Daylesford Farm | A Foraging Day

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This post was originally featured on 91 Magazine, posting it here with some more imagery from the day

Daylesford farm began its organic journey 35 years ago. Now, one of the most sustainable organic farms in the UK, its 2350 acres in the Cotswolds is also home to a beautiful farm shop, restaurant, café, a spa, cottages and a cookery school.

There’s a huge amount of social interest at the moment in slow living and home cooking with edible flowers (according to my online world), which seemingly has never been more popular. Elderflower season is starting and Instagram and Pinterest are full of images of foraged finds being turned into cordial, cakes and more. So it was hugely inspiring to spend the day at Daylesford on the Wild Food & Foraging Course to find out more about the plants and flowers that we pass by everyday that can be added to make simple meals more interesting and visually more stunning.

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Tim (pictured above) is Daylesford’s resident forager and we were lucky enough on this day to have Garry Eveleigh AKA The Wild Cook join us adding his expertise in what can be eaten in the woodlands of the Daylesford estate.

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We spent a good two hours walking through the woods, fields and by the lake, stopping along the way to collect or avoid certain plants, taste what was being picked. This included wood sorrel, ground ivy, yellow celandine and pretty purple honesty flowers. At the time I visited, wild garlic was in abundance and we all collected huge bunches of it, some to be used when we returned to the school but plenty to take home with us too.

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Back at the school we snacked on Anzac biscuits from the farm shop and drank Bloody Marys with wild Horseradish that the chef had prepared before making our own Foragers Butter. (find the recipe at the end of this post)

With our baskets of plants and flowers we made our own salads; creating salad dressings and choosing from an array of vinegars, mustards and oils from the larder to suit our own palettes. Added to our salads, chef served venison carpaccio and raw asparagus in a simple dressing.

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Nettles were used to make a nettle ice cream, which was served with forced rhubarb. There was a huge amount of knowledge being shared and lots of tasting and simple recipes being whipped up, like homemade mayonnaise, to show us how quick and easy it is and also how much better it tastes than shop bought.

The whole day was a wonderful experience, a great introduction into foraging and simple ways you can implement it into a busy life. When lunch was over we all had a browse in the farm shop, I bought the cider vinegar and those Anzac biscuits and there may have been a few other things that made it into my basket too!

Three interesting things I discovered:

1. Washing stinging nettles will take out the sting

2. Buttercups are poisonous(!)

3. Raw asparagus in a simple dressing are delicious.

Making your own butter

- 900ml of cream will make around 400g of butter

  • Beat the cream with an electric whisk until it peaks and starts to clump and then white liquid starts to appear. The cream has now separated into curds of butter and buttermilk. It takes about 10 minutes. Strain the curds out of the buttermilk

  • In a bowl of very cold water drop in the curds to draw out any further milk. Squeeze the butter together to form a ball and then add your foraged flowers and a little salt (if you want a salted butter). Work the butter so your added ingredients are evenly distributed. Roll the butter into a sausage shape and wrap tightly in cling film.

The butter will keep for a week in the fridge or 6 months in the freezer.

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Mr Foggs House of Botanicals | Tipsy Afternoon Tea

Mr Foggs Tipsy Tea

I was invited to spend an afternoon in Mr Foggs House of Botanical’s it’s a pleasure to step inside, it’s thoughtfully curated with props nodding to Mr Foggs 80 day trip as well as being filled with plants and foliage, from prints on the wall, ceiling installations to floral wallpaper upstairs. Whilst I could have spent my day enjoying the surroundings I was actually here to enjoy afternoon tea. But not any afternoon tea this one involves choosing from a selection of elaborate sounding cocktails and them being served in a china teapot and teacup! No earl grey here!

After getting over my shock and delight at what my teapot contained we were presented with our tier of edible delights. Sandwiches on the bottom of mini buns with a selection of hams, cheese and salad and a soft white bread triangle (crust less of course) filled with smoked salmon and kimchi.

The middle tier contained lemon and coffee macarons, pan au chocolat, mini croissant and blueberry muffins. The final tier contained mini donuts in thick blankets of sugar cinnamon!

Afternoon Tea runs every Saturday from 130pm to 330pm. The service was impeccable, friendly, fun and welcoming with our servers dressed in the spirit of Victoriana. As an experience I highly recommend a visit. Yes I’ve had daintier teas with absolutely exquisite treats but what this tea lacks slightly in finesse it more than makes up for in atmosphere, delightfulness and it’s set in an absolutely stunning location.

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I was invited very kindly by Mr Foggs to sample afternoon tea, so this experience was gifted but all words and thoughts are my own.

I was invited very kindly by Mr Foggs to sample afternoon tea, so this experience was gifted but all words and thoughts are my own.

Matcha & Beyond | A New Opening in Chelsea

I was invited to visit  Matcha & Beyond  on the Kings Road earlier this week. The newly opened cafe specialises, as the name suggests, in all things Matcha. I wrote back to the PR saying, I very much dislike Matcha the two occasions I’ve had a Matcha Latte I couldn’t manage more than a sip. A reaction I thought was similar to trying Marmite for the first time (you love or hate it).  The lovely PR insisted that Olivia, the founder and creator of Matcha & Beyond would change my mind by showing me and letting me taste good quality matcha that has been treated well and used in the right way. I know there are lot of great properties in matcha, so I was happy to let her try and convince me.  Matcha & Beyond is on the Kings Road between Chelsea Old Town Hall and The Ivy Chelsea Garden, it was nicely busy when I arrived in the morning, the café is cute, has great floor tiles, the back wall is a living garden with neon writing declaring it’s a ‘Matcha Made In Heaven’. All the details are delightful, the counter has a sea of green products on offer from, green velvet cake, matcha and vanilla marble cake, matcha and white chocolate cookies, matcha energy balls to matcha chia pudding. And of course there’s a full menu of breakfast and lunch options that don’t feature matcha; Salads and bowls with sides of smoked salmon, avocado, kimchi and hallumi.  But my main focus was the Matcha Coffee section, Matchamericano, Matcha Cortado, Flat Green and the Matcha Latte, I went with the spiced Matcha Latte made with oat milk. I took a tentative sip and it was delightful! Subtle, smooth with a just a hint of that earthy taste. I finished my mug in no time. And after talking to Olivia who is a nutritional therapist, I was thoroughly sold on the idea of Matcha being a useful nutritional tool in my daily quest for better health. The caveat, as I guess with most things, is that is has to be good quality and prepared in the right way with the best tools - like the beautiful looking traditional matcha whisk, that they use and also sell in the shop.  If you don’t want to invest in a trip to Japan or the time to learn how to make your own superb matcha latte I strongly recommend you head to Matcha & Beyond and try a cup of Olivia’s matcha coffee and definitely pick up a treat to go with it.  Disclaimer: I was invited to visit Matcha & Beyond, but not asked to share my visit on the blog. I really enjoyed having my mind completely changed about something I thought I would never try again and I do want to support small businesses and their owners following their dreams and passions and I feel Olivia’s Matcha endeavours are worth sharing.  I’d love to know your thoughts on Matcha – love or hate it?   Matcha & Beyond  191 Kings Road, Chelsea, SW3 5ED

I was invited to visit Matcha & Beyond on the Kings Road earlier this week. The newly opened cafe specialises, as the name suggests, in all things Matcha. I wrote back to the PR saying, I very much dislike Matcha the two occasions I’ve had a Matcha Latte I couldn’t manage more than a sip. A reaction I thought was similar to trying Marmite for the first time (you love or hate it).

The lovely PR insisted that Olivia, the founder and creator of Matcha & Beyond would change my mind by showing me and letting me taste good quality matcha that has been treated well and used in the right way. I know there are lot of great properties in matcha, so I was happy to let her try and convince me.

Matcha & Beyond is on the Kings Road between Chelsea Old Town Hall and The Ivy Chelsea Garden, it was nicely busy when I arrived in the morning, the café is cute, has great floor tiles, the back wall is a living garden with neon writing declaring it’s a ‘Matcha Made In Heaven’. All the details are delightful, the counter has a sea of green products on offer from, green velvet cake, matcha and vanilla marble cake, matcha and white chocolate cookies, matcha energy balls to matcha chia pudding. And of course there’s a full menu of breakfast and lunch options that don’t feature matcha; Salads and bowls with sides of smoked salmon, avocado, kimchi and hallumi.

But my main focus was the Matcha Coffee section, Matchamericano, Matcha Cortado, Flat Green and the Matcha Latte, I went with the spiced Matcha Latte made with oat milk. I took a tentative sip and it was delightful! Subtle, smooth with a just a hint of that earthy taste. I finished my mug in no time. And after talking to Olivia who is a nutritional therapist, I was thoroughly sold on the idea of Matcha being a useful nutritional tool in my daily quest for better health. The caveat, as I guess with most things, is that is has to be good quality and prepared in the right way with the best tools - like the beautiful looking traditional matcha whisk, that they use and also sell in the shop.

If you don’t want to invest in a trip to Japan or the time to learn how to make your own superb matcha latte I strongly recommend you head to Matcha & Beyond and try a cup of Olivia’s matcha coffee and definitely pick up a treat to go with it.

Disclaimer: I was invited to visit Matcha & Beyond, but not asked to share my visit on the blog. I really enjoyed having my mind completely changed about something I thought I would never try again and I do want to support small businesses and their owners following their dreams and passions and I feel Olivia’s Matcha endeavours are worth sharing.

I’d love to know your thoughts on Matcha – love or hate it?

Matcha & Beyond 191 Kings Road, Chelsea, SW3 5ED

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RECIPE Aubergine Curry

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Aubergine Curry

I made this simple but ever so tasty and nutritious curry that will see you through the dark days and cold nights, for the Laura Ashley blog. Usually made with Coconut Milk, swap it out with a plant based alternative; I used Innocent’s Coconut drink. Yes it will mean the sauce is a little thinner after reduction but you get that same, creamy indulgent tasting coconut sauce but with far less calories and fat. Perfect for January/February intentions without feeling like you are missing out.

You can find the recipe over on the Laura Ashley blog or below  

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Serves 2  1 green chilli, deseeded and chopped (add more or reduce depending on the amount of heat you can take)  1 green chilli, sliced for garnish (optional)  2 garlic cloves  1 lemongrass stalk, trimmed and chopped  1 tbsp. freshly grated ginger  1 tbsp. ground turmeric  5-6 baby aubergines cut in half or 1 large chopped  1-2 tbsp. olive oil  2 shallots, finely chopped  1 tsp. palm sugar  1 tsp. fish sauce  300 ml Coconut drink or canned Coconut Milk  200 ml vegetable stock  Bunch of coriander to garnish  Method  1. In a blender add the chilli, garlic cloves, lemon grass and ginger, pulse to make a paste, set aside  2. Rub the aubergine with the turmeric, heat half the oil in a frying pan, then add the aubergine, brown both sides then set aside.  3. In a wok or deep pan add the rest of the oil then cook the shallots for a few minutes, add the paste, palm sugar cook for another minute or two, then add the aubergines, the fish sauce, coconut drink and vegetable stock  4. Bring to the boil, then reduce the heat and simmer for 12-15 minutes. The sauce should reduce but you don’t want the aubergine to go completely mushy.  5. Serve with rice, garnish with the coriander and the extra chilli if you want it!

Serves 2

1 green chilli, deseeded and chopped (add more or reduce depending on the amount of heat you can take)

1 green chilli, sliced for garnish (optional)

2 garlic cloves

1 lemongrass stalk, trimmed and chopped

1 tbsp. freshly grated ginger

1 tbsp. ground turmeric

5-6 baby aubergines cut in half or 1 large chopped

1-2 tbsp. olive oil

2 shallots, finely chopped

1 tsp. palm sugar

1 tsp. fish sauce

300 ml Coconut drink or canned Coconut Milk

200 ml vegetable stock

Bunch of coriander to garnish

Method

1. In a blender add the chilli, garlic cloves, lemon grass and ginger, pulse to make a paste, set aside

2. Rub the aubergine with the turmeric, heat half the oil in a frying pan, then add the aubergine, brown both sides then set aside.

3. In a wok or deep pan add the rest of the oil then cook the shallots for a few minutes, add the paste, palm sugar cook for another minute or two, then add the aubergines, the fish sauce, coconut drink and vegetable stock

4. Bring to the boil, then reduce the heat and simmer for 12-15 minutes. The sauce should reduce but you don’t want the aubergine to go completely mushy.

5. Serve with rice, garnish with the coriander and the extra chilli if you want it!

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CLIENT | Wild Things Flowers

Wild Things Flowers are a boutique florist in Mayfair, not only do they provide exquisite floral arrangements they are always striving to achieve effortless, modern, with bohemian whimsy - it is such a pleasure to work with Louise who just has this natural ability to create the most incredible, luxurious bouquets and floral installations.

Below is a collection of favourites from various shoots over the last few years

CLIENT | Soho House

Last year I had the pleasure of a working with Soho House and officially photographing at a number of their houses, from interiors, to menus to behind the scenes in their kitchens. It was a year long project and one I thoroughly enjoyed. The content I created was mainly used to top up their numerous individual Instagram accounts.

Each House has their own account and constant, creative story telling imagery is hard to keep up with in-house when I think there are something like 30+ accounts to manage.

Below is a collection of favourites

Cafe Boheme, Soho


Dean St Townhouse, Soho


White City House, West London


Electric Diner, Portobello Road

RECIPE | Hot Pot for Slow Cold Days

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I posted this image on Instagram and it had such a lovely response, probably because right now, it’s pretty cold with snow and sub zero temperatures forecast as happening imminently.

And no matter how positive I am about January - the reality is, it is still January - and Spring and warmth feels very far away.

This hot pot was made for an Autumnal Walk feature I did for The Simple Things magazine in their Nov 2017 issue, if you follow the link you’ll also find the recipe for the Mustardy Greens side dish to go with it!

I’ve posted the recipe below if you fancy making it this weekend.

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Lamb hotpot  A hearty casserole that deserves its place as a classic  Serves 6–8 2 tbsp plain flour 900g diced lamb 2 tbsp vegetable oil 2 large onions, sliced 1 large garlic bulb, cloves peeled and left whole 8 small shallots, peeled 500g Chantenay carrots, scrubbed 1 tbsp Dijon mustard 1 tsp chopped fresh rosemary, plus extra to garnish 500ml chicken or vegetable stock 750g Maris Piper potatoes, unpeeled, scrubbed and cut into 5mm slices 40g butter, melted  1 Tip the flour into a bowl, and season with a few pinches of sea salt and a good grinding of black pepper. Add the lamb and toss to coat in the flour. Heat half the oil in a large ovenproof casserole dish and add the lamb (you may need to do this in two batches). Cook for 5–6 mins, until brown all over, then transfer to a plate with a slotted spoon and set aside. 2 Add the remaining oil to the same casserole dish and gently fry the onions for around 5 mins, until translucent. Add the garlic cloves and cook for a further minute before adding the shallots and carrots. Cook, stirring, for a further 2–3 mins. 3 Return the lamb to the casserole dish, and add the mustard and chopped rosemary. Season and stir well, before stirring through the stock. 4 Preheat oven to 180C/Fan 160C/ 350F. Arrange the potato slices on top of the lamb, overlapping slightly to create a lid for the hotpot. Brush with the melted butter, season with salt and black pepper, and cover with a lid or foil. Bake for 11⁄2 hours. 5 Remove the lid or foil, turn up the oven to 200C/Fan 180C/400F, and cook for a further 30–40 mins, or until the potatoes are golden brown. Garnish with rosemary sprigs.  This recipe was created for  The Simple Things  magazine Nov 2017

Lamb hotpot

A hearty casserole that deserves its place as a classic

Serves 6–8
2 tbsp plain flour
900g diced lamb
2 tbsp vegetable oil
2 large onions, sliced
1 large garlic bulb, cloves peeled and left whole
8 small shallots, peeled
500g Chantenay carrots, scrubbed
1 tbsp Dijon mustard
1 tsp chopped fresh rosemary, plus extra to garnish
500ml chicken or vegetable stock
750g Maris Piper potatoes, unpeeled, scrubbed and cut into 5mm slices
40g butter, melted

1 Tip the flour into a bowl, and season with a few pinches of sea salt and a good grinding of black pepper. Add the lamb and toss to coat in the flour. Heat half the oil in a large ovenproof casserole dish and add the lamb (you may need to do this in two batches). Cook for 5–6 mins, until brown all over, then transfer to a plate with a slotted spoon and set aside.
2 Add the remaining oil to the same casserole dish and gently fry the onions for around 5 mins, until translucent. Add the garlic cloves and cook for a further minute before adding the shallots and carrots. Cook, stirring, for a further 2–3 mins.
3 Return the lamb to the casserole dish, and add the mustard and chopped rosemary. Season and stir well, before stirring through the stock.
4 Preheat oven to 180C/Fan 160C/ 350F. Arrange the potato slices on top of the lamb, overlapping slightly to create a lid for the hotpot. Brush with the melted butter, season with salt and black pepper, and cover with a lid or foil. Bake for 11⁄2 hours.
5 Remove the lid or foil, turn up the oven to 200C/Fan 180C/400F, and cook for a further 30–40 mins, or until the potatoes are golden brown. Garnish with rosemary sprigs.

This recipe was created for The Simple Things magazine Nov 2017

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RECIPE New Year Thoughts & a Healthy Pizza

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I now know New Year Res’s are passé, because it’s all over instagram how people are not setting goals, intentions or words for the year. But here I am doing all three!!

For me, perhaps being Freelance, I get to the end of the year and I am on my knees. I am exhausted and there’s so much to cram into December, not just the flurry of last minute jobs, which as always I am so grateful for, but the school commitments, getting ready for Christmas and to top it off (or what pushes me straight over the edge) there’s two birthdays to plan one on Boxing Day and one on the 3rd January and because these days are so awkward there’s 2 parties each to plan on different days!! One family, one friends.

Did I mention December exhausts me?

The thing with being Freelance is that you are pretty much always working, I personally find it so hard to switch off, I can’t miss that email or turn down that job because who knows when the next offer will come in!! Or so it seems.

The only time the world stops for me is during Christmas, the only time I can put my OOO, stop Instagramming and put my phone away is Christmas Eve to January 3rd. This time for me is my time to reflect and recharge and regain my sanity because I tell you I feel very close to insanity come Christmas Eve. It just so happens to tie in with all the New Year stuff that is now so unpopular but for me there is no other time. No other time to scribble incessantly in notebooks, stay in my PJs, watch back to back movies, hang out with my kids so intensely we end up calling each other ‘shadow’. (I’m very much missing my shadows now they are back at school and nursery).

This time finally gave me permission to ‘put my oxygen mask on first’. I read that in Denmark (I think it’s Denmark) they live by this phrase. You can’t take care of others unless you take care of yourself. I’ve spent so long thinking this is so selfish, that of course everything and everyone comes first and over the last few years, the few things I did for myself that were, I see now, keeping me sane and happy, got eroded or eradicated as I should be working or doing things for the family. Exercising used to be like breathing, I’ve been sporty since I could walk, an athlete (100m sprinter don’t you know), gymnast and when I grew far too tall to be considered for any kind of gymnastic team, a passionate yogi. In 2018 I went to precisely 3 classes. 

Mid December, Michael said to me I think you need to do yoga or something, I think him mentioning it made it finally click that it’s ok to do this! It’s not a weight thing for me but totally a mental one. It rea;;uy does make me happier.

By the end of December I’d joined this cheap, new no frills gym that’s 5 mins walk from home, that has early morning classes which is, I figured out, all I want, I actually don’t care what the class is, it just has to be under an hour, close by and be done before everyone else wakes up. What I need is the happy hormones that come from doing something/anything. Four classes in I already feel happier (and have beaten 2018s record!)

During this time the word Expand started to pop into my head and every time I think of it I take a deep breath, 2018 was good in many ways but looking back it felt like a lot of head down, running around or lurching from thing to thing. Not really thinking things through. Not really asking if this lurching was the right thing to be doing.

I want to Expand but slow down, think before doing. I want to Expand our horizons, be that travel further afield but also Expand our immediate world. I am happy in my own company but I realise too much isolation is not good for me or my guys. I often reply, when people ask what have you been up to? Oh all I do is work, so nothing.

So EXPAND is my word for the year. I’m going to prioritise my health and keep adding little things daily to continue feeling a little happier. Work is going to be more mindful, I don’t have to say yes to everything. Travel is a must, near and far, just keep broadening the horizons. Planning, I often become indecisive before something big is happening, then the details are all crammed into the last minute and are pretty stressful. I already have ideas how to do Christmas/Birthdays better this year and I feel relief already having a plan to follow!

I have other work and personal things I want to achieve and I may share them in a future post.

But for now, I’ll leave you with this pretty healthy new year pizza recipe. It’s Gluten Free, Sugar Free, topped with as many veggies as the base will hold, sure there’s cheese – you can swap it with a vegan alternative (you will also need a vegan egg replacement if you make the dough), top it with a low fat pesto or leave it out altogether. I’m going with all that veg cancels out the cheese!

I used the Panasonic Breadmaker I was gifted to make the Gluten Free Dough (this blog post isn’t an ad or sponsored by them) but here is the link https://www.theideaskitchen.co.uk/recipe/2441/ to the recipe if you have a breadmaker. Alternatively I’ve copied it below

GF Pizza with Roasted Vegetables | Recipe

For the Dough

90 ml water

60 ml olive oil

1 egg

1 egg white

450g GF flour

7g yeast

1 tsp. salt

For the Sauce

1 tin of plum tomatoes

Fresh Basil, torn

1 clove of garlic, crushed

1 tsp. heaped, Sundried tomato paste

1 tbsp. olive oil

Salt & pepper to taste 

For the Toppings

2 peppers, deseeded and sliced

1 small Aubergine, sliced

½ Red Onion cut into wedges

1 Mozzarella ball, torn

50g Cheddar, grated

2 Tbsp. Olive Oil

Handful of Olives

Handful fresh basil to garnish

 

Method

1.     Make the dough according to the breadmaker instructions which are to place all the ingredients in the order written into the breadmaker. Set to the Pizza Dough Setting (mine is setting 17 for 45 mins)

2.     Whilst the dough is being made, pre-heat the oven to 200C (Fan assisted) then start making the sauce as it needs about 45 mins to thicken and reduce. In a sauce pan, heat the olive oil then add the garlic and cook for 1-2 minutes be careful not to burn it. Add the tin of tomatoes, sundried tomato paste and salt and pepper.

3.     Keep on a low heat for about 45 mins, stir occasionally

4.     Add the torn basil about 25 mins in.

5.     When the sauce is taking care of it’s self get the veggies roasting. Add the peppers, aubergine and onion onto a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20-25 mins turn once mid way. When done set aside.

6.     Prepare 1-2 baking sheets with parchment paper.

7.     When the dough is ready, flour a surface and remove the dough with a floured hand. The dough will make two large pizzas, you can split it in two and freeze half or as we did split the dough into four and made four individual pizzas. Roll and shape your dough into rounds.

8.     Place on the prepared baking sheets and bake for 10 minutes.

9.     Remove from the oven, spread the base with the tomato sauce, add the torn mozzarella, then the roasted veg, olives and sprinkle over the cheddar cheese.

10. Cook for 10-15 minutes or until the base is golden and the cheese is bubbling. Add the basil leaves, serve immediately.

If you got this far, thanks for reading and happy new year to you! xx

Tesco Christmas | Everyone’s Welcome

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This post is a paid advertorial with Tesco.

 

How do you do Christmas? Do you follow a strict routine? Tree up on the first of December, carols on consistently till the 26th, same menu for the BIG DAY since time began? What are your Christmas traditions?

We’ve gone through a different set of traditions over the years, at my parents we always had turkey, which no one liked, until it clicked that we don’t have to have turkey, so we switched to duck. Revolutionary! At least one sprout is obligatory, that tradition unfortunately has not changed. The Christmas Pudding was always cooked in the pressure cooker on the assumption that microwaving it wouldn’t be as good, until one year, the pudding was forgotten and time constraints meant the microwave had to be used, and everyone agreed it tasted just as good! There are always too many cakes and always a fruit salad for ‘health’ reasons? And everyone has to wear their paper hat, regardless of it messing their hair or sliding down their face and obscuring their vision. There’s some kind of family game in the evening, it used to be Trivial Pursuit until it was banned as my mum, it seemed, had spent the previous 12 months memorising all the answers and got all the ‘cheeses’ and squealed and gloated and made the rest of us ‘cheeseless’ folk incredibly grumpy and bitter. The last few years it’s been Family Quiz. Which I’m pleased to say Team Me & My Mum, have won each time.

Christmas along with all the traditional food and special treats is the time to experiment in being indulgent and I’ve decided to take on Christmas Morning Breakfast which has never had a tradition that’s stuck, so inspired by Tesco, I’ll be recreating this creamy baked egg and smoked salmon recipe. So pretty and although it looks like lots of effort went into it, it’s actually really easy and I’m teaming it up with Tesco’s Finest Premier Cru Champagne! And why not?  

Christmas is all about the traditions, the repetitions of previous years but if you are not enjoying the same old thing, who says you can’t start a new one! Thanks Tesco for giving me permission to do something new this Christmas!

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This post is a paid advertorial with Tesco, all thoughts are my own. #Everyoneswelcome @TescoFood