Fashion

Brocade and Feathers

London • Outfits
These are my favourite Manolo's. I love their circus theme and joyful colour. A few years ago I was wearing them in NYC for a shoot and I lost one of the balls. I was devastated.  I had forgotten the wonder that is Manolo Blahnik customer service, naturally they repaired them perfectly for me.

Jacket Tibi (gifted)

Jumper Pure Collection

Trousers Osman (gifted)

Shoes Manolo Blahnik

Bag Saint Laurent

Earrings Wanderlust and Co

Lipstick Tom Ford Cherry Lush

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Photos by Kit Lee
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Food

Honey Soy Ginger Roast Pork Belly

Meat • Savoury

I love Pork Belly. I have really fond childhood memories of eating it, so it always feels like a treat. This recipe is very easy and makes a really moist flavoursome result. I like to slice the pork thinly once its cooled and then enjoy it alongside hot dishes, but it’s also delicious straight from the oven.

1

Prep

  1. Finely grate the Garlic and Ginger.
  2. Combine the Garlic, Ginger, Honey, Soy Sauce and Orange Juice in a bowl.
  3. Add the Pork Belly, throughly coating the meat in marinate all over.
2

Over Night

Marinate the Pork Belly over night, turning in the morning.

When ready to cook, shake off the spare marinate and place the pork in a roasting pan.

3

Roast

Preheat the oven to 180°C.
Glaze the Pork with Honey and roast for an hour, glazing with more Honey every 15mins.

Allow to rest for 30 mins.

4

Reduce and Slice

Take the left over Marinate and add the Sweet Soy Sauce and Golden Syrup, mix and place over a medium high heat in a pan.

Reduce to a thick dipping sauce, this should take 10 mins.

How to eat

I love this pork on its own with steamed rice and a fresh Asian salad but you can also use it in fried rice or noodles or soup noodles as I have shown below. I just make some homemade stock, and then prep a lot of topping in little dishes (chilli, herbs, vegetables, garlic, ginger, tofu, peanuts etc) and allow people to build their own bowl at the table, it makes for a really fun supper.

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Photos by Peony Lim
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Food

Milk Junket with Rose Peaches

Cold Pudding • Sweet
Junket is a really lovely old-fashioned treat. It's very simple to make, just ensure your milk is full fat guernsey milk (gold top is the best) and don't let the milk come to a full boil. You can now buy vegetable rennet which works just as well ( I get mine at Wholefoods). I love Junket for breakfast or brunch, as well as a pudding. It has a delightfully light texture, very delicately set, as soon as you cut into it, it begins to break up. I have served it with rose peaches here but I enjoy it equally with just freshly grated nutmeg on the top or fresh berries.
1

Junket

  1. Bring your Milk to just under a boil over a medium flame hob.
  2. Take the Milk off the heat and allow to cool for half a minute. Then add your Vanilla and Rennet and stir.
  3. Pour into your setting container. If you use glass be careful as the milk will still be very hot. You can use individual cups or make a large bowl. It wont effect the set.
  4. Place the Junket mix in the fridge and allow to totally cool and set, this will take at least 4 hours. I normally make it before bed, so it can set over night.
2

Peaches

  1. Light with a knife mark the bottom of all the Peaches with a cross.
  2. In a heatproof bowl, pour boiling water over the Peaches to cover them completely.
  3. After a few minutes the skin should be peeling away from the Peaches. Remove one by one and peel all the skin off.
  4. Segment them into eighths and set aside in a bowl.
  5. Add the Rose Water to the Peaches and toss.
  6. To serve, take the Junket and place the peaches on top with crystallised rose petals. You can either use confectioners ones as I have here, or make your own with my recipe.
Photos by Peony Lim , Kit Lee
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