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Entries in butter (10)

Thursday
Feb152018

Sticky Toffee Pudding

Who doesn’t like sticky toffee pudding? I don’t often order dessert and when I do it is usually something light and fresh with citrus or berries, but put sticky toffee on a menu and I won’t be able to walk past it.   

I have great news for you – it may seem impressive and effortful, but it is actually incredibly easy to make. You can also make it in advance and reheat it, so it is a good choice for dinner parties.  

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Monday
Jan012018

Kalliope’s Vasilopita

Happy New Year all. This recipe first appeared on the Borough Market website as the final part of a 3 part series exploring lesser-known religious traditions in December from around the world.

Marianna Kolokotroni, owner of Oliveology, has kindly shared her mum’s recipe for Vasilopita or ‘St Basil’s Pie’. Her Mum, Kalliope, is from a small village on the West Coast of the Peloponnese in Greece. This is how they make Vasilopita in her village. It can vary a lot from region to region, but there it is a “simple, humble cake” with a lovely cirtusy aroma from the zest and juice of several oranges.

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Saturday
Mar052016

Purple sprouting broccoli with burnt anchovy butter

There is one thing I will miss about winter: purple sprouting broccoli. It is one of my favourite vegetables of the season. I have been eating it tossed in a little burnt anchovy butter every other week. 

Natoora source their purple sprouting broccoli from Martin Sanders in Worcestershire. His family have been growing it for many generations. They save the seeds from the best plants, which improves the quality of the crop with each passing year. The result is a purple sprouting broccoli with tight, dense florets, tender leaves and high sugar content in the stems.

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Tuesday
Jan262016

Rhubarb crumble with vanilla custard

What is your ultimate comfort food? This is one of the questions I have asked all the people I have interviewed in the series I’m writing for Borough Market. My interviewees all come from different parts of the world, or have parents who do, so their answers differ a lot, but one thing they all share in common is that it tends to be something warming and filling.

“I don’t think you can get any better than a rhubarb crumble,” says Paul Wheeler, of Paul Wheeler’s Fresh Supplies. “If there was one comfort food, yeah that’d probably be it.” What is it that makes rhubarb crumble such a classic? Perhaps it is because the rhubarb is naturally very tart and contrasts perfectly with the sweet crumble topping and accompaniments, such as custard or vanilla ice cream.

I usually add nuts and oats to my crumble, but in this recipe I go for a shortbread topping. I think there is something elegant about rhubarb; perhaps it’s natural acidity and bright pink colour. A shortbread crumble seems to me to complement this, it seems more refined somehow.

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Monday
Dec292014

Christmas fare and a recipe for beurre blanc

A belated Merry Christmas to you all! I am just awaking, bleary eyed and pot bellied, from a food coma.

My sister and I spent Christmas with our dear friend Chrissie and her family in Cambridge. Chrissie makes a fantastic roast and was responsible for convincing me a few years back that turkey doesn’t have to be a dry and dull affair when treated correctly. Still, I was very excited to discover a few weeks ago that we’d be having crown of pork instead; I’d choose fatty, juicy pork and crispy crackling over turkey any day.

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