A Pre-wedding Party

Mat's brother was getting married and due to lots of people travelling to Dover they decided to make a proper weekend of it by having a get together the night before. Its a great idea as people get chatting before the wedding and get to know each other over a glass or two of wine.

It was held in the National Trust visitor centre on top of the White Cliffs and even if in the dark was a great venue. All day his mom, myself and a few other family members prepared the buffet, there were quiches and cupcakes, sandwiches and pizza. It was the first time i had ever seen pinwheel sandwiches which look great but are so simple - cut off the crusts, roll out the bread with a rolling pin, spread with pate or layer up smoked salmon, roll up and slice into discs.

One of the things I was in charge of were the triple decker cucumber sandwiches, which looked very pretty layered up and the herby cream cheese really lifted them to something special. They even turned out like the picture on BBC Good Food.

I also made peanut butter squares (from a recipe by Lorraine Pascale) the night before, which I can't wait to make again as they are really easy and I loved eating all the leftover bits that fell off as I tried to slice them. Even Mat who hates peanut butter and was disgusted I was creating something he hates so much - tucked in and is now a convert.

I also made individual baked cheesecake cupcakes with raspberries and a white chocolate and lemon biscuit base - quite weighty as baked cheesecakes generally are but still delicious.

Peanut butter squares

Makes 16

Ingredients:

• 150g/5½oz butter

• 200g/7oz dark chocolate (at least 60% cocoa solids) or milk chocolate (or a mixture of both)

• 250g/9oz digestive biscuits

• 200g/7oz soft light brown sugar

• 300g/10½oz crunchy peanut butter

• 1 tsp vanilla extract

Method:

• Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set).

• Melt the butter in a large pan over a low heat.

• Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff.


• Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined.

• Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour).

• Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve.

Raspberry cheesecake cupcakes

Makes 10

Ingredients:

• 8 white chocolate cookies

• 45g/1¾oz butter, melted

For the filling

• 300g/10½oz cream cheese

• 1 tbsp plain flour

• 90g/3¼oz caster sugar

• 1 tsp vanilla extract

• 1 free-range egg, plus 1 egg yolk

• 3 tbsp soured cream

• 100g/3½oz raspberries

• lightly whipped double cream or crème fraîche, to serve

Method:

• Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.

• Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).

• Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.

• For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.

• Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.

• Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.

• Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.

• To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.

Roundwood Pig Stuffed Pork

Following the success of the pork ribs we purchased from the Roundwood Orchard Pig Farm stall at West Hampstead Farmers Market we decided to pick something up for Sunday lunch. We went for a rolled pork belly filled with a sage and onion stuffing and a huge red cabbage from the veg stall.

The pork was easy to cook - just wrap in foil and pop in the oven for 45 minutes, we had to put it in for a bit longer than recommended though as it came out pink in the middle even though the juices ran clear. The meat was good but a little bit too fatty but there was more to the nature of the meat than the quality of it. Next time I would make the effort and make proper crackling but we were too hungry to wait any longer.

For the red cabbage I followed a recipe from the Canteen cookbook, it was slow cooked on the hob with raisins, orange and spices such as all spice and cloves. Mat was a fan but for me it was too much like a huge pot of mulled wine flavoured vegetables, which was a shame as there was lots of it.

Burger and Lobster

Burger and Lobster has had a lot of hype since opening in its first branch in Mayfair at the end of last year, so much so it opened its second branch in Soho and then one in Farringdon round the corner from where I work last month.

The idea is simple - three items on the menu. Choose from a whole lobster, lobster roll or a burger for £20 each, plus they all come with a side salad and skinny fries.

The pictures are not the best as the place is quite dark and atmospheric with wooden walls, leather booths and industrial style lighting. We had to wait for about 30 minutes for a a table to become free as we could not get through to book on the phone, so supped on Prosecco as we waited. The food may be good value for the amount and quality but the drinks list is on the pricey side, even though cocktails the divided in the B cocktails and L cocktails to match the food.

I went for lobster (complete with plastic bib) and my friend went for the lobster roll. Mine came with garlic butter too which I tended to just dip the huge amounts of meat into as I was already making lots of mess, which is all part of the fun - it was delicious - really meaty, fresh and being finished on the grill just added a slight smokiness to the lobster. The lobster roll was also great and a lot easier to eat, the bun tasted slightly sweet and a little crispy, reminding me of fried bread my Nan used to make.

The burger looked good too but for £20  doesn't seem like great value when you can have lobster.

Even though we were full we still wanted to hear what was for dessert (no written menus due to only having a few options), we both went for the white chocolate parfait with chocolate and honeycomb. They came in individual ice cream pots which was a cute touch and made them feel very homemade, the parfait was like really creamy ice cream and the white chocolate flavour really burst through, complimented by huge pieces of Crunchie style chocolate bar throughout.

To top off the great food and atmosphere, our waitress was really very lovely and seemed as enthusiastic and excited about what were we eating as we were. I can't wait to go back, so going this Thursday with another friend and definitely having the lobster again - how decadent...

Emily's Birthday Celebrations Begins...

Emily's 30th was fast approaching and for this big birthday it sounded like she had a whole month of celebrations planned and it kicked off in London with a visit to me.

I had planned quite a full on weekend but illness struck and there was a point when Em thought she may need to cancel, so to make sure she was ready for the fancy birthday treat on the Saturday we cancelled going to J Sheekey Oyster Bar on the Friday evening (but next time she comes to London we will be going and will report back then) and stayed in.

I decided to cook us a warming and comforting dinner of maple and balsamic glazed lamb with feta, couscous, and pomegranate, a recipe I saw on Lorraine Pascale's TV show - it looked impressive, tasty and more importantly not too time consuming. I prepared everything first and the trickiest thing was deseeding the pomegranate, which Emily kindly did whilst I chopped and marinated the lamb. Next time I may buy the prepared stuff as Em, myself and the kitchen were splattered in the juices.

After this we had a dessert of Nigella's Chocolate and Guinness cupcakes which I made the night before (I know I make them a lot but they are so good) all washed down with a glass of Prosecco to get the weekend of celebrations going.

Maple and Balsamic Glazed Lamb Chops

Serves 4

Ingredients:

For the lamb

• large handful fresh thyme sprigs, leaves picked

• salt and pepper

• 8 lamb chops or cutlets

• vegetable oil

• 1 bunch spring onions, trimmed and sliced

• 50g/2oz flaked almonds

• handful fresh mint

• 1 pomegranate, seeds only

For the couscous

• 300g/10½oz couscous

• 200g/7oz feta

• drizzle of extra virgin olive oil

For the balsamic glaze

• 25g/1oz butter

• 2 tbsp maple syrup

• 1 tbsp balsamic vinegar

• Salt and freshly ground black pepper, to taste

Method:

• Sprinkle the thyme leaves over a large plate with a little salt and pepper, then squish the lamb chops or cutlets into the mix, turning them over to coat the both sides. This will give a lovely crust when cooked.

• Place a large frying pan on a medium heat with a good glug of oil. Fry the lamb chops for about 3-4 minutes on the first side or until they are golden brown. Flip the lamb over and leave to cook for a further 3-4 minutes depending how you like them cooked.

• Meanwhile, tip the couscous into a medium bowl, pour boiling water from a kettle to cover a little over the top, cover with cling film and leave aside for about five minutes.

• For the glaze, put the butter, maple syrup and balsamic vinegar into a small saucepan over a high heat. Bring to the boil and then reduce to simmer, leaving it to bubble away for about three minutes, stirring from time to time. When the glaze is thickened and syrupy (a little thinner than golden syrup) remove from the heat and keep warm.

• Check the couscous grains have absorbed all the water and are tender and then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of extra virgin olive oil. Stir together and re-cover to keep warm.

• Cut into the centre of one of the lamb chops or cutlets to check that they are cooked to your liking. When ready, remove them onto plate to rest for a few minutes, covered with tin foil (this will make the chops more tender and juicy).

• Add the spring onions and flaked almonds to the frying pan in which you cooked the lamb and fry on a medium heat for 1-2 minutes, stirring them a bit every now and then. Remove from the heat when the spring onions are wilted and the almonds golden brown.

• Divide the couscous among four serving plates. Place two lamb chops on top of each plate and drizzle the glaze (and any resting juices) over. Scatter over the onion and almond mixture and tear over the mint leaves. Top with the pomegranate seeds and serve.