Pork Crackling

So the pork for tonight's dinner is in the oven:



Which got me to thinking, how is the best way to cook that pork joint? Well, take my advice and follow these steps, they really are simple:

Perfect Crackling:

1. Score your joint, it will have scores already but no harm in creating more!

2. Take a table spoon of sea salt and rub it in. Really try and press it in as much as possible - the more the better!

3. Cook the joint in a pre-heated oven for 35 minutes for every 450g of meat. On 220. And add another 40 minutes and cook on 190.

4. Allow to rest for 30 minutes.

5. Enjoy!

Look What I Found on the Doorstep!

Okay, I didn't really find it on the doorstep, but it did get delivered today:

Can you make out what that is? Can you? Can you? Well for those of you that can't ... it's our Christmas turkey. Despite not eating meat, the rest of my family do and so it is turkey as usual at the dinner table - there really is no convincing them otherwise.

This year we went for the frozen option. Over the years we have tried fresh and we have tried frozen. If they're perfectly honest (I'm afraid I can't judge) they say there is no difference - if anything they say that a frozen is often more tender when cooked very, very slowly.

But instead of the grand turkey that we usually go for this year we have simply opted for a crown. Yes, we know it's not quite the same in terms of presentation but we weighed it up and decided it would just make life easier and would save somebody waking up at the crack of dawn to turn the turkey on.

Next on my Christmas aganda: finding a suitable recipe for our turkey. Any recommendations? I'm thinking maybe stuffed with sausage? Not entirely sure yet. Time to get thinking!

Part II

When I am in London, I just cannot help but visit the pet world in Harrods, who can surely resist a cute toy poodle or french bulldog? Well it turns out, me.

Whilst I was there I was astonished at the newest addition to Harrod's:

Yes that is a beauty therapist - and yes that is a dog. Alas, it is, you've guessed it - a pet spa! I just couldn't believe my eyes. These dogs literally live a better life than me. Treatments include mud baths and facials. Book your pooch in!

Cat having treatment:

When in London:

Paid a little visit to Queenie. Well that's a lie, we drove past in a taxi, super fast. Therefore, this slightly decent photo = miracle.

Don't know if you know but it's Christmas in the capital. Literally all lights are glowing and you find yourself singing 'Santa Clause is coming ... to town' walking around Harrod's Christmas dept. Yes, I really am that Christmas-minded. As for Selfridges, I feel they have upped the Christmas-anti this year:

But the highlight of the day: the joy that is Selfridge's shoe dept. That is one hell of a dept. to be proud of Selfridges, we salute you:

Capital

Today I took a little day-trip to our fine capital. London is just an absolute delight for a day. Run around Knightsbridge, taxi to Covent Garden, taxi to Oxford Street, run to Regent Street, taxi to Paddington - home.

Getting this done in one day is some going but so fun. So here are a a few fashion and food snippets from my day.

My day started in typical First Great Western fashion: delayed trains. Could it start any other way? By the time we got to London the taxi queue was longer than the train itself and the heavens had literally opened.

Next up in traditional 'me' fashion I ran along to Harrod's world famous patisserie counter. The cakes are really are to-die for. Butterscotch eclairs? Oh yes please, one for me!

Continuing with Harrods, I headed to the Harrods Cafe for a little pre-lunch snack. Or shall I say cake?! On the menu was a delightful bannoffee pie and raspberry cheesecake. Raspberry cheesecake it was for me. Fresh raspberries on the top with a perfect white-choc Harrods symbol. delightful.

Check back tomorrow for a little fashion trip to my heaven!



Christmas Cake Extravaganza

Christmas cakes are quite a faf to make, but when they're made = perfection. They are completely worth the effort and although you may feel as though it's quite a chore, when it comes to Christmas lunch and you whip out your cakes (lots of mini ones as opposed to one big one) you will be so pleased  you did.

Ingredients: To Make 12 Mini Xmas Cakes:
1. 500g Raisins.
2. 250g Currants.
3. 125g Glace Cherries.
4. 100g Chopped Walnuts.
5. 300ml Brandy.
6. 225g Butter.
7. 140g Dark Brown Sugar.
8. 1.5 Teaspoons of Grated Lemon Zest.
9. 3 Large Organic Eggs.
10. 1.5 Tablespoons of Black Treacle.
11. 0.5 Teaspoons Almond Essence.
12. 225g Plain Flour.
13. 120g Ground Almonds.

14. 0.25 Teaspoon Ground Cloves.

15. 1 Teaspoon Ground Cinnamon,

16. 0.25 Teaspoon Ground Ginger.

17. 12 Tins (I would advise you buy very small tins, much like the photo below, remove the label and you then have your tins! Make sure you avoid ones with the ridges)

Temperature: 150.

Recipe for Greatness:

1. Pop all the dried fruit into a large saucepan - throw in the brandy. Bring this to the boil, turn off the heat, cover with lid and leave it with the lid on overnight.

2. Ensure the eggs and butter are at room temperature so take them quite a few hours before you begin.

3. Mix the butter and sugar together until nice and creamy! Beat in the lemon zest.

4. Place in the organic eggs - one at a time. Beat well. Then, beat in the treacle and almond.

5. Put the almonds, cloves, cinnamon, ginger and walnuts together. Mix in the overnight mixture, along with the mixture created in step 3. Combine thoroughly then add the pecans.

6. Bring out your washed and dried pea tins! Ensure they are greased and lined. Put into the oven for 30-40 minutes until skewer is clean.

7. Cool and brush with a little brandy to spice it up!

8. Choose a topping of your choice! Prefer it plain? Or try a marzipan topping.

9. Pop a little ribbon around to serve.

10. Enjoy with brandy cream.

Bonfire Night

So it's getting dark. Alright, it's pitch black outside already - but for dramatic effect, you know?

It's bonfire night, don't know if you knew? Which means fireworks are going to be lighting up the sky tonight. I do love fireworks - which last 5 minutes - and then, I'm over them, inside, freezing my toes off and praying for somebody to stick the kettle on.

My clear, winter sky will soon go from this:

To this:



So in order to keep you warm tonight I thought I would pop a few suggestions down for you to keep cosy.

I know it's going to be a quick, turnaround dinner for most tonight as people run in from work, shower, dry hair, put on jeans, warm boots, scarf, gloves, hat - throw dinner down throat and run to the nearest firework display.

For those of you who have a garden and boyfriend/husband willing to light the match it probably means you will be having a little display of your own, right? Which means sparklers, rockets, hot chocolate and marshmallows.

So, if you fancy a quick and easy hot chocolate, try this: Grab around 1mug of full-fat milk, heat it up on the stove, stirring. Pop half a normal size dairy milk bar in and stir till it melts. If not quite choclatey enough, pop in the other half. - it's all down to taste. From there, whip cream = must have.

If you're looking for something to fill you up a little more, grab a banana and mars bar. Slice the banana in half, length-ways. Do not cut the whole way through. Break up the Mars and place it through the banana. Ram a clean stick through it and pop it on top of a small fire. Alas, a delicious midnight treat.

Enjoy the displays!

P.S. For those of you who are lighting bonfires tonight, be sure to check for hedgehogs underneath and only light it from one side so that if you don't see them they are able to escape.

Play safe!

My Little Secret

When it comes to jewellery I am in my element. Bracelets, bangles, necklaces, earrings, but most importantly: rings.

Rings, rings, rings. They are my favourite jewellery, I love wearing clashing rings and stones to accesories an outft - perfectly.

(Photo from www. marieclaire.co.uk)

Take the lovely Fearne Cotton for example. Could her fingers be any better accesorised? I doubt it.

So when it came to a birthday recently, I was delighted to receive a stack of rings from Monica Vinader. Have you checked out her collections? They are absolute perfection and very reasonable for such beautifully created jewellery.

This beautiful Candy Ring is literally to-die-for. I will certainly be buying some more soon to add to my clusters.

South-West Pizza

I know I shouldn't admit it, but I'm quite a pizza fan. Yes, I love all the lavish topings (veggie toppings, of course). At a restaurant, the price to 'add additional topings' is always paramount to me - because I am certain to use it.

How about you, what is your favourite pizza topping? Mine has to be, artichoke hearts.

I guess being a veggie, the options are limited, but artichoke hearts? They are the best.

So this got me thinking, where in the south west of our great country can you get a cracking pizza?

The traditional 'pizza houses' just do not hit the spot for me. You know the ones. I always refer to them as 'American Pizza' - not quite the real thing. I absolute hate thick crust on pizza, that's just not the way they do it in Italy.

I believe if you really want a 'true' pizza then you have to head to proper Italian restaurants - you know, the real 'mccoy'. So off you go on your search and fellow southerners, report back!

The Perfect Chip

Yes, yes, everybody loves a posh knees-up every now and then. But from most people i speak to, the general consensus is that a good, old-fashioned, well-cooked meal is what really hits the spot.

And what is more homemade, or more delicious than the perfectly roasted ... chip. Yes, I know, not very 'a la carte' but they taste good, fill you up and are great on these dark winter nights (it feels like midnight right now, not nearly 7pm!)

When it comes to chips it is fair to say that pretty much any potato can be used - if you're not fussy. But who isn't fussy? Not many people. So if you are competing in a chip-a-thon or want to make your spuds d-e-licous then check out my 'no nonsense' guide to the perfect, chip.

Trust me, once you've tried this you will never go back to the old out-of-the-freezer-packet. They just don't taste the same, do they? Enjoy and as always - good luck!

Ingredients:
1. 1.5kg of Rooster Spuds.
2. 400ml Olive Oil.
3. Seasoning.

Recipe:
1. Grab a sharp knife and cut into similar, chip-like shapes. Do not make some thick and some thin as you will struggle to find an even cooking time.
2. Rinse off the starch.
3. Bring a large pan of water to the poil, pop the chips in and cook until a knife is easily inserted (but not so that they fall apart and Mash is nearly formed).
4. Bring the chips out of the pan. Do not drain them, bring them out with a spoon - ensure all moisture is gone and pop onto paper towels.
5. Pat them - softly and ensure that no paper towel is left behind.
6. Heat up the oil, slowly.
7. Place the chips on an oven tray and drizzle the now hot oil on them.
8. Season.
9. Place in a pre-heated oven (200), turn once and cook until golden brown.
10. Enjoy with dip!

Now, some people attempt this 'twice cooked' recipe, for me, this isn't really necessary. Enjoy!

Fashion Night In

This one has to be FAST! Get yourself over to Vogue right now and check out their Fashion Night In - which is happening - right now!

A whole host of incredible sponsors are donating and offering up gifts - for you. It's all in aid of KidsCo and is definitely worth checking out.

GET ON IT!