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A Whammy Christmas

biscuit christmas tree

Last Christmas / I thought I’d depart / From traditional ways that a Christmas tree’s made / That year / I baked several tiers / Of biscuit of different sizes. Do you recognise the song? My edible little Christmas tree was assembled with pineapple and coconut liqueur curd as glue and finished with redcurrant baubles, a dusting of icing sugar snow, and washed holly leaves picked from the outdoors.

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My reaction to seeing tatsoi at Waitrose (where it is on limited edition 3 for 2 sale) was, “what?!” We’ve all heard of pak choi, but it was the first time I had heard of this vegetable, grown in China since AD 500 and now grown worldwide. It may be more popular outside of than inside of China, since none of my relatives on the mainland have heard of it (in Chinese it is 塌菜, literally translated as ‘collapsing vegetable’). I cut the stalks in half and sautéed them like I do with most Chinese greens: with thin-sliced garlic and a splash of soy sauce, or with finely chopped chilli and ginger and a splash of soy sauce. It tastes slightly of mustard, and has no bitter taste. It has a stronger taste than pak choi. It costs around the same price but is twice as nutritious as pak choi. If ever there was a time to shift vegetable allegiances, it is now.

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The Twelve Days of Christmas: A Culinary Extravaganza

Here are recipes and other ideas for the Christmas kitchen leading up to the Christmas week. Hope one takes your fancy! Continue reading

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Just now, when I was finding my library wifi to connect to, I came across a wifi network called ‘Amy’s Time Capsule’. Should’ve clicked on that one, to wi-fly back in time to see for myself what the Seleucid kingdom was really like…