THEGAYUK

Category: Food And Drink

  • RECIPE | Pumpkin Soup

    I find the process of hollowing out a pumpkin quite tedious, so the last thing I want to be doing afterwards is chopping other vegetables to go in a soup that will just be blended anyway. Take the pressure off and keep this super simple (and cheap!) by using a frozen vegetable mix of carrots, onion, and celery. By using ham stock your tapping into the bacon / pumpkin squash classic flavour combo but saving pennies & calories too by not using any actual meat. This recipe showcases how simplicity really can bring out the best in flavours.

    Serves 4 (can be frozen)

    Prep 15 mins
    Cook 30 mins

    Starter / Inexpensive / Quick & Easy / Antioxidant Rich

    PUMPKIN – 100g of flesh is only 26 calories. Pumpkin is also recommended by dieticians in cholesterol management and for weight loss programs. Also in 100g of pumpkin flesh comes around 246% of your recommended intake of vitamin A. Pumpkins, like carrots contain carotenes and anti-oxidants that help promote good eye sight. B-complex vitamins are also abundant in the pumpkin; folate, niacin, B-6, B-5.

    Ingredients.
    450-500g pumpkin flesh (save the seeds and roast them for 10-15 minutes, lovely!)
    250g frozen vegetables (carrot, onion, celery)
    1000ml hot water
    2 ham stock cubes
    1 birds eye chilli

    Method.
    1. Heat a large saucepan and place the frozen vegetables in for 5 mins to defrost and soften.
    2. Add the pumpkin, chilli, hot water, and stock cubes and bring to the boil.
    3. Reduce the heat and simmer for 25 minutes.
    4. Take off the heat and use a hand blender to blend until smooth.
    5. Serve with freshly grated nutmeg, smoked paprika and some pumpkin seeds scattered on top.

  • RECIPE: Chicken Coal

    Nuggets. Notoriously loved. Notoriously unhealthy. Not these!

    CREDIT: Jordan Lohan

    (more…)

  • RECIPE | Posh Cod & Chips

    Serves 4 | Prep 20 minutes | Cook 20 minutes

    B12 BOOSTER / Anti-Oxidant Rich

    I am not normally one to go for fish, I have a strange fear of the sea that extends to fish being on plates. However, this is not fishy in the slightest and I found myself sharing the last fish parcel with a friend the first time I made it. I served mine with sweet potato chips, and had a pot of the left over pesto on the side (like a more refined version of mushy peas, perhaps), and had a posh fish and chips night.

    COD- For every 113g of cod you eat, you are receiving the following of the recommended daily intake; 109% B12, 88% iodine (great anti-oxidant stimulant, thus boosting the immune system), 57% selenium (HIV can deplete someone’s antioxidant / selenium resources so Cod makes a great natural way of boosting levels back up), 55% phosphorous, 42% protein, 21% choline (liver protector)- to name the highest. (SOURCE : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=133 ).

    INGREDIENTS.

    One batch of artichoke & pistachio pesto

    4 pieces of cod (either fillet or tail-end will work)

    12 slices of pancetta

    few springs of thyme, leaves removed

    Olive oil
    METHOD.

    Preheat your oven to 220c / 200c (fan) / Gas Mark 7

     

    1. If you are using a fillet, then using a sharp knife make an incision in it’s thickest part and slice horizontally to create a pocket (just as if you were stuffing a chicken breast), and stuff with a tablespoon or so of the pesto.
    2. If you are using the tail end (this is what I used) then have where the skin used to be side up, place a tablespoon or so of the pesto on the fish and fold one half of the fish on top of itself sandwiching the pesto.
    3. Wrap each now stuffed fish in 2-3 slices of pancetta (depends how big your slices are) and place in an oven-proof baking dish.
    4. Drizzle with olive oil and sprinkle a few thyme leaves on top.
    5. Roast in the oven for 20 minutes.
    6. Remove from the oven, at this point you could choose to pan fry the fish parcels in order to get a bit of crisp on the outside.
    7. Serve with a pot of remaining pesto on the side, or alternatively keep leftover pesto in the fridge to use with pasta the following day.

  • RECIPE | Rustic Smoked Bacon, Goats Cheese, & Beetroot Tart

    Serves 4 (as a starter) | Prep 1 hour (you can reduce by buying pre-cooked beetroot in natural juices) | Cook 30 mins

    Starter / Vegetarian (without bacon)

    By calling this rustic, it means I’m able to be slap dash with the presentation of the pastry and not be sorry ’bout it. Scarred by how pedantic the process can be to create the flakiest puff in my chef’s course, I now opt for a ready made, ready rolled pastry. The smoked bacon in this tart makes it something different from the normal goats cheese & beetroot combo. For vegetarians that are fond of this combination, just omit the bacon, it’s a lovely dish either way.

    This would go nicely with Griddled Romaine Lettuce Hearts

    BEETROOT- Beetroot are high in potassium, magnesium, iron, vitamin A, B6, C, folic acid and anti-oxidants. (SOURCE http://www.webmd.boots.com/healthy-eating/guide/beetroot-benefits ) The nitrates in beetroot help lower blood pressure and may help heart disease. Also, beets contain boron which is good for sexual stamina and all-round energy levels! (SOURCE http://www.undergroundhealth.com/12-healthiest-foods-on-earth/ )

    Ingredients.

    1 sheet ready made / rolled puff pastry

    2-3 small beetroot

    1 egg

    100ml cream

    150g soft goats cheese

    nutmeg, a small grating

    1 tsp thyme leaves, finely chopped

    80g smoked bacon lardons (optional)

     

    Method.

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6

     

    1. Peel the beetroot and drizzle in oil, wrapping in individual foil wraps and roasting in the oven for an hour or until tender when pierced with a knife.
    2. Dry fry the bacon pieces until crisp and set aside on kitchen towel to soak up any excess oils.
    3. Make the filling by whisking together the egg, goats cheese, nutmeg and thyme leaves.
    4. Slowly incorporate the cream a little at a time whilst whisking.
    5. With your ready rolled pastry sheet, keeping the pastry on the grease proof paper, transfer to a large baking sheet.
    6. Begin to roll up the edges so that you are creating a tall enough wall to accommodate your filling. Seal down edges with a little water.
    7. Pour the filling into the pastry case. Slice the beetroot thinly and lay on top of the filling. Be careful not to make the filling flow over the pastry wall. Scatter the bacon lardons on top.
    8. Bake in the oven for anything up to 30 minutes (depends on your oven) . Your filling should be set, and the edges of the pastry golden.
    9. Remove and leave to stand for a few minutes before slicing and serving.
  • FOOD: The Power Of Plant, Healing HIV

    FOOD: The Power Of Plant, Healing HIV

    The Power Of Plant, Healing HIV

    By no means am I suggesting medication be swapped in favour of natural remedies, and whenever incorporating a supplement or out of the ordinary addition to your diet, you should always seek medical advice in the first instance.

    After recently being diagnosed HIV myself, and try as I might, as I’m sure some HIV-positive people may be able to relate to when they first found out, I could not find the wonder drug online to cure me! I’m assuming this was my denial stage. After re-assessing and implementing a new diet, I started delving into plants and herbs that had undergone testing and scientific research that provided some promising results.

    The more I looked, the more evidence I came across not only from clinical trials but professional herbalists, ancient practices of medicine, even biblical references. It would seem that the plant world does have some interesting attributes in helping to strengthen our immune system, and dis-encouraging the growth of the HIV-1 virus within the body. A lot of the evidence found to support anti-HIV activity also shows anti-cancer activity too.

    The following plants/herbs/spices are readily available and would not only benefit people that are HIV positive but could be used within any diet/regime for general and specific health issues. It is not suggested that you take it upon yourself to incorporate any of the following before seeking advice/approval from your GP / Nurse / or nutritionist (especially if you are on any medication as certain plants have been known to interfere or react with meds). Some of the studies carried out have been done so via test tube so it is unclear how reactive the plant is in the human body.

    If you are considering discussing the possibility of incorporating supplements with a professional, then it’s best to ensure you initially bring it back to basics and ensure you have a healthy diet and are eating the right foods for your body. Spirulina and pomegranates will do nothing for you if you’re a chicken nugget and chocolate fiend.

    Herbalists can help treat a huge range of health issues; immune system issues, allergies, autoimmune conditions, energy, stamina, fatigue, emotional health, hormonal health, fertility, digestion, nutrition, skin, heart & circulation, and joints & bones. To find a herbalist near you, click here.

    MANGOSTEEN

    (Queen of the tropical fruits) Historically used in folk medicine, this fruit is thought to have come from South East Asia. The entire fruit (rind, flesh, leaves, bark) contain Xanthones, which have; anti-inflammatory, antioxidant, anti-tumor, antibacterial, and antifungal properties, to name a few. A study which took place showed that xanthone mangostin, derived from the mangosteen inhibited the replication cycle of HIV. (SOURCEhttp://www.gayprideband.com/Mangosteen%20Studies%20PDF.pdf

    BITTER MELON (wild cucumber)

    An unusual vegetable-fruit used as a healing aid for intestinal or stomach disorders (ulcers, colitis, constipation, worms). Bitter melon has also proved successful for people suffering with; psoriasis, liver disease, kidney stones, and diabetes. MAP-30, a plant protein within the veggie-fruit has been found to fight against the HIV virus. (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/7665070

    HYSSOP

    In Greek, this word means ‘Holy Herb’. In fact, it is so holy it’s mentioned ten times in the Old Testament, being used to purify sacred areas and cleanse leprosy sufferers. Hyssop is an immune system strengthener and blood nourisher. The crude extracts of dried out Hyssop Officinalis leaves showed potent antiviral qualities and anti-HIV activity. (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/7665070)

    OLIVE LEAF EXTRACTION

    Olive leaf is simply the leaves from an olive tree. With an antioxidant level doubling that of green tea extract, and 400% higher than vitamin C, no wonder the olive tree was referred to as “the tree of life” in the Bible. The real treasure within the extract lies within its Oleuropein, that contains; anti-fungal, antibacterial, and antiviral properties. The extract is used for blood pressure, cholesterol, heart disease, ulcers, diabetes, cancer, HIV, and much more. Studies found that the Oleuropein prevents acute infection and replication of the HIV virus.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/12878215
    BLACK SEED EXTRACT (Nigella Sativa)
    I recognised this immediately as an avid Nigella Lawson fan, she uses these seeds in one of her recipes. The seed has been used in medicines for thousands of years and was also reported to have been found in King Tut’s tomb. Used to encourage healing headaches, toothaches, digestive issues, haemorrhoids, respitorary issues, lowering blood pressure, treating cancer, and boosting the immune system. I read somewhere that the only thing black seeds cannot cure is death.
    Interestingly, one of the studies that were carried out on an HIV patient induced a sero-reversion (tested negative for HIV), and remained at healthy CD4 counts 24 months after the experiment.(SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/24311845

    SPIRULINA

    For some reason, I don’t have the capacity to say this word correctly the first time I go to say it. Spirulina is a high-protein “super food” which is formed from a blue-green alga. Rich in vitamins; A, B1, B6, B12, C, along with proteins and minerals. Spirulina has been found to inhibit the replication of HIV in the blood. Available in most health food stores, I have personally started to incorporate this into my diet.

    (SOURCE:http://journals.lww.com/jaids/Abstract/1998/05010/Inhibition_of_HIV_1_Replication_by_an_Aqueous.2.aspx

    NEEM LEAF EXTRACT

    The neem plant is native to India and it’s surrounding regions. The entire plant can be used in medicine and has been done so, especially within traditional medicines such as Ayurveda, to treat malaria, cancer, skin diseases, and diabetes to name a few. With research into it’s benefits to people with HIV, the results concluded a significant influence on CD4 cells.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/17667213

    LICORICE

    No introduction necessary. Personally, I cannot stand the stuff! However, as a supplement for someone with HIV, it could potentially slow the activation of any dormant immune cells, which would prevent the virus from replicating within the blood. Liquorice root contains the compound glycyrrhizin, which is the part that helps prevent replication. Liquorice root is also full of many anti-depressant qualities and could be used as an alternative to St. John’s Wort. Large quantities are not advised (no more than 7g a day) as it may have implications with testosterone in the body.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/12679601

    SUMAC (Rhus chinensis)

    Sumac fruits are ground into a red powder, used widely to spice dishes in the Middle East. It has a lemony flavour to it and is often used in hummus. Research has shown that compounds within sumac have anti-HIV activity and would be a useful medicinal plant for HIV patients. Sumac is also a wonderful antioxidant.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/16368204

    SCHISANDRA

    From East Asia, this “five flavour fruit”, would traditionally be used in Chinese medicine to fight infection, help sufferers of insomnia, and promote healthy skin. Schisandra contains anti-aging properties and has also been used to normalise blood sugar/pressure, whilst boosting your immune system. The fruit has had great results for treating liver disease/hepatitis. China developed a liver-protecting drug titled DBD which is made from compounds within the fruit. The fruit contains lingnans, and it is these that have demonstrated anti-HIV virus activity.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/19413342

    ROOIBOS LEAVES (redbush)

    I love this tea. I probably drink about 10 cups a day. A study shows a polysaccharide within rooibois leaves has strong anti-HIV properties. They concluded the polysaccharide plays a big part in the mechanism for the virus binding itself to T Cells, and the prevention of that. It is unclear whether this can be achieved by just drinking the tea, however. On the plus side the polyphenols within the tea help to ease headaches, allergies, bone weakness, asthma, eczema, stomach cramps, and also boost your immune system!

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/9058964

    ELDERBERRY

    Massive antioxidant qualities within the elderberry. Its juice was actually used to combat a flu epidemic in Panama, 1995. Elderberries help the immune system’s response to when it is under attack or low and is also rich in vitamins A,B,C. The experiment that took place showed that flavanoid compounds in elderberries blocked HIV-1 entry.

    (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/19641233

    ASTRAGALUS

    The root of this herb is used to treat anaemia, kidney disease, chronic fatigue syndrome, allergies and HIV. Researchers claim that the herb increases the T-cell count within the body, making this a good immunity booster. Herbalists have used this herb in their medicines for years. Andrew Weil, author of “Spontaneous Healing”- which is an amazing book by the way- has used astragalus with his clients that are HIV positive.

    (SOURCE:http://www.aidsmeds.com/articles/hiv_astragalus_telomere_1667_15595.shtml
    Annoyingly, I cannot stand any of the following as they are all type of mushroom. If you are like me, then they are available in tinctures, capsules, and other complexes. But again, consult your doctor first. Certain types of mushroom have had amazing coverage on their antioxidant and health promoting properties. A lot of research has gone into their impact on cancer, along with HIV.

    MAITAKE (the dancing mushroom) Maitake, or “the miracle mushroom” have been eaten in Asia for years. As a medicine, it has been used for in the treatment of cancer, hepatitis, diabetes, high cholesterol and HIV. Polysaccharides and beta glucans within the mushroom aid the immune system and promote T-Cells.

    (SOURCE: http://doctorschar.com/archives/maitake-and-hiv-infection/

    CHAGA

    This mushroom is one of the highest antioxidants in the world. It has also been publicised previously about its health benefits with cancer. Chaga mushrooms have been useful in treating over 40 conditions. For extensive information on the Chaga mushroom read here:http://www.chagamountain.com/health-benefits.html

    REISHI

    You probably won’t ever see this kind of mushroom in a kitchen. They are bitter and hard. In medicine, they like the Chaga mushrooms are an amazing antioxidant and free radical fighter. Reishi mushrooms are also considered to be beneficial to those suffering from cancer, as they may suppress tumour growth. Reishi mushrooms have also been used with respiratory issues, such as asthma, as they appear to have a healing effect on the lungs. (SOURCE:http://www.herbwisdom.com/herb-reishi-mushrooms.html )

    An experiment showed that the reishi mushroom did, in fact, contain compounds that would help inhibit the HIV virus (SOURCE:http://www.ncbi.nlm.nih.gov/pubmed/22347784 )

    SHIITAKE

    We may recognise this mushroom the most from our love and knowledge of eastern food. This mushroom is a fantastic source of iron. The shiitake has been documented to provide immune support, protection against rheumatoid arthritis (RA), have cardiovascular and anti-cancer benefits, (SOURCEhttp://www.whfoods.com/genpage.php?dbid=122&tname=foodspice ) and test tube studies showed that lignins within the shiitake prevented HIV cells from attacking the needed T-cells. (SOURCEhttp://www.fungihealth.com/shiitake-mushroom-against-aids )

    POMEGRANATE

    Obviously, we are going to see a lot of vitamin C in the pomegranate, with that a high level of anti-oxidants, in fact, more so than the almighty acai berry or green tea. Pomegranates do wonders for your skin. Not only can pomegranates help a dry type skin, but they can also help soothe outbreaks on more oily/combo type skin. This vibrant fruit promotes skin regeneration and can help slow the ageing process on our skin. For the rest of our body pomegranates can help; cardiovascular health, bone quality (from the vitamin K), aid digestion, treat anaemia (pomegranates are also high in iron) and have found to contain a property that helps lose weight. Research with pomegranates and cancer has suggested that they could help treat prostate and breast cancer. (source:http://www.med-health.net/Benefits-Of-Pomegranate.html )

    An experiment that took place using pomegranate juice showed that it may help in blocking the HIV virus from binding to T-cells. (SOURCEhttp://www.ncbi.nlm.nih.gov/pubmed/16387698 )

    NATIONAL HIV TESTING WEEK IS 22nd-30th NOVEMBER

  • Is sugar the modern addiction?

    Sugar. It’s the latest in a continuing circle of foodstuffs to be condemned.

    You’ve probably heard about Dr Robert Lustig’s diatribe against it, at least in passing. It seems like common sense. We all know too many sweets or fizzy drinks are bad for you, but is it really as bad as he says? Isn’t it just about moderation?

    In his book, Fat Chance: ‘The Hidden Truth About Sugar, Obesity and Disease’, Dr Lustig claims that we have underestimated the dangers of sugar. It is not just an unhealthy additive, but an addictive substance on a par with tobacco, alcohol and cocaine. The symptoms of withdrawal can be just as strong, which is why that diet can be so hard to keep up. It’s a relatively recent problem, he says, ironically caused by our own discoveries about health.

    As we realised the dangers of excessive fat consumption, food producers started to create foods with less fat. But in doing so, they had to add sugar to keep it tasting good. The more sugar they added, the more we bought their foods, and so added sugar became profitable, not just a necessary replacement for the fat. And that’s why those same producers will fight so hard to tell you that a little is ok, and that you don’t need to cut it out completely – because they will lose profits if we avoid their sugary foods.

    While you can’t argue with his basic premise, this is all starting to sound a bit conspiracy heavy though, isn’t it? Well, so did the tobacco story, but now the truth is out that the conspiracy really did exist. I’m not paranoid – they really are out to get me!

    Certainly, there are plenty of stories out there that give anecdotal weight to his argument. There’s Michelle Allen, 47, who weighed over 26 stone at her heaviest and was a size 32. She was addicted to cake and claims to have spent £87,360 over 30 years before changing her ways. She’s now lost an impressive 17 stone and has dropped to a size 12. And Denise, who shared her story on this blog about weight loss, saying ‘The most interesting thing I’ve discovered is that in giving up sugar and starch, the “emotional eating” went with it. Speaking strictly for myself, I have concluded that it was not emotional eating, it was addiction, a very physical addiction to sugar and starch. Because it went away when I quit eating them.’

    But David Katz, Director of Yale Prevention Research Centre, calls for a little calm on the matter, and says it’s unhelpful to demonise sugar like this. Of course too much is bad for you, he says in a rebuttal to Dr Lustig’s book, that’s what excess means. Anything to excess is harmful. But he says there’s a reason we crave sugar, and just because we see withdrawal symptoms doesn’t mean something is bad for you. The reason drugs are addictive is because they fool the body’s natural reward system, but that reward system operates the same way for things that we need. That’s why we’ve developed it. You’d expect to see withdrawal symptoms from giving up water, but you wouldn’t conclude that we should do that. Equally, drinking water to excess can cause headaches, nausea, fatigue, vomiting and even death.

    Perhaps they’re both right – sometimes it takes a shocking exaggeration to bump us out of bad habits, so Dr Lustig’s attitude may be what we need right now. Long term, though David Katz advocates normal common sense. He still warns against processed foods with added sugars, but thinks naturally occurring sugars shouldn’t be avoided. Eat fresh, mostly plants and moderate your quantities. And that seems to be the answer to most of these ‘health scares’. Learn to recognise your unhealthy habits, and adapt to that simple rule of thumb and you can’t go far wrong.

    If you think sugar is the ultimate evil, or you just need to cut down on your intake, we can help. All our food is super fresh. We use no refined or added sugar whatsoever. So if you’re trying to wean yourself off gradually, or want to go cold turkey, we can tailor your diet plan specifically to your needs and personal taste.

    Contact us 7 days per week on 020 86269360 between 9.00am and 21.00pm or via www.totaldietfood.com
    Get our daily menus plus other food and diet based insights on our website here or via Twitter and Facebook

  • RECIPE | Gluten & Dairy Free Coconut Muffins

    I encourage you even if you’re able to live a non-restrictive diet, to try these little fluffy cups of coconut gold! My friend was amazed that these are both gluten and dairy free and said it was the best “free from” cake she had ever had. They are delicate and lovely. Get involved!

    These muffins are packed full of coconut which are a good source of; copper, calcium, iron, manganese, magnesium, and zinc. The Koko dairy free alternative that I use is also a great source of calcium and has added vitamin D2, and B12!

     

    Decoration Tip!

    I love using the Parisian company My Little Day (INSERT WEB LINK: http://en.mylittleday.fr/ ) for baking accessories like the cups you can see in the pictures. They also have a fantastic range of straws and other party accessories that bring the je ne sais quoi that the Parisians’ do oh so very well.

     

    Ingredients.

    300ml milk alternative (I used Koko dairy free milk which is made from coconuts to reinforce the coconut flavour here)

    290g gluten-free self raising flour (I used Doves)

    160g desiccated coconut

    130g caster sugar

    2 tsp gluten-free baking powder

    5 tbsp melted butter alternative (I used Pure sunflower spread), melted

    1 tbsp vanilla extract

    ½ tsp salt

    2 eggs

     

    Method.

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. In your mixing bowl pop in your flour, sugar, coconut, baking powder and salt and mix well to combine thoroughly.
    2. In another bowl, whisk up your eggs along with the milk and vanilla extract.
    3. Make a dip or a well in your coconut flour mix, and now pour in your eggy milk.
    4. Stir the ingredients to mix well.
    5. Now add your melted butter into the cake batter and mix well again.
    6. Your cake mix is now ready to be decanted into muffin cases. Don’t overfill them otherwise they will just explode up out of the sides. ¾ full is usually best.
    7. Place in the oven 25 minutes. You can test if your cakes are ready if a skewer comes out clean after being inserted into the centre of one.

     

     

  • COCKTAIL RECIPE | Soho Sling

    It’s time to kneel before the new King about town and let his mixed botanicals reign upon you. The King of Soho is certainly a gin you’ll be wanting to follow for many years to come.

    Ingredients:

    50ml King of Soho Gin

    15ml Lime Juice

    35ml Pressed Apple Juice

    50ml Ginger Beer

     

    Method:

    Build in a tall glass filled with cubed ice

    Garnish with a slice of apple

     

    The King of Soho is available from a range of popular on-trade accounts and at fine retailers nationwide RRP £34.95 (70cl) + £11.95 (20cl).

  • RESTAURANT REVIEW | Arbutus Frith Street Soho (CLOSED)

    Choosing a restaurant in Soho after a couple of gin martinis is like a one-sided game of Battleships. You take aim at the heart-of-London’s gridded streets and often miss, leaving your peg sitting in a tasteless hole. Another evening, another game you fire and it’s bull’s-eye. A peg in a ship suggests a revisit. But what if you’ve hit a piddly patrol boat? Your second hit will sink that tiny ship. It was the competent chef’s shift on your first encounter.

    But every now and then you strike an aircraft carrier that can withstand numerous blows and stay afloat.

    The vessel HRH Lady H and I targeted one finger-numbingly cold January night was christened Arbutus. An aircraft carrier that sails Frith Street. This was my third meal there and she’s still holding her head above water.

    We hiccuped our way through the doors of the one-Michelin-starred gaff, and were greeted by a foxy Marilyn Monroe look-a-like. Marilyn playfully ummed and ahhed, then dangled the eatery’s last table in the air as if it was a toy mouse and we were a pair of mischievous Persian cats. Once she’d made us purr we were led to the table.

    The restaurant is intimate and narrow. The white walls are mostly lined with old black and white photos of city life. One could be sitting in the National Portrait Gallery during a Robert Frank exhibition.

    Lady H’s attention was drawn to the other bums on the banquettes rather than the menu at first. HRH has a penchant for young chaps sporting a crisp white shirt with a subtle hint of Dries Van Noten on their person.

    The frolics didn’t end at reception. Lady H ordered two glasses of Davenport East Sussex bubbly. Our pretty waitress smiled and teased us with the idea of a whole bottle. I dug my Paul Smith calf leather Wallace’s heels in. Deux glasses it was.

    Davenport Limney Estate is as French as us Brits get when it comes to fizz. Much like south-Londoner John Galliano’s final spring/summer collection for Dior.

    Lady began with the Scottish white crab, confit egg yolk, avocado guacamole and brown crabmeat crackers. The ocean fresh crabmeat was mild and sweet. The combination of textures from the runny yolk, crunchy cracker and distinctively strandy crab worked.

    For my entrée shoulder of Elwy Valley lamb and Herefordshire snails ‘lasagne’. The scallop like texture of the snail was slightly overpowered by the lamb. I needed to season this dish. The pea green sauce was about as memorable as the Liberal Democrat’s latest policies.

    To wash down the mains a bottle of The Flower and the Bee (La Folora y la Abeja). Ribena-like with a spicy bite. Utterly drinkable.

    I followed with young Scottish pheasant cooked in hay, with quince jam and cauliflower, with a sausage roll on the side. If the West Cornwall Pasty Company churned out meaty tubes of perfection like this every day I’d be using a different belt loop. The sagey bird came alive with the tart undertones from the jam.

    HRH chose the grilled piece of beef with charred calcot onion, toasted buckwheat and Pomme Anne spuds. I had food-envy slapped across my face like Jordan wears make-up. Your neighbour’s Ford Mondeo is aways shinier. The potato was buttery and rich. A treacly saltiness seeped from this addictive beef.

    To end we shared a selection of cheeses that Borough Market would have been proud of. To accouplement Graham’s 10-year-old port – vibrant, oaky with a nutty bouquet.

    Not as cost effective as eating on the Ark. You’ll need a squadron of Navy officers wages to dine for two on Arbutus’s decks. But she’s worth a hit.

  • TOP 5: Chocolate Advent Calendars

    I love Christmas and even more the build up to it.

    What better way to excite yourself silly throughout December than to own a chocolate advent calendar. 24 reasons to get up in the morning. The building excitement as you hit the double figure windows. Then finally the opening of door 24 and knowing this is it, this is the night he’ll visit and spoil me rotten for all my hard work throughout the year. However we’re a long way off yet, so here are my top 5 chocolate advent calendars to help you build the festive cheer this coming December.

    La Maison Du Chocolat: The Advent Calendar

    £48.00 – 24 chocolate boxes.

    This delightful tree shaped calendar decorated with cream and gold numbered boxes hide a collection of holiday chocolates and pralines. My mum will love it even more as it’s the kind of thing she’ll keep to refill herself next year. Top tip, don’t allow her to, she won’t refill with the quality of these delicious chocs!

    www.lamaisonduchocolat.co.uk

    Hotel Chocolat: Truffle for Two Advent Calendar

    £26.00 – 48 truffles

    There’s nothing worse than having your morning choccie pinched by the boyfriend before you’ve had chance to wipe the sleep from your eyes. Well here’s the perfect solution. Behind each window are two mini-dome truffles, one for you and one for him. Of course there’s no law that says you have to share them.

    www.hotelchocolat.com

    Charbonnel et Walker: Christmas Advent Calendar

    £30.00 – 24 chocolates

    A smart classy red box with gold dangling bauble design hides 24 windows to hand-made milk and dark chocolates (non-alcoholic). The trick is to hold off opening all the doors on day one.

    www.charbonnel.co.uk

    Thorntons: The Snowman and the Snowdog Advent Calendar

     

    £5.99 – 28 chocolates

    The cheapest in the bunch and chosen mainly because Christmas isn’t Christmas without watching The Snowman and turning into a blubbering heap on the floor. Well now every morning can be one long emotional mess as you tuck into the milk chocolate treats. Plus there are extra white chocolate snowmen to enjoy and you can have your name iced onto the main window chocolate. It’s what every adult wanted as a child and never got!

    www.thorntons.co.uk

    Drinks by the Dram: Whisky or Gin Advent Calendars

    £149.95 – Whisky, £109.95 – Gin

    For those of you who hate chocolate and feel you need something stronger than a shot of coffee to get out of bed on a cold winters morning, here is the perfect solution. 24 windows each containing 3cl bottles of whisky or gin. These aren’t just your standard wee drops though, these are a selection of the finest tipples from around the world. You can make your own tasting notes throughout the month to find your perfect Christmas plonk. This may be one for opening in the evenings!

    www.masterofmalt.com

  • RECIPE | Dermie’s Walnut Coffee Cake

    The ultimate Afternoon Tea classic of a luxurious Walnut Coffee Cake is always good to have in your repertoire and is one of my all-time favourite cakes.

    In this recipe, I use Irel Coffee (or Camp Coffee) essence which can be found in all good supermarkets and works better than real coffee. I like to use mascarpone cream instead of butter-cream, especially in the summer as it leaves a lighter, fresher and more modern twist on a age-old classic.

    Shopping List:

    – 225g Soft unsalted butter
    – 225g Caster Sugar
    – 4 Free Range Eggs (at room temperature)
    – 100g Walnuts (roughly chopped)
    – 225g Plain white flour (sieved)
    – 1 Tsp Baking Powder
    – 3 Tbsp Irel (or Camp) coffee essence

    Coffee Icing & Filling

    – 450g Mascarpone Cream
    – 50g Caster Sugar
    – 6 Tsp Irel or Camp coffee essence

    To Decorate:

    – 8 Whole walnut halves

    Method:

    1. Preheat the oven to 180C / gas mark 4. Line the base of two 8 inch sandwich tins with greaseproof paper and lightly dust the edges with flour.

    2. Cream the butter well with a wooden spoon, add the sugar in stages until pale and light in texture. Add in an egg one-by-one to the mixture, adding a tablespoon of flour to each addition to prevent the mixture from curdling and gently fold in the coffee extract.

    3. Add the chopped walnuts, flour and baking powder and fold into the cake mixture. The mixture should be a light dropping consistency, add 1-2 tbsp of buttermilk to loosen the mixture if needed. Weigh the mixture and divide it in two into the cake tins. Bake for 30 minutes.

    4. The cake is cooked when a skewar is inserted in the centre and comes out clean. Leave to rest in the tins for five minutes before turning out onto a wire rack. Leave the cakes to cool on the wire rack completely before adding the filling.

    5. To make the filling and icing; whisk the mascapone cream and sugar well before adding in the coffee essence.

    6. Divide the coffee cream mixture evenly and using a palette knife sandwich the two layers together evenly and coat the top with the remaining mixture. Decorate with 8 whole walnuts.