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.
8 oz/225g raw bacon
artichoke hearts (1 6oz jar marinated in olive oil, or fresh-steamed from 3 globe artichokes, or the raw sliced hearts of 6 spiny artichokes)
2/3 cup/155g cream
8 oz/225g goat cheese
fresh black pepper
Fry the bacon in a heavy oven-proof frying pan, then add artichoke hearts and warm them through. Scatter both these ingredients evenly over the bottom of the pan.
Mix the eggs and cream well and pour the mixture into the pan, shaking gently to cover the bottom. Dot the surface with the goat cheese and sprinkle with black pepper. Bake at 350F/180C for about 20 minutes or until the eggs are set. Serve hot or warm.read the rest of this recipe