Archive - Page 121 of 299

Poached Rhubarb

Cold Pudding • Sweet

I think we have all had awful Rhubarb, either too sweet and mushy or beyond tart and stringy. I hate rhubarb cooked like that, so a few summers ago, supplied by my mothers rhubarb patch I decided to work out the best way to cook rhubarb. I wanted the fruit to retain its lovely pink colour and hold together without going stringy. I realised the most important thing was to make sure that the rhubarb is the same width, so that it cooks at the same speed. If you have some home grown variations, cook them in trays by size. I also realised the rhubarb needs to be cooked slowly and completely flat to retain its shape. This recipe is really easy but it will change how you see and eat rhubarb.

1

Preheat your own to 75°C
Wash your Rhubarb and cut it into 5cm sections.
Lay them out in a baking tray large enough that they don’t overlap.
Add the Spices, Juice and Vanilla to the tray.
Bake for 45mins to an hour.
The Rhubarb is done when it is soft to the touch but doesn’t break up. Bare in mind that it will continue to cook after you remove it from the oven, so slightly undercook it.

Photos by Kit Lee

Fashion

Frosted Berry

London • Outfits

The weather in London has been so odd lately, I have gone from winter coats, to bare legs and back to winter coats again. Here is a step back to the cold weather outfitting. I wore this suit during LFW this season. I love the colour.

Hat Blue Melon (gifted)
Coat Celine
Blazer Y William Yu tailor HK.
Shirt Carven
Trousers Isabel Marant
Bag Gucci (gifted)
Shoes Manolo Blahnik (gifted)

Photos by Kit Lee

Food

My Classic Carbonara

Meat • Savoury

This is one of my favourite suppers. It's very fast to cook, I almost always have all the ingredients in the fridge and it always feels indulgent and comforting to make and eat.

1

Chop the bacon into lardons and fry over a medium heat until crisp.
Meanwhile, boil a pan of water and add your pasta.
In a bowl whisk the Cream, Egg Yolks, and grated Cheese.
Season with Salt, Pepper and Nutmeg.
Keeping the pasta in the pan, drain most of the water off, retaining several tablespoons of cooking water with the pasta.
Place the pasta pan on the hot hob again but turn the heat off. (This will allow a very low heat to continue to warm the pan.)
Add the egg cheese mix to the hot pasta and using tongs, toss the pasta in the sauce for 5mins. The sauce should coat the pasta, cooking it slowly, (direct heat will cause it to curdle).
After 5mins, serve with the crisp bacon on top.

I also like to fry my bacon with a clove of finely chopped garlic for a little change.

Photos by Kit Lee