The Rib Man – best ribs in London

People say that we’re a generation who want it all and we want it now.

Generally, I’m more of a pootler. But when it comes to food on my plate, I’m after instant gratification. Pavlova, for example, doesn’t muck about – it’s a straightforward kind of pudding. One second it’s in a bowl, then your spoon’s sliding through creamy meringue…and before you know it, you’ve scoffed a big old serving with consummate ease…. 

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Bank holiday barbecue

Just a quick post to pay tribute to a blissful bank holiday.

Sausages, burgers, kebabs, halloumi and sweet, sweet corn on the cob. (Thanks Natt – you’re wonderful!)

So…I thought I’d share with you a recipe from the weekend (originally nicked from friends out in Portugal). I’m definitely going to be making it again later on in the week to bring a bit of Monday Bank Holiday to a mid-week Wednesday:

Passion Fruit Caiprinha

1 lime
1 passion fruit
2 shots of cachaça
¾ shot of sugar syrup (mix 2tbs of sugar with 1tbs of hot water to make the syrup – it’s best to make a big jug of syrup at the start of the night if you’re planning to drink several throughout the evening…multiply the amounts but keep the ratios the same).

Nb. One shot is supposed to be 30ml or 1 fl oz – but it’s ok to make the shots smaller or bigger dependent on your mood – just make sure that if you put in more cachaça then you put in more lime and syrup too!

Scoop out the passion fruits, and mix with lime juice and the (cooled) sugar syrup. Taste (and alter if necessary) and then add the cachaça. Stir, and serve on ice. (You’re supposed to use ice chips, but I prefer cubes – they’re less likely to melt, dilute the drink and change the taste.)

We filled a pitcher with ice, and stirred together all the ingredients in that – like making a big Pimms. (6 scooped-out passion fruits, the juice of 6 limes, 12 shots of cachaça and 4 ½ shots of sugar syrup). Phenomenal.