
Max Clark
Max Clark graduated with a Diploma in Food and Wine at Leiths School in 1988. She has worked as a chef for the Roux Brothers and Covent Garden’s Sanctuary spa. She has worked as a teacher and buyer for Leiths for 25 years and today manages its amateur one-day workshops. Her delicious recipes have featured in the Daily Mail, The Times, The Independent and Leiths Cookery bible. She is co-author of Leiths Meat bible and Leiths Vegetable bible and is a contributing author to Leiths latest series of cookbooks.
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Recipes
Spiced, bittersweet apple, pear and damson chutney
Leiths Cookery writer Max Clark shares her love of apples with a tasty recipe for spiced, bittersweet apple, pear and damson chutney.
Recipes
Rose and rhubarb knickerbocker glory
Here’s a recipe for a delicious dessert: rose and rhubarb knickerbocker glory; a.k.a rose and rhubarb ice cream sundae. It’s an easy-to-make pudding!
Recipes
Hot lemon and horseradish runner beans
This recipe from Max Clark for hot lemon and horseradish runner beans makes a lovely accompaniment to roast beef.
Recipes
Chargrilled courgettes
How to use up a glut of courgettes? Cookery writer Max Clark has a delicious recipe to make the most of this prolific crop.
Ruby chard and Dolcelatte tart
Served warm, with a few rashers of crisp pancetta or smoked streaky bacon, this chard and Dolcelatte tart makes a perfect alfresco summer lunch.
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