Jessica's food experiences from there and back.
HAPPY PI PIE DAY!

HAPPY PI PIE DAY!

Food as Pantone Swatches
So beautiful…. and the middle one matches my mug. 

Food as Pantone Swatches

So beautiful…. and the middle one matches my mug. 

(Source: warbyparker, via thatluciegirl)

Smithfield’s Steak

The hours preceding 7am are ones I never particularly like to encounter and generally try to avoid like the plague unless it involves some sort of vacation. However, Smithfields, the largest meat market in London, doesn’t operate on the same body clock…opening from 3am-7am. It was a chilly Tuesday morning when Louis and I forced ourselves out of bed and onto bikes at 6.30am…  never ideal. This time however, the rewards at the end justified the means.

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Watermelon Art.

I found these on two other blogs (1 + 2) that both seem to marry the concepts of hench women and awesome food shots. Not in the same photos luckily. The sheer madness of unrelatable intricacies of the world will never fail to please me… I best get carving. 

shallot tatin

I’ve wanted to do a tarte tatin for a while, and was inspired a while back by Delia who made a red onion version. After acquiring a hefty amount of shallots yesterday (can’t resist a bargain) and unexpectedly remaining in London today when my attempt to go up to York was thwarted by a broken down train at Potter’s Bar (always Potter’s Bar) that sent Kings Cross into meltdown, I felt it was time to create this little gem. There is definitely a silver lining to every missed train. 

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Sheffield Pie Night

I love pie. 

Since Silvermith’s reinvention quite a few years ago, rumours have been rife about an infamous Pie Night, where one can go and feast on pies for a penny pinching amount of money. Luckily for me, this rumour was true. 

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Almond, cinnamon and meringue biscuits

Aside from incredible recipes, the best thing about the Rose Bakery’s ‘Breakfast, Lunch and Tea’ is the theory behind it, the instinctive nature of cooking and that ‘It is very important that you feel free to add different ingredients or change things as you go along. Our recipes are made with that in mind.’ This is the first recipe I tried from this book and have accordingly edited the ingredients to taste. Reminiscent of Germanic festivities, these biscuits have a macaroon-like centre of soft gooey goodness, encased with a thin layer of brittle tangy meringue.

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Spicy sweet potato soup

I was enlightened by my colleague Beth the other day about the health benefits of sweet potato. Upon further web research, many sites bandied round long words guising as science - antioxidants, anti-inflammatory… you get the idea. I personally think the coolest thing about the sweet potato is the latin name - ipomoea batatas. It’s like Steve Jobs reinvented the potato. 

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Peppered venison in Faistenoy… incroyable. 

Peppered venison in Faistenoy… incroyable. 

La crème anglaise has hits from 6 continents…merci danke gracias спасибо  

La crème anglaise has hits from 6 continents…
merci danke gracias спасибо  

Yorkshire Forced Rhubarb is out of this world. Grown in darkness in a 9 mile triangle in West Yorkshire, it melts in your mouth whilst exploding with taste. 
If rhubarbs were runners, this variety would be Usain St. Leo Bolt…  champion. 

Yorkshire Forced Rhubarb is out of this world. Grown in darkness in a 9 mile triangle in West Yorkshire, it melts in your mouth whilst exploding with taste. 

If rhubarbs were runners, this variety would be Usain St. Leo Bolt…  champion. 

January Cabbage Soup

January. The month where the world becomes obsessed with dukan’s, dont’s and detoxes. Although I am not joining this low carb band wagon, this recipe is definitely a ‘balanced good for your self live longer’ option and really is penny saving when you look at the ingredients (what’s that I hear? More money for shoes?!).  Not only does it look healthy, it’s superbly tasty (yes, I know, descriptors little used in conjunction with the words ‘cabbage’ and ‘soup’)… 

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mmmince pies

The humble mince pie can be traced back to 13th century, from when the crusaders brought spices and exotics back from their bloody travels. Along with the Christmas pudding, this is the oldest culinary yule tide tradition. Although this longevity must be with good reason, I find it hard to consume more than one annually. In my opinion you should enjoy these little treat on a very selective basis…*

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