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Lynn Clark ~ food and art, unhurried

05/08/2026

A hop, skip and a paddle

A gorgeous few days exploring the Cotswolds, although it’s not quite over as yet.

We based ourselves in Northleach as it was quite central (and turns out it’s the loveliest village with an utterly amazing pub). We’ve ‘done’ Cheltenham (not rushing back here!), Stow-on-the-Wold, Bourton-on-the-Water, Burford (fabulous paddle in the Windrush on a very hot day!) and a few other little walks. Not sure what’s on the cards for tomorrow morning before we go back.

Have loved it (it’s also got Ruby’s approval). Found a few lovely cookshops and delis but sadly no art or fabric shops. Perhaps they’re just hiding.

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29/07/2026

Madeleines are inevitable; suffering is optional. (A somewhat adapted Buddhist proverb!)

Rose and strawberry madeleines, covered in white chocolate and a little summer frivolity 🌹🍓

A classic madeleine recipe, flavoured with rosewater (use it sparingly, as it can become very perfume-y) and chopped fresh strawberries.

For the marbled ones, I piped pink white chocolate in swirls before topping it with white chocolate and pressing in the baked madeleines. The easier-but-still-impressive version has slices of freeze-dried strawberry set into white chocolate instead.

What flavour or design should I try next?

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13/07/2026

Soft in the bread

A gorgeous, soft pane Bianco, but folded a little differently than usual (you’ll know I normally do a part-way slash and then just turn it into a S shape).

We took this for a picnic in Elvaston Castle today - gorgeous sandwiches filled with brie, Serrano ham, spinach and chilli jam.

I’ve shared my exact pane bianco recipe before, but basically if you want to get this fluffy loaf take your favourite white bread recipe and add a teaspoon of sugar and about 15-20 mls of olive oil (adding these two helps with a fluffy rise and a more elastic dough for holding its shape). Then layer on some pesto (I used Filippo Berio’s tomato and ricotta pesto) and added a little extra cheese. Roll up, slash and shape and cook as your original recipe requires.

Swipe through for some making-of images and reel, and a couple of Elvaston Castle

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08/07/2026

My gazpacho brings all the boys to the yard… 🍅

Wow. Hot.

Couldn’t be bothered to cook tonight, so here’s some still-delicious, non-cooking cooking to help you survive the heat. Spain knows a thing or two about scorching summer days, after all.

My gazpacho recipe

Roughly chop and add to a blender:

• 1 medium cucumber, peeled
• 5–6 salad tomatoes
• 2 shallots
• 3–4 cloves of garlic
• 1 red pepper, deseeded
• 1 chilli, deseeded (optional)

Then add:

• 3 tbsp olive oil
• 2 tbsp white wine or cider vinegar
• 1 tbsp balsamic vinegar
• 3 tbsp tomato purée
• A dash of Tabasco
• Salt, black pepper and paprika, to taste
• 2 slices of bread, soaked in cold water

Blend until smooth, taste, adjust the seasoning if needed, then chill well before serving.

I sometimes scatter over grated cheese, crunchy croutons or crispy fried shallots. Or all three if it’s been one of those days.

Oh - and I think it has been ‘one of those days’ as the heat got to me making the video (spot the eejit voice over 😄).

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27/06/2026

Many, many congratulations and all our wishes for a wonderful future together Dylan Clark and Laura

What a day! One of my lads getting married to the most wonderful partner, his twin being best man (and his lovely partner joining us from France) and my husband being proud as punch all day.

Everyone had an amazing event. Thanks to Journey Life Photography for the cover pic (the rest are mine).

I did get the inevitable idiocy out of the way early - I fell over pretty badly before we’d even left for the venue, but nothing was going to get in the way!

So pleased our cousins made the trip from Norfolk too - wouldn’t have been the same without them. Our new extended family couldn’t be better either. And that ice cream van was the best thing on such a scorching day 🍦

All the love, luck and happiness in the world to you Dylan and Laura 🩵🩵🩵🩵
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The River Mill - Alternative Wedding & Events Venue 🪩

26/06/2026

Bloom, baby bloom 🪴

I may be wilting but my herbs are thriving!

Just a few of my many, many herbs - the Mediterranean and Eastern ones are loving the heat. Plus a little idea what to do with your lovely Filippo Berio tin - use a can opener to cut off the top and plant a basil. Make some drainage holes in the bottom by hammering a large nail into the bottom of the tin a few times.

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Heartsease - great as decoration (fresh, pressed or sugared) but I also have used it as a tea for decongestion. Supposedly for heart break too - hence the name - but I can’t vouch for that!

Pansy - the cultivar of heartsease and used the same way.

Nasturtiums - all parts are edible with a lovely peppery taste.

Orégano - so much nicer (somehow sweeter even though stronger!) than the dried. Freeze or store in oil for winter use.

Bay and bronze fennel. Use bay fresh off the plant rather than keep the dried about. Fennel adds a gorgeous Italian taste to pork and pasta dishes.

Tins are so good for basil - the heat they conduct from the sun keeps the roots warm, which basil loves.

17/06/2026

Flat (bread) share

The perks of working from home - nice lunches.

Flat bread with brie, avocado, sugar snaps, spring onions and rocket, and a glorious glug of fig glaze (thanks Filippo Berio )

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07/06/2026

Cake it till you make it

Happy birthday to meeee!

Think it’s dopamine-coloured enough?!

My husband and twin lads are away this weekend - one of my sons is getting married in a few weeks and they’re on his stag do. Don’t feel bad for me on my own with the doggo though on my birthday - I’m having a fab time doing what the hell I like! Plus, we went out for a celebratory meal midweek.

I’ve done some sewing, some painting, some sorting of cupboards and drawers (soo cathartic!), cake making (natch!) and some very long walks with the dog.
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