It was -13 degrees and snowing but we stayed warm and toasty over Christmas and New Year in the company of family and friends. We also kept our bellies in a state of good cheer thanks to a present from last Christmas – Nigel Slater’s The Kitchen Diaries.
Being a student again has seriously tightened my belt for eating out. I’ve been feeling so blah-ed out by my own cooking that for a scary, heart-stopping second I almost lost interest in food. Thank goodness for The Kitchen Diaries. It really inspired me during the 2 weeks we were chilling at home.
The antidote for gorging ourselves on all that Goose and gorgeous crispy-skinned Roast Pork at our Christmas Day dinner party (also courtesy of Nigel Slater), was a detoxing (if you can call it that) porridge made with a stock from the goose carcass – would have made my Cantonese ancestors proud.