Letitia Clark

1 week ago | thetasteedit.com | TheTaste Edit |Letitia Clark |Sarah Stanfield

1 When you come across really good lemons—the kind with bright yellow skins, maybe even still with a few leaves attached—you should do something special with them. This lemon posset recipe is exactly that. You cut the lemons in half, scoop out the insides (you’ll only need the juice from two), and fill the empty shells with a creamy, tangy lemon custard that sets up like magic in the fridge.

Dec 9, 2024 | homefrontmagazine.ca | Julius Paul Roberts |Letitia Clark |Sabrina Ghayour |Lelani Lewis

By Julius RobertsProfessionally trained chef Julius Roberts left frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. He transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow vegetables, and forage for simple herbs and flowers, all while discovering Julius’s outstanding recipes.

Apr 23, 2024 | thetimes.co.uk | Letitia Clark

It was never Letitia Clark’s intention to end up in Sardinia. Having been brought up in Devon, she moved to London to train at Leiths cookery school. That led to jobs at various restaurants including Spring, Moro and Dock Kitchen before an Italian boyfriend introduced her to Sardinia. It was love at first sight (even if the boyfriend didn’t last) and in 2017 she moved there full time and spends her days teaching English, writing, drawing and, of course, cooking.

Oct 2, 2023 | theguardian.com | Letitia Clark

The combination of pears and chocolate is a nostalgic one for me, as one of my mum’s signature puddings when I was growing up was a soft, liquid-centred chocolate cake with tinned pears set inside it. It’s a happy marriage, and one I am only too happy to reinterpret and recreate in Italy. Everybody should have one flourless chocolate cake recipe up their sleeve; the little black dress of the cake world.

Jul 11, 2023 | nigella.com | Letitia Clark

Print meIntroductionThere is something irresistibly appealing about these blushing little almond cookies shaped and painted to look like peaches and filled with ricotta cream. I love a culinary trompe l’oeil, and I’ve seen and coveted these often in pastry shops in many parts of Italy. They’re perhaps not the sort of thing you’d make every day, as they are a little fiddly (though not complicated), but, much like macaroons, they are exquisitely beautiful, dainty and feminine.