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.
whole breast of roasted chicken, shredded by hand
bunch of salad onions, white and green parts, thinly sliced
1/2 cup toasted pine nuts
1/2 red onion, chopped fine
2 stalks celery, chopped quite small
handful baby rocket leaves
grated peel of 1 lemon
grated peel of 1 lime
3 tbsps spicy peperoncino olive oil
1 tsp balsamic vinegar
juice of 1 lemon
tiny dash chilli flakes
1 tbsp mayonnaise
salt and pepper
dash of dried thyme
Now, mix all the salad ingredients and shake up your dressing in a jar. Toss everything together carefully. You can easily pack up this salad and the dressing in its jar and have it on a picnic, whether at a castle or in a cemetery. It’s LOVELY. The lemon and lime zest add such a fresh appeal that you could almost think it’s spring in February!read the rest of this recipe