Kitchen Alchemy

When my husband and I were in France in 2007, we found a hole in the wall vendor selling crepes in Montparnasse. I think she was there as part of the Night of Music Festival, where people come out on the streets all over Paris to listen to music, sing, dance, and eat a lot of food. This particular creperie was part of a pub. A girl with Suzi Quatro hair was stationed inside a little booth with a big black flat griddle, a jug of crepe batter, a wooden trowel and a bunch of fillings. We stepped up to the window and ordered: “un crepe avec jambon, fromage et champignons”. And she set to work. When the job was done, the girl used a giant spatula to fold the crepe into quarters, slip it into a little paper cone and hand it over. And let me tell you, that crepe was goooooood! I have finally perfected my own crepe recipe. Lately I’ve become a little obsessed with crepes. When you try this recipe, you’ll understand why. Ingredients 1 cup plain flour 1 large egg 375ml full cream

I have been working with a recipe over the past weeks for the new book I'm writing. While its origin is Mexican, the biscuit it produces is so familiar to so many people from other cultures, I feel like I've stumbled on a universal biscuit base that could be converted to suit many purposes. Flush with a full stock of lemons, thanks to Janet at work, today I thought I would turn my recipe into Lemon Shortbread - a very easy variation on the original recipe and certainly, a very delicious one. I hope you agree! Ingredients 250g salt reduced butter 1/2 cup caster sugar 1 tsp lemon juice 1 tsp water 1 tblsp lemon zest 1/2 cup flaked almonds 1/2 cup ground almonds 2 cups plain flour 1. Combine the butter, sugar, lemon juice, water and lemon zest in the bowl of your Kitchenaid (I'm not going to pretend anybody owns any other mixer, okay?). Beat on sixth gear until the butter is pale and creamy. 2. Add the almonds and plain and mix on first gear until the ingredie

I have talked before about my desire to have an eternally fruiting lemon tree in my backyard. I do have a lemon tree, which I was given as a wedding present (well, my husband was given it too), but it spends most of the year ripening just one or two lemons. But Janet, at work - her lemon tree is a different story! She brought in two massive bags this week filled with gorgeous, ripe, almost orange lemons, and invited everyone to take as many as they wanted. I was lucky enough to score eight lemons. And I told everyone who took lemons too that if they wanted, they could give me their lemons and a jar and I would turn them into lemon curd. It's been some years since I made lemon curd, so today I thought I better turn the lemons I took into lemon curd so I can be sure I can fulfil my promise! Ingredients 140g butter 1 cup caster sugar 3 large eggs 200ml lemon juice 1 tblsp lemon zest 1. Melt the butter in the top of a double boiler. You can use one small saucepan sitti