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Debora Robertson

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Category: Hallowe’en

Happy Hallowe’en

Pumpkin 2011


A house is never still in darkness to those who listen intently; there is a whispering in distant chambers, an unearthly hand presses the snib of the window, the latch rises. Ghosts were created when the first man awoke in the night.

The Little Minister, JM Barrie

@lickedspoon Hallowe’en, Home Stuff 8 Comments October 30, 2011July 17, 2018

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This week's market haul is full of high summer. In my (free) newsletter I share what I did with some of it - a melon, tomato, red onion and black olive salad. All the colours. In my latest newsletter, I write about how I create recipes, a sort of culinary doodling, and share a recipe for pipérade tart, which isn't really, with apols to the good people of the Basque region. Plus this week's market haul - behold the beauty of those dorade (sea bream). I am so touched and delighted by this post from my food writer friend, @jlinford  Also very happy she started with the anchovy puffs, one of my favourites to go with drinks. Morning light. Another beautiful day. What are you going to do with yours? Would you like to win a copy of my book? And tickets for cookery classes at the beautiful @saucebythelangham cookery school (picture 2) - lots of fun, and a great way of brushing up your skills or learning some new ones. Well, @waterstones are running a prize draw for Waterstones Plus members. I'd enter myself of not, well, you know. Closes Sunday, so get cracking. Link to the prize draw details in the Linktree in my Instagram bio. Good luck! Hope you win. Scaffolding almost down... Oh happy day 💛. Next job, replacing the windows and renovating the shutters. This week's market haul includes:squid, mussels, herbs and sucrine (little gem) lettuce, yellow haricots beurre, tiny figs, nectarines, sweet little plums, some beautiful tomatoes, and a recipe for plum clafoutis - click through to see it bubbling away. You can use any stone fruits, and even apples. It is enormously versatile and easy. Lunch. Sometimes, those old-fashioned recipes are just the most comforting. I made stuffed tomatoes, with a rich, light, intensely-tomatoey filling. If the filling's too meaty, I think they can be too dense, too heavy, which isn't what you want. I cooked the rice with the tomatoes so it soaks up all of the delicious juices, plus a little saffron broth. Recipe in my Substack Cook One Thing newsletter, link in my Instagram bio Linktree. I hope you enjoy it.
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