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Roasted Strawberry & Vanilla Cake


Roasted Strawberry & Vanilla Cake

...& 14 Thoughts from the Kitchen Sink

From the moronic to the morbid, here’s an insight into what happens when I bake and let my mind wander:


-      Drowning in a vat of sticky bread dough would probably be the worst way to die.

-      When you sieve icing sugar and it puffs into the air in clouds, how many calories are there in one mouthful of air?

-      Why do so many obscure meats taste like chicken and not beef?


-      What is the significance of sometimes craving baby food - especially rusks, and pureed apple and banana?

-      Why do we delude ourselves that avocado on toast has been ‘smashed’?  I’ve never seen anyone smash an avocado.  I suppose ‘smeared’ doesn’t have the same ring to it.

-      If I could subsist on one food for the rest of my life it would most likely be oats.


-      Nandos’ ‘hot’ sauce is anachronistic.  It was created about 20 years ago and people’s ( brother’s and my) tolerance for heat has gone up.  They should downgrade it to ‘medium’.

-      What was the exact moment when someone decided to put sugar, milk, butter and flour together to make the very first cake?

-      How do you know nigella seeds are nigella seeds and not mouse droppings?


-      If 2017 was the year of slime porn, why can’t 2018 be the year of dough porn? 

-      Earlier this year some pig farmers tried to halt the use of pig terminology as connotative of greed.  Imagine if other farmers were to do the same: we couldn’t exclaim something was cheesy, or call people ugly cows, or ask people with whom we’re angry if they want beef, or complain that bland people are vanilla, or exclaim that someone is mutton dressed up as lamb, or taunt cowards as being chicken…


-      How many times in my life has a waiter spat in my food on purpose?

-      Why do I have six jars of preserved lemons in my cupboard when I only use a small shaving of one once a year?

-      The smell of freshly baked bread should be a perfume.


That’s enough musing for one day.

Here’s the recipe for an exceedingly luscious cake. It is succulent, and filled with roasted strawberries so that there is at least one deliquescing in every bite. The berries on the surface turn almost jam-like in the oven.  Absurdly quick and easy to make, it is totally moreish. 

NB. This cake can be made gluten-free by substituting the flour for gluten free. 

Luscious Strawberry cake  

Serves 6-8 (depending on level of greed)


85g unsalted butter, at room temperature

160g caster sugar + 2 tbsp for the topping

1 large egg

120ml milk

1 tsp vanilla extract

190g white spelt flour (or gluten-free equivalent)

1 1/2 tsp baking powder

1/2 tsp salt

400g strawberries, after having been hulled and halved

20cm diameter round springform cake tin, either totally lined with baking parchment (if you’re feeling lazy and you don’t mind crinkly cake sides), or thoroughly greased with butter and the base lined with a circle of baking parchment



1)   Preheat the oven to 180°C. 

2)   Either by hand or in a stand mixer fitted with the paddle, beat the butter and sugar together until soft, light and fluffy (which should take about three minutes).  Then pour in the egg, milk and vanilla extract and beat to combine. It may look slightly curdled but that is not a problem.

3)   Into the wet ingredients sieve the flour, baking powder and salt. Gently fold the dry ingredients through until the batter is smooth and fully combined.  Pour into the prepared cake tin.

4)   Arrange the strawberries cut side down in the batter. You make need to overlap some or push some down to fit them all in. Sprinkle the 2 tbsp of caster sugar over the top and place in the oven. 

5)   Bake for 45-55 minutes (depending on oven), checking after 30 minutes. You may need to cover the top with aluminium foil if the surface looks at risk of becoming too dark. When ready, the top should be a deep gold and a cake tester should come out batterless (moisture from the strawberries will prevent it from coming out totally clean).

6)   Allow to cool on a wire rack and devour on the day, or within two days, of baking.

(Adapted from Smitten Kitchen)




Crunchy Spicy Tangy Thai Salad


Crunchy Spicy Tangy Thai Salad

At the centre of a party you have the brash, garishly dressed harpy in a spandex and lurex flesh-popping, bum-skirting bodycon dress. She’s swishing her long, over-straightened blonde hair in the hope that people, like magpies, will be drawn in by its glinting sheen. But she’s telling the story you’ve heard a hundred times.

The punchlines are obvious and overdone. It’s an opaque boast to show off her intellect and attractiveness. She’s hyperbolising, and the decibels are mounting, in order to suck more people in.

You draw near, but after a few superficial bites, you hit the bone. What appeared to be a sumptuous, resplendent, sticky chicken wing feast was just a scraggly bit of overhyped flesh, and you’re left with a sickly sweet taste, desperate for something more refreshing and with more interest.

That’s when you leave the centre of the room and go over to the quiet person in the corner: modestly dressed, elegant but not overstated, and initially slightly shy. But once you start talking, there’s no stopping - tantalising wit, layers of texture and depth, sweet enough but with refreshing zestiness that intrigues and keeps you going back for more. Guard this salad closely because when others' attention rapidly wanes they’ll be coming over here too. Food envy is not something to be treated lightly, so here’s the recipe:




Ingredients (serves 4)

3 tbsp (60g) smooth peanut butter (unsalted preferably)

4 1/2 tsp (45g) honey

4 1/2 tsp sesame oil

4 1/2 tsp soy sauce 

3 tbsp lime juice

15g finely grated fresh ginger 

1 medium sized garlic clove, crushed

(optional) 1 small Thai red chilli, very finely chopped


230g red cabbage (approx 1 quarter of a cabbage)

1 red pepper

130g cucumber

3 spring onions

100g beansprouts

60g roasted and salted peanuts, crushed + 10g extra for serving

25g coriander, roughly chopped + 5g extra for serving



  1. In a medium bowl, whisk together all the dressing ingredients until smooth and emulsified.
  2. Finely slice the cabbage horizontally (so the average piece is about 4cm long). Remove the stalk and deseed the red pepper, then slice finely horizontally.
  3. Slice the cucumber in half lengthways and, with a teaspoon, scoop out the seeds. Then slice finely lengthways and then in half horizontally to create matchsticks.  Finely chop the spring onions.  Then in a large bowl mix together the cabbage, pepper, cucumber, spring onions, crushed peanuts & roughly chopped coriander.
  4. Pour the dressing over, and mix through. Scatter with extra crushed peanuts and then the chopped coriander, and serve.  If you are making in advance, prepare the salad ingredients and dressing separately, and pour the dressing on just before serving.






Mini Chocolate & Raspberry Meringues

According to most newspapers, January should be the month of indulgence deprivation. With the weather cold, grey and bleak, we’re being told that now is the time to eliminate everything that affords even a hint of pleasure. I admit that it may be time for me to cut down on the panettone habit: I caught myself tearing off fleecy chunks of the ambrosial, yellow, sultana-studded fluff and crowding my mouth until it overflowed. 

Mini chocolate & raspberry meringue

My brother actually created a time-saving method which anticipated the bolus of food that would develop in the gullet by compressing the panettone in his hands first before devouring. I was impressed.

Mini chocolate & raspberry meringue
Mini chocolate & raspberry meringue

Fortunately, but lamentably, my mother prevented me from importing from Italy to England the 5 kg of panettone that I’d bought (with the pretence of giving as gifts). To cope with the withdrawal symptoms, I made these instead.  

Mini chocolate & raspberry meringue
Mini chocolate & raspberry meringue

I refuse to deprive myself of pleasure - these can be a happy halfway house. So numerous that they can be popped into the mouth in one without anyone noticing that the supply has been reduced, so light that they can be enjoyed without having to loosen waistbands to accommodate them, and so small that they make gorgeous bejewelled petit fours at dinner parties without the guilt attached, in my case, to eating an entire pavlova.  

Mini chocolate & raspberry meringue
Mini Chocolate & Raspberry Meringues
Mini Chocolate & Raspberry Meringues

The dark chocolate base adds a touch of sophistication and slight bitterness to undercut the sweetness, and the raspberry provides that much needed astringency to cut through it. Crunch, creaminess, chocolate and tang, all in one mouthful – who needs 5kg of panettone? 

Mini Chocolate & Raspberry Meringues
Mini Chocolate & Raspberry Meringues
Mini Chocolate & Raspberry Meringues


(makes 70 mini meringues - halve the recipe if you would like fewer)

90g egg white (the whites of 3 large eggs)

175g caster sugar

150g good quality dark chocolate (70%)

200ml double cream

350g raspberries (approximately 1 per meringue)

30g icing sugar (optional)

2 large baking sheets lined with baking parchment

A piping bag fitted with a round 1cm nozzle to be used twice: first to pipe the meringue, and then the cream.  It can be marginally larger or smaller than 1cm. If you lack a piping bag, you can use a freezer bag and cut off a corner to replicate a 1 cm sized nozzle.


  1. Preheat oven to 130°C. Pour egg whites into an electric mixer fitted with a whisk and whisk on high speed until soft peaks form.  It should be foamy in appearance.
  2. Switch the speed to medium-high and pour in caster sugar one tablespoon at a time. Once each tablespoon has dissolved into the mass of egg white, add the next. Keep whisking until the meringue forms hard peaks and is glossy i.e. the meringue should hold its shape when drawn into peaks with a spoon and the tracks of the whisk are visible in its surface.
  3. Spoon the meringue mixture into the piping bag.  Holding the nozzle at a right angle to the baking parchment, pipe 3cm diameter sized meringue peaks onto the parchment in rows, leaving 3cm between each one (they expand slightly as they bake). Place in the oven and cook for 45 minutes, checking after 30 minutes. Once cooked, switch the oven off and allow to sit for another 15 minutes in the oven. They should remain pale and be crisp on the outside and slightly soft in the centre. Remove cooled meringues from the oven, and set them aside.
  4. Break the chocolate into pieces and place in a bowl over a pot of simmering water. Don't allow the water to touch the base of the chocolate bowl. Don't melt the chocolate directly in a pan on the stove as this causes it to seize. Allow to melt, stirring occasionally until glossy and smooth. Remove from the heat. Lightly holding the meringues at the sides with thumb and forefinger, dip the base of each meringue into the molten chocolate so that it coats the base and up to 1cm on the sides of the meringue. Place the dipped meringues back on to the baking parchment. Once the whole batch is coated, place the tray in the freezer for 10 minutes to allow them to set.
  5. In an electric mixer fitted with a whisk (or by hand if you’re feeling strong), whisk the cream until thickened. The tracks of the whisk should be visible and it should hold light peaks. Spoon the cream into a piping bag and pipe about a teaspoon of cream on to each meringue. Place a raspberry on each cream peak, face down. Sieve icing sugar over, if desired, and serve. 
  6. Best eaten on the day but the meringues without topping can be kept in an airtight container for a couple of weeks in a cool dry cupboard, and for a month in the freezer.
Mini Chocolate & Raspberry Meringues



Quick Asparagus & Parmesan Pizza


Quick Asparagus & Parmesan Pizza


Quick Asparagus & Parmesan Pizza Pizza is in his DNA.  Five generations of golden, thin, crispiness. One recipe.

Quick Asparagus & Parmesan Pizza

The pizza oven is raging, rapidly devouring its feed of dry wood and spitting out sweet nutty smoke.

Quick Asparagus & Parmesan Pizza



He comes every summer in his Ape brimming with plump mushrooms of dough.

Quick Asparagus & Parmesan Pizza

A light sprinkle of flour on a wooden board, and he gets to work.

Quick Asparagus & Parmesan Pizza

With wrist flicks and little rotations the round becomes a disc, airborne momentarily to ensure evenness.

Quick Asparagus & Parmesan Pizza

A careful spiral of passata with the back of a spoon,

Quick Asparagus & Parmesan Pizza

a shower of mozzarella,

Quick Asparagus & Parmesan Pizza

and a scattering of whatever’s in the garden: fiori di zucchini, melanzane, pepperoncini…

Quick Asparagus & Parmesan Pizza

The flurry of flour continues into the night.

Quick Asparagus & Parmesan Pizza

The dinner table is a moderation-free zone.

Quick Asparagus & Parmesan Pizza

He only stops when even the strictest of eaters has lost count of the number of pizzas (not slices) he/she has consumed, and physical incapacity is the only limitation.

Quick Asparagus & Parmesan Pizza

He doesn’t even really stop there: a couple more are sent to the table per domani.

Quick Asparagus & Parmesan Pizza

A pizza “hangover” ensues along with the inevitable promises of “never again” “not for another year”.

Quick Asparagus & Parmesan Pizza

But as soon as I hit London soil again I want to relieve that pizza-lover’s fantasy and so I make these.

Quick Asparagus & Parmesan Pizza

They’re crisp, thin, verdant, and fresh.

Quick Asparagus & Parmesan Pizza

I don’t believe in barren crusts or meanness so the ingredients are abundant and go right up to and beyond the edge of the base.

Quick Asparagus & Parmesan Pizza

I use spelt instead of plain flour (as usual) to reduce the GI level and add a nuttier more complex flavour to the dough.

Quick Asparagus & Parmesan Pizza

The added bonus of this recipe is that it is ridiculously quick.  Kneading is kept to a minimum (5 minutes) and the rising time is the shortest you’ll ever find for pizza dough – ½ hour.

Quick Asparagus & Parmesan Pizza

The balsamic-maple reduction is optional but I include it to add extra caramelised sweetness, extra tang and a touch of drama.

Quick Asparagus & Parmesan Pizza

Quick Asparagus & Parmesan Pizza

Quick Asparagus & Parmesan Pizza


Ingredients – makes 4 pizzas


250ml warm water

3 tsp dried yeast (fast active yeast)

500g white spelt flour

1 ½ tsp salt

1 tbsp olive oil



750g asparagus

30g garlic cloves, peeled and crushed

1 tbsp olive oil

1 1/4 tsp salt

Grated zest of ½ lemon

A few grinds of Pepper

400g mozzarella (4 balls), chopped finely into cubes

100g parmesan, grated

3 spring onions, thinly sliced

Small bunch of chives, finely chopped

2 red chillies (optional), finely sliced


2 large baking trays or 4 medium baking trays, greased and dusted with flour


Maple Balsamic Reduction (optional)

120ml balsamic vinegar

2 tsp maple syrup



  1. Heat oven to 120˚C for 5 minutes then switch it off.
  2. In the bowl of a mixer (or large bowl if making by hand) pour in warm water and sprinkle yeast over it. Allow to stand for 5 minutes for the yeast to activate.
  3. Stir in flour, salt and oil. Knead by hand for 5 minutes on a lightly floured surface, or in a machine fitted with a dough hook for 5 minutes until the dough is smooth and when you press your thumb into it, it bounces back up.
  4. Divide dough into two and place each half in a lightly oiled bowl. Cover with cling film and place in warmed oven.  Allow to rise for 30 minutes or until doubled, then remove from oven and preheat it to its highest temperature, usually 250˚C.
  5. While the dough is rising, use a vegetable peeler to shave the asparagus: place the asparagus flat on a surface, and holding it at the woody end, shave it from above the woody end to the top of the spear. I sometimes use the ends to make a stock for asparagus risotto.
  6. Place the ribbons in a bowl and mix with garlic, oil, salt, lemon zest and pepper.
  7. Once risen, divide each half into two and roll out each quarter into a 0.5cm thick disc. Place on tray and scatter each disc with mozzarella, parmesan, and shaved asparagus.  Bake in oven for 15-20 minutes until golden and bubbling.
  8. Once baked, scatter with spring onions, chives, and chillies, if using. Drizzle with balsamic reduction, if desired, and serve immediately.


Maple Balsamic reduction

  1. Boil balsamic and maple syrup together over a high heat for about 5 minutes until it thickens slightly to consistency more like that of pure maple syrup. Allow to cool for 1 minute, and drizzle over pizzas.

Quick Asparagus & Parmesan Pizza

Adapted from The Smitten Kitchen Cookbook