Tag: August

It’s full summer! In August we’ve got plenty of fruit and veg to be playing with: keep your peepers open for strawberry, blueberry, cherry, raspberry and plum, along with fennel and courgette. Find the full printable seasonal calendar here or see what’s in season month-by-month here.

Pear & cinnamon crumble cake

Pear and cinnamon crumble cake // The Dinner Bell

I might call this “Surprise Victory Cake”, instead of its actual descriptive name, because I did not expect this to work, and my god, it did. It really did.

I just about half-followed a recipe: made the topping up as I went along; tasted and guessed at the spice quantities; set to work bringing it all together with bowls strewn around the kitchen. The mixing stage was nerve-wracking, and for a split second, I wondered if it was a a waste of time and ingredients.

But then I put it in the oven and the kitchen filled with the smell of autumn. Cut into it and found it had the perfect level of springiness,  just the right amount of cinnamon and nutmeg flavour.

It turned out to be a cake that you take into the office and ten minutes later start getting “Oh yes 10/10” messages. A cake that might make your flatmate mutter, “Marry me,” as they take a bite. Maybe a couple of “I feel all warm and cosy inside”s. Read More

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 live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

Fig and goats cheese vol au vents

That’s right – vol au vents. We’ve done some wibbly-wobbly timey-wimey stuff and landed squarely in the ’70s.

Fig and goats cheese vol au ventsMaybe it’s because I wasn’t around for their orange-tinted heyday that I have a soft spot for a bite-size foods. Or it could be that they leave your other hand free for a drink. The actual reason I like canapés? There’s a lot of scope for using cheese, in more ways than you could with one of those cheese boards that only feature as many varieties as cheese knives in that long-abandoned box (four).

It’s the tooth-squeak of a grilled halloumi skewer. The tongue-tingle of a good quality cheddar paired with pineapple. The nutty quality of an aged Comté. The soft ooze of burrata. If it came to it, I could give up steak, or bread, or pasta. Just don’t torture me, alone(y) without torta mascarpone.*

The cheese of the hour is goats cheese. To some people, it tastes “like a farm”. (When and why and where have all these people been licking barnyards?) But truly, it delivers an unbeatable tang that sits so wonderfully alongside sweet fruits and honey. Here, a soft goats cheese nestles with lightly honeyed caramelised onions and jammy fig to make a vol au vent that’s very much for the modern age. Read More

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 live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

Strawberry and pecan courgette cake

This courgette cake was a long time coming. Strawberry and pecan courgette cake // The Dinner BellThe cake stand in my kitchen had gathered dust. Perched atop the cabinets, it’s stood unloved since the Marvellous Night Circus cake, a state of affairs that 2012 me would never have predicted.

She also wouldn’t have predicted me being caught out with a cache of enormous courgettes that need eating.

Those ones went into courgette and Comté gratin (recipe tbc), but they got me thinking about courgette cake. When I said those words, people recoiled slightly, much like they did with avocado cake, but I’ve proven ’em wrong once and I’ll prove ’em wrong again.

This cake is perfect for this time of year, when strawberry season comes to an end, courgette gluts leave home gardeners desperately pressing the vegetable into the arms of visitors, and the clouds open to remind us that yes, we’ve had a delightful three days of summer but we are still in England, giving you just enough time to put the oven on and consider branching out into wearing sleeves again.

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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 live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

In Season: August

I’ve hit peak seasonal eating. All of my colleagues and friends have been bored to tears with it, me gesticulating wildly as I talk with way too much enthusiasm about brassicas and their buddies, but last week I did a very exciting grocery shop and have a lot of new flavours and ideas to play with. I’ve just finished up using every last scrap of a bunch of beetroot: burgers with the root; pesto with the leaves; and extra bulk for this week’s lunches provided by blitzed stems. It’s good to get back in the kitchen after a busy few weeks.

Those late crops we’ve had, delayed thanks to our bizarre climate, have hit the shops now, and this month we’re casting the spotlight on raspberries and broad beans.  Time to check out some cracking recipes.
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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 live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

Rhubarb, strawberry & almond crumble

There are two topics when it comes to desserts that I’ve found will split people: the ideal dessert menu (up to two chocolate options, at least one lemon option, and a soft choice for brace/denture wearers – anything after that is inconsequential) and the perfect crumble.

Rhubarb, strawberry & almond crumble // The Dinner BellIt’s a surprisingly divisive dessert, when you get down to it: you can’t deviate much when it comes to a pie, but when it comes to this particularly British pudding, “crumble” can be both its name and what happens to your relationship with your best friend when you realise they’re devoted to some white sugar based sandy monstrosity. Don’t even get me started on a mushy apple filling.

Why yes, I do have strong feelings on this. How could you tell?

Any crumble is a marriage of flavours. The fruit layer, the one that diminishes any (badly placed) feeling of guilt over the butter, will inform the nuances of the crumble itself: the sugars; the spices; the nuts. 

That layer of virtuousness, for me, is a vehicle – an excuse – for a thick layer of lightly spiced topping, made up equally of crumbs, oats, and little balls of what is essentially shortbread. Read More

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 live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.