Food

I'm in London again for a shoot and staying at a glamorous holiday inn in W1.

Where am I having a not too spendy solo dinner?

Shuang Shuang?

kiln, expense it

Like a fool I posted here and didn't wait but just left to wander. Hotel around the corner from a homeslice so got a few slices and stretched legs.

Both the above on the list for next time (maybe tomorrow eve).

Pretty noice for a Wednesday.

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I'm in London again for a shoot and staying at a glamorous holiday inn in W1.

A bit late for grouse? Pigeons?

Freekeh caek teim

Cheers @eyebrows!

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Also - putting cake tins on a bike rack? Fuuuuu...

Look amazing!

Also - putting cake tins on a bike rack? Fuuuuu...

I said banana bread. It is already rack shape ready. Even with 2.

Looks good though. One to smash at home and the other to take to the office?

Looks amaze.

They look cracking. Jealous.

bancone, and sit at the bar. It's brilliant

Piri-piri was tasty but I missed the hickory smoke I've been pumping everything with lately... Also grossly underseasoned the piri-piri like a total chump, needed ten times more salt... It's clearly been a while... But still delish...

Last night made isle flotante, flavour was awesome, appearance a bit shabby. Creme anglaise was amazing, but the meringues not perfect, eggs were only a day old so the whites were too fresh. Also steaming them as per the recipe was not a great way to do it, they were isles of brexit, disintegrating a little bit. Next time will poach the meringues in a vanilla milk and then use that to make the creme anglaise.

Also had never realised that candied almonds can be done in microwave - sugar, a splash of water and vanilla extract mixed together. Whole nuts thrown in, microwaved full power for a minute, stirred around and then two more minutes in the microwave. Put out on a non stick baking tray to cool.

Bloody hell

Scored a cracking lookin/smelling ham hock.

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So i’ve put it in the slow cooker for the day with a load of pearl barley, bouquet garni and veg.

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https://thebakermama.com/recipes/nutella-swirled-banana-bread/

I have two in the fridge that I’m going to slow cook this week. It really is my favourite thing at this time of year.

I usually take the skin off so it doesn’t end up too oily.

£3 each at my butchers.

usually get mine from the ginger pig, for some reason they are the only ones relatively close to me that do ham hocks.
I have an unsmoked one in the freezer, which I shall cook in the next couple of weeks, once we get back from barcelona..

also, if I haven't asked in here already, barcelona eating recommendations, staying up in gracia..

Guessing they’re more than £3 in there?

We're going to have 2 full pig carcasses in approximately 1 months time.
Very excited.
Head Cheese recipe?
Any good curing advice?

about a fiver, sometimes six.

Paging @>>>>>>