Monthly Archives: June 2017

Ginger-Spiced Fruit Bread + bread troubleshooting

What’s the best way to say “I love you”? Assuming words are out of the question, there’s always the grand gesture – but that can backfire. For example, a chap I knew at university covered every available surface of his bedroom with glowing tea lights, only to be informed by his not-for-much-longer girlfriend that “Fire hazards are not romantic”.

To adequately convey a sense of “I love you – obviously not romantically because that would be super weird – just as friends but somehow more than friends, siblings almost but without any sense of obligation, and in fact it’s more of a collective expression of love; that is, we love you (plural)” I can think of worse ways than a loaf of homemade bread.


You don’t have to use words, or even make eye contact! What could be less awkward than that?

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Chocolate Beetroot Celebration Cake + chocolate dipped things

The cake part of this is Nigel Slater’s luscious chocolate beetroot cake from the Kitchen Diaries, which he serves with sour cream and poppyseeds, making it clear that it’s not a serving “suggestion”. The one time I encountered Nigel Slater in real life (at the butcher) I was exactly the too-eager, inept self we all hope not to be when we meet our heroes. To be exact, I announced breathlessly “I really like to both read and eat your recipes!!!” to which he responded, gravely, “Thank you.” I lingered just long enough for it to be awkward without saying anything else, then ran.

Anyway, I’ll never be able to face Nigel again, because rather than serving his cake with unsweeted Slavic accompaniments I’ve realised that a raspberry chocolate ganache filling and white chocolate icing (plus perhaps some chocolate covered strawberries) make it a perfect celebration cake.

Speaking of BBC talent in Islington, last summer I was on the same bus as Nick Robinson and called out to him from the top deck “You’re great on the Today Programme! Who’s going to win the Conservative leadership contest?” He called it right, incidentally.
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Penang Char Kway Teow 

…or, fried flat noodles with prawns and eggs.


The photo doesn’t do it justice, but this is one of my favourite things to eat – probably top 5, maybe top 3. It’s a speciality in Malaysia, where half of my family is from, and where my mum learned how to make it by carefully watching (and interrogating) the specialists, who cook nothing else on fiery hot woks in hawker centres and coffee shops.

My mother’s is just as good (or better) and that isn’t some kind of fluffy emotional bias talking (we’re really not that kind of family, by which I mean, we’re Asian. “I won a maths prize Mummy!” “Hmmm.”) it’s cold objective analysis. I always request char kway teow when I go home, and order it pretty much whenever it’s on the menu. But I’ve been watching carefully too, and even without a wok, managed to make it at home on my own.

I sent her this photo and asked “Mummy are you proud??”


And she replied “Looks really authentic and I am thinking ,tastes really good too.  Well done you.”

…which would have been the sweetest taste of all!! except that after I’d sent the photo I realised it was underseasoned. But a few more iterations later and I’m ready to write down the recipe, something neither my mother nor her hawker gurus have done, as far as I know. So here goes:

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