Snowflake

From paneer to pad thai to hummus to tapas to cannoli to burgers  to burritos to sushi  to pizza to goujons to hot dogs to steak frites, to apple pie… If streets had BMIs, Wardour St would be severely in the red zone, but in a good way.  What more could possibly be thrown into Wardour Street’s near boiling-over pot of restaurants?  Something to cool it down, as it happens:  and that is Snowflake Gelato, the ice cream boutique at number 102.

I had cast an admiring glance over the chic, clean-lined interior of Snowflake last Saturday night.  I’m not one to follow the crowd mindlessly, but a queue was pouring out of the shop despite the fact that it was freezing outside, and I etched it on to my never-ending mental list of places to try.  So when Asad, the owner of Snowflake, kindly invited me to sample the extensive selection (52 flavours) of gelati that he, and his Neapolitan chef, had dreamt up, I leapt at the chance.

Obviously,  deploying the ‘moderation in moderation’ mantra, the sampling turned into a full-on degustation.  My favourite restaurant in Italy makes its own delicious gelato daily using only local ingredients, so when it comes to ice cream, standards have been set.  Luckily, Snowflake did not disappoint.

With its Italian chef, waiters , and ingredients, it has succeeded in importing some of the essential aspects of Italy to Wardour Street, apart from the sun.

Of the many flavours that I sampled, the raspberry sorbet,  the coconut ice cream, the honeycomb ice cream, and the hazelnut were the stand outs – all so smooth that I plan to camp out there in a couple of weeks post- wisdom tooth removal…

Food: 9/10

Price: ££££

Ambience: 8/10

Service: 10/10

Loos: N/A

Suitable for: casual dates, friends, night out, late night dining

Carb-free, Sugar-free, Gluten-free Fruit & Seed Bars

When you get the 4 o’clock slump, moderation is at an all-time low and chocolate bars are winking at you, reach for one of these carb-free, sugar-free, gluten-free fruit & seed bars instead.  They are high in protein, vitamin rich, low GI, ridiculously easy to make (no baking), yet despite their virtuousness, they are irresistibly delicious.

Ingredients

500g mixed seeds (I use pumpkin, sunflower, sesame)

40g ground almonds (optional)

3 tbsp chia seeds (optional)

3 tsp vanilla bean paste (use vanilla extract if not available)

200g medjool dates

200g dried figs

Pinch of salt

20x25cm baking tray, greased

Makes about 30, depending on size

Method

1. Pre-heat the oven to 180˚C.
2. Spread out the mixed seeds on a large baking tray (not the pre-greased one) and place in centre of oven to toast for 5 minutes until they are beginning to turn golden. To achieve the same result without an oven, toast them in frying pan over a medium heat and stir continuously for about 5 minutes.
3. Blend together figs, dates, vanilla bean paste and salt until they turn to a smooth paste.
4. In a large bowl mix together toasted mixed seeds, ground almonds, chia seeds and the fig-date paste until thoroughly combined.
5. Press the mixture into the pre-greased baking tray and slice into bars of desired size.
6. Wrap the tray with clingfilm and place in freezer for at least an hour, or leave overnight in fridge to set. The bars will last for several weeks.

Portal

Portal is exactly what it says on the tin – a portal into a hidden space. Its chic matte black and green brick exterior, tardis-like, opens up to a beautiful glassed in courtyard. It's not very well known, but I’m pretty sure there’s a good reason for this: everyone is keeping it a secret, and so should you. You’re not going to want to compete with your friends for a table here.

With its serene black and white format and the floor-to-ceiling glass panes, Portal does urban chic very well. As we were a group of 12, I booked the private room (which seats 14). Wine-lined, and with a sliding glass door, you can converse audibly with your dining companions.

I’ve been known to punch (accidentally) the odd stranger whilst taking my coat off or putting it on. With wine bottles as a substitute the situation was rather more precarious: I narrowly missed bringing down the entire row of 2003 Quinta do Portal ‘Auro’…

Very rarely is the bread worth mentioning in a restaurant, but Portal is a cut above many: served freshly baked in engraved wine boxes along with peppery olive oil it would be hard even for the most resolute gluten-free fad enthusiast to resist.

Please don’t think I’m a bore, but the tap water is also worth noting: sweet, cold and crisp, and flavoured with sliced cucumber and fresh mint. And like the dining scene in Philemon and Baucis, my glass seemed to replenish itself. Attention to detail is what marks the good from the great, and Portal is definitely closer to the latter.

The amuse bouche was cream of gazpacho with parmesan shavings. Spoons were hard at work to scrape every last scrap of this with its fresh, spicy and bold flavours.

After some studious analysis of the modern Portuguese menu, I plumped for grilled vegetables with carrot and ginger puree - maybe not the most adventurous starter to choose, but I’m always on the lookout for good vegetarian food. If a meat-orientated restaurant takes its time to conjure up a good vegetarian dish then it is a true sign of its quality, rearing its head above all the meat-crazed restaurants on the scene at the moment.

Clean and modern presentation was consistent throughout the meal, and Portal is definitely not shy with its green garnishes. The purée was warming and smooth, but unfortunately the carrots were a little underdone, and unusually for a restaurant, there wasn’t enough salt to draw out the earthy root vegetable sweetness.

Luckily, I turned carnivore for the next course: the duck breast with apple, chard and summer cup reduction.

Sweet, juicy, tender, succulent, cooked to the perfect shade of blush, this was the wagyu of the duck world.

The red of the apples added drama to the plate, and they too were cooked to perfection with their creamy combination of sweet and sour. With all elements so beautifully in sync with their bold simplicity, this dish is a reason in itself to visit Portal.

One of my dining companions ordered the sirloin, aubergine puree, shallots and peas. The downside of the private room is that it’s impossible to get to the other side of the table fast enough to assuage severe food envy.

Inevitably it was excellent…or so I was told.

The Dover sole, cauliflower purée, smoked pork belly and lemon foam also went down very well.

Sadly, however, the vegetarian option of tofu, broad bean and shimeji fell short. My dining companion had to resort to self-seasoning - a drastic action and a real shame.

A bottle of white and of red in (both delicious), dessert was definitely necessary.  I ordered the fruit salad, and no, this is not a cop-out. Portal’s fruit salad makes up for its healthiness with visual decadence. It happens also to be delicious as the fine slicing contributes to appreciation of the fruits’ flavour.

It would have been sacrilegious not to try Portal’s pasteis de nata, accompanied by cinnamon ice cream: fine crisp pastry with a burnished gold custard filling – traditional and very good. And I’m an ardent fan of cinnamon, so the ice cream was highly pleasing too.

A full stomach hindered my speed in getting to the other desserts (I had to pass the camera round), but they were thoroughly enjoyed.

Coconut and Lime Mousse, Pineapple Coulis, Marshmallow and Miso Sauce:

Pudim Abade de Priscos and Strawberries:

We finished the meal with a round of fresh mint tea, and delicate and zesty lemon curd tartlets.

If you’re looking for the best duck in London, an urban chic oasis in the heart of the city, and delicious food with a Portuguese slant, go to Portal. Just don’t tell too many people.

Food: 8.5/10

Price: ££££

Ambience: 9.5/10

Service: 9/10

Loos: 9/10

Suitable for: smart dates, celebrations, business lunches, family, friends, private dining, chef's table

Nopi

Last December, I visited Vietnam, some of whose most renowned dishes – like pho – include seafood and pork.  As I was with a vegetarian this was clearly not ideal, so our guide thoughtfully took us to a “vegetarian” restaurant. Its conception of vegetarianism, however, was a little warped; the fact that vegetarians eschew meat as they don’t want to eat it was lost on them.  This restaurant had dedicated a lot of time and thought into hubristically imitating the textures, flavours and shapes of meat and seafood. Rubbery pieces of unnameable mottled gunge floated limply on a meaty tasting broth, and fleshy pink sponge had been moulded into the semblance of shrimps lined up proudly on the serving plate. It turned out to be one of the most grotesque meals of my life, and would not have been out of place at Trimalchio’s dinner table (along with the fish made out of a sow's belly, a woodpigeon out of bacon, a turtledove out of a ham, and a chicken out of a knuckle of pork…).

Dinner at Ottolenghi... #ottolenghi #luscious #red #raspberry #cake #tart #decadence

A photo posted by Culina (@culinasophia) on Oct 10, 2014 at 11:25am PDT

Although not perhaps to the same extent as that Vietnamese restaurant, vegetarian cuisine is all too often perceived as a restricted carnivorous diet: poor, disadvantaged vegetarians cannot enjoy the pinnacle of the carnivore’s diet - a steak/burger - so instead they often have to make do with a lesser equivalent: a sole Portobello mushroom - the vegetable perceived to be closest in taste to meat. The small-mindedness continues with meat being considered the focal point of the carnivore’s diet, so the apparently logical option for vegetarians is to substitute another food group, namely dairy.  An example of this is at the famed Relais de Venise in Marylebone where vegetarians have to make do with a plate of fat-laden casein.  Thank goodness for Yotam Ottolenghi.  Since the first branch of the Ottolenghi  delicatessen in Belgravia was created 12 years ago, he has been making waves on the food scene, and they are becoming tidal. His food is not solely vegetarian but he has revolutionised both carnivores’ and vegetarians’ appreciation of the potential of vegetables.  His recipes create such strikingly brilliant flavour combinations that the vegetarian ones are enough to turn the heads of even the most carnivorous.

As a proud owner of all of his cookbooks, a huge fan of all three of Ottolenghi branches, as well as the restaurants that his protégé chefs have opened, it seemed only reasonable to try Nopi, Yotam’s restaurant in Soho.  I had been told by numerous friends that Nopi was a disappointing experience but I thought I would risk disillusionment and try it out for myself.

The décor is similar to the Ottolenghi branches, with white-washed brick walls, and elegant copper lamps suspended from the ceiling creating a clean, chic environment.  My dining companion and I were led to our table which was noticeably small, especially when the restaurant concept is based around small sharing plates.  We hadn’t seen each other for months and it took a while to get round to deciding our order – a common occurrence, and one that I wouldn’t normally acknowledge in a review, except that our conversation was punctuated by our charmless waiter every two minutes  brusquely demanding our order.

When we did order and our food arrived, the table, as I had predicted, inevitably became rather crowded.  The first dish I tried was burrata, miyagawa, coriander seeds, and white balsamic:

The plating was modern and refined, and the burrata itself was as it should be: deliciously creamy with an almost molten centre.  However, though the coriander may have worked flavour wise, it hindered the pleasure of eating the dish as the whole seeds became gritty and rather tiresome after a minute of chewing with the flavour long gone.  The citrus addition worked well as an astringent, but more was needed particularly as the white balsamic proved elusive.

I moved on to the roasted aubergine, saffron yoghurt, mixed seeds, and pickled chilli. It was ok, but lacking some of the punch that the same dish in Ottolenghi has.

I had also chosen the Tenderstem broccoli, spiced buttermilk, and black fungus.  This was another disappointment as the broccoli was slightly undercooked and the black fungus which had drawn me to the dish in the first place was lacking in flavour altogether.

Next were the courgette & feta fritters.  Crisp and hot, with a delicious filling, these were the best dish by far but, regrettably, that’s not saying much…

To top off the mediocre food, our brusque waiter kicked us out of the restaurant two hours after we had arrived.  At 9 o’clock there was no one queueing, nor was there a lack of available tables.  This is understandable at a busy restaurant at a busy time, but the utter lack of charm tainted my opinion further.  Take my advice: don’t bother going here, go to Ottolenghi instead.

The loos were rather exciting though…

(I walked into about 3 people)

Food: 5/10

Price: ££££

Ambience: 7/10

Service: 3/10

Loos: 9/10

Suitable for: casual dates, celebrations, business lunches, family, friends

Top 10 London Brunch Spots

I love brunch – it’s the best part of every meal combined in one…  I’ve compiled a list of my current top 10 London brunch spots (with a few extras as I found it so hard to choose).  It's in alphabetical order rather than in order of preference, ranging between good value and expensive, relaxed and formal, and may well change over time as I continue my culinary conquest of London.

 

Avenue

Description:  Modern American cuisine in a spacious and glamorous setting.

Good for: family, friends, celebrations, glamour, diet friendly cuisine, vegetarians, large groups

Dish to try: The Avenue Brunch Burger

Price range: ££

Cuisine style: Modern American

Formality: smart/casual

Location: Green Park

Website: http://www.avenue-restaurant.co.uk

Berners Tavern

Description: a recent Jason Atherton venture, Modern European style cuisine in a grand setting

Good for: family, friends, celebrations, glamour, vegetarians, large groups

Dish to try: hazelnut waffles, berries & cream

Price range: £££

Cuisine style: Modern European

Formality: smart/casual

Location: Tottenham Court Road

Website: http://www.bernerstavern.com

Bill’s

Description:  robust comfort food in a rustic-chic setting

Good for: family, friends, vegetarians, good value, large groups, relaxed atmosphere

Dish to try: Bill’s vegetarian breakfast - poached free range eggs, tomatoes, hummus, mushrooms & guacamole, sweet chilli sauce, basil & toast

Price range: ££

Cuisine style: British

Formality: casual

Location: Covent Garden,  Soho, Wellington Street,  Holborn, Borough Market,  Islington, Shoreditch, Kensington High Street, Battersea, Westfield, Hammersmith,  Putney, Chiswick,  Wimbledon, Ealing, Richmond

Website: http://www.bills-website.co.uk

 

Christopher’s

Description: refined Modern American cuisine in an elegant setting with a dramatic spiral staircase

Good for: family, friends, celebrations, glamour, diet friendly cuisine, vegetarians, large groups

Dish to try: warm brioche French toast, roast peach, vanilla mascarpone & maple syrup

Price range: ££

Cuisine style: Modern American

Formality: smart/casual

Location: Covent Garden

Website: http://www.christophersgrill.com

Gail’s Artisan Bakery

Description:  chic English bakery chain with artisanal breads, and sumptuous cakes

Good for: family, friends, vegetarians, relaxed atmosphere

Dish to try: apple crumble cake

Price range: ££

Cuisine style: British

Formality: casual

Location: Barnes, Battersea, Belsize park, Bloomsbury, Chiswick, Crouch End, Dulwich Village, Exmouth Market, Fulham Road, Hampstead, King's Road, Notting hill, Queen's Park, Seymour Place, Soho, South Kensington, St John's Wood

Website: http://www.gailsbread.co.uk

 

Grain Store

Description:  eclectic Modern European vegetarian-focused cuisine in an airy, urban chic environment

Good for: family, friends, diet friendly food, vegetarians, vegans, innovative cuisine, buzz, large groups, relaxed atmosphere

Dish to try: sweet potato doughnuts filled with citrus curd, dill and vodka ice cream

Price range: ££

Cuisine style: eclectic Modern European

Formality: casual

Location: King’s Cross

Website: http://www.grainstore.com

 

J+A Café

Description:  healthy and wholesome home-cooked Irish food in a hidden courtyard in the city.

Good for: family, friends, vegetarians, buzz, relaxed atmosphere

Dish to try: Irish cheese plate -Cashel Blue, Gubbeen, Cooleney Camembert with Soda Bread + Ballymaloe Tomato Relish

Price range: ££

Cuisine style: Irish

Formality: casual

Location: Clerkenwell

Website: http://www.jandacafe.com

 

Le Caprice (see my review here)

Description:  Modern European cuisine in a classically elegant setting

Good for: family, friends, celebrations, glamour, vegetarians, buzz

Dish to try: heritage beets, crispy goat's cheese, truffle honey dressing

Price range: £££

Cuisine style: Modern European

Formality: smart/casual

Location: Green Park

Website: http://www.le-caprice.co.uk

 

Momo

Description:  Moroccan and French cuisine in a glamorous Arabian lounge

Good for: family, friends, celebrations, glamour, vegetarians, innovative cuisine, large groups

Dish to try: everything, especially the full Moroccan breakfast: poached free range egg with batata hara, merguez, turkey bacon, coco beans in charmoula sauce, garlic mushroom stuffed tomato

Price range: ££

Cuisine style: French Viennoiserie meets Moroccan

Formality: smart/casual

Location: Oxford Circus

Website: http://www.momoresto.com

 

Riding House Café

Description:  brasserie style comfort food as well as healthy alternatives in a quirky urban chic setting

Good for: family, friends, celebrations, diet friendly cuisine, vegetarians, vegans, buzz, large groups, relaxed atmosphere

Dish to try: macaroni cheese fritter, leeks, tomato & caper dressing

Price range: £££

Cuisine style: Modern brasserie

Formality: casual chic

Location: Oxford Circus

Website: http://www.ridinghousecafe.co.uk

The Breakfast Club

Description: generous American style cuisine in a nostalgic rustic environment

Good for: family, friends, vegetarians, good value, buzz, relaxed atmosphere

Dish to try: the all American - pancakes, eggs, sausage, home-style fried potatoes, streaky bacon and maple syrup

Price range: ££

Cuisine style: American diner

Formality: casual

Location: Soho, Angel, Hoxton, Spitalfields, London Bridge, Battersea Rise

Website: http://www.thebreakfastclubcafes.com

The Wolseley

Description:  classical brasserie cuisine in one of the most glamorous settings in London

Good for: family, friends, celebrations, glamour, vegetarians, buzz, large groups

Dish to try: Wolseley fishcake with poached egg

Price range: £££

Cuisine style: classic brasserie

Formality: smart/casual

Location: Green Park

Website: http:// www.thewolseley.com

Hibiscus

About a year ago, I went on a truffle hunt in Tuscany.  All morning we followed a hound through brambles, along slippery river banks, and across soggy fields, zigzagging and doubling back on our tracks, now fast, now slow, until at long last he dug his nose into some mud and began to shiver with excitement, and out came a truffle the size of a thumbnail.  I am in no hurry to do that again, and luckily for truffle lovers there is Hibiscus, the restaurant in Maddox Street, which offers a Truffle Menu amongst its other menus. Alongside its double Michelin star award,

Hibiscus boasts a Relais & Chateaux plaque, five AA rosettes, and has been ranked at number seven in the Good Food Guide 2014.  However, as I experienced a few months ago at Gordon Ramsay’s supposedly Michelin standard Pétrus, awards can sometimes be misleading. With my guard resolutely up, I entered the smart, clean-lined, blue/grey velvet world of Hibiscus.  The Head Chef is Claude Bosi, and the menus reflect his sensitivity to seasonal and local produce.  Having decided to save the Truffle Menu for a special occasion, I and my companions chose from the Lunch Menu.

This arrived before starters:

Very tongue in cheek.

Hollowed out egg shells filled with curry spiced aerated coconut milk with a delicate mushroom cream.  Witty, innovative, bold and delicious, it did exactly what  a good amuse bouche should do: titillate the palate whilst providing a hint of what’s to come - in this case paving the way for Claude Bosi’s bold, modern and interesting twist on Modern European cuisine.

The starters continued to impress.  I had the pumpkin velouté, blue cheese royale, and buttermilk.

The sweet, perfectly smooth pumpkin velouté contrasted with the sharp saltiness of the blue cheese, and the pumpkin seeds and cubes of pumpkin added textural interest to the dish.

I also tried the cured Var Salmon with Celery, Blackberry and Wasabi.  It matched the high standard of the velouté.  The salmon was soft and delicately sweet with the additional ingredients working in perfect harmony.

My other dining companion’s starter met with joy too: pork belly and lobster Ravioli, paimpol beans, red pepper, and raspberry.  When my companion accidentally spilt his glass of water on to the ravioli as the dish was placed in front of him, it was swept away immediately by the waiter and replaced within five minutes without any sneering or snootiness.

For main course I chose the poached cod à la Grenobloise. The fillet was beautifully cut, and just-cooked, so that the flesh was soft and juicy.  The fillet sat on a nutty, browned butter sauce with crisp golden breadcrumbs adding texture, and the subtly vinegary capers worked as an astringent cutting through the creamy richness of the cod.

My companions thoroughly enjoyed the confit duck leg with chorizo, sweetcorn and gem lettuce, and the veal cheeks, parsnip and truffle, and sauce Veronique.

With such refined, innovative and bold savoury courses, dessert unfortunately fell slightly short.  I chose roast figs, whisky ice cream and raspberry.  Visually, the dessert worked very well, and spearing the roast figs with vanilla pods is a wonderful idea – one I shall definitively imitate.  However, there was not enough sweetness in the dish.  The restaurant was possibly relying on the natural sweetness of the figs since they were in season, but combined with the sourness of the raspberry, it missed the mark.  The whisky ice cream was very good though, possessing just the right balance between creaminess and alcoholic tang.

My companion’s burrata with parsnip and pear compote also failed to meet the high expectations that the previous two courses had created.  The pear and parsnip pairing appeared interesting on paper, and could have been made to work had the parsnip been roasted to draw out its sweetness.  Sadly, it was bland both in terms of colour and flavour.  A drizzle of honey as well as some sort of astringent was necessary to cut through the richness of the burrata.

When we left, we were handed little boxes of miniature freshly baked raspberry and pistachio madeleines which were delicious.

Overall, the ambience is good, the service impeccable, and although the desserts were somewhat disappointing, the savoury dishes were excellent- unfussy, innovative and clever.

Food: 8.5/10

Price: ££££

Ambience: 7/10

Service: 9/10

Loos: 9/10

Suitable for: smart dates, celebrations, business lunches, family, friends

Wholesome Berry & Oat Breakfast Loaf - Recipe

If you’re undecided as to what to have for breakfast, make this: fruit, oatmeal/porridge and pancakes rolled into one.  It’s delicious, quick to make, filling, and just sweet enough to satisfy any sweet craving but also not so sweet that it will send blood glucose levels skyrocketing...

The almond milk & coconut oil can be substituted for their dairy equivalents, (milk & butter) in the same quantity.

Wholegrain spelt flour can be substituted for white/wholegrain wheat flour, or gluten-free.

Ingredients

110g rolled oats

300ml hot unsweetened almond milk

100g coconut oil

60g caster sugar

50ml honey

1 tsp vanilla extract

1 medium egg

Zest of half a lemon

1 tsp baking powder

140g wholegrain spelt flour

300g frozen mixed berries (or fresh)

11 x 22cm loaf tin (or one of a similar area), greased and dusted with flour

Serves 8

Method

1. Preheat oven to 180˚C. Mix oats with hot milk and allow to soak.
2. Beat together oil, sugar, honey, vanilla, egg and lemon zest. Sieve in baking powder and flour and mix until just combined.  The bran in the wholemeal flour won’t sieve so just add it in once you’ve sieved as much as possible.
3. Using a sieve, drain the excess liquid from the soaked oats , then stir them into the mixture.
4. Pour into loaf tin and scatter berries on top.
5. Bake for 40 to 50 minutes, or until a skewer comes out clean. Serve warm or cold.

Le Caprice

Tucked away behind the Ritz, the more discreet sister restaurant of the Ivy lurks.  I’ve been going to Le Caprice for so long that it’s a home from home.

At the age of 18 months, the waiters would stack up plump cushions for me to sit on, and I would eat contentedly, no crying or screaming.  Twenty years later and the service is still wonderful - once, when the soufflé I had ordered collapsed before it left the kitchen, an array of petit fours were given to me and my dining companions to tide us over for the extra 5 minutes' waiting time.

Once the subtle, blue, lit ” Le Caprice” sign comes into focus, you are greeted by the top- hatted doorman who swings the revolving door.

You enter another world – the décor is classically chic with a black and white colour scheme creating a crisp, bright, understated, formal  atmosphere.  If you’re lucky, Jesus Adorno, the face of the restaurant who has been there since the doors opened in 1981, will greet you at reception and within moments sweep you off to your table.  On Sunday I went for brunch, but I’d also recommend also going for dinner, when a jazz pianist heightens the sense of occasion further.   My favourite place to eat is in the alcove lined with the Paolozzi installation.

Sunday brunch began with a cocktail, naturally.  Bloody Mary, extra spicy. The breadbaskets were full of freshly baked bread, and banana crumble muffins which were fresh, delicious and not overly sweet.

To start, I ordered the heritage beets, crispy goat’s cheese with a truffle honey dressing.  Nestled amongst the peppery rocket leaves and sweet vinegary Murex coloured (rich Roman dye) beetroot slices was the savoury smooth molten goat’s cheese.  With the truffle dressing to tie the dish together it worked very well.

I opted, then, for the Caprice burger.

A burger is usually a good way of testing the standard of a restaurant, and the Caprice burger does not let the restaurant’s reputation down.  It’s juicy, buttery, and flavoursome.  The bun is delicate and fluffy, and combined with the delicious club sauce - a well- balanced tomato salsa, the burger is not far from perfection.  And then there are the pommes allumettes…  Some of London’s best.  They are so good that I’ve known friendships to end over them.

Once I had got through mine I had to steal a few from my unsuspecting companions.

After a few more Bloody Marys, dessert was looking like an impossibility but Bertrand, our wonderful waiter, convinced me otherwise.  The Caprice iced berries dessert have become so famous that they’ve been frequently imitated – for example, the restaurant chain Côte has now incorporated them into their menu.  They’re good but nothing like the original.  The iced berries are no longer on the menu, but if you’re a seasoned patron you’ll know that it exists off the menu (along with several other secret dishes).

This beautiful creation also appeared at the table:

The iced fleur de sel chocolate crunch bar is most definitely not style over substance.  It is a sumptuous feast of salted tempered chocolate layered over light chocolate mousse with white chocolate ice cream and chocolate coated popping candy.

We rounded the meal off with fresh mint tea and truffles.

Definitely order the latter.    The tempered fine chocolate shell gives way to the velvety salted caramel and passion fruit ganache interiors and they are seriously addictive.

Le Caprice truly does deserve its place as a London institution.  It ticks all the boxes.  The ambience and service are unbeatable, and the food is reliably delicious, unfussy & generously portioned.   I can never return soon enough.

Price – ££££

Ambience – 10/10

Food – 9/10

Service – 10/10

Loos – 8/10

Suitable  for: dates, celebrations, family gatherings, pre-theatre

Beware Gluten-free + Recipe for Moroccan Style Chickpea Salad

Moroccan Chickpea Salad

Yesterday, with cupboards almost bare, I resorted to the very strange assortment of ingredients remaining & concocted this salad.  It's low GI, wholesome, healthy, super quick to make, involves minimal cooking and is addictively flavoursome.

Moroccan Chickpea Salad

Moroccan Chickpea Salad

Ingredients

250g halloumi cheese cut into 1 cm cubes

1 tbsp. olive oil

400g chickpeas, drained

1 red onion, finely sliced

50g drained, sundried tomatoes, cut into narrow strips

150g cherry tomatoes, halved

40g fresh coriander, including stalks, finely chopped, plus a few sprigs extra for garnish

½ green chilli, finely sliced (optional)

Dressing

3 tbsp. lemon juice

2 tbsp. harissa

3 tsp. sundried tomato paste

2 cloves garlic, crushed

Freshly ground black pepper

Method

1. Fry the cubes of halloumi in the olive oil until they are golden brown.
2. Combine all the salad ingredients apart from the dressing, the chilli (if using), and the extra coriander for garnish.
3. Mix the dressing ingredients until well combined.
4. Shortly before serving the salad, mix the salad with the dressing, and sprinkle with the coriander and chilli.

(Serves 4 as an accompaniment)

BEWARE GLUTEN-FREE!

1 in 100 people in UK is coeliac .  1 in 20 people in UK is diabetic (http://www.diabetes.org.uk/Documents/Reports/Diabetes-in-the-UK-2012.pdf).

According to the Telegraph, 1 in 5 people is buying gluten-free products, but only 5% of these are buying the products due to coeliac disease.  The most common reasons for a non-coeliac buying the gluten-free products are listed as: “digestive health”, “nutritional value” and “to help me lose weight”.  These consumers are misguided. Everyone who can is cynically taking advantage by jumping aboard the gluten-free bandwagon: the British gluten-free market is worth £238 million annually (Food Standards Agency) and grew by more than 15 per cent last year. In the US, it is worth around $2.6 billion, a growth of 36 per cent since 2006, with predictions that it may double in size in the next two years.

It’s great that the gluten-free options are increasing for those who have coeliac disease, but the products that are tailored specifically to exclude gluten (bread, biscuits, pastas etc.) and targeted at non-coeliac sufferers are actually detrimental to one’s health.

Gluten-free does not mean that a product is ‘virtuous’ or in any way superior to its glutenous counterpart.

Unless you are coeliac, your body needs the vitamin B, iron and folates that are in gluten-containing grains such as barley, spelt and kamut. That is not to say that these should be had in excess, but they should not be entirely avoided.

Gluten-free products which have been made to substitute for the real bread, pasta, biscuits etc. may be worse for you than what they purport to replace: in order to imitate the gluten contained in their counterparts, the products have to be messed around with a lot more, often resulting in a significantly higher level of fat than their “normal” equivalents. For example, the gluten in bread allows it to maintain its shape and softness; to achieve the gluten-free equivalent, manufacturers often use additives like xanthan gum and hydroxypropyl methyl cellulose or corn starch. In addition, extra sugar and fat are often also added to make products more flavoursome.

It is not just the shops that are propagating the gluten-free message, taking advantage of people’s ignorance, but food bloggers and recipe websites are doing it too. The internet is saturated with gluten-free recipes, and more and more cooks are incorporating gluten-free recipes into their books.  Clearly, not a bad thing for coeliac sufferers.  There is, however, no transparency.  The breads that are made in imitation of the glutenous equivalent use a combination of flours.  For example, the Doves Farm’s gluten-free brown flour, with muted-tone, paper bag packaging promoting a wholesome brand image – consists of potato, rice, tapioca buckwheat, carob, sugar beet fibre, and xanthan gum.  Doesn’t sound too bad, you might think.  In fact, these combined ingredients create a product much higher on the Glycaemic Index (GI) than white flour.  The GI is not a fad diet but a measure of the rise in a person's blood sugar level following consumption of a carbohydrate.  The NHS recommends diabetics to have a low GI diet as low GI foods break down more slowly and are less likely to cause a rapid increase in blood sugar levels in contrast with high GI foods.  A low GI lifestyle is not solely beneficial for diabetics but for everyone.    Carbohydrates with high GI cause glucose and insulin levels to surge.  The body releases the hormone insulin to regulate blood sugar levels. If sugar is not quickly used for energy, insulin removes it from the blood, and it is then converted into triglycerides in the liver. These triglycerides can then be stored as body fat.  Standard white bread has a high GI of 71 on average.  Gluten-free white bread has a higher GI of 79.  Clearly, GI isn’t always a measure of other benefits that are derived from a product, but the fact that shops, companies, bakeries and bloggers are promoting gluten-free products as a virtuous substitute is deeply misleading – they are, in fact, pushing a product that spikes the levels of glucose in a consumer’s blood, causing fat gain, aiding the onset of obesity and type 2 diabetes.

So the question is why is “low GI” not trending? Why is #glutenfree posted on almost 3,000,000 photos on Instagram, and #lowGI only 18,000? Gluten-free products are not necessarily beneficial for your health. Surely there should be greater focus on the GI factor as well as greater transparency in relation to gluten-free products.

Baklava

Its origins lie as either  Central Asian Turkic traditional layered breads, or traditional Roman desserts from Istanbul the capital of the Eastern Roman Empire (I favour the latter option).  Breakfast, afternoon tea, dinner – these golden perfumed sweets are appropriate at any time of the day in may book and they are way simpler & quicker to make than you might think.

Many recipes call for the pastry to soak for 8 hours or more – I came up with a recipe that can be made and cooked (and eaten) in less than half an hour.

Ingredients

¼ cup caster sugar

¼ cup water

¼ cup orange blossom honey

1 ½ tsp lemon juice

½ tsp rose water

100g pistachios (ground to affine rubble)

100g walnuts (ground to a fine rubble)

Pinch of salt

6 sheets filo pastry

200g melted butter

100g bread crumbs

Syrup

½ cup water

½ cup caster sugar

¼ cup orange blossom honey

1 tsp lemon juice

¾ tsp rose water

tray line with baking parchment

Method

1. Preheat oven to 200˚C.
2. Place sugar, water and honey in a pan over high heat and stir until the sugar has dissolved.
3. Reduce to medium-high heat and allow to simmer for 4-5 minutes until slightly more viscous. Stir in the lemon juice and simmer for 1 minute, then remove from the heat.
4. Stir the ground nuts, pinch of salt and rose water into the syrup and set aside.
5. Lay out a sheet of filo pastry lengthways (with the shorter side of the rectangle nearer to you), paint with melted butter and lightly sprinkle with bread crumbs. Lay another sheet on top and repeat.
6. Cut the layered pastry into 4 long strips. Place a teaspoon of nut mixture at the bottom right hand corner of a strip and fold the corner over to great a triangular pocket.  Keep folding, in triangles until you reach the end of the strip then paint with melted butter and place on baking tray.
7. Bake in oven for 10 minutes, or until the outside is golden and crisp.
8. While the baklava are baking, make the syrup by repeating step 2 with the syrup ingredients.
9. Once baklava are cooked, place on serving plate & drizzle generously with the syrup.

Makes 12

Quaglino's - the relaunch

Glamour is what was promised, and glamour is undoubtedly what we got. My dining companion and I were attending the pre-launch of the just-refurbished 85 year old London institution, Quaglino’s, due to re-open officially on 17th October.

The door to the art deco style entrance was swung open by the doorman decked out in glitzy gold brocade, and the old school Disney theme continued as we descended into the underground palace.  Hostesses sashayed around in their gold and black, clearly enjoying the swish of their gold pleated trains – an OTT style more suited to a Middle Eastern restaurant, according to my companion.

The bar features undulating black leather seats, creating an intimate space for a large number of people:  an impressive feat, bearing in mind the hugeness of the space.  A show was put on for us, with the warm-spiced, citrus scent of the house-made vermouth drifting seductively from its glass vessel.  Our charming Italian barman readily poured us each a shot to try. Delicious.  A test tube of mossy green dill liqueur was held up for us to smell, and we were presented with crystalline ice globes chiselled from the block of ice displayed prominently on the bar counter.

The cocktail menu is extensive, divided into past, present, future and prestige, designed to emphasise Quaglino’s solid place in London’s restaurant history.  I asked the barman for something containing lychee, and received this beautiful gin and cucumber creation:

I liked the fact that it wasn’t too sweet, but all in all, I thought it tasted a bit too healthy.  My dining companion went for a whisky, vermouth, and apricot concoction on the rocks – very strong and very good, a dangerous mix.  The drinks are certainly not cheap (£12-15), but as my friend pointed out, one’s paying in part for the knowledge and skill of the barmen.

N.B. my camera broke at this point so quality is lower hereon.

Unfortunately, we had to remind the bar staff ten minutes after our booking time that we were waiting for a table, but we were swiftly joined by a uniformed hostess.  She led us down the gleaming gold front lit staircase to the dining room.

I only narrowly avoided tripping on the train of her dress.  The space is sprawling, with thick white columns on each side, and lit up panels overhead. From this point on, service was immaculate, with no eye avoidance, and no pestering.  The sommelier, waitress & waiter were all helpful and willing.  Slippers of bread still warm from the oven arrived immediately.  To start, I had the London smoked salmon.

The accompanying horseradish cream, capers, and finely chopped onion were served separately by the waitress, which was a nice touch.  The salmon looked good, but it wasn’t extraordinary.  The dish would have been made more refined by cutting the slices more finely.   My companion chose the Lobster ravioli in a marmite bisque – an interesting mix which made sense with the delicate initial sweetness of the lobster cut through by the later saltiness of the marmite infusion.

I then chose the chicken with girolles, Jerusalem artichoke, and a truffle-infused jus.

The positives:  The chicken breast was elegantly frenched, cooked well, and served in a stylish white bowl.  It was pleasing to find a dish containing Jerusalem artichokes, so often under-used.  Finely sliced, these added an earthy, savoury depth to the dish which was complemented by the girolles and jus.

The negatives:  the waitress told me that the only meat was chicken breast, but hidden underneath the breast, I found a piece of rubbery, goose pimpled chicken skin wrapped round some of the brown meat.  I had to set aside this unpleasant surprise, almost losing some of the girolles, too, which had been camouflaged. In my opinion, if skin is to be kept, it should be crisp, and used to add texture to the dish.  This wasn’t the case here.

My companion ordered the venison with parsnip purée, braised red cabbage, and sauce Grand Veneur.  The venison was tender and pink, and the other classical pairings were done well.  He thought the portion size a little mean, however.  The side of Gratin Dauphinois was disappointing – the crisp golden crust promised joy, but gave way to slices of potato floating in an overly runny, cream sauce.

Valrhona chocolate fondant was the obvious choice for dessert, and met our high expectations: rich velvety, and molten.  A twist of added ginger, or another exotic ingredient, would have been welcome to cut through the richness, but even without it, the fondant was greatly appreciated.  The Colston Bassett cheese course was also good – the pairing of a mustard-infused quince jelly worked well, and the house-made fruit and nut crackers were very good, although too few.  The waitress, however, willingly brought us a few more.

The experience was slightly Disney and with a few errors, but  enjoyable all the same.

Food: 7/10

Drinks: 9/10

Price: ££££

Ambience: 8/10

Service: 9/10

Loos: 9/10

Suitable for: dates, celebrations, reunions, family, friends

Red Pepper Pesto & The Ultimate Sandwich: Mediterranean style

It started in exam term in my first year when everyone’s eyes were bloodshot and their eyelids quivering with panic and fear. The cool, white-lit aisles of M&S became a solace – I didn’t even need to buy anything. Drawn inexorably to my oasis, my first trip one day led me to a jar of red pepper pesto. I plunged a spoon into the glistening depths as soon as I made it back to my room, and in the grip of revision lunacy, it made sense to finish the jar - straight, without any interfering bread or cracker-like vehicle, and as fast as possible. It was savoury and creamy, but when the jar was empty and I stopped to analyse what I had just consumed, it was clear to me that the pesto was way too oily. I began to experiment with my own version, and I concluded that adding oil is entirely unnecessary. I think my version tastes fresh, summery, and light, with a hint of smokiness from the char grilled peppers. You can, of course, grill your own, but there are ready-made grilled peppers in jars that are remarkably good. It is incredibly easy to make: just one step, especially if you’re not going to the trouble of grilling your own peppers. It’s also versatile, and can be swirled into soups, couscous, quinoa, salads and pasta, and can be used as a mezze dip.

The Mediterranean focaccia sandwich is the perfect platform for the red pepper pesto – it expands and rounds out the flavours of the filling ingredients, adding depth to the sandwich.

Of course, freshly baked, homemade bread is a superior breed to most shop-bought equivalents, and really isn’t difficult to make. It’s not even time-consuming as it gets on with its own activities while you get on with yours. A little bit of punching down (of the dough) now and then is really not that onerous, and the smell of baking bread is well-documented.

You can fill it with whatever Mediterranean, or indeed other, ingredients you wish.

I loaded mine with roasted tomatoes, olives, mozzarella and torn basil, and of course the red pepper pesto. This is not just a sandwich…this is a meal.

Red pepper pesto

Ingredients

10g garlic (4 cloves) peeled and crushed 40g pine nuts 40g basil (leaves & stalks) 40g parmesan, grated 3 roasted red peppers from a jar (200g) 2 tbsp sun dried tomato paste 1 tsp lemon juice ¼ tsp salt

Method

In a blender, whizz all the pesto ingredients together until combined but there is still some texture.

Focaccia (Adapted from Gail’s Artisan Bakery Cookbook)

Ingredients

Dough:

500g strong white bread flour 330ml room temperature water 50ml extra virgin olive oil 2 tsp salt 1 tsp caster sugar 10g fresh yeast or 5g dried active yeast 45g clear honey Extra oil and flour for greasing and dusting tin

Topping:

150ml olive oil 8 garlic cloves, crushed 3 sprigs fresh rosemary ½ tsp salt

1 tin 5cm x 24cm x 34cm, lined with baking parchment

Method

1. If using fresh yeast, cream it together with caster sugar in a bowl. It should turn creamy. If using dry yeast, add it in with rest of ingredients. 2. Sift flour into bowl of stand mixer fixed with dough hook attachment. Add rest of ingredients including the yeast. 3. Knead on slow speed for approximately 8 minutes, until dough is smooth, soft and springy. 4. Swirl the dough in an oiled bowl until coated. Cover with cling film and leave to rise in a warm place. 5. In the meantime, make the topping by mixing the oil with the salt and garlic, and allow it to steep. 6. After 45 minutes of rising, knock the dough down and cover it again with cling film. 7. Leave for another 45 minutes. Knock down, and leave for another 45 minutes. Knock down again. 8. Leave it to rise for a further 45 minutes, then stretch the dough to fit the tin and make dimples in the dough with your forefinger. Paint the dough with the garlic-infused oil, and sprinkle with rosemary needles. 9. Preheat the oven to 200°C. Leave the dough to rise for 20 minutes. 10. Bake for ten minutes, then reduce the heat to 180°C and bake for a further 10-15 minutes until golden and the bread is soft and springy. Remove the bread from the tin to check that the base of the bread is crisp and golden. If it isn’t, bake for a further five minutes or so. 11. Once the bread is baked, paint it again with the remainder of the garlic-infused olive oil and sprinkle with salt. 12. Place on wire rack to cool, or serve immediately.

Opium Bar & Bob Bob Ricard

“We’re going to a secret place,” I was told.  My friend found me amongst the throngs of Gerrard Street and whizzed me off to Opium.

The only ‘feature’ identifying the bar is a doorman – but don’t be intimidated as he’s lovely, and no way near as surly as the one at Purl in Marylebone.  Once through the shabby black door we clambered up the narrow wooden staircase, with bars located on both the second and third floors.  We stopped fleetingly to meet the manager: my friend is one of the most charming people I know, and has now found a second home in Opium - so much so that he has been known to spend eight hours straight there.  And the vibe at Opium is indeed warm, with its wooden walls and seating, and the abundance of red jars and décor.  The energy of the crowd pleased to have located this exclusive hard-to-find spot is also invigorating, and there’s no two hour turn around, nor waiters nudging bills at you while you’re finishing your first drink.

We sat on stools around a wooden bartender’s table lined with apothecary-style bottles filled with innumerable spirits.

The bar staff are fun, unpretentious, and supremely talented.  When I requested a cocktail, my only stipulation was that it should be savoury and, after some theatrics, this beauty was served to me.

Exactly what I wanted.  I’m not entirely sure what it was, but imagine it was along the lines of the Boulevardier of Sour Dreams: nikka from the barrel, fresh orange juice, antica formula, campari, fresh lemon juice, sugar syrup, egg white, orange zest garnish.  Utterly sublime.

Opium

Price - ££££

Drinks - 10/10

Ambience – 8/10

Service – 9/10

Suitable for: dates, friends, celebrations, late night drinks, bar food

After several cocktails, we stumbled off to Bob Bob Ricard, a Gatsby-esque restaurant dominating the corner of St James’ Street.  The doorman & maître d', decked out in pale pink, were charming.  Opulence is the theme here but with none of the attached snootiness.  I tied in well with the décor, wearing an all-over leopard print dress – my singing teacher, who possesses leopard print everything, would have been proud.

We were guided through the maze of businessmen and couples to our own deliciously intimate booth.  Its gold-lined marble table glittered beneath mirrored gold ceiling tiles, and was encircled by plush velvet curtains to shield us from other diners on three sides.  For the four of us not known to hold back on raucous laughter, this was perfect.

This restaurant is also ahead of the game in terms of marketing: the BBR “press for champagne button” toys with one’s willpower.  Who has ever resisted a button?  Even the fire alarm button became too much for one girl at my school.  She was expelled a week later.  Maybe it was worth it.  My willpower lasted ten minutes (I had to test that it worked, of course).

The waiter arrived seconds later, and we went for a bottle of Ayal Rose Majeur, NV: sweet, pink and crisp.  At a later point in the evening, the waiter missed the flute while pouring. ‘Spillage is lickage’ is definitely not appropriate for BBR, but nor is losing some of your £75 investment… Our waiter had also misled us in saying that the Brut was the same price as the Rosé.  It is not.

We plunged straight into main courses with the 2010 Rioja to keep it company.  As we were being served, a couple was shown to the only table in our sight-line, that is, directly opposite.   Perhaps they were confused by the level of intimacy provided by the booths, but for the rest of the evening we had the questionable luxury of VIP seats for their love fest, rudely interrupted on occasion by the waiter.  After toying with the idea of the lemon sole goujons, I chose the filet mignon rossini: 28 day aged scotch beef with seared foie gras, confit apple, served with truffle gravy.  Gorgeous presentation:

But flavour wise, the dish was mixed.

The positives: tender, nicely cooked pink fillet steak.  It was juicy, very fine quality & had zero fat – a winner in my book. The accompanying truffle sauce was flavourful, and complemented the sweetness of the steak very well, too.

I was caught stealing some of my friend’s chips…

Well-portioned, and served in an elegant pink-lined box, these were delightful – thin, crunchy, and potentially rivalling those of Le Caprice.

The negatives:  the foie gras.  I’m not a PETA supporter etc. , and am happy to try foie gras in full knowledge of the gruesome production process.  The flavour itself is full of umami – deeply savoury.  So savoury, however, that the flavour dominates, and then lingers.  Not even a gulp of the Rioja could clear my palate after the minute piece of foie gras.  The globes of confit apple were intelligently added to cleanse and refresh the palate.  They were tangy and gave a crisp crunch to the softer textures on the plate.  However, they tasted as if they had been prepared a (long) while in advance – like a cloth that has remained damp overnight.  The side portion of sautéed spinach was also on the mean side for an inexpensive ingredient so quick to prepare.

My companions, meanwhile, enjoyed their crispy suckling pork belly (one called it the best he’d ever had), and lobster macaroni and cheese.  I tried the latter, and it was indeed delicious.

Dessert was dramatic: having spent at least an hour menu-stalking that morning I knew I was going to have the BBR signature chocolate glory dish - chocolate jivara mousse, chocolate brownie, meringue, and passion fruit jelly.

The melting chocolate sphere has become a mainstay for several restaurants, with the drama adding a flourish to the end of a meal.  I recently visited Petrus, Gordon Ramsay’s 2012 Michelin Star restaurant.  Sadly, that meal was a compilation of negatives, with the only dish worth remembering being their chocolate sphere.  But why bother going to Petrus – atmosphere- less, poor, and excruciatingly slow service, and food that is below weak (an M&S ready meal is far superior and a fraction of the cost)?  Do, on the other hand, bother with the BBR signature dessert: a shimmering gold globe, lashings of smoothly intense chocolate sauce, and the refreshing tang of passion fruit (plus a great photo opportunity).

All in all, a wonderfully opulent experience - not perfection, but now that the taste of foie gras has faded, I shall be back to try the lemon sole goujons.

Bob Bob Ricard

Price - ££££

Ambience – 10/10

Food – 7/10

Service – 7/10

Loos – 10/10

Suitable  for: Dates, celebrations

Citrus syrup-soaked cake

This citrus syrup soaked almond cake takes me back to the Jemaa el-Fnaa, the central square of Marrakesh: the teeth pullers ready to pounce with their pliers, the snake charmers forcing a writhing snake scarf on your neck, and amongst this the orange juice vendors lined up, the citrus scents suffusing the air…

Incredibly easy and quick to make, this cake will last for several weeks if kept in a sealed container.

It can be made gluten free simply by using gluten-free bread crumbs.

The candied orange topping is optional.

Ingredients

Cake

50g stale/toasted white bread crumbs (gluten free can be used)

175g caster sugar

100g ground almonds

1 ½ tsp baking powder

200ml vegetable oil

4 eggs

Finely grated zest of 3 medium /2 large unwaxed oranges

Finely grated zest of 2 unwaxed lemons

1 tsp cinnamon (optional)

½ tsp vanilla extract

¼ tsp salt

Citrus syrup

Juice of 2 oranges

Juice of 1 ½ lemons

75g sugar

6 cloves

1 cinnamon stick

Optional Candied Orange

1 cup water

½  cup caster sugar

2 small unwaxed oranges sliced across the diameter 2mm thick

20cm diameter tin, lined with baking parchment

Method

Cake

1. In a large bowl whisk together oil, eggs and orange and lemon zest until combined.

2. In a separate large bowl mix all dry ingredients together.

3. Pour wet mixture into dry and stir until combined. Pour into lined tin and place in cold oven & turn heat to 180˚C.

4. Bake for 40-50 minutes or until skewer comes out clean.

Citrus syrup

1. While cake is cooking pour all ingredients into pan & place on medium high heat. Stir until sugar has dissolved then let it simmer for 4 minutes until it has reduced slightly to a thin, non-viscose syrup.

2. As soon as the cake is removed the oven stab it all-over with a skewer , don’t hold back. Pour the syrup over.  It may initially look like it’s drowning, but it will rapidly be absorbed.

3. Serve when cool.

Optional candied orange layer

1. In a large frying pan stir together sugar and water until sugar has dissolved.

2. simmer for 3 minutes then add orange slices. Don’t worry if they overlap.

3. Simmer on medium-low heat for 15 minutes, or until the skin of the orange is translucent.

4. Arrange as desired.

(recipe influenced by Sophie Grigson)

Raspberry dusted white chocolate coated salted caramel truffles

Last weekend Culina was trumpeted into existence…literally, with an evening of jazz, ever-flowing champagne, canapés, desserts & petit fours. It was a wonderful evening of abundance and great company.

I had dedicated every evening of the previous week to “truffling” yet all 300 of the white chocolate coated salted caramel truffles disappeared without a trace. Salting caramel has become almost a cliché but there is definitely a reason for that combo: the salt balances the sickly sweetness of the caramel, making the truffles even more moreish.

If you’re short of time, you need not dip the truffles into the white chocolate. Instead, after rolling them into spheres, roll them in cocoa powder, chill in the fridge and serve.

Ingredients 300g 70% good quality dark chocolate

300g caster sugar

300ml double cream

20g light brown muscovado sugar

20g butter

1tspn vanilla extract

1 tspn salt

450g good quality white chocolate

5 g freeze dried raspberries, crushed or powdered (optional)

100g icing sugar (or 100g cocoa powder if not coating with white chocolate)

toothpicks

(Makes approx. 60)

Method

1. Chop the dark chocolate roughly, and set aside in heatproof mixing bowl. Or if you’re feeling aggressive, smash it against a surface (when still in its wrapper).

2. Place caster sugar in saucepan over medium high heat, and when it starts to melt stir gently with spatula to avoid burning around the edges. Push unmelted sugar into the already caramelised sugar to aid the caramelising process. 3. Once the sugar has turned a rich, dark gold colour, while still on the heat, pour in 150g of the cream whisking all the time. If clumps form, don’t panic: keep whisking over medium low heat, and they will eventually melt. 4. Once the lumps have dissolved, pour in the rest of the cream, the muscovado sugar, butter, vanilla and salt and stir the bubbling mixture on a medium heat for another 2 minutes. 5. Pour the mixture into the bowl of chopped dark chocolate and stir immediately until all the chocolate has melted and the caramel and chocolate are fully combined. 6. To chill more quickly, pour the mixture into a baking tray and place in the freezer for about an hour, or until solidified. 7. Cover a clean baking tray with tinfoil. Use a teaspoon to scoop out the mixture, and roll between palms of hands to form 2cm diameter spheres. Roll the spheres in the icing sugar to finely coat, and then place them on baking tray with space around each sphere to avoid their sticking together. Once all the mixture has been rolled into spheres, place baking tray in freezer for half an hour or until the spheres are firm and cold to touch. 8. Break white chocolate into pieces and place in bone-dry heatproof bowl (any drop of water will make the chocolate seize). Place heatproof bowl over pot of boiling water without the boiling water touching the base of the heatproof bowl. Stir occasionally. Remove pan from heat when the chocolate has melted. 9. Remove dark chocolate spheres from freezer, and one at a time, skewer with a toothpick and coat by spooning over the melted white chocolate. Remove the skewer, replace the coated truffle on the tin foil lined baking tray. Drip enough white chocolate over the truffle to disguise any blemishes the toothpick has made. 10. While the white chocolate is still liquid, sprinkle with the freeze-dried raspberry, if using. 11. Replace the tray in the freezer for half an hour until the white chocolate coating has hardened. The truffles may be kept in the fridge until you wish to serve them. Alternatively, the truffles may be kept in a sealed box in the freezer for a couple of weeks.

Tarta delle susine (drenched plum cake)

As Nigella says, “Moderation in moderation”, a phrase which defines my 21 year relationship with food and cooking.  If I see that a recipe requires half a lemon, I will automatically triple it. A quarter teaspoon of vanilla essence?  Quadruple that.  The drenched plum cake has become my signature dessert.  I first tried a version of it at Ballymaloe House, the Irish country house hotel, when I was 10.  It was so good I ate myself sick.  This recipe is its 7^th incarnation, and the pinnacle of all variations on a plum dessert theme: it will leave you with a Tantalean desire for more.  There is no moderation in this dessert.

Late summer/early autumn is the best season to make this dessert, when the plums are rich, firm, red-fleshed and smell faintly of acetone.  Use the best quality plums you can find – an over-ripe plum will ruin it.

I suggest laying out the plum halves cut side down in the tine before making the caramel to make sure you have the right number. Remove the plums before you make the caramel and replace them after the caramel is poured in.

This dessert keeps for a couple of days, and is in fact better the day after making, when the cake is drenched with the juices.  Keep covered in the fridge and remove a couple of hours before serving to allow it to come to room temperature.

Ingredients

Caramel layer:

350g caster sugar

180ml water

About 900g halved and stoned plums (slice down the middle and twist to separate halves)

Batter:

150g caster sugar

150g unsalted butter

210g self-raising flour

3 large eggs

1 tsp vanilla extract

½ tsp salt

Zest of 1 lemon

Zest of  ½  orange

Syrup:

3 plums, halved and stoned

150g caster sugar

50ml water

26cm square tin with a depth of at least 5cm, greased well with butter (or a circular/rectangular tin of the same area)

Preheat oven to 180˚C

Method

Caramel

1. Pour sugar and water into pan over medium heat, and stir until sugar is dissolved.  Once the sugar is dissolved, do not continue stirring but let it bubble until it turns a deep golden colour.  This takes 5-10 minutes.  Do not take your eye off it – a split second can be the difference between caramel and burnt sugar.
2. Remove from heat, and pour immediately into the greased tin so that the base of the tin is evenly covered.
3. Arrange the plums, cut side down, as tightly as possible in the syrup. It may harden while you are doing this, but that is not a problem.

Batter

1. In a food processor, blitz all the batter ingredients together, stopping as soon as the mixture comes together.
2. Spread evenly over the plums and place in middle of the oven to bake for half an hour, or until a skewer into the batter layer comes out clean.
3. Once the cake is cooked, remove from oven and leave to cool.
4. Once it is cool, place a plate over the tin, and invert.  Be bold – swift motion is best.

Syrup

1. Mix the ingredients together in a saucepan over a high heat until the sugar is dissolved.
2. Continue to cook until the syrup is viscous and the plums have broken down.
3. Strain the plums off and pour the syrup over the plum cake.  The syrup may be served hot or cold.

Serves 8-10