Faux Pho

Faux pho

This week has not gone to plan. There wasn’t even a particularly clear plan from which it could veer, but veer it did, when I found myself on Tuesday morning stuck on the floor of my landing having slipped a disc.

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Oh, the possetbilities!

Posset

Sam  has, for as long as I can remember, claimed lemon posset as his favourite pudding. Whenever I asked him what he wanted after supper or Sunday lunch, that would be his answer. I, on the other hand, could never be pinned down to one: the thought of having to choose between sticky toffee pudding and trifle, creme brûlée or tiramisu is horrifying. Even asking me to choose a winner between lemon sponge and ginger sponge is asking too much. I’m a flighty pudding eater, and I refuse to rank them. But Sam remained steadfast and certain: lemon posset.

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What’s for Supper? Tamarind Daal

Tamarind daal

This is my ultimate everything-will-be-ok supper. Something I make when I’m feeling sad or scared or just a bit hopeless. It revives, it reassures. It’s aromatic, and sweet and sour from the tamarind, and it is comforting without being heavy and stodgy. It’s everything you need on a dreary almost-summer Tuesday evening.

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Can’t Get You Out Of My Head Chocolate Cake

Chocolate cake

A cake has taken over my life. I’m not actually a very cakey person. As much as I love making them, I’m more likely to reach for a biscuit or a pastry or, if I’m brutally honest, a large bag of crisps. And when it comes to cakes, I’m particularly reluctant to go for a chocolate cake. Give me a lemon drizzle, or an almond cake, or something filled with curd or jam. Chocolate is never my choice. Until now. Until this cake.

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Friand Easy

Banana friands

Oh how I long to be competent. A quick search of my blog throws up the word ‘competent’ no fewer than five times to date. Sam discovered early on that calling me ‘feckless’ (no matter how richly deserved, or warmly expressed) was the surest way to unjustified but unstoppable tears. I am sure that my desire to learn how to cook is at its base, simply a yearning to be competent, or at least appear competent. And for that reason I hold an abiding fondness for any dishes which are deeply practical: delightful in its simplicity, or ease, or using up leftovers that hang around the house: this no-knead bread, these vibrant braised spring onions, and, well, these friands.

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