An Edible Voyage

Pastel de Nata. Those words alone are likely to spark endless debates on which city, which bakery produces the best, and even what it is that constitutes 'the best'.   I have to say, when trying to choose the coveted 'best' it is a tricky one.  Pasteis de Belem in Lisbon has pasteis de nata as good as you would expect from the place claiming to be the original.  Still using the secret recipe from 1837 when the Mosteiro dos Jeronimos started selling them to raise money for the closing convents and monastery, the tarts have perfectly flaky pastry and ooze creamy custard. Hot on their heels though, is Manteigaria, with shops in both Lisbon and Porto.  Watch the bakers as they work, and eat hot from the oven perfect tarts, filled to the brim with caramelised custard.  They also serve a delicious breakfast bowl with oats, berries and nut butter if you feel you need some breakfast before your pastel de nata...but I won't judge you if these glorious tarts are your...

March 2021 It seems I came late to the party on the concept of baked oats - apparently they have been a 'thing' for quite some time, and understandably so. When breakfast looks like dessert, it's proof that breakfast is the best meal of the day!  Add in the quick and easy preparation, and we're on to a winner. Simply blend 30g almonds, 40g oats, 1 tsp nut butter, 1 tbsp cocoa powder, sprinkling of cinnamon, ½ tsp baking powder, ½ banana and 200ml milk.  Pour in to an ovenproof dish, poke in a few chunks of dark chocolate if you're feeling extra decadent, and bake at 200C for 20-25 mins.  What you get is a comforting sort of porridge souffle, warming, satisfying and nutritious but with all the taste and texture of naughtiness. This is a great one for experimenting with flavour combinations - why not try vanilla and nut butter, or let your imagination run wild.

January 2021 Breakfast is probably my favourite meal of the day, whether a simple bowl of cereal or a decadent brunch, I often leap out of bed in anticipation.  Spring, autumn and winter, my go-to is porridge.   I love the comforting creaminess and the way I can feel it warming me from the inside, and I get excited by the endless topping possibilities so I’m sharing a few of my favourites.   Bay, my mum’s plum jam, nut butter and dukkah.   Infusing the milk with bay leaf whilst the oats soak imparts herbal notes which add a depth of flavour, and the sweetness of the jam is balanced by the savoury, toasted flavours of the dukkah. Custard.   I recently discovered that custard in porridge works exceptionally well – it’s great for balancing any tart fruits whilst also using up fridge leftovers.   Mince pie.   Following on from my custard discovery, I upped the festiveness over Christmas and added leftover mincemeat along with custard to create a se...