I adore lemon posset and have been making it for many years, seduced not only be the silky self-indulgence of the rich citrus cream, but also how outrageously simple it is to make. In this similar Sicilian dish, mascarpone joins the double cream, lemon juice and sugar of posset to create the lightly set cream. ... Read more »
Whether you spell it speculoos (French and Flemish) or speculaas (Dutch), it’s utterly delicious and absolutely perfect for Christmas! Speculoos are spiced shortcrust biscuits associated with the feast of Sinterklaas (Saint Nicholas) in early December. Made from flour, brown sugar and butter with cinnamon, nutmeg, cloves, ginger, cardamom and white pepper, they are a key ... Read more »
Ages ago, I took part in one of the Masterchef Invention Test sessions at the BBC Summer Good Food Show. Sponsored by Miele (who kindly invited me to attend) the sessions were essentially a challenge to produce a single dish in 30 minutes from a set of ingredients revealed to contestants just a few minutes ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]