roullier | WHITE

Limoncello is one of my all time favourite summer drinks. Nothing rounds of a lazy, summer Sunday lunch with friends better than a glass or two of delicious home made Limoncello. This recipe is so easy, the only hard part is finding the 95% proof Eau de Vie you need to make it. Always remember this handy ratio guide; 15 lemons to each litre alcohol 1 kg sugar to each litre of alcohol 2 litres water to each litre alcohol Scrub your lemons to remove any wax and pesticides, even organ lemons may be waxed and have sealed in pollution. Peel the 15 lemons and place in a bowl Pour over the Eau de Vie Cover with a plate and leave for 4 days Dissolve the sugar in the water over a gentle flame Drain the Eau de Vie through a colander into the cooled sugar solution Bottle, store in a dark place for a few weeks, chill and serve Enjoy!

I was pondering Easter Sunday lunch when the phone range. ‘Well hello my dear!” it was my best friend, the impeccably named Michele D’Amore, live from Manhattan. ‘So what are you doing for Easter?’ she asked finishing the sentence as only New Yorkers do on an upbeat. ‘Is it going to be traditional?’ ‘Traditional?’ I repeated stalling for time. I cast my mind back across the decades. The only Easter related ritual I had was sneaking into the living room after school where the family’s Easter egg offerings would be lined up for weeks beforehand. Skillfully I would remove an egg from its cardboard housing, unwrap the foil, split the chocolate in two, secrete the wrapped contents in my blazer pocket and reassemble the whole thing within a matter of seconds. Come Easter Sunday I would act out horror as it was discovered that all the eggs were empty. To this day my Father unjustly believes Cadburys is the most shoddily inefficient company in existence. Then I remembered a glo...

Hop along to Roullier White's East Dulwich store to bag yourself one of these small, but beautifully formed, Liberty print bunnies or click here to buy online. Roullier White 125 Lordship Lane East Dulwich London SE22 8HU

The smell of freshly cut grass is nature’s ‘coffee-is-brewing’ equivalent. An olfactory sign that the dark, dormant days are over; it is time to get-up, put your best foot forward and spring forth into spring.  As I was prone to allergies as a youngster my father would always mow the lawn as the sun was rising, any stray pollen being damped down by the dew. The cut grass smell would be intoxicating and the whole house would burst with the fresh smell of optimism and energy.  As a child, lying in bed that last Sunday morning in March, mourning my lost hour prised from the clutches of British Wintertime Time, I would listen to the sounds of the lawn mower being heaved from the cobwebbed confines of the shed for the first time that year. I would know that summer was finally on its way, and bound down the stairs to help; quite literally full of the joys of spring.  Today, being fortunate enough to live opposite the gorgeous grassy expanses of Peckham Rye Common...

The gentlest traditional wash for delicates, cashmere, silks, vintage textiles and woollens. Perfect for baby clothes and sensitive skins, this lovely  cold-process soap is made without any petrochemicals or allergenic 'builders'. Made to a Victorian recipe, it's also a thorough yet gentle wash for very special textiles. Fragranced with nothing but lavender essential oil, it’s an absolute must for line-driers. We particularly love this for washing vintage silks, since dirt simply leaps out of them – and they regain body and gloss you might have thought was gone forever. We're now offering these circa 500g hand - cut blocks unpackaged and so considerably more affordable.

Prepare your favourite moules recipes on the stove top and then bring directly to the table in these simply wonderful enamel moules pans. The lid doubles up as a receptacle for the empty shells and the dish is deep enough to allow you plenty of dunking with fresh crusty bread. Perfect for moules for two for two to share, they look lovely placed on your dinner table between diners and make for a really sociable meal. Otherwise, if like us, you really enjoy your mussels they make fantastically smart individual serving dishes.  High grade enamel; ideal for hob use, oven and dishwasher proof. Moules à la Normandie 500 gm of mussels 20 cl of double cream 50 cl of sweet cider 1 finely chopped apple 1 finely chopped onion Flat leaf parsley – roughly chopped Knob of butter Discard any mussels that are open and remove the beards. Gently fry the onion and apple in butter until the onion is golden and starts to go transparent. Turn up the heat a little and pour in half of the cider, add the mus...

I was given this recipe by my dear friend Diane Seed , who runs a wonderful cookery school in Rome and is the author of the definitive 100 Pasta Sauces. Take 500 gm of freshly peeled and veined prawns and divide into 6 ramekins, add half a clove of chopped garlic to each bowl with some crushed chili, drizzle with some olive oil and leave to marinade for at least two hours. Put into a preheated oven (250c) for 5 minutes. Serve immediately with hunks of brown bread.