Su-V

It's been way to long since I have been creative, a task for my forthcoming week at work, something involving the following flavours: pecan, maple, banana caramelised milk and parsley. I'm thinking of making tablet coated pecans, pecan and maple micro-sponge, -30c maple, toasted milk and banana gelato, iso-malt toffied banana chips and perhaps parsley caviar? I need to check a few websites for inspiration like www.foodpairing.be And take it from there, wish me luck.

In the depths of winter we tend to crave a little comfort. For me, the humble beef cheek needs to be on the list of things to eat before spring comes to town. Cheeks denuded and marinated for 24 hrs in plenty of red wine, orange rind, thyme, coriander seeds, white peppercorns, fennel seeds and garlic. A grizzly sight. Then once patted dry the cheeks got a full dose of Mallard reaction and a gentle braise in beef stock for many hours. A big soft Beef Cheek on truffled mash with braised leeks, turned carrots, braised eschallots, cauliflower and broccoli florets all in a buttery nage. Yum. J

Nina and I made animals from fruit this afternoon, Kiki the banana duck, Naomi and Nina the strawberry puppies and confident Michael the pomelo man. Good eating all-round!

Nina and I have just enjoyed a breakfast of scrambled eggs on Lurpak buttered poppyseed toast with home cured salmon and a little corriander. Must be time for an espresso!