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Quote by Hannah Tunnicliffe

“Once the food is cool enough, I eat as though I'm starving. The potatoes' skins squeak when I bite into them; the risotto tastes of soft, pungent scapes; the freshly cut asparagus is so crisp and sweet you could almost mistake it for fruit. Merriem smiles at me. We are all holding our stomachs by the time Merriem clears the table and brings out dessert, a bright pink and sticky rhubarb tart dotted with edible flowers. She doles out big scoops of homemade vanilla ice cream with a silver spoon she affectionately refers to as "the shovel," then adds a chunk of honeycomb each of our bowls alongside wedges of the tart.”

Quote by Hannah Tunnicliffe

Book:Season of Salt and Honey
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Season of Salt and Honey

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Hannah Tunnicliffe

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“Thin, like paper, light and doughy in the middle, crisp and delicate as honeycomb at the edges, the appam is tempting even before it is filled with a ladle of lush vegetable curry. It shares many of the attributes of a pikelet or crumpet, a round disc of batter, bland and comforting, but stretched until its edges are as fine and crisp as Belgian lace. Of all the yeasted dough goods throughout the world, the appam is the lightest and, at its best, the most fragile.”

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