Category Archives: Recipe

Leaving home

14 Thursday Jul 2022

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Aubergines were the first things I learned to cook properly, by which I mean repeatedly. I cooked for a contessa in Venice in my late teens for a year while deciding what the rest of my life might look like. The contessa’s housekeeper Donatella used to stand over me during my first attempts at melanzane alla parmigiana. For weeks afterwards, I marvelled at my ability to fry the slices until crisp, but not scorched, to layer them with parmesan and mozzarella and to mound with tomato sauce – what the contessa pronounced sose (like hose).

And then Donatella’s absence from the kitchen started to hurt. The aubergines suddenly refused to crisp up – they became mere oily vehicles for the tomatoes and cheese. Ever since it’s been something I can never completely count on. One day crisp and sultry, the next not. It was the dish that I was asked to make often as it stored well in the fridge. The flavours would develop nicely so that by day two or three everything would come together into an aromatic brew of garlic and tomatoes and it was solid enough to cut into rectangles. 

It was the dish I made for my mum when she came to visit. I found her in the car park by the train station, the only bit of Venice that looks like any other place: municipal. I had left home by coming to Venice to work, and in those days letters were really all you had, because the alternative was to stand in a booth with a flimsy partition by the train station and sob down the line, which was expensive. I look back at this now as if it was pre-war, it was so basic, to only have letters and the very occasional expensive phone call. But it worked, because by the time she visited we had been apart for six months and I’d gone through the worst of it. I made the melanzane alla parmigiana for her and put it into plastic boxes and carried them to the station.

I had found her a room in a waterside house full of bohemian types and wanted to make sure she had food on her first night. It didn’t occur to me to buy milk or bread or tea. I still remember all the kitchen towel the melanzane used up – the best thing for absorbing all the grease. She didn’t last at the house because it was too noisy with too much party-going, and by now her bohemian days were limited more to reading about them and then getting a good night’s sleep.

I caught up with her in between my shifts. Going home, I first had to pass through the under storey of the palazzo where I lived, which housed washing lines and an upturned boat. The smell was the mixture of earth and Daz or the Italian equivalent. The water from the canal slapped the floors and the stone echoed under foot. I remember climbing the steps to the first floor and feeling the thick walls and knowing the door would never close quietly. My mum visited me once there and I introduced her to the contessa, who thereafter pronounced me ‘from a good family’. What the criteria was I wasn’t sure; my mum’s politeness? Her waxed coat? I remember being proud she had passed muster but also aware we were being judged.  

Can you believe in the year I was there I didn’t take a single photo of the food? Not the fish market with its loot of rust-red crabs, and layer upon layer of glassy-eyed gawpers, or the stalls of lolling fruit at the Rialto where I was dispatched daily, my old lady’s shopping trolley bouncing on the flagstones behind me. I can even remember the way the shopkeepers wrapped things: smooth, white paper oblongs that slotted into my shopping bag.

I suppose I thought it was just food and not worth documenting. So I took endless photos of bridges and washing lines. I was too busy reading, shopping, cooking and getting up very early each day to teach English to a lawyer who studied while walking to work, the only time he was free, so we’d scale bridges with his exercise book open and I’d teach him the present simple. Once, when I was explaining a grammar point, he reached across and took my hand. It wasn’t in a predatory way, just impulsive and loving. I ploughed on while he stared at me, his hand holding mine. He was so unlike the Italian men I knew, that I can only speculate he was temporarily unmoored.

This is the first time I have grown aubergines at the allotment. I thought they would be difficult because they need a quantity of heat and light that I normally can’t provide – my greenhouse is overshadowed by a plum tree. But this scorcher of a heatwave is perfect for them and they are currently elephantine, with wonderful bruised purple flowers.

The recipe in Jamie’s Italy for Melanzane all parmigiana is really good – I have used it more times than I can remember. The recipe in Marcella Hazan’s The Classic Italian Cookbook uses mozzarella as I was instructed to (perhaps this is a Northern thing) and there is a whole section devoted to the frying of aubergines. Her two rules are: salt the aubergines first and let them stand for 30 minutes (this was in the days when aubergines were more bitter). The second rule reveals my error vis a vis sogginess: ‘aubergines must fry in an abundant quantity of very hot oil. When properly fried they absorb virtually none of the cooking fat. Never add oil to the pan while the aubergines are frying’. Indeed. She is also a fan of ‘drawing off’ excess liquid during cooking. ‘After 20 minutes (in the oven) pull out the pan, and, pressing with the back of a spoon, check to see if there is an excess amount of liquid. If there is, tip the pan and draw it off with a spoon. Return to the oven for another 15 minutes.’ This addresses the issue of oiliness on all fronts.

Aubergine flower

Melanzane all parmigiana

Lightly adapted from Jamie’s Italy, Jamie Oliver

  • 3 large firm aubergines 
  • olive oil 
  • 1 onion 
  • ½ a bulb of spring garlic or 1 clove of regular garlic 
  • 2 x 400 g tins of quality plum tomatoes or 1kg fresh ripe tomatoes 
  • Wine or sherry vinegar 
  • 1 bunch of fresh basil (30g) 
  • 3 large handfuls of Parmesan cheese (freshly grated) 
  • 2 handfuls of dried breadcrumbs (optional) 
  • A few sprigs of fresh oregano 
  • 150g buffalo mozzarella
  1. Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
  2. Place a large pan on a medium heat with 2 or 3 glugs of olive oil, add the onion, garlic and a couple of sprigs of oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour. 
  3. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh. 
  4. Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced. 
  5. Pre-heat a frying pan. You will need ‘an abundant quantity of very hot oil’ (MH) to fry the aubergines. Do this on both sides until lightly charred – you’ll need to work in batches. Blot them on kitchen towel.
  6. Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of the vinegar, then add the basil. You can leave the sauce chunky or you can purée it.
  7. Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines and then a layer of torn up mozzarella. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. 
  8. Toss what’s left of the finely chopped oregano (leaves not sprigs) with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. I sometimes don’t bother with the breadcrumbs.
  9. Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten after a rest at room temperature as you won’t taste anything if it is piping hot. It can also be served cold.

Growing aubergines: you generally sow the seeds in January/February time and treat them like tomatoes. However, you can buy plants from May onwards (so this advice is too late for this year, sorry). They thrive under glass and like masses of heat and a fine, well-drained soil. There are many different varieties to grow. Nigel Slater in Tender is full of good advice about them in the kitchen and the garden, and I recommend reading what he has to say. One of his tips is to salt the aubergines not so much for the bitterness, but as a way of ‘relaxing the cells’ which means there will be less uptake of oil during the frying process. Some of the aubergines he grows are so beautiful, small and creamy rose/ivory in hue, more egg than aubergine, shape wise. Again, it’s easy to forget there’s so much more to the aubergine than the big purple whale from the supermarket. Here are a few from NS’s list to tempt you: Violetta di Firenze (‘White fruit, flushed with violet’), Rosa Bianca, Applegreen, Baby Rosanna, Black Beauty (‘Lustrous, handsome, extraordinary girth’).

Update 21/7/22

A treacherous herb

01 Sunday May 2022

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5.30am. Unable to get back to sleep (it’s light, birds howling/something howling, not sure if it’s a bird/lots of waking up noises in the undergrowth outside) so I get dressed and cycle to the allotment. I know because of the lowering sky I’ll be alone. So I am not surprised by the emptiness, no cars, just the slowly falling mass of rubbish, like an installation that the council are reducing, like a toppling cake. The first and last time, we’ve been warned. My mood matches the air, sky, temperature. Stormy, flat, tearful. I hack away at the rosemary bush which is so overgrown the weight of it is flattening the flowers and hanks of it cover the path, so that every time I pass it grips me in its resiny hands. I’ve decided it needs to be tamed, as do I. It’s something to do at 5.30am.

S from a few plots over waves in a sheepish manner, and disappears inside his poly tunnel. I lop off more wizened rosemary hands and arms. A young robin, its breast still tufty and slightly marbled hops near me, then hops on to one of the hacked off rosemary branches and watches me. I love the smell but even more it’s the silvery needles, deep green and surprisingly soft. I feel bad cutting it all off and it looks like an awful haircut, like the ones I used to give myself as a child, serrated fringes and lopsided ends, the hairdresser startled and silent, trying to figure it all out.

Monty Don says you should replace old rosemary bushes after a while as they grow so rangy and chaotic but I love the fact this rosemary has grown into a gnarled tree, like a mulberry or a wisteria, its knitted branches hiding couch grass, convolvulus, marjoram, a little posy of forgotten geraniums. I rip up the grass by the roots and start to clear the area feeling both decisive and desolate because it is neater but less interesting, less organic. The sides of the rosemary still hang over the path, long silver fingers, arms outstretched. It takes me two hours by which time K arrives on his bike.

While I am working I imagine that one day I will have to give this plot up. We will move. We are already planning it, we can’t afford to buy in this area, don’t want to; no sea, no massive skies etc. It is not just the rosemary bush, which I bought from a nursery as a small plant, and which has grown into itself, it is the DNA of the place, which is now mine. It feels unthinkable to let it go. I wonder if it will be like the moment when you move from a house, the paintings lifted, the sofa and all the stuff gone and revealed is the dead space, no longer yours. Will it be like that at plot 10? I wonder. The quince tree, the mulberry, the dwarf apple tree. The rows of dusty gooseberries, the sorrel I grow pretty much for the compost heap. I am there in little filaments, bits of me everywhere. Even, or especially, the ground, which for six years I have fed, over fed, burdened with compost, manure, comfrey. It’s probably exhausted by me.

K approaches with a small pot filled with strawberries and upends them into a bag for me. I’ve already had a couple of my own, dipped in the watering can for a quick clean. But these are bigger and better than mine. We have a laugh about the fact that I can’t give him anything in return except piles of rosemary which he wouldn’t know what to do with. Actually, if we could cook outside, if we could make a fire (we can’t), we could dip a branch of rosemary into olive oil and brush some fish with it.

It’s easy to overdo it. The oil from the leaves can overpower. Elizabeth David called it a treacherous herb. And she doesn’t like eating the spikes. And she thinks too much of it can kill the taste of meat. Oh well. They take as cuttings very easily, and I have a line of them growing in pots in the greenhouse. I think I needed it, the oil on my hands, the strength of the smell in the air, the scale of the branches, and it was good to find space and the robin enjoyed it too. It walked up and down the new-made path, and found the different levels interesting. On my way out of the allotment I passed C in his plot who was admiring a ladybird and I had one accidentally in the side pocket of my bag which I handed over because he said he was collecting them for their beneficial effects on his broad beans. It crawled from my hand to his. He walked off with my ladybird. My allotted time over, I leave. Generally better than before.

Alys Fowler on how to take softwood cuttings of rosemary and other perennials here. I have written about lamb and rosemary and apple and rosemary cake and there is also elsewhere on the blog a recipe for labneh with lemon zest and rosemary. There is a very good rosemary and chocolate brownie recipe by Ben Tish here.

Just stop it

20 Sunday Feb 2022

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I’ve been making stew. It’s hard to fathom why in the almost ten years since I started writing this blog I have not written about stew before. Stewed prunes don’t count. Also, pressure cooked stews don’t really count either, because you don’t have anything to do once it’s on the hob. And I have too many memories of holding the screaming pot under a cold tap, the way it all suddenly went wrong, the lid clamped shut, steam billowing into my face. I can’t do pressure cookers.

This is a French stew, one where you need to stand over it or nearby. I watched my friend Pippa (above) make it, in her kitchen the other day, under a low ceiling, in the Teign Valley, in Devon, on the western edge of Dartmoor. I could give you the postcode, but it wouldn’t conjure up the feeling. And what was that feeling? The feeling of slowness, of the juice of meat, of onions. Of chats, of being away for the first time in two years, properly away, no internet signal, no service on my phone, with friends. Friends! We didn’t watch that show, but we did watch Frasier in the mornings, as a kind of primer for the day. It made me think of Cheers, and also how sexy chinos are on a woman, particularly on Roz in Frasier, who wore them high and belted. I have forgotten to watch comedy, and it is a good idea, during these weird times to do that, and in the morning.

I grew up in Devon. East Devon; Ottery St. Mary, then Exeter. I lived in this county almost from birth until I was sixteen years old. I had an Exeter accent, which is not cute and cuddly, but rather flat and know-it-all, but also lovely in its way. You need to speak as if you are world weary, your arms crossed under a plinth-like bosom, eyes closing against the injustices of the world. I did this at 13. Where’s it to? instead of Where is it? And Bugger me, dun’ee fret? Instead of, Gosh, you’re a worrier, aren’t you?

Because stress is sort of alien here, not in Exeter so much, but out in the country, with the dense folds of trees, sessile oak mainly, and the swooping valley that opens out in front of you, and the red earth, red sand, the burbling of the river Teign and its mineral coldness, its red funghi and green coverings, the moss, the sharp stones under bare feet. No one is on time, strictly speaking. My last morning there was spent looking out over the great swathes of trees in February sunshine, and listening to Mark the builder’s radio – Aerosmith pounding into the clean high-up air, and none of it mattered. I didn’t sit there thinking, oh, if only it was still and quiet. I sat thinking, it is perfect, like this. A person nearby fixing something and me with a cup of tea not thinking about the train I was about to catch.

Lastly, Pippa told me about a woman at a recent festival who sat on a chair up on a hill and listened to people’s problems. She was not professionally trained, but she was a good enough listener. People came to her with a problem and she listened and then delivered her verdict. She called it Just Stop It. The queues for this were round the block, apparently. So just stop it, stop the worrying. Start watching comedy in the morning, drinking cider, seeing people, at a distance if necessary. But go. Stop it and go. And maybe cut down on the peanut butter.

A simple stew

Adapted from Nigel Slater, Tender Volume 1 – and with inspiration taken from Pippa and Ralph.

I used cider instead of beer – which is what NS calls for here and Trappist beer at that – but it worked well. I added shredded Brussel sprouts too. NS recommends as the ideal accompaniment, ‘boiled potatoes as big as your fist, their edges bruised and floury.’ The inclusion of apple sauce is optional, but it works well together: ‘the point where the sharp apple sauce oozes into the onion gravy‘.

Butter, a thick slice

Stewing beef – approx 750g

Large onions – 2

Thyme – a few sprigs

Plain flour – 2 tbs (you could use cornstarch if you’re GF)

Beer or cider – 2 bottles (500ml approx)

Bay leaves – 2 or 3, torn

Redcurrant or apple jelly – 2 tbs

Apple sauce (optional)

Apples 5 or 6, the sharper the better

Butter, a walnut-sized knob

Sugar, a little to taste

Ground cinnamon, a knifepoint

Preheat the oven to 350F/180C/Gas 4. Melt the butter in a large casserole to which you have a lid. The heat should be ‘quite sprightly’. Cut the beef into four pieces, each nicely seasoned with salt and black pepper, then introduce to the sizzling butter. Let the meat colour on one side, then turn it over. Peel, halve, and thinly slice the onions while the meat browns. Once coloured, remove the meat to a plate and turn down the heat. Add the onions to the pan, with the thyme sprigs, and cook over low to medium heat until the onions are soft and golden. Stir in the flour and cook until it is the palest gold colour, then pour in the beer/cider and add the torn bay leaves. Once the sizzling has subsided and it is approaching the boiling point, return the beef and its juices to the pan and turn down the heat. Season with salt and black pepper, cover with a lid, and place in the oven. Bake for a good hour to an hour and a half. Check it once or twice.

Apple sauce, if using: Peel the apples, core them, and cut into coarse chunks. Put them into a pan with a little water and the butter and bring to a boil. Decrease the heat, cover with a lid, and let cook to a sloppy mess. However, this will only happen with cooking apples. Eating apples will retain their shape. Sweeten with a little sugar and ground cinnamon, then beat with a fork or wooden spoon until smooth (for cookers). Once the stew is done, lift the lid from the stew-pot and stir in the jelly. Check the seasoning, adding salt, pepper, and jelly as you go. Serve with the apple sauce.

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Stew is unphotographable. This is the best I could do.

If you are interested, Oliver Burkeman’s bi-monthly newsletter, The Imperfectionist is really helpful for sorting stuff out. His most recent one is here.

Small green plums

10 Thursday Aug 2017

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‘Surprise/after so long/of a love/I thought I had scattered it about the world’

This beautiful string of words is by an Italian poet called Giuseppe Ungaretti. This is one of his easier ones. We used to say it in the manner of Cilla Black: Surprise! It sounds just as good in her Liverpool trill, in fact. But funnier and less sincere. This was back in the day when we were at university and revising for our end of year exams and anything to get us through it helped. Small tables in the corners of rooms, a lot of smoking, endless tea, the sound of the put-upon mum next door playing nicely with her children in the garden. My friend Angela would wait for a sigh, followed by the sound of a paperback being closed (she had bionic hearing) before making her entrance with a cup of tea.

Apparently I was a bit of a diva about being disturbed back then, my train of thought snagged by an interruption. It all mattered so much; having to re-sit as I did, because I’d failed a paper the first time round, meant I spent the whole summer revising. But now I still have those poems etched in my memory which I am thankful for, as well as having a free higher education and a huge wealth of actual experiences that did not involve the world wide web.

I remember cheque-books (in the off licence: Who do I make it payable to? Cashier: It’s all right we’ve got a stamp. Me: (writing on the cheque) It’s Alright We’ve Got a Stamp LTD), mix-tapes, actual love letters, long afternoons spent dressing up, sitting up all night talking and walking home at dawn, cream teas. Watching as people were brought over on a plane to see relatives they’d given up for dead forty years earlier on Cilla Black’s Surprise! Surprise!

The poem above has meant different things to me at different times in my life. At the time, at 20, it meant: I am an intellectual and I write in pencil in the margins of books I can only buy in Grant & Cutler. Now I understand it to mean, what matters is here. It’s been here all along. Or, it’s behind you, in the case of these plums. After three growing seasons, I have taken on a fallow plot behind me, which has been producing little green plums, Victoria plums, pears, apples, damsons and rhubarb that no one has thought to or been allowed to help themselves to. I’m sure I could have and no one would have been any the wiser. To think these plums have been dropping silently into the long grass all this time to be eaten by wasps and foxes. Which is possibly why our resident fox has such loose bowels.

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We don’t know what they are, a gage of some sort, but they are ripe, small and soft and full of the green juice. Avoid the ones with the caterpillars in; they feed inside ripening fruits and then mid-bite you look down and see a dark brown residue – caterpillar frass (poo). This is often accompanied by a tiny maggoty thing that rears up to meet you, with a massive smile on its face. Surprise!

I met up with Angela recently and we talked about those times – my tendency to fall down stairs, our shrine to Victoria Wood, our innocence and excitement at everything. How we fell in love platonically and how no one ever talks about that. And how we used to talk relentlessly in brackets: Hello Emma (yes, you can come in but your calves have to stay outside). Our love for Joan Hickson and Charles Hawtrey and the complete works of Marvin Gaye.

And here is the poem in Italian, which I will endeavour to remember without resorting to my book:

           ‘Sorpresa/dopo tanto/d’un amore/credevo di averlo sparpagliato/per il mondo’

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I stewed the plums: cover the base of a heavy pan with a film of water, add the (preferably stoned) plums and a little sugar/honey/maple syrup/nothing. I sprinkled on some ground ginger and star anise. Simmer until the plums collapse, about fifteen to twenty minutes. Put lid on and leave until morning and eat with yoghurt. Or pot up and refrigerate. Also lovely sieved and made into a purée.

a sad centre

14 Friday Apr 2017

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This is what happens to some cakes, the ones that rise and then fall. The ‘sadness’ occurs in the centre which slumps defeatedly. Tamasin Day-Lewis was the cook I learnt this term from. It is purposeful, the slump, and not a mistake. Although here there is a hole; cake has been gouged out. It is that kind of cake – bitterly chocolatey, with espresso poured into the mix and with it almonds and butter. I only had a Pyrex dish to bake it in, because I was at my mum’s and I’d taken all her cake tins, slowly, stealthily, over the years. But it didn’t matter because it rose and fell as it should, was luscious and divine, thickly glottal and needing no accompaniment.

This is the most beautiful surface to photograph on. I never do anything to prep it, it is simply the north light and a navy counter hastily de-crumbed. I have had many late afternoon sessions, far at the end of a long corridor, where it is quiet, away from the bashing sea and the compulsive view – long stretches of water fill the windows at the front. The sea disappears gradually, engulfed in mist and the sun’s dazzle. You can’t not look. At the other end there’s nothing much, except height. I have been coming here to this plain seaside town for the last twenty years. I have never found a countertop to better it.

Late afternoons when we’ve trailed huffily up the stairs (92 of them) desperate for a cup of tea, after (just) getting the little green bus from Alfriston on a Sunday. Or a late swim in stagnant August weather, or I’m despatched to make something for an impromptu high tea. I’m miles away from it all in the kitchen and there are never any scales. I make do with the ones my mum uses for throwing her pots, I use her Cheffette mixer bought from a charity shop. I make a cake I ‘shouldn’t’ eat. “Are you allowed that?” is always the question I’m asked. As if I need written permission from a doctor before I can eat cake.

The flat belonged once to the painter Augustus John and when my mum bought it, it belonged to a potter, who with her husband decided after a year that Seaford was too friendless a place, and moved on back to France. From the beginning there were troubles; the building had heroin addicts and pigeon feeders and lots of ‘structural issues’. Neighbours were non-compliant. But my mum was left with a kiln and a room converted into a studio, perched over the English channel – overlooked only by the sea.

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Seaford has no grand architecture. There are no great restaurants, food culture, no ‘scene’. It has a long and manmade shingle beach, is in a bit of a wind tunnel. It isn’t Dorset or those places in Suffolk that people flock to to eat organic ice cream and wear long ‘wraps’. It reminds me of the towns Paul Theroux visited in The Kingdom by the Sea, where he travelled by train and on foot round the coast of Britain during the period of the Falklands war. Seaford has a defeated, slightly belligerent air. It is true what he says here:

“The greatest advantage in this tour was that a country tended to seep to its coast; it was concentrated there, deposited against its beaches like the tide-wrack from the sea. People naturally gravitated to the coast, and they wore fewer clothes there – it was normal on the coast to be semi-naked, exposed”.

He is also a bit mean about us – it’s one criticism I have of the book. It is easy to be mean about Seaford and I can see it through others’ eyes. But it is twenty years of my life, the branch line train, the wave goodbye (with a jar of something from the health store, something earthy), the two florists and their reasonable bouquets, Paul’s Plaice the fishmonger and the vinegary smell of the sea within, Sussex Stationer’s and the smell of new books and wads of paper, the long sloping road to the sea and then the sea, green or blue, smarting under the sun if it’s out. And then turning into my mum’s and the key under a pot and the note in the letterbox – I’m on the beach, bring down avocados. And then the cake that at some point must be made.

Chocolate espresso cake

 Taken from Tamasin Day-Lewis, Good Tempered Food

TDL is quite firm here on her use of whole blanched almonds, roasted and then ground, but having done it this way many times, I think there’s a real difference in the end result; texture and nuttiness are emphasised. 

Serves 8-10

185g (6.5oz) unsalted butter, diced, plus extra for greasing

185g (6.5oz) dark chocolate (70% cocoa solids) broken into pieces

50 ml (2fl oz) very strong freshly brewed coffee

6 eggs, separated

185g (6.5oz) unrefined caster sugar

185g (6.5oz) blanched, roasted and coarsely ground almonds

Heat oven to 375F/190C/gas mark 5. Melt the butter and chocolate together with the coffee in a bowl over a pan of barely simmering water. Resist the temptation to stir. While they are melting, cream the egg yolks and sugar in an electric mixer until pale and light, about 8-10 minutes. Continue to whisk, adding the now melted chocolate and butter.

Stop the machine, remove the whisk and fold in the *almonds with a metal spoon. In a clean glass or metal bowl whisk the egg whites to stiff peaks. Stir a spoonful into the chocolate mixture to lighten it before folding in the rest. Pour the mixture into a 10in springform tin with greased sides into which you have placed a circle of buttered greaseproof paper. Bake for 20 minutes, then turn the oven down to 325F/160C/gas mark 3 and continue cooking for a further 40 minutes.

Remove the cake and leave in the tin set on a rack until completely cool. Turn out of the tin and remove the paper. Delicious served with creme fraiche but also lovely on its own.

*I would recommend roasting rather than toasting on the hob as this tends to scorch the almonds – roasting in the oven (preheated to the above temperature) for a few minutes (5 – 10 min) will give them a burnished colour without burning, but you do need to check regularly.

Unfurl

06 Thursday Apr 2017

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Tulips, daffs, forget-me-nots, garlic. Wildly flowering blossom. It is so exciting to be at the allotment. Everything is happening. And yet I am still alone there. It won’t be until mid April that the regulars will come and so in the meantime I am here and it’s all mine. There are rat droppings in the shed and forgotten potatoes from last year have sprouted into the space where I have sown carrots, there is a carpet of grass in the greenhouse, the windows are filthy, couch grass pushes its roots underneath everything, it is everywhere, every day there are fresh sightings. Weeds flourishing is always the sign that it is time to start broadcasting seed. I can’t bring myself to start clearing and washing the greenhouse glass because there is no water yet, it would be a case of me a cloth and a jar of vinegar.

I like the mat of grass in there anyway. It gives off a dry rustling heat as I drag the greenhouse door along its clapped out runner and walk inside. I like it derelict because it reminds me of finding abandoned houses and setting up camp in them as a child far away from parental interference. Why does everything have to be clean? I imagine gardening in my bare feet and lying down in the earth under the sun’s rays. But then I’m aware this wouldn’t be suitable for Hampton, dormitory suburb of England. And I have an 88-year-old neighbour one plot over who would think I was dead. He’d worry.

The best time is morning. Early as possible before anyone is awake. I’ve been here at 4.30 when I’ve woken into darkness and decided to give it a whirl, the ground slick with snails, the slowest parkour imaginable; snails hanging upside down on the bins, leaning against leaves like Gene Kelly, nonchalant. A world of slime.

Anyone would think that given that I spend so much time there, that my plot would be amazing, full of verticals and ploughed within an inch of its life. My other neighbours, Russians with a small boy, do more in a weekend than I manage in an entire season. I saw them this morning, him on the roof of his homemade shed with a fag on, heard the boy, who was swinging a piece of fence, their place dedicated to blue gauze which they had hanging over big wooden struts, to keep out nature – slugs, birds, foxes. In the foreground were manicured clumps of flowers and fruit bushes. How did they manage it when they’ve not even been here? I am here all the time. I manage nothing.

I like being near to their industriousness though. Sometimes I see the dad out in the street or on the bus and we have chats about the allotment or about our various ailments, and because of this, there’s a quiet empathy between us which makes working there easy. I know they don’t expect me to hang around, we’ll wave and nod and exchange pleasantries but no cups of tea or too many anecdotes. It’s important not to become too attached to growers, to maintain independence; a chat can easily take up too much time, grow unwieldy and then the next time you feel obliged to begin it all again, and then you’re never alone. You’re talking about Brexit and Trump. It’s ruined then.

You find you’re there ever earlier, to avoid the inane chatter. Chatter is what I grab my bike and ride to avoid. This is not the same as being happy to see people, which I am generally. So this is the bit before. Before summer when I avoid the weekends and the loud free-wheeling manic-ness of small children. Sounds occur now but they are abstract in nature, a solitary laugh, the tipping of a wheelbarrow, stone and tin. The rest is a kind of busy silence, where everything is alive and beyond me, the soil dry, sun everywhere. A time to unfurl.

My favourite thing at the moment is the new sorrel – a tight bundle of lettuce-green leaves, ripe for picking every day. It is a year-old plant grown from seed and it should be bitter by now but is still tart and lemony, turning a muddy taupe when introduced to heat and disintegrating totally in soups. It is the cousin of the handsome rhubarb, both of them astringent and singular stand alone perennials. I have not yet eaten sorrel raw, except pinched between finger and thumb and eaten in furtive shreds, so I only know it as a flavour and not quite as a texture. It would be nice to have those shield-like leaves in a salad bowl and feel the crunch. I am still afraid of fibre, but I will get there.

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Sorrel Merge

I add sorrel near the end of cooking time and it merges with all the other ingredients lending a sharpness and depth. Recently, I made a carrot and butter bean soup to which I added the leaves of parsley and sorrel five minutes before the end and the stalks earlier. Please use the stalks. If you’re interested in having an unadulterated sorrel experience simply sweat some young leaves in olive oil until they break down into a purée and keep in the fridge under a film of extra virgin. 

Olive oil, onion/shallot, garlic, carrots cut into thinnish rounds, butter beans, parsley, sorrel, sea salt, a few tablespoons of yoghurt, butter for the brave.

I have deliberately not mentioned amounts. If you’ve read Julian Barnes’s book A Pedant in the Kitchen you’ll know how infuriating he finds this. Whatevs. You can combine butternut squash with the carrots and you can also add celery along with the onion. Really it’s a melange of vegetables made liquid by the addition of some stock or water. I like to add a knobette of butter to the vegetable mess near the end, but you don’t have to. I think it lends a velvety quality.

Gently wilt the onion or shallot in a small amount of olive oil, then after a few minutes in which they’ve had a chance to soften, add smashed up garlic, sliced carrots, chopped herb stalks, butter beans and stock/water. I didn’t add the whole tin of butter beans but a handful. Cook over a medium heat until the carrots are soft and then add a generous handful of parsley and a fist of sorrel leaves and the butter if you fancy. The sorrel will turn mud-coloured. Cook for a few minutes more, or mere seconds if you like it very fresh. Liquefy in a blender and add a tablespoon or two of yoghurt, some sea salt and a smattering of fresh parsley, sorrel or other soft herb at the end.

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Aftermath

07 Saturday Jan 2017

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There was a man I recently talked to who said he always steamed his vegetables; this made me feel sad. I have a steamer and it is currently doing time on the top of my fridge, covered in a suspicion of ancient cobwebs. I come from a long line of Midlands folk who would not know what to do with a vegetable steamer, who rarely drank water (‘water is for washing’) and who needed proper animal fat for a day to pass without incident.

My grandpa had red hands, almost purple in hue, small and puffy and strangely delicate with ridged fingernails. He would wash my own small hands in the sink finger by finger as if whittling wood. He began many of his sentences with the word ‘why…’, which was in his lexicon the beginnings of an answer he was formulating. He was a timber merchant and had brylcreamed hair and resented the amount of trifle I ate and was constantly wiping my fingerprints off the glass doors. But of course I loved him and was in awe of the way he polished my shoes.

I remember the pristine plastic bag he would give me at Christmas, long like a sleeve. Inside was a Bunty comic – he was obviously ‘advised’ – and something to do with stationary and pencils. The smell of newness. I have always loved the smell of Christmas, the colours, the citrus, the nuts, the dome of disgraced pudding. However much you feel the bubbling up of resentment somewhere in your being (inevitable) it is hard to quash the feelings of excitement, of occasion, it’s always hard to sleep on Christmas eve. Presents, gold wrapping, a basted bird, the morning walk in frost, the sudden intimacies with strangers.

I have little recollection of what I ate with my grandparents at Christmas, except there was always trifle at some point and I remember the pudding on the day, hot and cascading with complicated fruit and brandy butter which I ate by the spoonful followed later by a spell of biliousness in the back of granny’s car. Breakfast would contain dry Alpen mixed to a rough cement with single cream (top of the milk).

Now the trees are on their lopsided uppers, kicked to the kerb, empty of trinkets. The only red thing left is a poinsettia, the oranges the only thing orange. It is over! It is not even the beginning of the end. It’s a whole new year. There is nothing tenuous about it. We must begin anew. My granny eventually turned her back on butter, switching to Flora margarine – something to do with Terry Wogan’s influence. But I can’t – butter is balm, particularly now in January, when darkness falls at four and the cold works its way pincer-like through all my layers. Fat makes you feel better. Well, me.

Here is a recipe for buttered carrots to which you can add the following: more butter. And a knife point of paprika, thyme, garlic or bay leaves. Adding some sweet potato can also be lovely; it will disintegrate within minutes though. I should say that I always add garlic to this. It is delicious alongside hummus or mixed with a bit of yoghurt or feta. It becomes a soup with ease, simply add water or stock. Meat stock can give it an intensity you should be prepared for.

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Buttered carrots

A bag of carrots, preferably organic (my bag says 650g)

Generous knob of good quality butter, min 25g (I use President)

Garlic, 3-4 cloves or more, bashed and chopped

Thyme sprigs (optional)

Melt the butter in the saucepan with the garlic and the (diagonally if you like) sliced carrots and coat well, add thyme or another herb here if using and a pinch of salt, then add sufficient water to cover the lot and bubble away until this has reduced to a stickiness. The moment it is ready is entirely a personal preference – I like my carrots almost burnt as it seems to bring out a corresponding sweetness, but Jane Grigson says the point of readiness is when the liquid is ‘reduced to a shiny, colourless glaze’. If you would like to make this into a soup then I would add more water and/or stock at this stage, bring it up to a boil and then blitz.

Swimmingly

06 Sunday Nov 2016

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If you handle mackerel the skin on skin contact will kill them. Something to do with the natural oils in your hands reacting to their oily skin. So a fisherman, according to my fishmonger, will shake an unwanted mackerel off the line without touching it and throw it back. These two young fish were caught and handed over to my mum and eaten all on the same day. They were caught on the seafront yards away from the house, we had swum early in the morning and that night we ate their extraordinary juicy flesh singed by the grill with nothing but some rock salt and a bit of lemon. They look a bit surprised don’t they? It was all going so well.

Sometimes, while swimming, especially in the early morning when I’m still not quite awake, I can feel the nudge of a fish. A spray of bubbles accompanies it and I get a ghostly feeling, suddenly aware the sea doesn’t belong to me, that I’m surrounded on all sides and beneath. The current is a stealthy thing, dragging me away from the little bundle of clothes on the beach, so that in seconds I am a long way away and no amount of swimming against the tide will work. And yet it is such a tame looking thing, the English channel; not ‘real sea’ at all, people say. Too cold, too grey, too English. Yet I love it.

Tessa Hadley in her latest novel The Past has a man on holiday in Minehead sitting with his coffee at a cafe, knowing that if it was France or Morocco or wherever there’d be infinite stimulation simply in the mediocre act of sitting there. The smell of churros and that bewitching fragrance Spanish women wear, the French man and his cheroot, the feeling of the air, the colour of the sky, not understanding the language, its infinite sexiness.

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Here, on the beach in Seaford, there is Gary the roofer, there’s the ex-headmistress polishing her chest of drawers outside, there’s a red-faced man inside a kiosk, and a man with dreads and a proper camera hurdling gently over the barrier at Splash Point to stand and stare down at the water. Along the promenade there are also the fish and chip eaters shielding their hot vinegary mush from the young gulls who pretend not to care. There is the baby gull sitting quietly with something broken, waiting by the shoreline for the tide to carry him away. There are people running into the sea as if towards a finishing line, hurling themselves at it, screaming and being generally quite unpolished. This was before the cold snap. Now no one is running into the sea screaming, except for me and someone’s dog.

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Slitting open the mackerel’s bellies felt like an intimate act. There was very little there in the first place and I kept the head on, almost as if I wanted the torture of eye contact. There is really nothing to it when it comes to cooking them; grill on one side only and fill the cavity with a few wisps of a herb – I like fresh oregano. A light emulsion of olive oil and some big salt. And then, when they are crisp and ready, sit down with a salad of tomatoes and pretend to be European.

I wish I had an elegant photograph of the mackerel once they’d been cooked but I don’t. They become almost miniaturised by the heat and rather torched. This one was beheaded.

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Windfallen

14 Wednesday Oct 2015

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Because we have to admit to winter. And that this is the last of the homegrown fruit: apples. The rest is Lidl’s. And dour farmers’ markets. Swede, turnips, parsnips. I’m quite looking forward to digging in winter, actually. I was speaking to one of my allotment neighbours and he said it was wonderful; digging in the cold, the harsh flat wind coming at them and going home to a warm house, skin flushed, muscles stretched. Cold brittle days with blue sky can be miraculous. Particularly if you’re working physically and you have a good pair of gloves.

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But back to apples. And cake and tea and windfalls. Around about now there are apples on the ground, left to rot. Often there are holes in them, rusted, old holes that you know have housed a maggot. Or some other creature possibly still alive.

At the allotment, there are trees heaving with apples, and most of them are on the ground now, unpicked. But you’re not allowed to take them because being caught taking other people’s produce even though it’s on the ground, half-eaten, cloven in two and that horrible defeated colour of yellow – it’s a crime, punishable by immediate eviction. I’ve already been shouted at by Mike, the allotment manager for “resting my chicken wire” against the over-flowing community bin, so I’m sensitive to the small print of communal living. I don’t want to be evicted or ejected. It’s a delicate thing, belonging.

Paul, my twinkly allotment neighbour, smiled at me with his eyes when I told him this, about not picking. “But we do though”, he said under his breath, like a Dickens character. It was exciting. But then I thought – they’ve been here a while, six years. They know the code. I hear them laughing with Mike under their canopy of grapes, I see Mike’s large ankles sticking out at the bottom, so I know he’s sitting down. It’s a tribal thing. Or maybe it’s because I’m a woman who enjoys reading and growing sorrel.

On my way back from the allotment a few days ago, there was a tree and it had spewed its load on to the pavement in front of me. Cooking apples, hulking things, spilling everywhere. The front door of the house was open and builders wandered in and out. In the drive was a skip. Inside the drive were even more apples. I picked up a few on the pavement and chucked them into my bike’s basket. I edged inside the drive as a builder wandered out. I was trespassing now. “Excuse me but do you think I could pick up some of the windfall apples?” I asked. “Of course”, he said. “You can take the whole tree if you like”. He smiled and walked back inside. It was as if I’d asked him if I could possibly eat the rotting vegetation that was languishing at his feet.

The cake – apple and rosemary with a glug of olive oil – is perfect for a cold day, good with a cup of tea, and all you need for tired muscles, frayed nerves and for sensitive types.

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Apple and rosemary olive oil cake

Adapted from Lili Vanilli’s Sweet Tooth

It’s a bit misleading to call this an olive oil cake because there are 2 tbs of it in total and there is also butter. I’m simply lifting the title from the book, and it sounds nice. And it tastes very nice too, sumptuous, appley and damp; I have made it exclusively with almonds on a few occasions, and on every other occasion gone 50/50 with flour/almonds or hazelnuts. I put more apples in than the recipe asked for (240g) and I would suggest you go even further. I’ve had dry apple cake before and it tastes pointless.

Scant 100g plain white flour

Scant 100g ground almonds

1/3 tsp freshly grated nutmeg

1/3 tsp ground cinnamon

1 tsp baking powder

85g unsalted butter

85g light muscovado sugar, plus extra for dusting

2 eggs

2 tbsp olive oil

300g peeled, cored and diced Bramley cooking apples or sharp eaters or a combo

½ – 1 tsp fresh rosemary, finely chopped

2 – 3 Bramley (or other apple) slices

1-2 fresh rosemary sprigs to decorate

Grease and line a 23cm round cake tin (I used tin foil though I know you shouldn’t – it was fine). Preheat the oven to 180C fan assisted/350F. Whisk together the flours, spices and baking powder to ensure they are all well mixed. Set aside.

Beat the butter and sugar together until light and fluffy – about 4 minutes. Beat in the eggs, then add the oil and beat to incorporate. Mix in the diced apple and chopped rosemary, then fold in the dry ingredients.

Put this into the prepared cake tin, level the edges and lay the slices of apple on top however you like. Coat the surface of the cake with a fine dusting of brown sugar. Dip the sprigs of rosemary into cold water, dust with brown sugar, then press into the top of the cake.

Bake for about 30 – 35 minutes or until firm in the centre and an uncooked spaghetti stick or skewer of some kind comes out clean. Remove from the oven and leave to cool in the tin for ten minutes, then turn out onto a wire rack to cool completely, or serve warm.

The growing season

07 Sunday Jun 2015

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I have an allotment. It’s ‘five rod’ which is 125 square metres and it has known better days. Waving weeds, a broken greenhouse, a shed, three pairs of Wellington boots that are sprouting wild flowers or hold stagnant pools of rainwater. The wellies start from small, a three year old I’d say, to adult. And there is something sad about them, the way they are standing to attention against the shed wall. As if something happened that I’d rather not know about. Whoever she is, she left me some tomato fertilizer, a book on allotments, a watering can and a small parcel of the blackest soil replete with worms. There is also a gooseberry bush, raspberry canes, a mass of rhubarb and one of those barbecues you buy at the garage. It’s almost a friendship. And some bolting tomatoes.

Nothing more is known. Of course I said yes. We’ve been here eight months! I had put my name down, and then forgotten all about it; no one now gets an allotment. But here I am shaking hands with a tall, white-haired man in support stockings, and he’s telling me about cherry trees. About the trio of fruit trees behind the plot I’ve chosen which has similarly been left to grow wild.

There’s something incredibly exciting about a fruit tree. It implies permanence in a way that a line of onions or potatoes can’t. Also a tree is beautiful, its blossom giving way to the fruit. Every year it will come back. Fruit that can be pilfered and pocketed or guzzled round the back of the shed. You can sit under a fruit tree and drink tea and read a book.

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I threw some netting over part of the cherry tree I could reach, so that there might be some left after the birds and started pulling up weeds with my hands. I can’t yet draw up a plan. If I had a plan, then it would be a job, a task. And already with allotments, there is that whiff of tyranny. You have to maintain ‘your’ path which is always to the right of your plot. You need to decide whether to go down the route of mesh and bark chippings, or cutting it like a lawn. This made me sweat a bit, and so did their pack of instructions for planting from north to south, to dig or not to dig, rotovating, the price of manure. I was to look out for prehistoric flint tools. I was advised to plant spuds the first year. There is a man near me whose plot is all potatoes.

I was thinking more along the lines of thyme and lavender and nasturtium because it reminds me of those slopes in LA rampant with their dusty colour and floppy leaves. Sorrel. What else: fruit that can be picked when ripe (blackcurrants!), a swathe of colourful Califormian poppies for ease and because they like neglect and a dusty ditch. Tomatoes that can feel the sun. Basically I’d like a mulberry tree.

But first it’s a place to come. At the moment there is a wicker chair which when you sit on it gradually subsides so you are actually just sitting on the earth – from here I can be quite invisible and watch the woman mowing her path, the couple bending over their plants. The train rattles by. The man who said something disparaging about my grass is hiding behind a wigwam of sweet peas. I am using a child’s digging fork at the moment. I may or may not get back to work.

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Roasted rhubarb

This is from Mark Diacono’s book A Taste of the Unexpected. He’s the one who tells you to plant Szechuan Pepper and quince and something called Oca. His books are glorious and so are his recipes. He also says ‘you can be a neglectful, even abusive, carer of rhubarb. It is quite hard to kill off.’ Result.

500g rhubarb (trimmed & cut into 5cm pieces)
65g caster sugar
Zest and juice of a small orange

Preheat the oven to 200C/400F/Gas 6. Put the trimmed and chopped rhubarb into a roasting tin, toss with the caster sugar and the finely grated zest of the orange. Arrange in a single layer and then pour over the orange juice. Cover the dish with foil and roast in the oven for 15-20 minutes. Then remove the foil, give it all a good stir and put back in the oven (sans foil) for another 15 ish minutes until tender and syrupy and starting to disintegrate. Lovely with Greek yoghurt or cream or ice cream and an ‘independent crumble’ – see Hugh Fearnley-Whittingstall for this.

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