Fuggle Antics Pop Up with Wiston Estate Sparkling Wine

Saturday 24^th May 2014

 

Thyme Brioche & Salted Butter

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Crab, Shallot, Bacon & Wild Garlic Tarts

 Watercress Salad

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Slow braised Ham Hock

Courgette & White bean fritters

Spinach

 Roast Tomatoes

Spring onion & almond pesto

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Sweet coffee pops

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Rhubarb and Custard Cake Salted pistachio crumb Yoghurt ice cream

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Coffee & Chocolate

My first solo pop up in conjunction with Wiston Estate Wines happened a week or so ago. Sixteen people, a glorious regency style flat overlooking the sea and a four course menu. 

It was a success! The condensed milk & coffee pops and elderflower syrup jars were my highlights. My guests were diverse and gorgeous, the sparkling wine was exceptional and it made me want to do a regular thing! 

Courgette Spaghetti with Roasted Tomatoes, Basil and Garlic

I keep hearing about the ease in which people switch from dairy to no dairy, sugar to no-sugar and carb to no-carb and I'm a little curious. Is it really that easy to change a life time of gluttonous tendencies by simply installing a painfully white kitchen and following American blogs? 

Perhaps by just switching a few classic carb recipes for healthy alternatives my body might forget about my love of bread, pasta and pizza? I'd say it is worth a shot. 

  They say courgette spaghetti will not leave you wanting: it is as filling as it's 00 flour partner and just as delicious. Well I've developed this recipe which is absolutely delicious and yes, I'd say, just as filling. 

COURGETTE SPAGHETTI WITH ROASTED TOMATOES, BASIL AND GARLIC

Serves 2

INGREDIENTS

150g cherry tomatoes

4 cloves garlic, sliced

1 small red chilli, deseeded and finely sliced

1 tbsp olive oil

50g sunflower seeds

2 large Courgettes, (The longer the better!)

1 egg yolk

1 tbsb thick Greek yoghurt

A handful of basil, roughly chopped

Plenty of salt & pepper

DIRECTIONS

1/ Preheat the oven to 200C, fan 180C, gas 6. Cut half of the cherry tomatoes in half, and leave the rest whole. Empty the tomatoes, sliced garlic and chilli into a small roasting tin and drizzle over the olive oil. Shake well to coat and place in the preheated oven for 20 minutes.

2/ Meanwhile toast your sunflower seeds. Simply empty the seeds into a dry frying pan and cook over a medium heat for 3-4 minutes, swirling the pan regularly. Remove from the heat once the seeds have taken on some colour.

3/ Make your courgette spaghetti. Lay a box grater on its side and grate the length of the courgette into long worms. Try not to be firm, I’ve found a loose grip makes this easier.

4/ Bring a medium saucepan of water to the boil and add the courgette strips. Cook for 2-3 minutes before draining really well in a colander, gently squeezing any excess water away with the back of a spoon. Return to the pan and stir through the egg yolk followed by the tablespoon of yoghurt. Season well.

5/ Stir 2/3rds of the roasted tomato mixture and half of the seeds into the courgettes and divide between two plates. Top with the remaining tomatoes, toasted sunflower seeds, fresh basil and a good grating of black pepper. Serve straightaway.

House of Cuckoo

The keen eyed amongst you will notice I've developed a bit of a thing for vegetable cakes. It might be a combination of a two year old who doesn't eat their greens and an interest in reducing my butter intake (the vegetable's role is often to replace the fat, you see.)

I've made headway with developing a few recipes of my own but I've discovered it is House of Cuckoo that are really shaking the vegetable cake world. Veg that don't have much personality of their own become  a backdrop to intriguing and seriously delicious flavours: celeriac & ginger, cauliflower & lemon, butternut squash & almond. 

Started by two friends in 2011, House of Cuckoo, and it's eye catching packaging, is growing in stature. They are now available at lots of Waitrose's store for a fiver a box which is cheaper than a bottle of wine and surely more interesting? 

These are ideal for those of us with a worryingly sweet tooth & high cholesterol or, simply, an unhealthy love of cake.

Rhubarb, Ginger & Lemon Cake

Forced rhubarb has been available since January, grown in dark forcing sheds, where the very pink shoots grow rapidly in their desperate search for light. This slightly unnatural season is coming to an end and the more gentle, outdoor crop is just arriving. The experts say, though not quite as beautiful, the taste is superior. My kind in-laws donated fifty percent of their   harvest and so this afternoon, I made cake. Rhubarb, ginger & lemon cake. Perfection, especially if enjoyed warm with a blob of thick yoghurt.  

Rhubarb & Ginger Cake

Makes 1 x 22cm cake 

150g salted butter, at room temperature 

150g golden caster sugar, plus 2 tbsp 

2 medium eggs 

200g ground almonds

Zest or 1 lemon

2 balls stem ginger, roughly chopped

100g plain flour 

1 tsp baking powder

350g rhubarb, trimmed and cut into 4cm lengths (cut in half lengthways first if very fat) 

Stem ginger syrup for drizzling 

1/ Preheat the oven 180°C, fan 160°C, gas 4. Grease a 22cm springform tin and line the base and sides with baking paper.

Put the butter and sugar in a bowl and cream together with an electric whisk until pale and fluffy.

2/ Whisk in the eggs one at a time until creamy. Add the ground almonds, lemon zest and ginger. Sift over the flour and baking powder and mix well.

3/ Spoon half the mixture into the tin, carefully spreading it right to the edges. Arrange just under half the rhubarb on top, keeping it away from the edges of the tin. Sprinkle over 1 tablespoon of the extra sugar.

4/ Spoon over the rest of the cake mixture, then spread it to cover the rhubarb. Arrange the rest of the rhubarb on top, in a circle, filling in any gaps (keeping it away from the edges). Scatter over the brown sugar.

5/ Bake for 1 hour until golden, cover with a tent of foil and bake for another 10-15 minutes until firm to the touch in the middle. Remove from the oven and allow to sit for 5 minutes before drizzling over a few teaspoons of the stem ginger syrup. 

Mint & Redcurrant Lamb

Just in case you haven't decided what to cook on Sunday. I think this is actually my favourite recipe from the book. There, I said it. 

 MINT & REDCURRANT LAMB WITH BEANS

We all have people who have been an inspiration to us and mine is Milla. She was the catalyst to my love of cooking and together we can paw over cookbooks and discuss restaurants late into the night. It was one such session in Norfolk that we developed this recipe. The redcurrant jelly slowly melts and fresh mint lightens the lamb. One note before you begin, it may seem like a lot of beans but trust us, the quantities compliment each other.

Serves  6

Prep Time – 20 minutes

Cook Time – 2 hours

INGREDIENTS

1 leg of lamb 1.7-2kg

4 cloves of garlic, peeled but kept whole

1 good sprig of rosemary

2 tbsp sunflower oil

125g redcurrant jelly, warmed

2 x 400g flageolet beans, drained and washed

3-4 large courgettes, halved lengthways and chopped into 1cm crescents

400g cherry tomatoes

200ml vegetable stock

2 heaped tbsp mint, roughly chopped

DIRECTIONS

1/ Preheat your oven to 200C, fan 180C, gas 6.

2/ Make incisions all over your lamb by poking the tip of a knife through the skin. Rub the lamb all over with the garlic and then poke halved cloves and rosemary tufts into the incisions like your planting cuttings in the garden.

3/ Place in a deep roasting tin and drizzle over the olive oil. Roast for 1 hour. The lamb should be just starting to turn golden.

4/ Reduce the oven temperature to 180C, fan 160C, gas 4.

5/ Chop the mint and combine with the beans, redcurrant jelly, cherry tomatoes, sliced courgettes and stock. Season enthusiastically. Spoon around the lamb until the leg is in a sea of beans.

6/ Return to the oven for 1 hour or until the lamb is cooked as you wish (allow 20 minutes per 500g/1 lb 2oz). Remove the lamb from the beans and allow the meat to come to for 10 minutes before carving.

7/ This is the moment that you can add a little more stock to the beans if you think it’s needed. Season and spoon onto hot plates with a good hunk of lamb.

Tip - I quite like a little more fresh mint stirred through the beans just before serving. 

 Take One Pot by Georgina Fuggle is published by Kyle Books, priced £14.99. 

Photography by Tara Fisher.

Doughnuts

It was our friend Annika that warned us of donuts on the pier, she said we hadn't 'done' the Brighton experience unless we'd paid more than necessary for more doughnuts than we actually needed. Generally I would think of myself as a healthy eater and actually happier with cous cous than creme caramel but, in this instance, Annika was right. Donuts did solve overcast Tuesday blues, for a moment or two. 

They have become something of a talking point. Should the doughy pillows be filled with jam? Or custard as St John's have suggested? Should they be baked or deep fried? I spent my Saturday perfecting a recipe which I think, outshone those dirty ones from the pier. 

Makes 6 Doughnuts 

(recipe adapted from Felicity Cloake)

225g strong white flour

7g dried yeast

½ tsp salt

20g caster sugar, plus extra to dust

20g unsalted butter, 

65ml whole milk, warmed

45ml warm water

1 egg, beaten

2 litres vegetable or sunflower oil, to cook

1 tsp cinnamon

1. Combine the flour, yeast, salt and sugar in a large bowl and mix well. Put the butter into a bowl with the warm milk and water, and stir to melt. Pour this into the mixing bowl, along with the egg, and stir until it comes together into a dough: it should be firm, but soft.

2. Tip on to a lightly floured surface, or into a mixer fitted with a dough hook, and knead until smooth and elastic (about 10 minutes). Put into a lightly greased bowl, cover with a damp tea towel, and leave in a warm place until doubled in size (about an hour).

3. Shape into 6 balls of about 80g each, folding each side tightly into the centre in turn, turning as you go, then turn the ball over and put it on a lightly floured baking tray or board, spacing them well apart. Cover and leave to rise again for 45 minutes.

4. Heat the oil in a large pan or deep-fat fryer to 160C. Cook the doughnuts in 2 batches for about 3 minutes on each side, until golden, then blot with kitchen paper and sprinkle with caster sugar and ground cinnamon. 

And so it begins...

My weekend was a jumble of black coffees, sunglasses and delayed train journey’s. I found myself wondering if it was normal to take a one year old on an adventure to London? Normal I think, unless, like me, the sole objective was to locate a bag of brussels sprouts. More difficult than you might imagine on a blistering hot day in sunny April. We succeeded, my partner in crime and I, and drank traditional lemonade to celebrate. 

Monday marked the start of shooting for my new book and I can't help but feel excited, I think it's going to be beautiful.