Wednesday, 27 May 2009

Grey, blue, lilac

Some of my favourite shapes and colour combinations ever are in evidence in these delectable Danish confections from InWear

Soup for Nico

Broad bean and watercress soup with pea shoots

1 medium white onion, diced
60g butter
500g frozen broad beans
1 bag (or large bunch) watercress, washed and roughly chopped
1 litre chicken stock
organic plain yoghurt
1 bag (or small bunch) pea shoots
Salt and pepper

Sweat the onion in the butter for five minutes in a heavy-bottomed saucepan. Tip in the frozen broad beans, coat with butter and cook gently (until thoroughly defrosted - about 10 mins). Tip in the roughly chopped watercress, stock and bring gently to a simmering point for a minute or two. Turn of the heat, allow to cool a little, and taste - then season with salt and pepper. Blend until smooth. Gently reheat, but don't serve it too hot. Garnish with a swirl of yoghurt and a handful of peashoots in the centre of each bowl. You'll need plenty of bread with it.

Saturday, 16 May 2009

Saturday lunch

A yoghurty pickle to eat with smoked salmon

Finely dice two large Polish-style gherkins and throw into a bowl. Add one (or half a fat one) crushed garlic clove, a large heaped tablespoon of plain live yoghurt, a squeeze of lemon juice, lots of ground black pepper and two glugs of your best olive oil. Stir gently to combine. Softly fold plenty of smoked salmon onto a crispbread and serve with a generous spoonful of relish.

Tuesday, 12 May 2009

Tobias and the Angel

I completely love these hand-blocked prints by Tobias and the Angel ( Those napkins speak of long, balmy lunches al fresco, huge platters of tomatoes and mozzerella and ice-cold white wine.

Spring lunch

Asparagus with goat’s cheese and sourdough croutons

Poilaine sourdough bread
Rindless goat’s cheese, such as a Childwickbury from Neal’s Yard Dairy
Black pepper
Extra virgin olive oil
Maldon salt

Cut the crusts from the bread and dice into neat, small cubes. Slosh some of the oil into a frying pan and gently fry the bread to golden crispness. Tip onto a plate covered in kitchen paper and set aside.

Meanwhile bring a wide but shallow pan of salted water to the boil (barely enough to cover the asparagus). Lower the spears into the pan and partly cover with a lid. Allow to boil for about 4 mins. Drain well and tip out onto a large, flat platter. Drizzle liberally with oil, and then crumble over the goat’s cheese and croutons. Season with pepper and salt.

Monday, 11 May 2009

Fleur Wood

What a lovely dress by Fleur Wood ( But I would definitely ditch those pink booties and the belt and instead pair it these sandals from K Jacques.

Pudding for Archie and Oliver

Pear, ricotta, walnuts, chestnut honey

Peel, core and slice into half-moon-shaped chunks one very ripe Comice pear per person. Arrange on a plate and top with a scoop of organic ricotta. Scatter with some shelled walnuts (I think they look prettier in halves, rather than crushed), and then drizzle and swirl liberally with chestnut honey. Eat immediately.