Love is…

Slow roasted pork belly

Slow roasted pork belly with crackling, beetroot slices and a sweet chilli pepper jam

@22North_Street

Hot ‘n’ Cold

Espresso Martini vs Irish Coffee

@22North_Street

Banoffe pie, deconstructed

Buttery biscuit base, toffee sauce, banana, whipped cream, toasted banana and caster sugar

@22North_Street

Chair @22North_Street

Quaint little local restaurant in Clapham.

French ’22’ cocktail @22North_Street London

Fragola wild strawberry liqueur, prosecco, black pepper and mint

Don’t eat me, have the cereal instead!

Today I made… Roast joint with Yorkshire Puddings

Today it’s Yorkshire Pudding Day!

Yes, such a thing does exist. I’ve checked and double checked. Plus, if the Yorkshire hubby said so, it must be true, right…?

As it’s also a snowy Sunday (first snow of the season), we decided to stay in and cook a nice roast pork to go with the Yorkshire puds, served with creamy mash (even if it’s a little lumpy, but there is plenty of butter and double cream to make up for it), carrots and marrow. Oh, and shamelessly topped with bisto gravy, which always remains me of our uni days together. Happy days!

Roast pork with all the trimmings to celebrate Yorkshire Pudding Day!

Today I made… Scotch eggs

Alright, it was actually the hubby who made it. But still, I helped with the salad 😉

It was good fun, simple to make and really satisfying – definitely a lot better than the shop bought ones (needless to say really). I’d recommend you give this a try. As a first time trial it took us almost two hours from start to finish but I’m sure you can make it quicker than that.

Check out the recipe on channel4.com/heston

The egg wasn't as runny as we'd like, but it was still soft and beautiful.

Today I made… Exploding Chocolate Gateau

It popped, it exploded, and it gave me a sore little head.

Heston Blumenthal has started a new TV series desmonstrating some of the recipes from his latest book. This week, the theme was the ever so seductive chocolate. So we thought we’d give the chocolate gateau a try, seeing as it looked easy to make and a lot of fun using popping candy.

Check out the recipe on channel4.com/heston.

You’ll see the results below. We made extra chocolate ganache for truffles (it was divine!) but in hindsight, I would have put it into the gateau to give it more height and substance. That and probably use a smaller tin too.

Roasting the shortbread biscuits for the base of the gateau

Popping candy packed full of ‘crackle’

Shortbread base mixed with popping candy – it gets you when you least expect it!

Getting the base ready for the chocolate ganache

Et voila! The exploding chocolate gateau is ready to be served.