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Simple and in Season – March & April

March 13, 2013

It is so lovely to see so many people still supporting Simple and in Season. I love reading all your posts and seeing what recipes you come up with, inspiring us all to eat seasonally and incorporate as much locally grown and sometimes even home grown produce as possible.

Simple and in Season

Firstly, a  huge thank you to my recent Simple and in Season host Caroline over at Cakes, Crumbs and Cooking – what an inspiring February round up.

For the month of March, Simple and in Season is being hosted by the lovely Louisa at Chez Foti and there’s still plenty of time to link up your entries. Louise is also asling that you email your entry to her at loufotiATgmailDOTcom

In April, Simple and in Season will be back here where I’m sure there will be plenty of Easter inspiration.

If you are on Twitter, don’t forget to tweet using the hastag #SimpleandinSeason so that we can re-tweet your posts.

I’ll also be setting up a Simple and in Season pinterest page for us to add our pretty photos to.

Here are some recipe posts you might like to re-visit –

Easy Rhubarb Traybake

Our Favourite Carrot & Parmesan Risotto

Honey Roasted Rhubarb with Malted Milk Custard

 Happy cooking!

Filed Under: Uncategorized2 Comments

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Andrea Mynard says

    March 14, 2013 at 9:44 am

    I love rhubarb and custard but your malted milk version looks wonderful, thanks for reminder! It’s making me want to pop down the garden to see how soon I can start pulling rhubarb.

    Reply
    • Ren says

      March 18, 2013 at 10:13 am

      Thanks Andrea, I was hoping to write a rhubarb post soon, let me know when yours is ready!

      Reply

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