Letitia Clark

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.

May 29, 2023 | theguardian.com | Letitia Clark

I love butter. I come from a family of butter fiends. My mother eats it in chunks from the pat with a spoon, and my father spreads it as thick as cheese on his toast. A good butter has an unmistakable smell. It should smell of thick, cold, cream: ever-so slightly cheesy, faintly sweet. I urge you to start smelling your butters. The butter out here in Sardinia smells very strongly, as butter should.