I made my first wedding cake this week. It was, without doubt, the most nerve-wracking bake I have ever done, and could probably even compete with some of my scarier criminal cases in the nail-biting stakes.
When Sam and I first started dating, I would occasionally make him neat, thoughtful packed lunches as an act of love. They invariably involved expensive ingredients, or time consuming preparation: smoked salmon, or proper homemade chutneys. I composed salads that would make a grown man… Read More
It must have been twenty years ago that I first tried mussels on holiday, but I’m not sure I’ve ever been able to shake off the sophistication I felt when eating moules mariniére for the first time.
Almost six years ago to the day, I completed my graduate diploma in law. A month later, I secured pupillage at a fantastic set of chambers, and prepared myself for a lifetime of criminal law. I was absolutely certain that I wanted to be a… Read More
It’s been an unusual week. A busy week. A week mostly of faltering but also of jubilation. A hot, damp, sticky week. And the last thing I thought I’d be doing would be celebrating with a damp, sticky cake. But here I am, with malt… Read More
For a long time, I didn’t really understand breakfast. As alien as ‘eat to live not live to eat’ is as a mantra to me, breakfast always struck me as something of a chore, a waste of a good meal. As a child, it was… Read More
We were away last week. We went on holiday over a long weekend, and ate gorgeous food, and coveted beautiful houses, and met brilliant people, and saw more paintings of 17th century militia than I previously thought possible. We get home late on Monday evening, and… Read More
Sometimes, especially when I’m sad, or just find myself in a bit of a cooking rut, I realise that what I need is a taste of home. And growing up in the North East, in Newcastle and South Shields, that taste of home is the stotty bread. So I… Read More
Brioche is amongst the loveliest of breads to bake, and the most rewarding. But it’s also one of the most daunting. You don’t fall into brioche. You don’t find yourself accidentally making it at 10pm at night. It requires planning and perseverance and a lot… Read More
My mother’s kitchen smelt of leeks, frying gently in butter. So when I seek succour, I fry leeks, gently, in butter.