Peonies, Summer Gazpacho, Publication date in sight 🌸
Home Shores sets sail 📖 🐟
Hello and welcome to “Shore to Shore” my kitchen journal a place I share my life in food, style and travel. So lovely to be here with you. As ever I share my recipes, stories and style from Cornwall, Bordeaux and beyond. Seasonality, provenance and enjoying the simple things life has to offer at its heart. How I think and feel and what brings me joy. I hope to inspire you in your own kitchen from using new ingredients, making that list, thinking about how you cook, not making it a chore but something to look forward to whatever day.
Simplicity has always been at the heart of everything I do and I have been banging the simplicity drum for decades. It is the way I cook and approach everything I do. Stripping things back, less is more and what brings me joy in my life. Always thinking about each season and how that makes me feel. I love nothing more than letting my mind wander, creating moments through what I do.
Peony season is in full swing here in Bordeaux and where ever I turn these beautiful perennial plants are everywhere with their large foliage and fragrant blooms. White, red and pinks. I love arranging them in a minimal way in a large glass vase. Peonies simply add a Spring / Summer feel throughout my house.
I am here apologies I am slightly late with this weeks post as it has been a very busy time with publication day is in sight and everything else. BBC Good Food Podcast, James Martin’s Saturday Morning show on ITV, an event at Fortnum and Mason for North Highland for an incredible group of female leaders, working with Monelle Godaert a French influencer from Paris and I have signed many copies of my new book Home Shores. Oh la la flying in and out of Bordeaux to London Town and back again. I feel incredibly lucky.
Note to self enjoy every moment.
James Martin’s Saturday Morning it is always a thrill to cook with James on his show. You can watch on catch up on ITVX. I made a recipe from my new book Home Shores Bloody Mary Gazpacho with Crab. It was wonderful to meet Jodie Kidd and chefs Aktar Isalm and Corrin Harrison. Such a friendly show to work on with good food, fun and great conversation.
Recipe: Bloody Mary Gazpacho with crab
All the good things. Gazpacho time for a delicious chilled soup with all the spicy and citrus flavours from a classic Bloody Mary. Perfect for Summer days ahead and as seen on James Martin’s Saturday Morning show.
Serve 6
Preparation: 20-25 minutes
Cooking: 0 minutes
Ingredients
50ml olive oil
45 ml Emily's Citrus vodka (or any good quality vodka)
2 slices white bread, crust removed
5g tabasco
30ml Worcestershire sauce
40g sherry vinegar
20g sea salt, flakes
1 cucumber
1.5kg red peppers
1.5kg ripe plum tomatoes, seeds removed
Method
To begin, peel and deseed cucumbers, chop and add to a large bowl. Peel and chop tomatoes and peppers. Add the remaining ingredients and leave to soften for one hour. Blend in batches for 2 minutes until smooth. Pass through a chinois with the back of a ladle into a bowl over ice. Cover the bowl and chill for at least 2 hours overnight. Taste and consider.
To serve, ladle the gazpacho into bowls. Garnish with crab, watermelon, green olives and basil, then drizzle with a little olive oil.
Crab Garnish
Ingredients
Crab 250g white crab meat
100g watermelon cut into small cubes
6 green olives, quartered
1 handful green basil
1 tbsp olive oil
Method
In a bowl combine the ingredients and place a teaspoon on the gazpacho and top with basil leaves.
Home Shores by me Emily Scott and Forward by Nathan Outlaw will be published on May 15th yes in just 5 days. Pre Orders make such a difference to the author and the success of the book. So I would love you to join me on my “Home Shores” adventure.
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Your book arrived with me yesterday. Full of deliciousness and funnily enough the bloody mary gazpacho with crab is the first thing I’d decided to do. I didn’t see James Martin this morning, will have to catch up. It’s a fabulous book, beautiful to look at too.
My book arrived this week! 🎉