SELFRIDGES O'CLOCK!

I've started doing a monthly blog for Selfridges. For the first one click here. It's all very exciting

OUR FIRST MEAL IN SE5, we are going to thrive

The new flat is amazing. I find myself rushing home, as soon as I can, to bond with the new kitchen, rearrange glasses and bore Raf to death with countless options on kettles and speakers, placing of books and how thickly to bunch curtains.


After the first Peckham shopping trip (tinned tomatoes, every canned pulse on offer, and a fair amount of pound shop spring bulbs) we christened our new kitchen. Among our spoils we found brown chick peas, and so made a really nutty humous. I've never seen these peas anywhere else, and it was just a small indicator of the fun and food we are going to eat in this lovely flat. Chutney will reign, befriended by cheese and herbie salads. Cakes are going to bake, and garlic is definitely going to flourish. I can hardly wait.

I PACK MY BAG

And in it I put..


a lot of saucepans.

I'm moving house and so the long slow and strange process of packing has begun. It's a nice excuse to go through all my possessions, wrapping each glass and ornament in newspaper, and contemplating when, where and who. In a week I'll be in our new little garden flat, ready to start planting wild garlic (thanks to Jake Tilson's Tips) and bonding with the new hob. But until then, my cooking endeavours are going to be pretty stunted.

I'm really looking forward to my new neighbourhood. Having lived in Peckham years ago, I can't wait to get back to a few gems:


PERSEPOLIS
PECKHAM FARMERS MARKET
CHOUMERT ROAD MARKET

And what's double exciting is that these are just the places I always used to go. Some years on, there's going to be a whole load of new things to discover too. And that's not even considering Raf's smelly socks I've got to get used to.

See you there. xx

TEA WITH THE GIRLS

I am a disgrace. I have eaten nothing but cake today.

DINNER TONIGHT, ultimate raving respite

OXTAIL BROTH WITH FENNEL, CARROTS, CELERY, PAPPADELLE

MOTHER'S DAY CAKES

These cakes are for my Mum. Sadly, she's not actually going to be able to eat them, as she's in Ely, and I'm in London (packing up my flat for the big move to Peckham). I should have sent her a card, and I should have sent her flowers, because she's a great Mum. But cards are a waste of money, and flowers are really expensive.


So these (stewed plum) cakes go out to her, and herald everything she has done for me: she taught me to cook, sew, laugh and occasionally clean; she's wiped up my tears from scratches and heart ache; she's even stepped in when we are short staffed at Rosie's. Thank god for a day, Mothering Sunday, where we get to reflect on how great our mums are.

FRIDAY NIGHT IN, then out

My friday night was delicious - a fennel and dill seed Parppadelle for supper, followed by The Big Chill House to see Sam Sure & Giacomo (great stuff, and both rather dishy) and the The Rhythm Factory with one of The 2 Bears. I may be suffering a little today, but this dinner was the perfect fuel for a night on the town: packed with aniseedy flavours, warmth, moisture and light egg pasta.

HORAY FOR THE TERRINE

It worked a treat. Clearly Elizabeth David's trotter trick is genius because it appears to be wrapped in a delicate jelly. And I'm quite chuffed with the bay leaf action too.

Roll on tonights dinner with this, roast potato bread and green salad.

PS

I have to concede, I stole this from Food Stories, but I just love it! And as I'm moving back to Peckham in a few weeks, after a 4 year absence, I hope Helen wont mind... roll on Choumert Road market, Persepolis and all the other delights of SE5.

SUNDAY TERRINE, course and figgy

I am making a pork terrine today. I've never made one before so it's quite exciting. I've lined the dish with unsmoked bacon, whizzed up belly pork and pure alabaster fat, along with green pepper corns, dried figs and white wine. The guide to the recipe came, as is so frequently the case, from Elizabeth David, who suggested placing a pig's trotter on top. Hopefully this will seep unctuous fat and gelatin that will seal the pate. I'll let you know how it goes...
Enjoy the sunshine
xxx