Hello. How are you? I’m okay. The world is really fucking grim. Let’s make ice cream. I love non-sequiturs! This ice cream is from Ruby Tandoh’s second book, Flavour, and it’s gorgeous. The base is fresh and milky, with the perfect amount of cinnamon to honey. The first thing you taste is the bright gold … Continue reading
Finally, a satisfying no-churn ice cream! Cold and creamy with a light tang. Satisfying dense velvety texture. All yours for five ingredients, no cooking–just a few minutes of gentle whisking and a rest in the freezer. Continue reading
Today I told myself that I could get an ice cream after I’d completed the food shopping. I went down to the market, quite busy–a warm and clear Sunday–and peered into the window of the ice cream shop. It was as I feared: the unfamiliar and really, truly, ridiculously good-looking shop assistant was working. I … Continue reading
Obviously the solution to the wind and sleet is to consume more cold things. This is my first and so far my favourite weekly special from Chin Chin this year. Every flavour comes through clearly–fresh banana, little melting bits of dark chocolate, the starchy-sweet middle of a doughy pancake. We chose salted caramel sauce to … Continue reading
Being a part of the Lolita fashion scene in London has encouraged me to nurture several things in life: a lack of shame, good friends, and quite particular tastes. I’m not so active in the actual frillying-up now, but I still retain an affection for consuming the strange and the sweet. Over the past year … Continue reading
The Furious Pear Pie 
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