1: Roadkill crow
This cake would be perfect at a roadkill restaurant or for a halloween party. I especially like the subtle use of blood, it is just enough to know that the bird is not sleeping (well – that and its broken neck).
I’ve had a hard week and it’s affected my taste. Enjoy more sick cakes at your peril…
Big Dave our creative partner is munching his way through hundreds of sprouts this Chrimbo in the name of charity. I was tasked with making one of Daves many sprout meals, each needing to include 50 sprouts to get him ingesting loads. A soup seemed like a good idea and hopefully this brussel sprout soup with caramelised onions will do the trick! With just two bowls full, he’ll have eaten 50 sprouts. Amazing! Learn more at the site
I served this mousse at Simone’s christmas lunch and it out chocolated all the girls. Intense!
For the ultimate chocolate sensation, this is best made with dark chocolate containing at least 70 per cent cocoa solids. Good with biscotti, shortbread, or a little whipped cream.
When the girls came over on satuday afternoon, I didn’t want to fuss. So the better the ingredients the simpler the recipe can be. Waitrose blinis in the oven for a few minutes, topped with organic smoked salmon, creme fraiche, chopped chives and some black caviar. Fast and easy and so delicious with Cava! Is there anything better?
Mmmm…this saturday afteroon roast was dead easy! And it was perfect as part of a goodbye early christmas lunch for my dear friend Simone, off to South Africa for 3 months. My roast chicken is a cross between my Polish Grans garlic chicken, marinated for 24 hours, crossed with a classic roast chicken stuffed with lemons, rosemary balsamic and olive oil by Donna Hay. It takes 2 hours to roast as it was a 2 kilo chook and I threw tons of baby spuds, carrots, whole garlic cloves, sweet potato and parsnip in to boot. Delish!
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Adventures with Chocolate: 80 sensational recipes is chocolate genius Paul A. Young’s first foray into cook-books, and, like his wonderful shops in London, it’s playful, inspiring, delicious and surprising. Cory Doctorow writes…
Laduree? Bah! Indulge yourself in a taste of French cafe culture with this famous Parisian tea room delicacy. And as Princess Lottie shows us, it can be done simply and to perfection. Devour at your leisure, or share if you’re feeling generous. I wouldn’t!
We’ve been meaning to try this one for a while but we’ve been waiting for the right occasion. No vegetarians or ‘I only eat fish’ people, just meat lovers welcome on this particular occasion.
2(or 3)? kilos of pork shoulder slow roasted in the oven for 8 hours. Enough to make your flat smell like a carvery, but definitely worth it as the meat tenderly falls off the bone, and the crunch of crackling makes your mouth water as you’re serving up.
Mmmm… Suggestion for the next day – have a light salad! No meat, but maybe some fish though.
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