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The Complete History of Food by Bompas & Parr

July 17, 2010 10 Comments Filed Under: Uncategorized

The doctor diagnoses your ‘humour’: whether you are choleric (red haired, skinny, angry), sanguine (plump with rosy cheeks, enthusiastic), phlegmatic (shy, rational, observant) or melancholic (creative, self-reliant). All medicine used to be based on these four medieval humours. I once had my chart analysed by an astrologer who used William Lilly’s methods. They use a points system with planets (in their fall or exaltation for instance) to determine your type. I was overwhelmingly Jupiterian, Sanguine, with some melancholic Saturnian notes.
Making our way across a bridge to a ‘flooded’ banquet in a ship, apparently there were eels in the water.
I had the antidote to my choleric mood, a reviving mead and spiced liqueur with truffle popcorn.
Each person had a different cocktail depending upon their humour. The cocktails were made by Saf mixologist Joe McCanta.
A very small lift. When I lived in Paris, I had an even tinier lift, fitting only 3 people. 
A helper leading the way. The post war period brought a new way of eating: processed food was considered very modern, the equivalent of molecular gastronomy today. I’ve talked about this before on my Elvis meal post. This room was set up like a 1950s living room and we were given Scratch n sniff cards to ‘eat’ our TV meal from. The smells were remarkably strong. I went to John Water’s Odorama film Polyester and I still have the scratch n sniff card from that. On it were numbers 1 to 10. When a number popped up on screen you had to sniff the relevant ‘disc’ on the card. Some of the smells were pretty unpleasant: farts for instance. 

Next up was another ‘modern’ food room: you had to take off your shoes to enter a food based bouncy castle with huge colourful inflatables of chips and peas. Everybody entered into it and started giggling and jumping up and down like 5 year olds. Great fun!
We were then lead up to the roof where there was a ‘living’ bar made out of herbs and plants (rather like a sedum roof). We had a cocktail developed by Paul Tvaroh of Lounge Bohemia, with fizzy grapes.
Then a hallway with lots of tiny mushrooms (through the looking glass?) downstairs to the ‘restaurant’ proper.
The whole event was housed in an elegant building in Belgravia Square.
This room recalls an avant garde 19th century restaurant held inside a dinosaur!
Unfortunately the only dish was meat which I could not eat. A veggie option would have been nice but perhaps it wasn’t authentic to the era…

A sculpture of the gherkin, one of London’s architectural landmarks, made out of gingerbread.
Into the renaissance sugar room. A giant turning cake with tiers filled with pastel sugar sculptures. We had dessert, a delicious jelly and a little cocktail.
The jellies were made with ambergris, a substance that sperm whales regurgitate, that was traditionally used to ‘fix’ perfume, and is found naturally floating in the sea or on the beach.
Sam Bompas, the Walt Disney of food!
A table with a sensitive jelly that wobbles according to your heart rate!
Lastly the elegant bar where you could get Courvoisier based cocktails. It was a good place to talk to others who had also gone on the ‘rides’. I met an American couple who having heard about my notorious Harry Potter dinners, failed to grab a ticket and hosted their own simultaneous Harry Potter dinner! They showed me photos, it looked fantastic! 
I also met Claire, who is a series editor on Masterchef. My teen once applied for me. I got a phone call but didn’t hear anything more. Claire said the issue was probably that I wasn’t considered an amateur. Trouble is, I’m not sure I’m a ‘professional’ either! She said the inclusion in the last series of food blogger Justcookit! was heavily debated: was he a food pro? I felt that having a food blogger on the programme was a good thing, showed Masterchef was keeping up to date with new directions in the food world. Food bloggers are one of the tightest communities on Twitter and, as with all new media, things seem to be tilting towards online content. (Will be interested to see the results of The Times paywall experiment).
 I said that the standard of contestants seems very high, that they often look like they’ve had professional training. Claire explained that they learnt their skills during the Masterchef process, for instance, the test where they work in a real restaurant is held on only their second day. Scary stuff. Claire said that you can never tell who is going to get through: some of her favourite applicants don’t make it, it’s very unpredictable. We also talked about a recent incident between bloggers and John Torode. Apparently John Torode was scathing about bloggers, which was possibly not a good idea at a bloggers event, but he was hurt by a negative review of his restaurant by one of the attendees. This was interesting to hear because one assumes that someone of his stature would not be affected by a negative online review but of course, he’s human, just like the rest of us, and passionate about what he does. Often a restaurant blogger is someone who happens to have enough money to eat out alot (hence the typical restaurant blogging demographic of people that are young, childfree with straight well-paid jobs). Of course, if people are paying for a product/service then it’s good to have their feedback. But there are times where you get the feeling that bloggers, like some journalists (but with no editorial filter) are more interested in making a name for themselves or creating a controversial blogpost than giving a fair summary. I would also argue that it’s unfair when reviewers don’t complain to you directly at the time but save their venom for their anonymous mutterings on the interweb. As both a restaurateur of sorts and a blogger, I see things from both sides here. 
A drinks menu projected onto the side of the bar.
This exhibition/event/installation was educational, stylish, fun and interactive. The Complete History of Food is an adventure theme park devoted to food, reminiscent of Disney. I mentioned this to Sam Bompas and discovered that he too is a huge fan of Disney theme parks. (Actually my daughter’s father helped to build the Peter Pan ride and Sleeping Beauty’s Castle at Eurodisney. Originally the park was supposed to be ‘dry’, with no alcohol served. The American powers-that-be tried to ban alcohol from the building site of Eurodisney. The French downed tools and refused to work until their lunchtime pastis and pichet de rouge were reinstated! Now Eurodisney serves alcohol in the theme park too, just like French Macdonalds.) What I also liked though was the slightly amateurish feel about it, like a squat party in a grand house, a far cry from Disney sleek. At £25 entry it was also a very good deal.
 6TRS5JU2R7ZA

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Next Post: Let them eat bread »

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Comments

  1. fingersandtoes

    July 17, 2010 at 3:13 pm

    I wouldn't want to pay £25 for food I couldn't eat though… they really ought to have a veg option. Presumably the jelly isn't vegetarian either.

    Reply
  2. Kavey

    July 17, 2010 at 3:24 pm

    I think it's a shame to include in a blog post a dig about a situation which was extremely hurtful for those involved in it.

    John didn't simply express hurt about a negative review that upset him. He relentlessly bullied the blogger who posted it in a completely unacceptable way.

    And whilst you're right that SOME "bloggers, like some journalists (but with no editorial filter) are more interested in making a name for themselves or creating a controversial blogpost than giving a fair summary", I don't think that was the case for the review in question. It didn't help that he was clearly mixing up the review in question with a completely different one, as he repeatedly referred to things which weren't mentioned.

    I'm quite disappointed that you would choose to post about this, having not spoken directly to the people involved in the scene itself.

    Reply
  3. meemalee

    July 17, 2010 at 3:57 pm

    Please don't get involved; you don't know what happened. Claire wasn't present either.

    Reply
  4. theundergroundrestaurant

    July 17, 2010 at 4:27 pm

    The subject came up with the lady I spoke to that night as I had gathered something happened from the rather oblique references on Food Urchin's blog. I'm reporting. Would you prefer it if I didn't report? I think her comments are interesting and worth reporting.
    I don't want to be censored on my blog. The whole issue of reviews and blogging is an interesting one.I think I'm merely adding to the debate.

    I never said that this 'bullied' blogger was making a name for themselves. I'm making a general comment. I'm sorry if that was the impression I gave, it's not the case at all.
    Perhaps the blogger concerned (is it Meemalee?) should explain what happened? Then we all know. At the moment we are guessing!

    Reply
  5. theundergroundrestaurant

    July 17, 2010 at 4:34 pm

    Well Meemalee (and I didn't even know it was you involved until now) it seems to me you have a story…why don't you tell it? I'm sure you could even make it very funny.

    What people don't want to read in blogs are PR heavy blog posts being super polite and diplomatic!

    Reply
  6. green drawers

    July 19, 2010 at 10:23 am

    As noted on twitter, I thought this to be a great review of something that I'll never get to see, living out in the sticks. It was informative and personal and, by including commentary on an intimate conversation, also involving in a way that a straight review can never be. This is the joy of blogging at it's best.

    I will make no secret of the fact that I know Msmarmitelover – we are not best friends and I am more than capable of criticising her when necessary. It is a friendly relationship nonetheless. I tell you this in light of what I am about to say.

    The part of the review that focused on a conversation between MML and the Masterchef person was interesting, especially when it expanded into professionals' perception of blogging. For most of us, that live outside the ivory tower that is the London restaurant scene, any little insight into what goes on in this rarified world can be interesting. When it comes without any brown-nosing, it is a breath of fresh air. I've read of lot of these blogs and most of the time I'm afraid they do come across as being written by the few for the few, which is why most bloggers don't go on to be professional journalists (should that be what they desire). The internet is a very broad church, and sometimes it would do well for those that empty their hearts in public to remember that what they write will be seen by others that do not share their view point; for me that is the whole point – 'we learn nothing from those with whom we agree'.

    From what MML said in her piece there is no way that the blogger involved in the John Torode spat could be identified by anyone who didn't know directly – and of course that would be most of the world then. That is until the comments.

    I know it must seem that way to the person / persons involved, but from the outside looking in, this was no 'dig', but a valid comment on the state of blogging reviews – if you stick your head above the parapet, expect to be shot down occasionally. If you're not thick-skinned enough for comment on your comment, then don't do it! As MML states, the food blogging circuit is very tight – I might say this just proves that maybe it's a bit too tight, and that it's actually bordering on the incestuous – never a healthy thing. Stop sniping about each other and start saying something relevant about food, in all it's wonderousness, today, yesterday and tomorrow. Otherwise set up a fanzine, charge people to see it and that way you'll only get people who agree with everything you say. Which is what I suspect will happen to Times Online – another element mentioned in the original posting.

    C

    And I agree with Fingersandtoes – to pay £25 for something I can't eat is a bit much!

    Reply
  7. green drawers

    July 19, 2010 at 10:23 am

    As noted on twitter, I thought this to be a great review of something that I'll never get to see, living out in the sticks. It was informative and personal and, by including commentary on an intimate conversation, also involving in a way that a straight review can never be. This is the joy of blogging at it's best.

    I will make no secret of the fact that I know Msmarmitelover – we are not best friends and I am more than capable of criticising her when necessary. It is a friendly relationship nonetheless. I tell you this in light of what I am about to say.

    The part of the review that focused on a conversation between MML and the Masterchef person was interesting, especially when it expanded into professionals' perception of blogging. For most of us, who live outside the ivory tower that is the London restaurant scene, any little insight into what goes on in this rarified world can be interesting. When it comes without any brown-nosing, it is a breath of fresh air. I've read of lot of these blogs and most of the time I'm afraid they do come across as being written by the few for the few, which is why most bloggers don't go on to be professional journalists (should that be what they desire). The internet is a very broad church, and sometimes it would do well for those that empty their hearts in public to remember that what they write will be seen by others that do not share their view point; for me that is the whole point – 'we learn nothing from those with whom we agree'.

    From what MML said in her piece there is no way that the blogger involved in the John Torode spat could be identified by anyone who didn't know directly – and of course that would be most of the world then. That is until the comments.

    I know it must seem that way to the person / persons involved, but from the outside looking in, this was no 'dig', but a valid comment on the state of blogging reviews – if you stick your head above the parapet, expect to be shot down occasionally. If you're not thick-skinned enough for comment on your comment, then don't do it! As MML states, the food blogging circuit is very tight – I might say this just proves that maybe it's a bit too tight, and that it's actually bordering on the incestuous – never a healthy thing. Stop sniping about each other and start saying something relevant about food, in all it's wonderousness, today, yesterday and tomorrow. Otherwise set up a fanzine, charge people to see it and that way you'll only get people who agree with everything you say. Which is what I suspect will happen to Times Online – another element mentioned in the original posting.

    C

    And I agree with Fingersandtoes – to pay £25 for something I can't eat is a bit much!

    Reply
  8. green drawers

    July 19, 2010 at 10:38 am

    I just spent half an hour writing a comment that was then deleted as it was too long!!

    The summary of that comment – great review; informative, witty, involving & personal. I know MML – not well, but relevant to this…

    'We learn nothing from those we agree with'.

    Food bloggers write a lot about themselves, for themselves, mostly involving the ivory tower that is the London restaurant scene. They appear to forget that the internet is the broadest of churches and when their PUBLIC comments are thrown back in their faces there is often upset and incredulity that someone could disagree with them. My understanding of MML's writing about this here was that she was merely discussing the principle 'if you stick your head above the parapet then surely you must understand that your head will get shot at'. If you're not thick-skinned enough to take comment on your comment then don't do it. Set up a fanzine, charge people to see it and that way you'll only get people who agree with you. And to bring in another facet of the original post, that's exactly what I think Time Online will become – a fanzine for Murdoch.

    C x

    F&T – totally agree – £25 steep for pudding only!

    Reply
  9. Douglas Blyde

    August 4, 2010 at 10:55 am

    The chips smelt the worst, I found (on the scratch 'n' sniff card). I like your description 'Walt Disney of food' BTW.

    Reply
  10. theundergroundrestaurant

    August 4, 2010 at 11:28 am

    Douglas: I must re-smell those chips. I saw you went to the Petersham nursery meal…lucky you!

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Instagram post 2192170307716904689_28574231 Drinking gluvein in Vienna Christmas market on a stopover during the @AMAwaterways river cruise on the Blue Danube. Tonight I’m making mulled cider for my cooking class at Willesden Library, starts 6.30, only £3 to get in. Basically I like anything mulled. Just got @aldiuk coffee cream liqueur and I even mull that- via using it in coffee instead of milk.  What does mulled mean? “Mulled wine originated in the 2nd century. It was created by the Romans who would heat wine to defend their bodies against the cold winter. As the Romans conquered much of Europe throughout the next century, their love for mulled wine spread across their empire and the regions they traded with.” To mull something over is to think about it. To mull wine is to warm it. So it’s something that is slow, steeped, warmed, sweetened, with added spices.  I’ve been travelling so much lately and am slowly writing it all up and testing recipes and dishes that I discovered in various places- my travel is a kind of food anthropology. I love 💓 travelling and discovering new places. I’d happily travel all the time. I’m an empty nester now and while I love london, I don’t need to be here, except to do the odd themed supperclub where I try out all my new recipes on guests.  Discover more behind my travels on Msmarmitelover.com and you can also book for my supperclub there or directly with @edible_exp I’m the original supperclub chef and hostess, the original underground restaurateur! I wrote the book on it- supper club, notes and recipes from the underground restaurant published by Harper Collins. I’m proud to have started a movement that has benefitted female and BAME cooks so much.  Eat the revolution! Long may it continue!  #traveller #chef #christmasmarket #vienna #bluedanube #gluvein #mulledwine #christmasdrinking #supperclubs #supperclubchef #msmarmitelover #travelwriter #foodwriter #recipewriter #christmasselfie #wearingred #travelpr invite me on trips!
Instagram post 2189276090585638215_28574231 Aranzata, a sardinian Christmas treat went down well at last nights supperclub - there are none left! Candied orange peel but candied with honey rather than sugar, mixed with almonds and a little wild fennel.  Recipe:  Peel off the orange peel of an orange, taking care to eliminate any of the white pith. Place in a pan of cold water and bring to the boil. Do this 4 times, discarding the water each time. Then dry the peel on a tea towel. Put back in the pan and cover with honey. Add peeled almonds finely chopped lengthways. Simmer and stir until the honey is absorbed into the peel. Take a rubber/plastic chocolate mould and press in a teaspoon of the mixture in each hole. Leave to set and cool. Unmould the little pucks of pleasure. I added some candied fennel seeds that I got from @souschefuk , ground them up and scattered over the top. Serve at the end of the meal with coffee.  #sardinianrecipes #suppervlub #christmas #christmassweets #orangesweets #honey #travelrecipes #recipesfromitaly #recipesfromabroad #msmarmitelover #supperclubchef #theundergroundrestaurant #london #inspiredbysardinia
Instagram post 2188551047903786506_28574231 Torta de Santiago, the finished recipe. I will be serving it tonight at my Sardinian supperclub - it isn’t Sardinian but Galician but this is turning into a sardo-Galician fusion event! Recipe up soon on the blog. #gluten-free #cake #msmarmitelover #supperclub #caminodesantiago #travelrecipes #galicia #sardinia #igfood #inspiredbytravel
Instagram post 2186581155877038874_28574231 Made a torta de Santiago today, inspired by doing the Camino de Santiago. It’s gluten-free, made with almonds rather than flour. I ate this as part of the ‘pilgrims menu’ all along the trail. They were vastly different in quality- often rather dry and dull. The best I had in actual Santiago de compostella, made ‘casera’ Spanish for home-made. It was sticky and rich. Equal proportions eggs, almond meal and caster sugar, with a pinch of salt, cinnamon and orange zest. I bought the traditional metal crosses at a hardware store in Santiago, one of my favourite lurking places when travelling. I will place one on top of the tart and powder the top with icing sugar, leaving an imprint of the cross. I bought this yellow bowl, a Galician craft, at a shop in Santiago.
#travel #baking #msmarmitelover #santiagodecompostela #caminoway #walking #hiking #dessert #spanishrecipes #spanishdessert #galicianrecipes #glutenfree @caminoways
Instagram post 2183492230186882117_28574231 Horse drawn carriage in Vienna known as a ‘fiaker’. The drivers are famous for being particularly grumpy which is a Viennese quality. It’s about 50 euros a ride. This is the second time I’ve visited Vienna, and I think it’s one of my favourite cities. The architecture, the coffee houses, the dirndl dresses, the art of Klimt and shiele. Right now I’m on a river cruise on the blue Danube with @amawaterways from Vienna to Budapest. This is a double wide luxury cruise. You can see the golden trees of autumn lining the banks and beaches. The ship sways in the night, you hear the waves lap against the sides (I always keep the door open to hear the night). Today we arrive in Budapest. I have to admit this is a night respite after my arduous Camino walk. Still behind on notes and blogposts and recipes from my travels but I love to be perpetually on the move. Bruce Chatwin says the natural state of a human being is to be nomadic. I rather agree. #traveller #igtravel #bluedanube #rivercruise #easterneurope #danube #vienna #msmarmitelover #foodietraveller #sachertorte recipe coming up on my return #horses #austria
Instagram post 2181973256383167209_28574231 Follow the yellow arrow and the shell. Arrival at #santiagodecompostela ‘st James of the field of stars’ 💫 after doing the pilgrims Camino - 130 kms walking. It’s taken me several days to get over it physically but I feel immersed in autumn and ‘forest bathed’. All my thoughts, photos and adventures coming up on the blog soon. I definitely recommend doing this. But my advice is: even if it’s raining and you aren’t thirsty, drink water. First rule of catering is, if you’re feet are sore, you aren’t drinking enough- I ignored this. Buy waterproof lightweight boots for cold weather but keep them loose as your feet expand as you walk. Buy anti blister socks- yes that’s a thing. Wear 2 pairs of socks: one thin merino wool or anti blister and one thick merino wool. Buy a rain cape which will cover your bag and camera. Train before you go- not just on flat but on hills- much of the Camino is hilly. Take toilet paper or wet wipes. Take a spare pair knickers. Take a walking stick or buy one there . Most things you need you can buy on the Camino. Take a strong bag on a string or a fanny pack for easy access to pilgrims passport for stamps; water; phone/camera. Stretch before and after. Keep to your own pace- sometimes it feels like a competition but it isn’t- we all have our own rythym and pace- when you arrive at the cathedral it doesn’t matter how long it took you to get there- you did it. Don’t rush- if you get injured your Camino is finished. #walkthisway #followtheshell #caminodesantiago #msmarmitelover #msmarmite #hiking #Spain #pilgrimage #santiagodecompostella #theway #fitness #pace #selfcare #travel #blogger #igtravel
Instagram post 2178475417149561889_28574231 We made it! Hemos llegado! #santiagodecompostella #pilgrims #knackered #camino #cava #msmarmitelover #msmarmite #sisters
Instagram post 2177561799364984754_28574231 Not gonna lie, this has been physically very tough. As my sister says ‘ we are from an indoors family from an indoors country’. Yesterday I did the longest day yet- officially 18km- but I did 35,000 steps! I’m small so I have a small step. So I converted steps into km and I did 27 km. that’s what it felt like. My legs throbbed all night, I had to take paracetamol to get to sleep. Have I had any life changing thoughts? Or spiritual revelations? Not a one. Well, maybe one which is I must get fitter. I mustn’t stop after this pilgrimage. I must get my health in order. Being freelance and working mostly on my own, it’s had to give myself time to look after myself. To assign time for fitness. Being freelance means never ending guilt about not searching for work. Never having stress free time off, as you don’t get paid holidays, sick pay or paid during national holidays such as Christmas. There is always a certain level of low key stress. Of keeping your self esteem up when you aren’t earning. The envy of others getting lauded for work you have pioneered. But I love my freedom! My opportunities to be creative. #thoughts #freelance #caminodesantiago #hiking #fitness #pilgrimage #spain #galicia #supperclub #rain
Instagram post 2175408625380307897_28574231 I was going to blog every day but the truth is I’m too knackered. I’m doing insta stories and my diary. Day 6. We are only doing about 14 km a day but it’s hard. I’m hobbling by the end. It’s the whole consecutiveness that is so punishing to the body. Oh to be young again. The youngsters are pounding through 30-40 km a day. We get up have coffee and don’t rest for 6 hours. We arrive around 3pm and have a massive drunken menu del dia with jugs of vino tinto. Then I fall asleep. Then I wake up for a bit and charge everything up, make notes, edit pix and sort out outfit for tomorrow. Which is basically the same everyday. I did wash a lot of knickers in the shower today as I was running low. So weather: raining all day. Puts the grim into pilgrim. But I am loving this. Thanks @caminoways #pushingyourself #msmarmitelover #msmarmite #caminodesantiago #caminofrances #camino #walking #pilgrimage #spain #galicia #greedypilgrim #stjames #followtheshell
Instagram post 2173661800793301108_28574231 Persimon and pumpkin soup, recipe up on the blog now. Msmarmitelover.com the great thing about doing the #caminodesantiago in #November is that the trail isn’t crowded, the weather is cool, and you see #pumpkinpatches everywhere which are always like something out of a #fairytale. Here they serve sopa de Galicia which is always prepared with meat stock, usually chicken. I so want soup on the Camino. When I get home I’m going to devise a #vegetarian #galiciansoup #buencamino #recipe #soup #pumpkin #squash #fall #autumnvibes🍁 #autumnfood #foodietraveller #greedypilgrim @caminoways @spanishpersimon #traveller #hiker #walker
Instagram post 2172857478425645569_28574231 The Camino to Santiago. While November isn’t the most popular month, and there is certainly rain, the landscape, the nature and colours of the countryside are so vibrant it’s like being on an acid trip. Nature at its most vivid: acorns with their fairy cups, bronze oak leaves and rusty ferns, mushrooms frilly with gills, apples 🍎 on the bough tumbling into sky blue rivulets, giant pumpkins in a patch, moss covered walls, dolmens and menhirs, rooves covered with slate like fish scales, lichen and donkeys, horses, spiney umbrellas like an opened coquille de St Jacques, cows called Luna. I did 14 km today my first day and that was enough. I fell asleep in front of the fire at the #albergue this is a #presstrip with @caminoways #galicia #greedypilgrim #caminodesantiago #msmarmitelover @advantagesofage @imogen_rodgers_1 #autumn #spain #walking #hiking #travel #contemplation #pushingyourself
Instagram post 2169866030516446893_28574231 Persimon Pani puri recipe up on the blog Msmarmitelover.com a street food which includes a flavour spectrum- sour, sweet, salty, hot, spicy, refreshing, crunchy, wet and dry, fruity and carby. Making the Puri from scratch took a couple of goes to get right but actually isn’t hard. #supperclub #msmarmitelover #msmarmite #spanishpersimon #vegetarian #vegan #recipe #chaat #streetfood #indiansnacks #canape #diwali
Instagram post 2169277948175951209_28574231 Overlooking the river at #vallaro in piedmont. Nearby was #sacroMonte, a hilltop religious monument with 45 chapels, each containing strange plaster statues of animals and saints, 800 of them.
Instagram post 2167511482116167199_28574231 Persimon fruit leather (the easiest EVER as it has so much pectin- just purée it, add sweetness spread on a silpat and in cool oven for a few hours), rolled into a pinwheel with bergamot zest and mint and goats cheese, a delicious canapé. This was served at last nights #persimon #supperclub for #Halloween on behalf of @spanishpersimon . Next week I’m going to Valencia to visit the farm.  #msmarmitelover #msmarmite #singleingredientmenus #fruit #vegetarian #canapé #christmascanapes #canapeideas
Instagram post 2166825702523830758_28574231 I’ve been working with persimon fruit for the last 3 weeks, pushing the envelope with what we can do with persimons other than just eat them like apples. And guess what? I still like them, I’m not bored. They are a wonderful autumn winter seasonal fruit. They are also really good for you. #VitC #fibre #5aday, #potassium #iron #calcium #betacarotene #vitA #7aday #manganese #B6 #supperclub #halloween #fruit
Instagram post 2166106717029345626_28574231 The creamy interior of a baked Camembert offset by persimons from Spain. This is the cheese course from my Halloween supperclub for @spanishpersimon this Thursday. #supperclub #persimmon #persimon #sharonfruit #kaki #cheese #camembert #bakedcheese #halloween #spanishfruit #igfood #autumnvibes🍁
Instagram post 2165411211139548124_28574231 Persimon bread, adapted from a recipe by @davidlebovitz. I used fresh persimon pulp and dried persimons with walnuts and @southafricanraisins now I have to decide whether to serve it as canapés, topped with goats cheese and fresh persimon or with the cheese course. 🤔#supperclub #halloween #spanishpersimon #fallfood #autumnvibes🍁 #food #travelandfood #spanishingredients #recipes #vegetarian #desserts #bread #fruitbread
Instagram post 2164809413936743946_28574231 Hazelnut risotto using carnaroli rice from @magicolucedio from piedmont. I used Piedmontese white wine as well as hot vegetable stock, use a moscato or arneis. Keep stirring for 18 minutes until creamy with a kernel of al dente rice. When I visited piedmont, I ate 4 risottos in 3 days! It’s grown in this region, being similar to a sushi type rice- round- rather than long. It’s beautiful stuff- ivory and pure- and I didn’t want to add any colour other than a few local hazelnuts, pecorino and nut oil such as walnut or hazelnut. Warming food for cold rainy autumn days. #supperclub #rice #risotto #hazelnuts #northernitaly🇮🇹 #visitpiemonte #foodandtravel #vegetarianrecipes #igfood #vegetarianfoodporn #regionsofitaly #femalechef
Instagram post 2163915113036239687_28574231 Cinnamon, pistachio and persimon pudding. Persimmon pudding is a southern dish but I added a touch of the Middle East. It’s so easy to make: remove stalks of fruit then blend. Add a cup of flour, a cup of sugar, 50g butter, spices, pinch of baking soda and bake in the oven for 45 minutes at 180c. #persimon #persimmon #kaki #sharon #recipetesting #supperclub #halloween #spanishfruit #winterfruit #seasonalcooking #baking #dessert #foodblogger #chef
Instagram post 2163125821191825243_28574231 I’ve never liked tiramisu. (I’m not really a fan of trifle either). But I thought I’d have a go on the understanding that homemade dishes always taste better. And so it proved. I used #camporelli biscuits and @neptune_rum. @visit_piemonte #tiramisu #savoiardi #pudding #dessert #italiandesserts #italiantrifle #homecooking #supperclub #fridgedesserts #nocookdesserts #coffee
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