The lady behind The Dinner Bell! I'm that person who doesn't let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door.
I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I've returned to Norfolk after eight years away, but little bits of my heart still belong to London, where I lived for almost fives years, and Sheffield, where I went to uni and finally lost my bumpkin accent.
There are many things about Britain that are completely mad – morris dancing, Crufts, teachers’ work loads – but one of the weirdest has to be the fact that 400 years on, we still celebrate the failure of a plot to blow up Parliament.
The celebration of Bonfire Night was brought about by the Observance of 5th November Act 1605, which called for annual public thanksgiving. Although the act was repealed in the late 1850s, we still love a big ol’ fire and watching explosions timed to a playlist that seems to always include something by Queen (sadly, it’s rarely Fat Bottomed Girls).
It’s one of my favourite nights of the year. Read More
They’re the brightest food market indictor of autumn, as well as being a versatile and storable staple ingredient: oh my gourd, squash season is upon us.
I love a butternut squash soup as much as any cosy-seeker, but when it comes to branching out to the myriad other varieties, I’ve been nervous. Will the skin of an acorn squash destroy a peeler? Can you cook anything beyond pie with a pumpkin? It’s time to find out. Read More
Aren’t they the three best words to see together? I mean, of course there’s “I love you” and “Dinner is ready!” but…cheddar beer bread.
It’s been a bit of a month for bread around here, as I spend my weekends scouting out local bakeries and other produce and, well, it’d be rude not to take some home for the week, right?
But I’ll leave the complicated styles to the pros. This bread – the type that doesn’t require rising time or kneading – takes about an hour from start to finish, so it’s a great easy accompaniment to a hearty autumn stew or chilli. (The ease is a relief when you’ve spent the first half of your evening chopping, stirring, and lifting absurdly heavy pans in an effort to batch-cook something excellent.)
I feel like the base recipe also has plenty of scope for adaptions – herbs? Heavier beers and cocoa? More cheeses?
But we’ll start with this. Cheddar beer bread, I love you (dinner is ready!).
I didn’t get nervous about the Swiss meringue until I saw the polyester sleeve of my mother’s dressing gown dangling perilously close to the flame flying out of the blowtorch.
Let me start at the beginning. When we decided to make cakes for my mother’s birthday, I went with my usual method of imagining something and deciding to leap in without being fully sure of my method. It sounds like a reckless process when I write it down like that, but “Eh, I’ll learn by trying” has served me pretty well so far.
What I didn’t realise when I pictured a cake topped with fluffy meringue, piped tips torched golden, is that Swiss meringue is notoriously finicky. Thanks to reactions between proteins that I don’t completely understand and definitely can’t pronounce, Swiss meringue can be both unstable and less fluffy than you’d hope. It can weep. It can collapse. If I’d known this, I might have been nervous earlier than when I had visions of my hand flying off to the left and setting the kitchen on fire.
Thankfully, using this method, the meringue – and I – did not weep or collapse. Instead, it came out glossier than a show horse, and once I’d moved that pesky sleeve out of the way, turned the most glorious golden colour after being kissed by a blowtorch.
It’s a blessing and a curse, being with someone who loves food as much as you do. A curse because of the inevitable weight gain that results from eating a lot of cheese; a blessing…for so many reasons. You know — brie, camembert, weird Wensleydale varieties.
Our story is a long path studded with pubs and restaurants, coffee shops and stores filled with local produce and good beer. It took a while, with months of not talking, then hours-long phonecalls, both of us too idiotic to know the other’s feelings. It featured a lot of chai teas, and these days a lot of scones. We got there in the end.
I’m not sure why I expected making chai scones with our story in mind to be a smoother process.
Two recipes, both alike in dignity, in fine Norwich, where we lay our scene… Read More