The curious case of the custard apple…

I’m lucky enough to live somewhere that has a wonderful community feel to it…there are actual butchers and bakers and, no, not candlestick makers, but greengrocers whose shelves are constantly laden with various tubs of produce…ruby toned berries and velvety baby apricots and leafy bunches of greenery. It’s cheap, the produce is good, it’s been around forever and I walk past it every day on the way home.

Thus it was that I found myself in possession of my very first custard apple. Now, I like fruit. I like the fact that it tastes good and it’s healthy but you put the word ‘custard’ in front of it and hello sailor! I like it even more…hmm, perhaps this is how I will eventually like broccoli…

…no. No, that’s just never going to happen. Anyway, back to the fruit in question – here she is…

custard apple (1) custard apple (2)

Pretty, non? After rapturous exclamations of delight that made J think I’d found a £50 note on the shelves rather than a piece of fruit, he gamely agreed to try it with me. I have to be honest and say that it’s not the most visually attractive piece of fruit I’ve ever opened and eaten but she was actually quite lovely.

custard apple (3)

Creamy soft, thick flesh sprinkled with glossy black seeds, the flavour was evaporated-milky sweet and, crazy I know given it’s name, actually tasted like custard. Who’d have guessed?  The texture was peach like and much softer than your average apple and my only disappointment was that it took quite a bit of work to eat the thing and there wasn’t enough of it. It was a bit like eating watermelon when you find more time taken up with either digging out or spitting out (company allowing) the seeds and not enough time actually enjoying it.

I’d eat it again and I love trying new seasonal produce so it was exciting to find this but I’d buy a big bag of them a) to enjoy and b) can you imagine a custard apple crumble with crunchy brown sugar and rich yellow custard? Of course you can…

Le Cordon Bleu, Essential Cuisine Skills week 4…

I’m so sad that my four weeks of Cordon Bleu heaven has come to an end! Aaaaaagh, makes me want to bawl into my apron…why can’t I come here every Tuesday night and be given fabulous ingredients to make amazing dishes with in an insanely well provided kitchen under the watchful and welcoming eye of a fantastic chef? I mean, surely he has nothing better to do on an ongoing basis?

week 4 b1

It’s literally been such an enjoyable time and I have honestly loved every single minute of it. Yep. Even the first heart pounding moments of week 1 when I couldn’t get those damn chicken legs off…

So on the menu for tonight – lamb. More specifically a trimmed rack of lamb served with dauphinoise potatoes and stuffed tomatoes. Excuse me while I just dribble into my apron.

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Avo heaven in east London…

The most perfect avo on toast in London. Ooh. Controversial maybe but I stand by it. Not only that, I challenge you to prove different.

Zealand Road 2

Picture this…it’s a warm summery weekend morning, you’ve had a lie in and emerged blinking and sleepy into the sunshine, your mood is chilled but your tummy rumbles, you want somewhere simple, non-pretentious and super relaxed. Well follow these simple directions and prepare to go somewhere you’ll quickly want to become a regularof…

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