Winter puddings — all warm and rich and unctuous — they are great big food hugs we all need at this time of year. Just a bowl of Ray McVinnie's
will do it for me right now, but I have also enjoyed the
steamed golden syrup, walnut and sultana pudding
he is serving the custard with.
Ray's
comes lightly spiced with nuggets of quince paste melting through it and his
are, as Ray says "entirely delicious". I find I don't have room for a heavy pudding after dinner, so tend to plan accordingly and have a small bowl of soup or even nothing at all and call dessert dinner. So much more enjoyable and it doesn't feel quite so naughty — but then, something that makes you feel this good should never be considered naughty, should it?
Kedgeree is another meal that "hugs" and I am liking the sunshiny glow that Allyson Gofton is giving her
with cashews and lime.
Peter Gordon is helping reader Julia to make the most of the
that results from Chinese braised pork belly.
Mikki Williden has a few
to live well by. Louise Thompson is creating
.
Our Monday night dinner is an easy-to-make
.
New York Times: Our are devices distancing us from real connections?