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To be a Host

Collaborations

Just before I left London for Christmas, I had one more thing to do… Host a fabulous party for Shanghai Tang. Oh poor me – please note my extreme sarcasm! The evening was a winning combination of the best things in life… a little help from my friends, a couple of amazing cocktails, irresistible nibbles, a-whole-lotta fashion and a sprinkle of Asia.

Some of the fabulous people who came along were… Vanessa Jackman, Candice Lake (crazy for the Erdem trousers she wore!), Michelle Bobb-Parris, Amber Atherton, Minnie Harding, Ella Catliff, and Alessandra Ferreira. I was obsessed with the smoked salmon on potatoes cakes and the passion fruit cosmopolitans that we served in particular. Yummy yummy! I hope the pictures give you a feel for a really lovely night. If not we can always blame Pete!

Jacket and Dress Shanghai Tang (samples)

Tights Falke

Shoes Christian Louboutin

Food

Falafel

Nibbles • Party Planning • Savoury • Starters • Vegetarian

I love Falafel. I think it is the yummiest vegetarian thing you can eat. Hot, herby and fried. This recipe is based on one I found on FoodGawker from a blog called Just a Taste... HERE! I adapted it, inspired by the wonderful and yet unbeaten Falafel King, based on Portobello Road (amongst other places).

1

For the Mix

Add the Onion, Garlic, Herbs and Spices to a food processor and blitz until farley fine.
Add the chickpeas and blitz to mix, making sure the herbs are even throughout the mix before adding the Flour and Baking Powder gradually, blitzing in-between, you are aiming for a ball of mix which isn’t too stick. Stop adding flour when you achieve this. Transfer the mix to a bowl and refrigerate for an hour.
Meanwhile make the Tahini sauce my mixing together all the ingredients.
Heat sunflower oil (I use a deep fat fryer), then taking a ice-cream scoop make compact little balls of the Falafel mix. Fry them in batches of 5 or 6. Until golden brown, around 6-7 mins.

Top Tip

Cooling the mix is very important, otherwise the balls with burst open in the fryer. The key it to make sure they are cool and tightly packed, otherwise the air pockets will open in the fryer making a big mess.

2

Serve with

I also made a salad to go in the warm pitta.

I love the salad they stuff in at Falafel King, so I made my own version… using flat leaf parsley, tomatoes, cucumber with some white balsamic vinegar, nut oil, sugar and lots of salt and pepper.

This works just as well as a canape with the sauce as a dip, use a melon baller to get smaller Falafels. So make some this festive season!

Photos by Peony Lim

Fashion

Magic Bow Makes Ears

Editorials

Bringing Back the Hat. Part 6

Today I am wearing my new bow ears from Marie Mercié. I love this hair piece. It looks like a bow close up, but the silhouette is like little ears. Being a massive fan of any animal-ear themed headwear this piece totally hit the spot. I had to go to the store in Paris and ask for it, at which point the last one was whipped from a hidden cupboard just for me!

Wear something animal themed this weekend and think of me.