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Day 3 PFW SS13 Part II.

Collaborations • Fashion Week • PFW

I haven’t worn Isolda since last season, with the brand being such huge success over the last year, the designer Ale has moved to New York and I no longer get to see them as much as before. I wish I could still be as hands on as I was before, but the sea stretches between us and I do what I can for them at arms length. You may remember the two outfits I wore from them last season, HERE and HERE! Each season the collections get stronger and stronger and I’m so happy for them for getting so far. I hope you all love this dress as much I do.

Shoes Manolo Blahnik

Dress (sample) Isolda London

Bag Hermes

Sunglasses Ottica Mantovani

Jacket Hanali from Eriin (gifted)

Photos by Peter Navey

Fashion

Day 3 PFW SS13 Part I.

Collaborations • Fashion Week • PFW

Seated front row at Costume National next to Rumi and Bryan Boy.
One of my favourite looks from the Costume National Show.
Cara Delevingne walking at Costume National.
Painted sunglasses at Costume National.
The final walk at Costume National.
Being photographed after the show.
As above.
My outfit, I was so happy to be back in Isolda!
The ever cool Guerre.
Being photographed after the show.

Shoes Manolo Blahnik, Dress Isolda London, Bag Hermes, Sunglasses Ottica Mantovani and Jacket Hanali from Eriin.

Photos by Peter Navey

Food

Asparagus, Leek and Pea Tart

Savoury • Savoury Bakes • Starters • Vegetarian

This is a great tart for your vegetarian friends. Its hearty enough for meat eaters like me to feel completely satisfied but also completely friendly to vegetable lovers. I used a shortcrust pastry but a puff works wonderfully too. Just make sure to blind bake it with lots of beans in to stop the base from puffing up!

Roll out the Pastry and fill a tart case. Prick the bottom and fill with parchment paper and then baking beans. Blind bake until beginning to golden at 180^oC.
Slice leeks and crush garlic, slowly saute in a pan on a very low heat with butter until melting and soft. Don’t allow them to catch at all.
Blanch the asparagus, by which I mean literally drop them into boiling water for 20 seconds. You don’t want to cook them just begin too.
Then mix the custard. Simply mix all the wet ingredients together until smooth and then add in the Parmesan and salt and pepper to taste.
Fill the pastry case with the asparagus, leeks and peas, then pour over the custard.
Now bake the tart for 30 to 40 minutes at 160^oC.
It is ready when there is a very little wobble and the tops have caught just a little and begun to golden (as in the pictures above).

Photos by Frances Davison