For me, boeuf bourgugnon has always been the perfect peasant dish. Like most peasant dishes its genius lies in its ability to transform a traditionally tough cut of beef – most often rump – into melt-in-your mouth deliciousness fit for a king. With a short list of humble ingredients this dish is a creation you certainly feel proud of.
Perched in the fridge was a luscious creamy wodge of ricotta I immediately decided on Italian donuts. Simple. Delicious. And very quick. I'll be back in bed before Grace realises I am gone.
Pork belly slow cooked to melting tender perfection in a bubbling bath of chicken stock, soy, honey, ginger, orange rind and juice. Served on a savoury pancake spiked with pickled ginger, Chinese cabbage, potato and spring onions. Drizzled with a sweet sticky caramelised soy sauce and sprinkled with lightly toasted sesame seeds. Best. Dinner. Ever.
We were off to a birthday party in the sparkling autumn sunshine and I decided there needed to be an apple tart. Sunday mornings are always our chance to over indulge, usually by way of syrup soaked blueberry pancakes, freshly baked muffins or French toast and maple bacon. But this Sunday we decided to opt for a decadent afternoon tea instead.
Grace and I were making our way through the supermarket when I spotted the most vibrantly green mound of fresh broccoli I'd ever seen. I greedily filled a bag with the broccoli and then somehow managed to wrestle it from her tightly gripped little hands with no tears. The sound of plastic bags fascinates her, I'm still trying to understand why.
I love this time of year. The crisp air of autumn has arrived bringing with it snugly mornings, clear blue skies and the distinct need to cook nourishing cosy foods every day. I’m not sure what I adore more, the changing of seasons or the rituals that surround them. When the temperature starts to drop and the market is full of apples, pears and oranges I love to signal the seasonal change by pulling out the cashmere throws, retrieving my mighty pots and pans ready for some braising and slow cooking and dotting the house with vanilla cinnamon spiced candles.