Did you know that Le Cordon Bleu cookery school on London’s prestigious Bloomsbury Square has a fingerprint entry system? I do now, having had the privilege of taking part in a masterclass in coffee cookery led by acclaimed chef Roberto Petza of S’Apposentu, Le Cordon Bleu and Great Italian Chefs.
While my husband was away on a stag weekend in Wales I had a lovely time at home. I tended to my tomato plants, bought a new ‘Dark Opal’ variety at the garden centre, played enthusiastically with my daughter and spent quite a long time reading about trauma on the interweb.
My latest Viva Brighton column is all about a recent trip to Ikea Croydon.
Woohoo, May bank holiday is almost here which means the Brighton Festival, Fringe and all the rest are starting up, giving us locals little excuse to keep well away from all that culture nonsense – even those of us with kids.
When Merrydown ask me to come up with ways of incorporating their cider into a traditional ploughman’s lunch I think, how hard can it be? But then I read down the email, which says they want me to make my own chutney.
Cider generally makes me think of two things. Firstly, pork. I can’t think of a more failsafe way to cook pork than with plenty of cider. Secondly, underage drinking. I abstained from cider drinking for nearly a decade after I drank about two litres of it when I was 13.
One of the best things I’ve found in keeping this blog is my friendship with Petra Lovelock, whom I met after I requested an interview for a guest recipe post. Petra runs Nordic Kitchen, a Scandinavian cookery school that pops up each month at Lewes Community Kitchen.