A glorious vision of health and beauty with citrus spiced salmon…

Dearest darling reader,

How are you? How’s your day going? Ready for your 3 day weekend? Well of course you are…God bless the Bank Holiday in all it’s brief-respite-from-work-even-though-it’s-guaranteed-to-rain loveliness. We’re British and we’re used to doing things in a state of perpetual change when it comes to the weather because if we didn’t go out every day with sunglasses, an umbrella & a set of snowshoes in our bags, frankly, we’d never leave the house.

The sun appears to have departed these shores to be replaced in residency by a polar wind – pop up only I hope – so this post comes to you from the hands of a lady wearing several more layers than you’d hope for in May, who can currently be found in that slightly overwhelmed, definitely overfed state that arises post-birthday. Or more accurately, post-week-long-and-eating-out-every-day-birthday celebrations.

I love it, I love any excuse to go and eat out and normally J and I don’t have to look very far to find one.

It’s someone’s birthday? Great!

You had an excellent ,meeting at work? Ace!

Oh look, it’s Tuesday? Woo-hoo!

The plus side of all this feasting is that you get to travel the world on your plate without the need for excess baggage fees or learning to sleep upright – I’ve been to India at Dishoom, Italy via Polpo, Britain thanks to the Soho Hotel, Peru through Lima and Japan by way of Shackfuyu this week alone – but the downside is the mysterious & unfathomable shrinking of one’s waistband followed by a general feeling of utter lethargy and the craving for something fresh, healthy & reinvigorating.

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This is where today’s delightfully cheeky little dish comes in – something that you can eat with sheer gusto knowing that it’s every bit as good for you as it tastes. Luscious, fat-on-your-fork flakes of salmon are smothered with a marinade that combines a citrus kick with the faintest hint of floral and served alongside a juicy pineapple salsa, coconut oil roasted sweet potato half moons, sweet & nutty red rice and creamy hunks of avocado, it’s the perfect dish for getting back on the culinary straight and narrow…

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An Introduction to Baking at Leiths, week 2…

Week 2 of this introduction to baking and I had high hopes that it would be a bit more testing than the first. It brought us a new teacher, a practical demonstration of a lighter-than-air orange and walnut swiss roll and and actual making of passion fruit and lime syrup sponge and scones.

Week 2 was definitely better for a few reasons – the teacher, with us for 1 week only sadly, was jovial and interested in us, asking questions and encouraging the same back. The sponge was not something I had made before and the swiss roll was utterly splendid, soft and crumbly and almost falling apart with the orange scented cream holding it together until it melted on your tongue leaving traces of warm walnuttiness behind… Read More