Pasley Pesto

Alice and I are cooking like mad women for our Brighton Bonanza; it's a dream to chase ingredients, experiment with recipes and create our restaurant. The opening night is Wednesday, exactly 24 hours away. 

 Today was stacks of parsley pesto.


Crabapple Jelly

A weekend at home and there waiting was the crabapple tree, dripping with wares. So let's just say, the Saturday was accounted for. 

Crabapple Jelly 

4 kg crab apples
1 kg caster sugar
1 lemon, juiced
Makes 6 x 500ml jars
1/ Wash the apples, removing any bruised fruit. Put in a saucepan, fill with water to just cover the apples.
2/ Bring to the boil and simmer until the fruit is soft (about 30 minutes).
Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan. Avoid squeezing the bag or it will make the juice cloudy.
3/ The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
4/ Keep at a rolling boil for 40 minutes, skimming off the froth. To test the set, chill a dessertspoon in the refrigerator.



Pumpkin & Maple Cake

I spent the day taking photos with one of my oldest friends Tori. She is an inspiration to me & her blog, Wellies & Vogue is one of the most beautiful I've seen. 

She shot a pumpkin cake that I'd spent the morning making; a yummy mixture of banana, pumpkin and maple. It could double as a pudding if doused in maple syrup. Or maybe served with a spoonful of ice cream. 


Baking Baclava

It's been a buzzy couple of weeks. I spent the week as a commuter; embracing early starts, reading novels on the train and overpriced coffee's whilst working for the food team at Delicious magazine. It was as lovely as any week will be, I'm sure. 

This week is has begun my pop up preparation. First stop is Baclava. 


Hart & Fuggle - On Brighton Beach

Some exciting news - The Hart & Fuggle (That's one of my oldest friends Alice Hart and me)are popping up again. For the first time we have moved away from London and rested on Brighton beach, nestling inside one of the old arches. Our hosts are the amazing Lucky Beach - no doubt they will teach us a thing or two about cooking a proper burger (www.luckybeach.co.uk). 

This will be a true feast; a generous tide of delicious plates for sharing, rather than a traditional, 3-course supper.

Just 3 nights at the end of October, 30 covers, 1 beach.  

 See www.thehartandfuggle.com for all the information you should need!

 Let the Middle-Eastern feasting begin.