I wouldn’t be a Yorkshireman if I didn’t like rhubarb. You can’t talk about the stuff in the UK without someone bringing up the Rhubarb Triangle (between Wakefield, Morley and Rothwell). It’s April and we’re in prime season now for forced rhubarb, just before the main season for normal rhubarb kicks in. Forced rhubarb is actually pinker, so if you want to bake something with a slightly more striking look, now’s the time to do it. You’ll still have something that tastes great at other times, but if you want the colour you’d have to create it artificially. Read more
Christmas, it’s nearly upon us. I’ve had a quiet few weeks because life happened. I moved house (still in Walthamstow, still smug as f*ck, just a different bit) then a couple of weeks later I started a new job. The new new job required me to spend a whole week in Edinburgh. None of this was conducive to baking, photographing and writing. But as I said, Christmas is nearly here. So it’s time to start with the festive recipes. Jumping straight in with something insanely chocolatey, which’d be perfect as the dessert for a friendly get together, or maybe just to keep in the fridge to slowly work your way through yourself as part of proper festive decadence.
I had a couple of punnets of blackberries that I impulse bought when out getting supplies for breakfast on the Saturday of the bank holiday weekend. I started off with grand plans to make something like a blackberry meringue pie, but as the day drifted on, I decided to keep it simple. The sun was burning through the window and I wanted to make something equally fresh and summery, with simple flavours. I decided to combine the blackberries with a couple of things I had in the fridge; lemons & thyme sprigs. To keep the simple nature of this going, I pulled out a loaf tin and decided to make a drizzle cake. Read more
Last year I was given the Mast Brother’s recipe book and I’ve not made enough from it. I decided to right that and bake one of the more unusual recipes from the book. This came in the form of a Chocolate Blueberry Pie. I love blueberry pies and I’ve put one up on the blog before. Adding chocolate, both to the filling and the pastry, makes this a much heavier and richer pie, but it’s something ideal for a cold winters evenings. Cover it with cream, or have it with some ice cream and you’re on to a winner.
Gin is good. If you’ve ready any of my other posts on the matter you’ll know my feelings about it by now, but if you’re unsure then go look at them here and here. It’s obviously best when drinking, but every now and then it’s fun to cook or bake with it. It lends itself best to go alongside citrus or floral flavours, like lemon or earl grey, but in this recipe I wanted to go for something more autumnal, and wanted something to partner with the sloe gin from my Gin Explorer Box.