Gammon and cider stew with apple cardamom dumplings

This is a medium-weight stew. A spring or autumn affair like an earth-tone cardigan for your mouth. The pork and apples are brighter than, say, beef and ale, and the spices keep it light while the dumplings add some satisfying heft.

I was talking about it to friends the other night, and I was sure I’d posted it already. Apparently not. I only had the recipe as a scrappy handwritten scrawl in an old notebook. So if I’m writing it up, you might as well all have it too.

It’s reasonably easy, and uses meat you don’t see super often outside roasts. While little seems likely to cure our national gammon we can at least reclaim this retro carvery favourite while there’s still food on the shelves, eh?

Continue reading Gammon and cider stew with apple cardamom dumplings

Learning to make xiaolongbao at Janncy’s Kitchen, London

Earlier this year, the boyfriend and I had an amazing time in Hong Kong. That’s a whole separate post, and one where I get over-excited about architecture before complaining about the air quality and the financial inequality.

But the food was amazing.

Particularly amazing were the xiaolong bao we had at Din Tai Fung. If you’ve not had xiaolong bao before (and I hadn’t), they’re these little steamed dumplings, usually filled with minced meat, various aromatics, and – crucially, deliciously – soup.

I know, right? Soup. Turns out the answer is “gelatine”, but we’ll get to that.

xiaolong bao

Recalling how much we’d enjoyed them, and being non-trivially wonderful, as a Christmas gift, Kit got us both a class learning to make them. It was an oddly serene way to spend a January morning, and thoroughly enjoyable

Continue reading Learning to make xiaolongbao at Janncy’s Kitchen, London