Without a trace

Alex and I went against Razorlight's advice and went to visit Dave's new flat in Dalston. There was actually a gang right outside the window. We kept accidentally catching their eyes whilst we were cooking. Don't they know it's a private road?? Going to tell their Mothers.

We made mash potato with spring onions, red cabbage and onion gravy to have with sausages. I was in charge of the red cabbage reduction which was quite a task. I usually cook with quite a lot of vigour so the boys were in charge of reducing the mess. This was also quite a task. They kept chanting, 'without a trace, without a trace' at me to remind me to keep my wooden spoon strokes small. Usually people will be scraping food off their door handles for weeks after i've been round. I'm very hard to shake.

Eventually it all came together and we had an absolute feast with only two or three bits of red cabbage overboard. Oh and we toasted Dave's new splendour with pink cava bien merci. Et Vous?

Alex had bought us a crumble he'd made which was delish. It had whole blackberries in! Very Sylvanian families.

I think I need a nap now so sweet slumber peaches xxxxxxxxxx

Cranstonberry Sauce

(I technically didn't write a single word of this, Dave did. I wish I had though as it sounds really great. Thanks Dave. I'm sure we'll be hearing more from him very soon! xxx)

This is a glorious recipe, and a good one to make for a 'chip in' meal, like our annual Christmas 'DO' on the Cranston Estate. It is incredibly easy to make off-site and transports well in a kilner jar, and will even keep for up to one month in the freezer before turning sour with the seasons. I once went to the Ocean Spray 'Cranberry World' in Massachusetts, so it's always an honour to cook with these little crimson jewels. I've no idea what else you'd use them for, other than a sauce and juice, because they taste FOUL when raw.

I like to add red onions to this sauce so we don't get fooled into thinking it's just a sour poorly made jam. Red onions go wonderfully well in sauces and really do complement a sweet tooth. Next summer I'll give you my recipe for red onion + peach + feta salad.

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- 225g Cranstonberries
- 1/2 Small red onion, sliced into delicate rings
- Rind and juice of one happy orange
- 125g Muscovado
- 50ml Port (.....or 70ml for xmas)


-Lightly fry off the red onions in macadamia nut oil (to preserve the natural sweetness)
-Throw EVERYTHING into the pan
-Bring to the boil, stir until the berrys burst and release plumes of deep red
-Simmer, stirring occasionally for 5-10 mins
-Leave to cool and JAR it.

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KISSES!
x x x x x