Roast Duck with Plum and Russet Confit*

A visit by the parents for Sunday lunch is a potentially daunting experience. Especially if you have grown up with consistently delicious Sunday lunches produced in a seemingly effortless manner. So when the folks arrived for a weekend with their London-based sprogs, and treated us to a West End show, I knew I had to impress. Error number one was assuming they would be late, and that I'd have time to nip to the butchers, before they arrived...

Read More

St. John Bread & Wine

St John Bread & Wine by Charlotte Nose to tail eating. A concept that to some may seem rather unrefined, when really it is the best way to eat; you cook every part of the animal, indulging in dishes and cooking methods that are novel, inventive and definitely worth talking about. A pig’s head - euugh! The imagination goes wild, a large blackened pig’s face looking at you as you daintily cut off his cheek and chew it down, while trying not...

Read More

Keston Kitchen Birthday Cake

This month is the one year anniversary of the Keston Kitchen blog! In order to celebrate our first birthday I decided to make a cake to mark the occasion. If you have read Julia's previous post about the exciting calendar announcement you will have seen the fabulous new logo which has been created for us by Nick Ritchie. The logo was the obvious choice for the birthday cake design.I knew it needed to be a fairly substantial cake to do the logo justice,...

Read More

NEWSFLASH

A taster: November afternoon tea************ PUBLIC ADDRESS **************The Keston Kitchen has 2 very important announcements.1. We have been branded! For those of you not on facebook, here it is:(New-look blog coming soon)Created for us by the amazing designer Nick Ritchie, who is also an awesome dude.2. You may have noticed that there was less blog activity than usual during October. This is because the Keston Kids have been very busy with...

Read More

Perfect Pud for Autumn - Poached Pears in Red Wine.

Love pears - these ones were for Charl and Matt xI made this as the dessert for Charlotte's birthday meal. After Rachael's deliciously rich and creamy garlic tart (our last post), I felt the need for a lighter pud. I have to say, this dessert surprised me - how can you make pears in red wine taste like anything other than pears in red wine? Well, by infusing them for hours in a sweet, spicy, warm liquid so that it soaks through the flesh and transforms...

Read More