Feasting at St John
A little photo diary of the St John goose feast I was lucky enough to consume. There are literally no words to describe it…trust me, this post has been sitting in my drafts since January 2012.
winter sunshine salad
Hurray! The sun is out… just! In celebration of this fleeting occurrence, I made a colourful roast vegetable salad with a base of red cabbage, lettuce and carrot. The idea was inspired by another type of ‘Winter Salad’ at the Eagle Pub in Farringdon where we ate last night…
Fennel and Pork Meatballs
It’s been a while… but the food posts are back. And without any sort of reference to a Take That song either. Tonight’s dinner was inspired by a book from a restaurant with the same name, Polpo. It was the first real ‘no reservations’ dining experience I encountered in London and fell head over heels with the concept. It celebrates spontaneity…the idea of just popping in, having a drink whilst you wait and building the anticipation of eating… no matter who you are.
Olympic diets varying dramatically!
(via thatluciegirl)
Just off to the Olympic BBQ…
Better late than never… click here for some of the photos from the shoot I helped out on last year . The link goes to the Lee Mawdsley the photographer’s amazing website!
http://fatorfiction.info/ Tres mignon infographic website about all different types of food including CHEESE nom nom nom…
Amazing cake made by my flat mate @emmagaffney …. Happy Jubileeations One and All!
Pes Guacamole… especially love the monopoly houses.
Garlic Bread
‘Garlic bread - it’s the future, I’ve tasted it.’ Wise words from Peter Kay in Phoenix Nights. Garlic is bread is the future, but it’s also the past, present and goes with pretty much anything you’d like to pair it with. Something magic happens when garlic and butter combine, I’m pretty sure if you could bottle that magic, you could solve the majority of issues crippling the world at large. This recipe is pretty much the best homemade attempt I’ve ever had…
busaba
I’ve never wanted to be one of those people who has a ‘regular dish’ they always order, the no. 48 with a no. 76 on the side. However, trips to Busaba lead me to momentarily disable the ‘try something new and order something no one else has’ mantra that I normally follow. The reason for this: calamari and pad thai jay (nos 15 and 53 respectively.) So here are a few of my favourite things….
15
A little deviation from food, but a small video I filmed and edited of a recent floristry workshop led by Floristik London
rhubarb cupcakes
Cupcakes! I haven’t made any since 2011…so last year. Although the cupcake trend seems to be on the wane in the upper culinary circles, I don’t see why these beauties don’t deserve a place in the baking chronicles. These are literal hidden gems, with an unassumingly creamy exterior that masks the ruby pink rhubarb stems with are lurking within…
pulled pork & squash salad…
…with chickpeas and crème fraîche, a speedy simple supper of left over pulled pork. Season with a bit of salt and pepper to taste. I roasted the squash then added the pork, chickpeas and crème fraîche after I’d removed it from the oven. nom nom nom.
1 / 6 Next
