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• About Kris­ten

  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… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Cranachan

  (serves 6)

  4oz/110g rolled oats or pin­head oat­meal
  10floz/280ml dou­ble cream
  11oz/300g crowdie or Quark
  6 tbsp heather honey
  5 tbsp whisky
  1 bag frozen rasp­ber­ries, defrosted

  Put the oats in a large fry­ing pan and cook over a medium high heat, stir­ring con­stantly, for 5–8 min­utes until they turn brown and smell toasty.

  Tip on to a plate to cool.

  Lightly whip the dou­ble cream and mix with the cheese, which will make the cream stiffen up more.

  Roughly stir in 4 tbsp honey and all the whisky.

  Layer the cream, oats and rasp­ber­ries in six glasses, fin­ish­ing with a drib­ble of honey and a few raspberries.

  Eat imme­di­ately or keep in the fridge.

  read the rest of this recipe

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