In this issue... As its Easter, a love of eggs is shared.
Ever wondered how to eat an artichoke ?
And a sneak preview of Edd Kimbers new book...
" Her easy, natural approach comes as a breath of fresh air in these days of contrived and over-styled food photography. " - Nigel Slater
Egg glorious eggs
From a Love of Eggs Project
As Easter time is upon us it is a perfect opportunity for me to share my love and passion for eggs. I have no idea quite why I feel such love for an egg, whether it is simplicity, its colour, its texture, its variety of flavours.. It is just a simple love. I have a collection of eggs which I have stuck to my wall at home, I can now share with you.
Have them soft boiled, strictly 4 mins for the perfect yolk, have them poached : drop them into a deep pan of boiling water, when they float take them out with a slotted spoon and drain, scramble them gently with lots of butter, salt and pepper, soufflé them, bake with them just simply enjoy them.
Have you often wondered about those artichokes ? what are they? how do you cook them? more to the point how do you eat them..... No fear – all explained here. Its all utterly delicious with either melted butter or a simple vinaigrette.
How : cut of the stem and place in a pot of boiling water for 30 mins or so until the leaves gently peal off. (depends on size of choke) Drain and serve – Its all utterly delicious with either melted butter or a simple vinaigrette. Follow picture direction for how to eat....
I can only show you the behind the scenes pictures for the moment for obvious reasons but I can share with you that this is absolutely one of those must have books. I stole not only the entire crew but also the man himself with his teetering macaroon tower.
I squeezed them all into my car - put the client in the boot ;) and took them to the glorious studio workshops of the great textile designer Daniel Heath. The cake had to be delivered by bike when we came across this classic... all in a days work.
