Salted Honey tart.

What to do on a rainy day.

What to do on a rainy day.

Salted Honey Pie
makes one yummy 9-inch pie

for the crust (makes enough for a single crust 9-inch pie) Feel free to use your own favourite pie crust recipe. :)
250g organic plain flour.
140g cold organic salted butter
2 organic egg yolks.
A pinch of ginger
Enough cold water to bind.

50g organic unsalted butter, melted
3/Tbl organic natural caster sugar
2 Tablespoons cornmeal (I used yellow)
a lg pinch of finger crushed maldon sea salt
3/4 cup of your favourite honey {Note: Pick a delicious honey – its flavour will dominate the pie.}
3 organic large eggs
1/2 cup organic double cream (approx 125 ml)
2 teaspoons white vinegar
½ vanilla pod scraped (or a few drops of essance)
2 Tablespoons fleur de sel, for garnish (Maldon sea salt will do if you cant find any.)

pre-heat oven to gas mark 6 (175c)
Make the pastry case:
Crumble the f;our. Salt and finely diced butter in your finger tips until you have a bowl of fine looking breadcrumbs.
Add the egg yols and cut this through with a blunt knife.
Add enough water to bring the pastry together.
Roll into a ball, chill for half hr.
Roll out onto a floured work carefully put into the tart tin. Cut the extra dough with some scissors approx 4cm above the tin, and line with baking parchemt and beans or baking stones…(or both!!)
Cook for approx 10 mins, if beginning to brown remove the paper and repeat for a few more mins, until the base is cooked.

For the filling: In a large mixing bowl, whisk together the melted butter, sugar, cornmeal and salt. Add honey and whisk vigorously until well combined. Add the eggs one at a time, whisking for about 1 minute after each addition. Add cream, white vinegar, and vanilla paste (or extract, if using) and whisk (once more!) till combined and mixture is smooth.

Pour filling into chilled pie shell.
At this stake if you want to try something different add some chopped walnuts.
Bake 20-30 minutes, or until the filling puffs up like a marshmallow and the center is just slightly-wobbly. Remove pie from oven and place onto cooling rack. After about half an hour, sprinkle pie with fleur de sel.

Cool completely before serving (about 5-6 hours).

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Summer Loving….

Love is in the air! Wedding season is in full effect!
From Devon to Shropshire, Wimbledon to Walthamstow, with a few inbetween.aff20ead5857d4b475021a27c435d934
We have set up picnic hampers on haybales in Oxley woods, and had lavish 5 course long lazy summer receptions in familly grounds.
I love catering for weddings, everyone is always so happy and gracious. The food is always colourful and oozing with sunshine and freshness.256_1_1349092582_med



I think my favourite one has been the wedding of Barney and Suella (One of the bearded kittens for those of you who know!) In a beautiful country garden on the river Foye, A Turkish feast, which meant we really had to do our home work by not only eating at the best turkish places on the kingsland rd, but also volenteering to cook one evening to get first hand secrets from their amazing turkish chefs! (who laughed out loud everytime I mentioned I was cooking a real turkish meal on coals for 150 geusts!)
In reality the praise goes out to stu who sweated over the hot coals whilst me and his Mrs faffed over mezze platters and drank champagne! images-18lavender-lamb

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The love of Glastonbury.

images-1There is one word that starts our summer and that is “GLASTONBURY”! images-19 Now that is not just party, party, party, and hard slog but the joys of long sunny days, living in a field and cooking in our field kitchen that we love so much!London-Underground-Peter-Podworski-3
Five weeks of cooking three meals a day for the build crew and festi performers, DJ’s and superstars for our heros BLOCK 9. They are the coolest, most amazing guys I know and we love cooking for them!10380280_10152570636588653_1579043741648191194_n
So because cooking 6000 meals was not enough, this year we had the privalage to be invited to also cook for GREENPEACE!
Where we had the joyful experiance of catering for 9800 hungry bods including a very lovely lady called Vivian Westwood, and even Dolly popped into our gaff…to name a few! images-11images-22All the meals were vegetarean and I can honestly say it was an enjoyment catering with enourmous pots and a paddle! So all in all a massive success in both fields, a glowing tan, and a very happy banana boy!10419670_10152568253148653_1584997836_n

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