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NOVEMBER
 

Hello!

A huge, huge, huuuuge thank you to everyone that bought a Seasonal Eating Calendar since it launched last month! They’ll be flying out far and wide as of next week!

November is finally here, which means the arrival of clementines, parsnips and one of my all time favourites, the jerusalem artichoke.
A few weeks ago, lifestyle brand, Our Lovely Goods asked me to create a recipe for their new print journal. Comfort - the theme of the first edition felt like it needed a hearty recipe. Braised beans with cavolo nero felt like just the thing - and feels very fitting for a cold November evening. Maybe also followed by this for pudding. 

Here’s what I’m playing on repeat this month.

Big love, Emma x
 

Pear Tarte Tatin

Caramel and pastry in one dish? Sounds daunting. Keep calm when heating the sugar and trust that it will work. The joy you feel when you life the pan off to reveal the golden, jewel studded beauty underneath is hard to describe, a mixture of relief, elation and accomplishment.
Finish with a good scoop of ice cream and watch it dance along the hot blanket of the pears - find it here.
 

Serves 6-8

Ingredients:
4 pears 
120g caster sugar
50g cold butter, cubed
3 cardamom pods, seeds removed and lightly crushed
ΒΌ tsp cinnamon
x1 block of puff pastry

A little flour for rolling 


Method:

  1. Heat oven to 200ΒΊC/180ΒΊC fan.

  2. Peel, core and quarter the pears and set to one side.

  3. Using a skillet or an oven-proof frying pan, with a 21cm diameter, add the sugar to the pan and turn to a medium heat, swirling the sugar around the pan as it starts to melt.

  4. Once the sugar has dissolved and has turned to a light copper colour, add the butter, cardamom seeds and cinnamon, then stir to combine.

  5. Add the pears to the pan and coat in the caramel, leave to cook for 15 minutes.

  6. Whilst your pears are cooking, roll out the puff pastry on a lightly flowered surface, using a plate that’s a little larger in circumference the pan as a guide, cut around it to create a circle of dough that will fit nicely on top of the pears.

  7. Once your pears are soft and the caramel has reduced slightly, remove from the heat, arrange the pears cut side up and lay the pastry circle on top, tucking the edges down into the pan.

  8. Place in the oven for 30 minutes.

  9. Remove and leave for 10 minutes before placing a plate over the pan and flipping, to turn it out onto the plate.

  10. Serve with ice cream.
 
 

Braised Beans with Cavolo Nero

My best friend and I have this saying that’s often banded about in our house. It’s usually on the weekends, when the days don’t seem to have much structure and you realise at 4PM that you haven’t yet eaten lunch. You’re suddenly so hungry and the only way to describe it is that it feels like your stomach is floating. β€œI need something to sink the stomach Jess”. There’s something oddly comforting about the thought of your stomach sinking, being weighed down by the goodness you’re feeding it. This is a bowl of stomach sinking goodness for sure. Find the recipe here.
 

The saved folder on my instagram was jam packed of great stuff this month. Here are some of my favourites. Firstly, this. The most glorious cake, a true masterpiece from Lucy Turnbull. A very handsome looking chap from Laura Edwards. And finally, this beautiful poached quince from Nordic Kitchen Stories.
instagram

Mainly Breakfast, 9 Allen Road, London, N16 8SB, United Kingdom

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