A few months back one of my favourite little locals dropped a rather tantalising post exulting a new addition to their dessert menu. While I never made it in to try said bowl of deliciousness it certainly set the cogs ticking, and after plenty of delays and distractions this week not only did I get around to trying a recipe I'd had bookmarked for yonks, but also finally looked up what an arlette actually was...
Read MoreA thinking person's pud
I've never much cared for rice pudding. To be fair, it's not something we really ate growing up, and I'm sure that the few times I tried it it was probably that abominable out-of-the-can stuff that would rightly put anyone off. But in all honesty the idea of sweet, mushy rice just never really appealed...
Read MoreOctober Nosh
Italian feasts, Moroccan salads, and some fermented Russian bread juice. Just some of the plates hitting the tables for this month's K&S nosh...
Read MoreAn unpretty pud
Last month some friends and I paid a visit to Walwa Park, a charming little family-run farm on the northern outskirts of town. Along with a tour of the property and some very insightful discussions about growing, rearing and processing your own pretty-much-anything, we were treated to the most amazing feast - an overly-indulgent lunch of slow-roasted roast pork with all the trimmings...
Read MoreFebruary Nosh
From Smashing Plates and Kitchen Diaries, to preserves and oven-fresh bread; a snapshot of what's been cooking this February in the kitchen at Keeler & Spon...
Read MoreFruits of passion
I love passionfruit. The second house of my childhood had the most immense vine, which sprawled the full length of the double shed-garage and, with rogue tendrils outstretched, constantly threatened to take over the house. In summer, the cool whisperings of its bottle-green leaves would make way for the unique and profoundly stunning flowers; beautiful in both complexity and demonstration of just how clever nature can be...
Read MoreFlaugnarde aux myrtilles
Clafoutis. It's one of those recipes that's been on my "must bake" list for what feels like an eternity. I've planned for it so many times now, but somehow always seem to get waylaid...
Read MoreA pudding for you
After last year's success in fine-tuning my ultimate mince pie recipe I decided it was time to tackle the next of the festive season classics: Christmas pudding...
Read MoreA steadying pud
When last I packed up and moved house the significance of it all didn't really occur to me. I was changing careers, the house needed sitting and so my taking the reins for a short while was a comfortable fit for everyone. But as the dust settled and I had time to take in my surrounds I became conscious that I had in fact returned to the place I last retreated when the world fell apart...
Read MoreBougatsa
On the subject of indulgence there are few recipes better to get the tastebuds firing than one that begins: "...a slab of semolina custard baked inside thin pastry and drizzled with honey"...
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