A wedding at the Lido

Imagine basking in the sun on a lounger beside a pool and lazily looking up from your magazine to gaze at the small café where you got married? This is what you get when you decide to exchange vows with your amazing husband at the Brockwell Lido in London. Mr and Mrs Harris will feel that way every time they visit their local swimming pool and how many people can say that they’ve got married in a venue where they can go to every single day? I love local weddings, and especially those in small venues that carry so much meaning for the couple.


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Seville Orange and Bergamot Marmalade

Now is the season to squeeze as many organic seville oranges in your freezer and to fill these empty jars. My bergamot and lemon marmalade last year was a real hit so I decided to combine the bergamot with Seville oranges this season. If you ever find some bergamots, then buy them. You will always find something to do with their fragrant citrusy taste. I buy mine from the amazing online food website called Natoora and they never let me down!IMG_6096 Continue reading

Truffle Omelette

South of France in Winter means blue skies and cold temperatures, but it also means the best celery of the year, incredible Mache salad, and most importantly: truffle. The season has just started and will last until the end of March, if we are lucky.

IMG_5937The truffles from my region, Le Vaucluse, represent the 2/3rd of the whole french production and they are much anticipated all around the world as they are the best. Tuber Melanosporum, a mushroom like every other type of truffle, is jet black on the outside and marbled on the inside, which gives it its name of “black truffle” or “black diamond”. From the crystal-like structure picture below you will understand straight away why it is referred to a diamond, and it’s also priced at 1000 euros the kilo on average which makes it even more diamond like!

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Banana Tart with Salted Caramel and Pecan Nut Brittle

This dessert came to me while watching Professional Masterchef. None of the candidates this year used combinations as simple as banana, caramel and pecan nuts of course, and there was not enough time for them to whizz up a puff pastry, but somehow their creativity and passion inspired me. It is very simple to make and you really need to give this a go to impress your friends. It is great as a dessert, or for tea, and can be enjoyed all year long as long as you can find ripe bananas!

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Quince Mince Pies

These mince pies are vegetarian and can also be alcohol free by substituting whisky for orange juice. I used yellow/orange ingredients to keep the mincemeat light in colour. I also decided to use quinces instead of the traditional apples. Even thinly sliced, quince keeps its texture and still absorbs the juices and the whisky. Since quince pieces don’t melt away like apple would, I also added chestnut to help the ingredients to stick together.

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