SEPTEMBER

Hello!

I think now that it’s September, we’re officially in Autumn (no thank you, not yet.) As much as I love the season, I am not ready for it and instead will class this months recipes as ‘Late Summer’ recipes. September sees the short appearance of greengages…blink and you’ll miss them. Pears are also coming in and finally, tomatoes are at their best! 

Earlier this month, the newest issue of Potluck Zine came out, I was lucky enough to illustrate the cover of this issue which was a whole lot of fun!! It’s full of so many talented writers, illustrators and photographers. If you’re looking for something new to sink your teeth into, there’s still some issues available in their shop. 

Finally, here’s what I’m listening to in the kitchen this month.

Big love, Emma x

Rice Pudding for Breakfast

I will be the first to say that a rice pudding is a thing of beauty and nothing will ever beat the OG oven version (this Hugh recipe is one I turn to time and time again). My favourite memories of rice pudding are always of eating it in bed late at night. Underestimating how long it will take to cook every single time - despite knowing the recipe off by heart. Forever becoming more of a midnight snack than a pudding. This is a pared down version that is ready in just over half an hour, a little more breakfast friendly. It’s also great made the night before and eaten cold on those (rare) warmer mornings. Find it here.

Serves 4

Ingredients:

20g butter

150g pudding rice

750ml whole milk

2tbsp maple syrup, plus a little extra for serving

2 nectarines 

150g raspberries

Method:

1. Melt the butter on a low heat. Once melted, add the rice. Coat in the warm butter and let it toast for 2-3 minutes.

2. Add the maple syrup and milk.

3. Bring to the boil then reduce the heat down and gently simmer, stirring often, until the rice is soft - this will probably take around 25-30 minutes.

4. Divide between four bowls, top with slices of nectarine and raspberries and a final drizzle of maple syrup.

Roasted Tomato Flatbreads

The tomatoes in September are the best, sweet, holding the whole summers worth of sun beneath their skins (or we pray they are anyway). Roasting them on a low heat to really bring out that sweetness is my favourite way to eat them. Tumbled onto cold yoghurt and eaten on a warm flatbread. Add a little salad or side of grains et voilà, the perfect lunch. Find the recipe here.

Here are some of my favourite Instagrams from the last month, this dreamy looking setup from Tutu Arel. Some really lovely new work from East London based Lucy Mahon, such beautiful brambles. Finally, have you ever seen such a perfect tray of almond croissants? (They are my ult.fav so of course I think they look great) good job Big Jo.