BONJOUR, hello so lovely to be here with you. February “howdy” great to see you too, the shortest month of the year but still mighty. I am slightly strange in the fact that I like winter months and all they bring. For me it is learning to find the small joys in each day rather than getting overwhelmed with obsessing about the weather or wishing time away. Jump around play the “glad game” with me I find it really helps to change my mindset, simply write down 5 things you are glad about….It adds a positive vibe to my day and if I have worries or I am stressed I try and find solutions rather than wasting good energy. Enthusiasm and finding the good is infectious.
SEEING pink for me when I think of different seasons I see them in colour and for me Spring or should I say the promise of Spring I see in pink. A time of renewed energy and hope is in the air and of course “Valentine’s Day” All you need is love (start with self love) and everything else comes together.
Seasonal treasures PERFECT pink stalks - new season forced *Rhubarb* there is something reassuring about each season and what it brings. All the excitement. I am easily found on the beach, watching the wonder of the wildlife, listening to the noise of the sea, comforted in my familiar surroundings and not for one minute taking it for granted.
Rhubarb is one of my favourite ingredients this time of year. Seeing us through the colder months and bringing us colour on a grey day. This time of year a pale pink and slightly more subtle in flavour 🌿
I love gently roasting it in slices 300g golden caster sugar to 2kg rhubarb, 1 zest orange, thumb of ginger grated and sprig rosemary.
Cover with foil and roast gently at 130’C for 20-25 minutes until the rhubarb is soft to touch and cooked through depending on the thickness of the stalks. Remove the rosemary and simply serve with vanilla ice cream or…
*Topping for your overnight oats 💞
*Eat with caramelised oranges and ice cream
*On a cracker with Coppa ham, olive oil & rocket
*Crumble (always) add some cooked apples 🍏
*Eat with a panna cotta (dream combo)
*Rhubarb galette (the easy pie)
*Store in a kilner jar 🫙 (in the fridge - lasts 2 weeks or freeze for 3 months in individual freezer pouches)
Food is fashion channelling rhubarb vibes with Corduroy rhubarb pink jumpsuit from Miss Selfridge via Asos
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Justin Tabak x Emily Scott Apron: Use the discount code
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My beautiful *Apron* made in collaboration with the wonderful Justin Tabak from cooking, floristry, painting or pottering in the garden an essential in any house. With inspiration taken from the Cornish Coast, our apron is made in 'Sand' heavily washed linen, as if lifted from a weather-beaten beach, with straps made in 'Sunshine' yellow to lift the spirits and bring joy in any kitchen. Featuring pockets for a mobile phone, a notebook and a long one for a spoon or two, the apron is as practical as pretty. Herringbone tape loop to tie a tea towel and adjustable neck strap.