Tag Archives: Ingredients

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 writes a little bit well, doesn’t he? I’m always wary of inserting other people’s quotes into my pieces because it acts as a point of contrast – how well other people write! He is also a bit mean, though and I try not to be. 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.

 

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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 from the expanse of park 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.

There’s nothing worse – or there’s plenty worse, of course – than standing still in winter. Standing and waiting for buses, a bus you know will be late and full of passengers, and the air will be steamy and spongy and it will be a while before you will be home and your feet are cold and oddly wet.

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But back to apples, or as we would say in my part of Devon, the slightly urbanised Aah-pew. Back to aah-pews then. 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. It’s subtle here.

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. They’ve been initiated into something I’ve yet to learn about. 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, literally spewed, its load on to the pavement in front of me. Cooking apples, hulking things, spilling everywhere. They looked largely hideous. 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.

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Delight in the dish

29 Wednesday Apr 2015

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This is ricotta pudding from Elizabeth David’s book Is there a Nutmeg in the House? The book is blue and there is somewhere on it a picture of quinces. In a heretical gesture, I added some dark chocolate, masquerading as raisins. I’m fairly sure that ED would not have approved. She would have spoken sharply. And of my decision to throw in some Feta, to substitute strained Greek yoghurt, to add honey, as I have done occasionally, she would have regarded me coolly. I would have known this was not wise from the dip in temperature in the room.

It’s no surprise to me that she’d been an actress and had come to her writing life after failure in that department. I’ve always loved her writing; the recipe here for ricotta pudding (budino di ricotta) is simple and feels quite underwritten, basic almost. There is none of the hand holding we have now in cookery books. My mother remembers her kitchen shop in Pimlico in the sixties, remembers meeting her there, and watched as ED wrapped in tissue paper a present for my grandmother, to be shipped off later to Sydney.

It was an odd time then, hard to define when you haven’t lived it, but stories abound of London in the late Fifties, then the Sixties. It was this beatnik, makeshift place of eternal, random, spontaneous parties, according to my mother. ED appeared to be the only vaguely sniffy one there. But it was nice of her to wrap my mother’s present.

There was another figurehead at the time who gets talked of – Robert Carrier. Just before I was born, my parents owned a flat in Camden Passage, close to his restaurant. I think back then, you could afford to be a bit arbitrary and eccentric about food and flounce about a bit. Because people didn’t know about ratatouille and ricotta. These things came from the Continent, which a lot of people hadn’t explored in any great depth. And there had been rationing.

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My mother knew more than most only because she had done the six week boat journey from Sydney, part of the first Push that included Clive James, Barry Humphries etc. and had stopped off along the way. She stayed in a brothel in Naples. But these are not my stories to tell. All I can tell you is how the book feels to read, and how it reminds me of the people who are still around, family friends in their eighties now and nineties, and how demure and evocative they can make an omelette seem. A collection of wooden spoons are there not just for show. An aura of quiet descends in the room, there are no winking red lights, no computer leads, and I find myself becalmed.

There’s the occasional sharpness if I lose the thread of the conversation, overwhelmed by central heating in a small space. A telling off is part of the deal somewhere, sometimes by accident I might break a chair. But on the whole it’s a relief not to be modern for a while. The food is delicious, simple, frugal, effortless. There is delight in the dish.

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Ricotta pudding

Adapted from Elizabeth David, Is There A Nutmeg in the House?

I prefer strained Greek or Turkish yoghurt here to nasty supermarket ricotta. If you can find fresh, or even better if you can make it yourself, it will transform the dish. Ricotta is slightly drier, less silky than strained yoghurt. Not wishing to confuse, curd cheese is also lovely. I’m not imagining you’ll be as common as me and add chocolate, but if you have some raisins and some rum or marsala it’s a lovely addition. You can use honey here as well. And ground almonds instead of flour – ED does in her other cheese-cake recipes. She’s not here to tell you off.

100g raisins (optional)

4 tbsp rum

Butter, for greasing

3 tbsp plain flour (or ground almonds)

400g fresh ricotta or strained Greek or Turkish yoghurt

Pinch of sea salt

4 eggs

6 heaped tablespoons of caster sugar (or to taste)

Nutmeg

Grated zest of 1 lemon

Soak the raisins (if using) in the rum for a few hours until plump. Heat the oven to 180C/350F/gas mark 4. Butter a 25cm plain cake tin or oven-proof dish of about 1.5 litre capacity. Beat the ricotta or yoghurt until smooth. Beat in 1 whole egg and the three yolks, 4 heaped tablespoons of sugar, the salt, flour/almonds, the lemon zest, and a good grating of nutmeg. Use a whisk to get rid of any lumps. Finally, stir in the raisins, along with any rum left in the bowl. Beat the egg whites until they hold soft peaks. Keep beating, gradually adding the remaining sugar, until you have a thick, glossy meringue that stays in the bowl if you hold it upside down. Stir a heaped tablespoonful of the meringue into the cheese mixture to loosen it, then lightly fold in the rest, keeping as much air in the mix as you can.

Pour into the prepared tin or dish and give it a gentle shake to level the surface. Bake for about 35 – 40 minutes, or until golden and set. Leave to cool to room temperature (it will sink). Eat cold – perhaps with cream. Lovely with some sharp, honeyed rhubarb.

His favourite butter

13 Monday Apr 2015

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I have been cooking for a couple who live in Belgravia, and who spent twenty years in France and pronounce words – certain cheeses – with a proper French accent and when I was younger I found ths deeply unsettling until a friend told me how much she hated the way her Dutch friend pronounced the word Gouda. I am also cooking food from another time, when everyone ate cream daily. They are both slim and energetic older people who think nothing of eating a pudding every day, a gratin, cheese, bread, strong small coffee. Perhaps small is the key here, because occasionally they’ll remark on my portions and intimate that perhaps this is because of Joe’s rather gargantuan needs but in fact he is also a dainty eater. They like ice cream, tarts, pies, but in small amounts and eaten with style – at a highly decorative table in a room that I have seen but not yet entered.

“You can’t get food like this anymore”, the man said, as he passed me my ’empties’ from the previous day’s dishes – fish pie and lemon posset. “You can’t get it in a restaurant. Nobody makes this kind of food nowadays.” Dressed crab. Bisque. Onion tart. It’s true that no one quite eats like this. We are more timid perhaps. Shy of milk, the presence of Parmesan, nothing too florid, too lavish. “We love soufflés, Shepherd’s pie, sticky toffee pudding. No couscous.” These were my instructions delivered by phone and every day my journey takes me past that old London; Harrods with the bottle green awnings, the gold lettering, the Natural History Museum, the black railings everywhere, the white window boxes and lurid flowers. Big red buses. It’s hard not to feel a child again on the approach to Hyde Park Corner. You can imagine never seeing the same person twice. The doormen at the Wellesley. European women in varying shades of caramel, hair the same colour as their coats.

And then doing battle with that enormous roundabout. It’s probably not called a roundabout, but if you’re not already in the right lane, you find yourself going to Victoria station. Right in the centre is a bizarre series of enclosures impossible to navigate on foot. I’ve done it many times in the past and on every occasion have resorted to asking a stranger how to get across and together we have had a meltdown. I have never not had some sort of panic attack here. In fact it was while stranded under the Wellington Arch seven years ago that I decided to give up coffee. And always leave the house with at least ten pounds cash so I can hail a cab.

There’s possibly some Freudian impulse that has brought me back here, to a lilac mews seconds away. That and the money. I dropped off my portions today – smoked haddock in a mustard and Parmesan cream, homemade ice cream, chocolate sauce, ‘mocha-d up’, they said, approvingly. They love potatoes, so there’s them, new. And as I was leaving we talked about potted shrimp. He told me about his favourite butter only available in France. Jean-Yves Bordier. They both said it in a way I wouldn’t dare, with the breathful ease of two people who eat beurre and cheese every day of their lives. Who knew their French builders’ elegant coffee habits. And the life of weekly markets.

Occasionally I imagine that this is me – with my own favourite butter, for example. A liking for a specific farmer or greengrocer, someone who knows his peaches. I do actually: his name is Paul from Twickenham and he told me the other day about his grandma who made amazing rhubarb and strawberry crumbles for everyone and died sitting up, right there in the street on her stool, next to the fruit & veg. She was given a proper costermonger’s funeral with standing room only. But I wonder if that is sufficiently singular – whether it’s enough. It’ll have to do for now. I’m off to buy three tubs of cream and a tranche of Parmesan.

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Early Nigel

31 Saturday Jan 2015

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I recently went to visit my friend Claudia who I’ve known for 18 years and who lives in the wilds of North Essex. It is the sort of relationship where we often forget to be in touch, and because of the fact that I’ve been in LA, things have happened to one another that neither of us have had much access to. Stuff has happened. She has had three children, who have grown up despite me. They built a house I didn’t see or really know much about so long was it in the making. But we are great friends.

I met Claudia on the first day of drama school. I think I was wearing tweeds. Our friendship has been characterised by food and poetry, packets of ten Silk Cut and the very first intimacy we ever shared which was that we both experienced dizzy spells; Claudia because of Ménière’s disease and me because of recurring labrynthitis. In the background a man sang. We sat on armchairs – part of some kind of scene study.

I was, and continue to be, eight years older than her. However, she was often cast as my mother, screaming at me from the top of the stairs as I ‘eloped’ on one particular occasion with a voice and bearing so like my actual mother I was unable to carry on down the stairs and out the door. Our relationship continued in this vein, with me living in vacant houses, friends’ sofas, the odd floor and Claudia settled into domesticity in Clapham with an actual kitchen. I got to know it well, and her brother who lived there and who once told me that you were upper class if you could circle your wrist with your forefinger and thumb, and I couldn’t. I don’t think he meant anything by it and he was always very friendly, even when I set off the burglar alarm and the police called him at work.

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Food and poetry was our thing. Nigel Slater, Louis MacNiece, roast potatoes in goose fat, huge bricks of cheese, shards of shredded lamb, Elizabeth Bishop, Philip Larkin, Vicki Feaver. We would rehearse each other either in an empty acting room or at the kitchen table for the strange ritual of Speech and Verse where we were regularly sent before a panel of judges who talked a terrifying nonsense about ‘interplay rhythm’ and us having no legs.

And all the while, we ate fish finger sandwiches, smoked and talked about squid ink. Because there was the River Cafe and Early Nigel and a kind of romping carnivorous lust that predated the gluten-free, rather more anaemic times we live in now.

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It’s a difficult thing to sustain, eating like that all the time and then spending the rest of your money on Imodium. It was a bit Francis Bacon, a bit tiring, and a long time ago. This time it was the quiet I needed, the complete absence of sound.

We went for a walk and watched the ponies break into an edifying gallop, then rub their conker arses on the ground, legs to the sky, the smell of manure and hay, their velvety noses, the bare clink of metal. There was a frost that covered the ground, a spare-looking snow. There was the house itself which is all wood, low-slung beams, an old Nissan hut, a disused airfield. There were the children, who were a bit magic, one of whom is my god-daughter who reads with the same relentless drive as I did; a book a day, as if it were some kind of illness.

What has survived? Because so often in those very site-specific friendships, it is hard when those things, those props, have been taken away. I can’t drink coffee anymore, a thing we obsessed about; must be a stove-top percolator, milk must be warmed, cup must be hot etc. The colour a manilla cigar. Bread is hard; we loved bread, slathered with butter and a thick and amateur marmalade. Bacon. I’m not that person anymore, or not much of her remains. But what we had was lamb, the kids did too with spinach I believe and orzo. We all ate it. And since I’ve come back all I’ve done is roast lamb: lamb shoulder, lamb leg, tarred with oil and salt, rosemary somewhere deep inside, garlic charred to oblivion.

Lamb survived. (And Claudia did too, still my mother). I got the recipe from Nigel Slater’s Real Cooking – a book I would heartily recommend if winter food is exerting its bleak tyranny. It’s one of his early ones; you see his hands a lot, it’s spare and simple. A bit of poetry I think.

Roast leg of lamb with garlic and rosemary

Adapted from Nigel Slater, Real Cooking

“Fat – sticky and rich – is the bonus for the pork eater. With lamb it is the bones. The sweet, crunchy, brittle bones of a cutlet, or the softer lump in a chump chop, are a true treat for those not too proud to gnaw at the table. Lamb clings to its bones more tightly than does pork or beef, demanding that we pick up and chew. The meat around the bone being the sweetest of course. Cutlery is for wimps.” Nigel Slater, Real Cooking

Olive oil, not much

A leg of lamb (about 2kg in weight)

A few bushy sprigs of rosemary

6 garlic cloves, peeled

Sea salt

Set the oven to 230C/450F. Pierce the fat of the leg of lamb with the point of a sharp knife. Into each hole stuff a small sprig of rosemary and a slice of garlic (do the rosemary first, and then shove in garlic – according to NS this is easier). My lamb is rarely so invaded as Joe likes herbs to be ‘shown’ to the meat (see below).

Drizzle and dab fat and aromatics with oil. Grind over some salt (don’t go overboard here). Place in roasting tin and leave to roast for about 15 minutes per 500g, in other words about an hour. After 20 minutes, turn the oven temperature down to 200C/400F. If you wanted to include potatoes, which NS does, then set the lamb directly on one of the oven shelves and place roasting tin of 6 large scrubbed potatoes, sliced, underneath with a few shakings of salt and daubs of butter. The lamb will drip all over the potatoes which you may like.

Remove the lamb from the oven and let it rest for about 20 minutes before carving. After that first meal, I use the bones and any adhered meat for a broth which I then eat for days.

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Pickle

03 Saturday Jan 2015

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Such a thing of beauty this: pickled pears. Of all the things I made at Christmas this was the one I loved the most. Sharp and simple, slightly searing, cold and slippery, the syrup thickened to a dark, gloopy sweetness.

Christmas, what a slippery thing it is. Odd that the things I made with greatest pleasure when the flat was warm and still, weeks to go before the intensity of it all, were the things that were left and forgotten about on the day. In fact, the last jar of pickled pears I put in my brother’s car just before they left for Cornwall, and there it sat next to the mountain of cases and bags the day after Boxing day. It looked pathetic, so small and incongruous, and also promising because I think they will be eaten and savoured in a way that’s impossible when you are spooning things on to people’s plates in a manic, hot-faced way, pointing things out, trying to get people to eat massive amounts of food and unwrap presents and play games all within an eight hour window. The cheese grew dry, the quince paste overlooked. I think I forked a pear out of the jar in desperation and stood over the person as they ate it.

So I remember the making of the pickled pears with friendliness and calm; it was about a month before Christmas and I was leafing through Jane Grigson’s Fruit Book, wanting to find some way of not losing the small, depressed-looking pears in my bowl. I landed on her pickled pears recipe. Like me, she finds chutney ‘unsympathetic’, and so to spiced fruit, which requires a vinegar syrup to which you add what you like – bay leaves, blades of mace, allspice berries, some mustard seeds in my case. And then the fruit: pears here, but you could use plums, peaches, melon, what you like.

We tried them out when my cousin Lucas came round, and they were eaten scooped on to Stilton and with some goat’s brie, a crater-like round of white cheese which tasted cool like yoghurt and didn’t survive the weeks to Christmas, the smell so rotten and cloying, the colour now a defeated yellow, we were forced to bin it. We tried the quince paste which was nice but still too sweet and unmellow, and Lucas told me to make jelly with the quince debris, which I did that night, spending hours watching it drip soundlessly from its muslin pouch, afraid to move it and then cloud it over. The pears and cheese were followed by a cup of tea and a round of Bananagrams and us all pretending that that had been Christmas. Or could have been Christmas, the kind that takes you unawares.
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I remember our conversation in a way that I don’t of Christmas day, which comes to me largely in images: creaming green beans out of a pot with my bare hands for someone’s plate and looking down at waves of mud that had inexplicably appeared beneath my feet. The park early in the day, the quick furtive walk we did. Red cabbage that had somehow pulverized, standing in the kitchen eating blocks of stuffing, the Christmas pudding ready two hours after everyone had gone and its shining dome so perfect, the smell of concentrated fruit and alcohol, figs, raisins, just sumptuous and totally pointless. We ate it watching Paddington.

What I have left now is the juice. I have half a jar of it, the pears long gone. Because it has sat unnoticed for this time, it is intense, dark, tea-like. It is gloriously spiced. Now I am using it to add to pulped garlic and honey, because of my rattling chest and snotty nose. There is nothing like a spiced vinegar syrup on January days, when the days are long and calm again. I don’t even think there are pears now, certainly none on the trees which are all black and knotted round here, like long witches’ hands. So make it for the syrup alone. I would. There’s a while before you have to share it. Happy New Year.

Pickled pears

Adapted from Jane Grigson’s Fruit Book

To vinegar: this recipe calls for white wine vinegar, but you could also make it with cider vinegar, which is about halfway between wine and malt vinegar, and not quite as shrieking in intensity. You could use red wine vinegar if you prefer the drama of it. I left my spices in the syrup, as you can see above. They continue to give up their flavour though so cloves might be best left out if you are using them. Other possibilities are a small piece of ginger, bruised, the thinly pared rind of a lemon, a red dried chilli.

6 large firm pears
350 – 450g light muscovado sugar (or to taste)
250 ml white wine vinegar
1 teaspoon of whole allspice
5 blades of mace or small chunk of nutmeg (or both)
3 bay leaves
1 teaspoon of mustard seeds

Peel, core and cut pears into 8 slices each (or thereabouts). Cover with water – about 750 ml. Boil hard for five minutes. Strain off and measure the liquid. To 600 ml of the water add the sugar, vinegar and spices. Pour over the pears and simmer until the pieces are cooked and translucent – about 20 minutes depending on ripeness. Pour everything into a bowl and leave overnight. Drain off the liquid the next day into a pan and boil for five minutes to reduce it slightly and then pack the pears into warm-from-the-oven, sterilized jars along with the spices – unless you’re leaving them out. Pour over the boiling syrup and seal while still warm. Store for as long as possible before using; Jane Grigson says a month. I keep mine in the fridge. Lovely with cheese, ham, duck, or ‘a discreet vegetable or two’.

Is it me, Lord?

02 Tuesday Dec 2014

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I have been making a lot of chicken broth. Boiling up the bones and doing a lot of skimming and straining so that all that’s left is the clear liquid to which I add a few choice vegetables. There is a lot of condensation during this process and all our windows steam up. I feel soothed. It reminds me of Ella. Ella was my landlady in Kilburn, north-west London, who took me in at a moment’s notice the night before starting my three-year stint at RADA. I had nowhere else to go. I found her notice advertising a room pinned on the board somewhere and went to a phone box and called her. She immediately invited me over and there she was, diminutive and smiling, and we sat at her table in the kitchen and she offered me food and we decided that I would move in the following day.

I stayed there nearly a year and regretted leaving and wish to this day I hadn’t. I reminded her of Doris Day, she said. It was a modern, modest house and it was always warm and I seem to remember quite red. There were photos everywhere – of Jazz bands, of singers, of the American pianist George Sheering who she had known in Chicago where she’d lived for a time as a singer.

But it was her kitchen I remember most. It was small but well-stocked. I had never seen a fridge as full. Stewed fruit in black juice; prunes and apricots, a few curling lemon rinds. I never remember there not being a bowl of her stewed fruit in the fridge covered in clingfilm. And chicken soup with matzo balls that reminded me of school dumplings. I remember the blue box of matzo meal always in the cupboard and the practiced way she said the word, which was new to me; it sort of flew out of her mouth. There were beads of fat that floated like sequins on the surface of the soup, and endless chicken. I was fed. Sometimes I would get out of bed, and open the door to find her holding a plate of toast or a bowl of porridge for me and then she’d collect all her teaspoons. Or I’d come home to find the hushed quiet of a bridge evening and glistening noodles for me in the kitchen. I had no money and everything went on rent but feeding me was not officially part of the deal.

Sometimes we sat at the kitchen table and talked: she told me about her love of Las Vegas, of her life in Chicago before coming back to London with her two young sons and starting from scratch alone. We talked about performing. She loved Bette Midler and sometimes she’d play the video of her on Parkinson or we’d listen to George Sheering who she couldn’t believe I’d never heard of. Or she’d tell me jokes or sometimes sing with her microphone along to a favourite piece of music.

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I think she found me surprisingly dull. I was an actor but not, like her, an entertainer. I was just finding out what that was: there were entertainers, there were performers and there were actors. I was an actor. I was a little grey. I wasn’t as good as her at anecdotes, at the knack of turning your life into a skit. She got one joke out of me, which she made me tell whenever she had her family to dinner. I would dread it because the humour lay precisely in my delivery and my timing, in getting the pause just right. Having grown up adept at silly voices and mimicry I was having my funny rammed out of me at drama school, I was being deconstructed. But Ella made me do it.

It’s the last supper and Jesus is with his disciples. He decides to speak to them. “I know that one of you will betray me”, he says. There is consternation amongst the group and a stunned silence. One of them, Matthew, finally asks “Is it me, Lord?” “No, Matthew, be assured. It is not you”, Jesus replies gently. After a brief silence Luke asks the same question: “Is it me, Lord?” Jesus smiles and rests his hand on his shoulder. “Luke, fear not. It is not you.” One after the other the same question is asked. Finally, it is Judas who speaks: “Is it me, Lord?”

And Jesus looks at him and says (mimicking him viciously): “Is it ME, Lord?….Is it ME, Lord?“

Actually it was me. I did the Judas thing and left her for a yellow room under the flight path in Fulham to look after a small French boy and was never offered anything to eat except once when I was given a soft-boiled egg in aspic. It meant I could live rent-free and stay at drama school where I was investigating my breathing, amongst other things. She was the nicest person who’d ever looked after me. She died last year at the age of 87. This recipe is for her and I wish I’d stayed.

Chicken broth

 Adapted from my mother-in-law, Susan Travers

This version requires the chicken broth to be cooked twice; once for 2-3 hours on day one, then the next day for around four hours with a sleep overnight to help all the flavours concentrate. Having made chicken broth many times, cooking it for four hours ‘only’, I can say this twice-cooked method (cooked for me and lovingly) surpasses all my efforts: it takes the broth beyond the flavourful brown water stage into deeply rich bovine jelly. It is worth the wait.

Serves 4

1 medium free-range chicken
2 large leeks, washed and chopped in half
4 carrots, peeled and left whole
1 whole head of celery, trimmed
1 large onion (red is sweeter)
1 small bunch of parsley
1-2 sprigs of thyme, rosemary or 2 bay leaves
1 tsp of sea salt (also season later to taste)
1 tsp of black peppercorns (optional)

Put everything into the largest saucepan you have and cover generously with water (it should be about 2 inches above the bird), and bring to the boil. Then turn down the heat, skimming off any scum as it appears (and keeping the ‘schmaltz’ – chicken fat – for your matzo balls if you want to make them) and simmer very gently for about 2-3 hours, partially covered. There should be the odd bubble but nothing more.

Turn it off and let it sit overnight. Keep it covered. This pause in the cooking helps concentrate the flavours. The following day, bring to the boil once more, then simmer gently for around four hours, partially covered again.

There are two methods for serving: You can strain the soup using the biggest sieve or colander you have, into another pan. Add whatever vegetables that have kept their shape. When the chicken has cooled slightly pull off what you like and add it to the broth. Add some more parsley. This method will give the broth the appearance of a consommé – clear and rather elegant. Or you can simply ladle straight from the pot into a soup bowl; mucky but good.

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Staying put

13 Monday Oct 2014

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imageThis is tortilla, by which I mean Spanish omelette. Potatoes and onion sweated into a sticky mass and then flopped into beaten egg and then cooked at the lowest of heats until the top sort of coheres and then you flip it over and then it’s done. Better the next day. The recipe I use is by Delia. I somehow wish it wasn’t; someone less Spanish it would be hard to find. And yet it works.

We have been meaning to go on holiday. We were thinking of Mallorca, one of the Spanish Balearic islands. It’s apparently nothing like its previously sordid reputation and is actually really beautiful (and cheap if you use Norwegian Airlines and fly on a Saturday). But we didn’t go there. We flirted with Greece; Paxos, the place I visited when all I had was a few bin bags, a single bed sheet and £40. We didn’t go there in the end. Something about scrolling down a screen and picking a place at random was off-putting, as if all these places were somehow the same, Turkey, Toulouse, Lanzerote, Labia. I think by the end we didn’t know if they were countries or cities or what.

And it wouldn’t really have been a holiday, more a kind of fleeing. As if we were train robbers, when we were just waiting for our flat to become available, and needed somewhere to stay in the interim. But we became a bit heady at the idea of Europe because we haven’t had Europe for so many years; the idea of it, where you get on a plane that costs 10p and suddenly you are in Bosnia! Or you get on a train and you’re in Paris, city of dogs. A coach to World War 1! But I really missed going into a travel agent and being put into a trance. It’s not the same unless you’re frothing at the mouth and gently rocking while a lovely lady in a pink pelmet leafs through a catalogue and guides her gilded talon-shaped nails to some facts appertaining to you and your travel needs and then taps away at her keyboard for a while. The holiday always came to about £3,000 all in but it was like meditation. I always left with nothing but a few free magazines and a strange, limp smile on my face.image

So we didn’t go away. Instead, I decided to photograph conkers against a hessian background and throw away my hideous shoes. I bought a new pair from Clarks shoe shop, which was also a hypnotic experience. In the end I had no idea what I was buying. They’re cream leather with green laces and they look like little crimped pies. “They certainly make a statement!” the assistant said, while I walked up and down. Anyway, I quite like them. And we have just left LA. Maybe we’re not ready for Europe yet. It is autumn here and everyone is going away. We’ve arrived and everyone is going. Mystified by the weather, everyone talks about it, and their colds, which are measly and mainly consist of sneezing. But there are extraordinary changes afoot here, and it’s exciting. There are storms and dangerous fissures in the chalk Downs, the sea is wild but still swimable. There’s a colony of rare kittiwakes nesting in the cliffs at Seaford. On the seafront, some kind Lithuanian fishermen handed us some mackerel, which were a startling, shiny blue with eyes like little buttons. I don’t actually know that they were Lithuanian, because I didn’t ask. It was decided that they were, through some weird process to do with their courtly manners.

I was described as ‘the lady in beige’ today. There I was draped over a plastic chair waiting to have ‘my bloods’ taken by the phlebotomist and it made me inwardly smile. And a kind chef from my favourite cafe Front Room in Seaford gave me my own ramekin of Spanish almonds to go with my egg and chips. His gesture and the plate of food reminded me of the tortilla – a warm feast of piquant, oniony yellows and browns – which feels right for autumn, for rugging up in various shades of beige, for staring out to sea, and for staying put.

Englishly wonderful

27 Saturday Sep 2014

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This is summer pudding. Perhaps they were being ironic when they named it, because it’s made using late summer fruit; redcurrants, raspberries. A clutch of other berries perhaps if you’re feeling rebellious. But it is more a dark and winy end to summer days. Bread soaked, I want to say blooded, in the juices of just popping fruit, crunchy berries with rather drastic seeds. This thing, this glorious crimson dome, came at the end of a proper Sunday lunch. I didn’t make it, I simply watched its procession from the kitchen out into the garden to where we sat under a canopy of grapes. I think I may well have actually said all this, Dimbleby-like, as it was carried forth. I might have provided some sort of commentary.

I do this when I’m nervous. I say what’s happening, as if for the benefit of an audience. If you like Brecht, then you’d feel quite at home sitting next to me during one of these events. I say things like: “I can’t believe we’re sitting under a canopy of grapes”. Other popular expressions: “it’s such an amazing colour!” It’s basically meta theatre and it makes things more exciting, I find. And also if you don’t know what to say, you just describe your surroundings. “If in doubt, enthuse”, a friend at university once advised.

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It came with a small jug of the juice – “blood of Christ” – and a bowl of thick and undulating cream – “what an amazing spoon, is it ancient?” – and then there was the eating of it. “How Englishly wonderful!”, said another guest. And it was. Not too sweet, gloriously sodden, the cream a kind of lactic counterpoint. I said all this, but no one was listening. The cold of it was intoxicating.

Liz grows her own fruit in her allotment that she’s had for ages. Fruit is easier to grow than vegetables apparently – blackcurrants, redcurrants, nothing to it – though I think we had her carrots. She also made the apple and mint jelly that accompanied our lamb, and my elderflower cordial was made by her, I think, in France. If this had been me, no one would have needed to ask. I would have volunteered all this information possibly before the removal of coats. But there you go. Some people, Liz being one, have no desire to broadcast their efforts, or to write about them. The festishizing of food is not her style.

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The trip from Chiswick to Putney had taken ages, with full and fetid tube carriages crammed with people eating enormous flapping sandwiches. We were hungry and it was cold by the time we arrived and I was wearing a dress in denial of the unrelenting autumn wind with stupid bare legs. And then there were the five years of no one we knew making a Sunday roast in LA. Then there was LA, where nothing was full of fat or scaldingly hot, no gravy, no sauce or large florid ears of cauliflower, no chunks of melting lamb, or red-stained lips and purple tongues or waves of cream. I was unprepared for the Englishly wonderful aspect of it all.

And I was also reminded of being in England before when I was much younger and the odd thing about Sundays, the melancholy aspect to them; that they were always the end of something that hadn’t quite begun. But more than anything, this meal was served with complete knowledge of what a traditional Sunday lunch should be. And we were coming to it as you might after a long absence. It was all a bit of a shock. We left at 5 o’clock and then talked about it for days. We tried to nail down the pudding, what it was that made it so good. Perhaps more than anything it was that this went on. It was the routineness of it, and next year all being well at around the same time if we’re in the vicinity and we don’t get lost, we’ll try it again. Summer pudding, late. With whatever berries you have, and more if you’re feeling rebellious.

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The classic summer pudding has only redcurrants and raspberries, but this pudding also had blackcurrants and in fact are a popular addition generally; they add a bit of clout and deep colour. This is Nigel Slater’s recipe, which follows the classic one expounded by Jane Grigson and the like. Spoon over any extra juice which will add drama and will possibly garner you a round of applause. Or pour the juice into a jug to serve along with some thick cream with a preferably ancient spoon.

2nd October – Liz’s thoughts on her summer pudding via email

“So glad you enjoyed the summer pudding! I regret to say, it wasn’t really according to a recipe, although I started with an Elizabeth David one and then adapted it as I went along…. I think it is crucial to use stale white bread , and E D says only use raspberries and redcurrant in a ratio of 3 to 1. The amount of sugar is optional (I think I used about a quarter of a cup) and a little water. Simmer fruit for 5 mins. At that stage I thought mine was too sweet so added blackcurrants, and then not sure there was enough fruit, so added some strawberries. As you can see, I made it up as I went along! A useful tip is to line the pudding basin with cling film before putting in the sliced bread as it makes it much easier to get out.”

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Still life

13 Saturday Sep 2014

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These are pears that have fallen from the tree, next door to where we are staying in Chiswick, west London. It is a temporary stop-gap and we are house sitting and cat sitting a rather somnolent cross-eyed cat, an amazing shade of fawn. In fact everything in the house is on the fawn continuum so sometimes it’s hard to spot her. She is also the same colour as the envelopes that arrive from Hounslow council. Anyway, we have been enjoying the pears, that are apparently diseased. At the end of the street is a mulberry tree, which has just been cut back but earlier in the week the pavement was festooned with them, little car crashes all over the place, splats of pink, ruby spillages. We were keen to walk around them so as not to tramp mulberry stains through the house and spoil the general atmosphere of hotel calm. Which at the moment suits our mood, when normally we would be cradling the fruit in our hands and covering ourselves in the never-ever vanishing juice. Because when could you ever resist a mulberry? Never.

Although I have been posting from England regularly since I started blogging, it was as an LA resident. I would always eventually board a plane back to LA, full up on Bach’s Rescue Remedy pastilles and sodden with days of fraught tears. This time, however, I am writing as a resident of England, because we have moved from LA and are now back on English soil. My blog posts will lack, I imagine, some of the emotional freight they once had – nostalgia for crisps and autumn, the love of a good walk etc – and I will be a bit more, well, down to earth, maybe, but hopefully not prosaic. We will be returning to LA regularly so I’m sure I’ll have some interesting tales to tell from immigration, and the warm and caring LA drivers and those women with faces that look as if they’re made of brown candle wax.

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In the meantime, I have turned the beam of my affection to those things that are difficult to find here – the type of sun and light in LA, which is almost a hard blue, all angles, and then driving, the thing that tormented me more than anything else; okay, I miss the grid system in LA. I miss grids. I miss driving in a straight line for hours at a time with no pedestrians, no people to ruin it, finding Say You Love Me on the CD player with my fingers (Fleetwood Mac Greatest Hits, track 11) tracing it like Braille in case the driver in front suddenly decided not to bother with indicating. And of course I miss our neighbours, who cordially and kindly took my cakes, sometimes as many as two a day (when things were really bad) and who became our friends, and then finally our family. And all the lovely people who scooped us up and fed us and listened to my various diatribes (“Cats need to be free to express their natural instincts!” “I’m European, I refuse to wear a bra”).

Sometimes I just miss the right turn out of the garage, the car tipping down the hill into the first sun of the morning, like a massive fruit in the sky, knowing it wouldn’t change, and being endlessly surprised by it. Here I’m not so much surprised as bemused by the amount of grown men in tailored suits eating Wotsits. Wealth, that’s a surprise, particularly here in London – it makes me want to go up to the chestnut-haired glossy mares drinking lattes in Chiswick House and ask how they did it, and could I have a look at their bank statements? I don’t remember London ever being so untouchably rich (reading John Lanchester on the subject helps).

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So in that sense, I’m a foreigner, but in every other way, I’m home. ‘Here no elsewhere underwrites my existence’, Philip Larkin wrote. So no LA, no mad people, no Jessica Biel or citrus to beguile you with, but plenty of pears, cats, mulberries, unpacking and, when in London, extortion. It’ll be an interesting few months, thank you for following me.