DECEMBER
 

Hello!

Here it is, the final newsletter of the year! This Christmas edition is a little different from normal, I’ve swapped out the normal seasonal fruit and vegetables for a more festive selection of confectionary (normal service will resume in January). I love making food gifts and the ideas included below are some great ones that travel well via post - so even though many of us might not be spending this festive period with all of our loved ones, we can send some love in the form of a sugar-filled manila envelope.

A massive thank you to everyone that has ordered a calendar in the last few weeks, I’m honestly lost for words thinking about the amount of support! There will be a second run of printing so make sure to get your orders in before the 10th of December!

Catch you all in 2021

Emma x

Chocolate Bark

I’m not entirely sure you can call this a recipe, maybe just more of a suggestion. These shards of embellished chocolate make lovely Christmas presents. The flavours here are merely a suggestion, experiment with them! Any combination of dried fruit, nuts or seeds would work wonderfully. Find the recipes here!
 

Marshmallows

Next up, marshmallows! They sound complicated but they are in fact super simple to make! I can’t even explain how good these are, once you’ve tasted them, you won’t want the shop-bought version ever again (this is coming from a self-confessed marshmallow addict). Full recipe here.
 

Scottish Tablet

Tablet is fudges crumblier, Scottish cousin. When I called my Grandma to ask her about the recipe, her exact words were: “melt everything, test it and then beat it like hell with a wooden spoon. Good luck.” Making tablet is a full arm workout, so be prepared for the pain. I’ve made an appropriate playlist that should hopefully help you keep the momentum up when you need it!
 

Ingredients:
900g caster sugar
¼ tsp fine salt
250ml semi-skimmed milk
110g unsalted butter, cubed 
300g condensed milk
½ tsp vanilla extract
Small cup of water on standby for testing the consistency.

Method:

  1. Grease a 20x30cm baking tray and set aside.

  2. Use the tallest large pan you have. In it, add the sugar, salt and the semi-skimmed milk. Heat on the lowest possible setting until all the sugar has dissolved (it’s super important that it dissolves completely), stirring occasionally. It should take just under half an hour.

  3. Once completely dissolved, add the butter and let it melt, stir everything together then simmer, still on a low heat for 5 minutes.

  4. Add the condensed milk to the pan and stir almost constantly for half an hour. You’re aiming for a soft boil. After the first 20 minutes have passed, test it sporadically by dropping a small amount of the tablet into a cup of cold water - if the mixture forms a soft ball when it hits the water (one that can be rolled between the fingers) it’s done.

  5. Take the pan off the heat, add the vanilla and beat it with a wooden spoon for ten minutes. Your arm will be in agony, but that just means you’re doing it right! Tip into the prepared tray and smooth over.

  6. After 20 minutes, score it into portions. Leave for a few hours - and if you can resist temptation, overnight. It should break into squares easily when completely set.
 
 

Since we’re now in December, I’m fully accepting all the mulled wine, The Pogues and mince pies. In the spirit of this, I’ve also cobbled together a gift guide of my favourite small and independent businesses. 

Here are some of my favourite Instagrams from the last month. The sexiest pasta basking in some November sun from the pasta princess herself, Dara. Alexandra Dudley’s breakfast in bed situation is something I can definitely get on board with. And finally, have Pophams made the ultimate boozy mince pie? I can’t wait to eat 7,000 of them.