NOVEMBER
 

Hello!

First of all, I just want to say a massive thank you to everyone that has ordered the Seasonal Eating Calendar since its launch at the beginning of October. I’m absolutely blown away by the amount of support and love!

Whilst writing this, I’m very aware that we’re about to head into a second national lockdown later this week. Hopefully the recipes in this months newsletter will bring some comfort to the situation. Baking a cake is always good for the soul - and this one is a perfect one for November! As well as this, a recipe to champion the humble leek. The most ideal dinner for a cold, dark evening.

Hope everyone is staying safe.

Emma x
 

Pear and Chestnut Cake

A lovely autumnal cake, the kind you want to eat when you come back in from a bracing walk, washed down with a cup of tea. Alternatively, it makes a good pudding when served with a dollop of mascarpone and a dusting of icing sugar. The pears are such a nice choice for this time of year - but could be swapped out for whatever fruit is available to you. The recipe can also be found over on the website!
 

Ingredients:
2 pears, peeled, cored and thinly sliced
185g unsalted butter
185g caster sugar 
3 large eggs
50g roasted chestnuts (vacuum packed ones are great)
140g self raising flour
1 scant tsp baking powder
Pinch of salt 

Method:

  1. Preheat the oven to 195ºC/175ºC fan. Grease a 20cm round cake tin and line the bottom of it with a circle of greaseproof paper.

  2. Blitz the chestnuts for a couple of seconds in a food processor until fine, set aside for later.

  3. In a mixing bowl, cream together the butter and sugar until pale and fluffy.

  4. Whisk in the eggs, one at a time.

  5. Gently fold in the flour, ground chestnuts, baking powder and salt until all of the ingredients are incorporated.

  6. Pour into the prepared cake tin and arrange the pear slices on top.

  7. Bake in the oven for 45 minutes, test with a point to see if cooked. Leave to cool and serve with a dollop of mascarpone.
 
 

Leeks, Thyme and Garlic

Leeks are criminally underrated. This recipe is a nice celebration of them, pairing them with lots of thyme and garlic. Don’t be tempted to rush the roasting, this is where they will transform into the star of the dish. Find the recipe here!
 

Here are some of my favourite Instagrams from the last month. This shot by Sam Harris needs no justification for its place here, it’s just excellent. This fried bread and butter pudding with custard and cinnamon plums from Felicity Spector. Finally, Cath’s studio looking beautifully serene in the October light.