Tuesday, July 27, 2010


It's Turkish Delight, it's strawberry sherbet and it's diving into a pool of Daiquiri...

That's what happens after you eat James Ramsden's Pork Madras Curry, turn beetroot into muffins, and crane your unswan-like neck through your window to hum at the sunset. All powerful, all highly recommended, all rather narcotic. Time for bed.


A bizarre combo, an experiment, I know, but beautiful little cheese-boards, surprisingly scone-like and damn fine with a chutney and red wine.

Makes 6

75g softened butter
150g self raising flour
1/4 tsp baking powder
1 tsp cocoa powder
1 egg, whisked
1/2 orange, zested and squeezed
1/2 tsp sugar
1/2 medium raw beetroot, grated
1/2 carrot, grated
75 ml milk

Preheat the oven to 165 degrees C. Wipe a little butter around the muffin moulds if not non-stick.

Rub the butter, flour and baking powder between the fingers until you reach a crumbly /pre-pastry like consistency. Beat the egg, orange juice and zest into the mixture, and stir with a blunt knife. Then fold in the sugar, beetroot, and carrot. Finally pour in the milk and quickly mix until all combined. The muffin dough should not be too wet, nor too dry.

Equally divide the mix into the moulds. You want them to fill just over half way.

Place them in the oven for 25-30 minutes. Check with a thin skewer to see if cooked. If it is sticky, the muffins need a little more love, if dry, they are ready to gobble.

Leave to cool slightly and serve with a good cheddar, and some in-season fig chutney.

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