Series
Cooking
Notes from the actual kitchen, not the metaphorical one. Bread, mostly. Sometimes other things.
Cooking · Preserves
Lemon Curd
A bright, smooth lemon curd cooked over a pan of water, set with cold butter, and good for everything from a tart filling to a swirl through yoghurt. Makes about 600g.
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Cooking · Pastry
Pâte Sucrée
Sweet shortcrust pastry made in the food processor in five minutes, perfumed with lemon zest, ready for any tart shell that needs a crisp golden base. The pastry behind the lemon meringue and a dozen other things.
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Cooking · Mains
Fish Pie
Rick Stein's Cornwall fish pie, with Australian fish. White fish, smoked fish, prawns under a buttered mash, baked until the top is gold.
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Cooking · Desserts
Lemon Meringue Pie
A blender pâte sucrée scented with lemon zest, a smooth lemon curd, and an Italian meringue with peaks blowtorched gold. A weekend pie -- two component recipes assembled across Saturday and Sunday.
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