Where on earth to begin?! I knew the last two weeks of school would be insane, but the reality was so much more out of control than I could ever have guessed by looking at my scary to-do list. Let’s see, my mother in law arrived on Monday to kick off the festivities, and immediately found herself sucked into the miasma that is “our daughter is graduating to middle school, we’re leaving for America in two weeks and my husband just got a job.” I realize that I could write an entire blog post on the complications of any one of these little details, but such is life that I will barely be able to touch on them all, just to have a record of our lives, and then I’ll have to move on to the next bit of insanity. First off I must tell you of my very successful first time cooking “pork belly,” an inauspiciously named ingredient that results, nevertheless, in the glorious dish of what is essentially boneless pork ribs. Try it: it costs next to nothing and cooks itself. And it’s RICH, as you can see.
What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Nine years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
And now the cookbook is here, available in the UK so far and the US very soon! To get your own copy of “tonight at 7.30: one family’s life at the table,” click here.
225 g/1 cup unsalted butter, softened
200 g/1 cup caster/white sugar
zest of 3 lemons, finely grated
zest of 1 lime, finely grated
130 g/1 cup self-raising flour, or plain flour with 1 tsp baking powder added
2 handfuls blueberries
juice of 3 lemons
65 g/1/2 cup icing/powdered sugar
Beat the butter and sugar till soft and fluffy, then beat in eggs one at a time. Stir in zests and flour gently until fully mixed (including the baking powder if you are using plain flour). Tip into a buttered and floured loaf pan or pie plate and smooth the top flat with a spoon. Sprinkle on blueberries in a single layer.
Bake for about 45 minutes in an oven set to 185C, 350F. Watch carefully, because all ovens are different. Take care not to burn bottom or brown top too much. The cake is done when the middle of the top doesn’t jiggle when pressed gently. Err on the side of baking less rather than longer.
Cool cake enough so that you can handle the tin. In the meantime, mix the lemon juice and sugar till dissolved. Prick the top of the cake all over with a fork and then SLOWLY drizzle the mixture over it.…read the rest of this recipe