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Elderflower and Gooseberry Jam

Liquids • Sweet Sauces

This jam is a lovely companion to toast or cakes. I have used it for Victoria sponge cake fillings but also with scones. You can see it used in my Tower Cakes here too.

1

Wash, top and tail the Gooseberries and place in preserving pan with Water.
Place the Elderflower in a muslin bag and place in the pan too.
Bring to a gentle simmer for about 10mins or util the fruit is soft.
Remove the Elderflower.
Add the Sugar and stir until dissolved.
Bring to a boil and reach 105°C setting point.
Skim off any scum from the top and then pour into sterilised jars.

Photos by Kit Lee

Fashion

Art Outfits

London • Outfits

Visiting the many free galleries and museums in London is one of numerous perks of living in this wonderful city. The redesign of the V&A sculpture rooms is well worth a visit. Filled with light and a magnificent collection, you can easily loose an hour in conversation with friends wandering around.

Coat custom made by Y William Yu Hong Kong

Tee LNA

Belt River Island

Jeans J Brand

Shoes Project Shoe (gifted)

Bag Hermes

Cuff Eshvi (gifted)

Photos by Kit Lee

Food

Butternut Squash Soup with Sage Butter Crunch

Savoury • Vegetarian

1

Peel and chop the Butternut squash and place it in a baking tray with the Onion and Garlic.
Bake for 40mins at 220°C.
Once baked transfer into a blender (or food processor), add the Stock, Salt and Pepper and Herbs and blitz until smooth.
Add the Butter to the Soup and Blitz again for a further 5mins.
Meanwhile put a non-stick pan with the Crunch Butter over a medium heat.
Cut the Bread into fingers.
Add the Sage leaves to the Butter and fry for 3mins on each side (they should not colour). When you turn them over add the Bread fingers to the pan.
Turn the Bread until golden on every side.
Remove the Sage from the pan and pat dry in paper towel, this will crisp it up.
Serve the Soup with the Bread fingers and fried sage, I love to sprinkle some fresh Thyme over too.

Photos by Kit Lee