A gentle, fragrant curd with freshly squeezed tangerines and their bittersweet zest. It was a good relaxing morning today: we listened to Drive-in Saturdays, a double-feature movie podcast by Dorian and Saoirse, Mr. Pear made me tea in my favourite mug, and I had crumpets with plenty of homemade tangerine curd. I was also at the same time reading a … Continue reading
This chocolate-deep, star-topped cake formed part of my New Year’s spread, the first party I’ve thrown in absolute years. The rest of the menu: Massaman curry, half of Leela’s with chicken drumsticks Khanom jeen nam ya (rice noodles + curry chicken) – this is made to be served at room temp, which helps a lot Mac & cheese, … Continue reading
Okay, so, make these. I know at this point salted caramel is a cliche foodie thing which has become more of a gourmet marketing label and not necessarily an indicator of delicious caramel, but this bakes up into a tray of something friendly, inviting, and genuinely very good. Recently I made these for a party. I was a bit nervous, … Continue reading
Spooky, delicious cookies, and a bit of a change from the sticky sweet candy. To be clear, I don’t think it is better–I do not buy into the whole wellness nonsense, and this holiday is all about the candy, after all!–but it’s nice to have variety. These are roasty with black sesame and, if you … Continue reading
These are classic British jam doughnuts, sugar-crusted and round-bellied. Doughnuts are a bit of a faff, but I think they’re worth it if you have the time, energy, and appetite. To me, they unite two skills to great effect: yeast doughs and deep frying. I heartily recommend roping in helpers, since even the smallest possible batch makes … Continue reading
Okay. This is how I feel about the weather right now: uh-uh, uh-uh nope nope nope nope nope nope nope nope nope noooooooooooooooooooope nope I know it’s even worse in other corners of the world right now, too, so let me give all the nopes in solidarity. This is how I actually want the weather … Continue reading
January has so far seen many, many failures. These buns are the result of learning and succeeding. I bequeath them to you: a perfect balance of sweet and tart swirled into rich, tender dough. The icing is a bonus. You don’t have to have it, but I’d recommend it. These are adapted from Deb’s cranberry … Continue reading
In my corner of the world citrus fruits are at their best at the moment, with blood oranges, Sevilles, and the best tasting clementines making their brief appearance in the markets and shops during these cold months. Clementines are sweet and mild when eaten fresh, but they make a dazzling marmalade. Nowhere near as bitter … Continue reading
This is an approximation of French onion tart in bite-size form: light crisp pastry and tender savoury middles. The recipe has its origins in an issue of Stella magazine when I was learning to bake during sixthform (don’t let’s think about how long ago that was; my age is showing), and my Pearents seem to … Continue reading
Miss South posted this recipe recently and I tried it a couple of days ago, transforming the shame I felt towards the leftover mincemeat lurking in the fridge into vaingloriousness for being so thrifty. Perhaps you, too, still have leftovers, or want to save this for later this year. Flies graveyard is a good place … Continue reading
The Furious Pear Pie 
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