No sooner was it New Year than I found myself in the middle of Glasgow Airport ready to fly down to Bristol on another extended work trip. This time? Staying in Bath for a week and commuting to Corsham daily. This has been my second trip to the area and I keep kicking myself that I don’t try and squeeze in some time to explore the city in all its glory.
Luckily, I was able to finish up work early one day, head to my favourite coffee shop, Colonna & Small’s to pick up more Nespresso® capsules and a much needed Flat White before heading to The Roman Baths, the one place I’ve been dying to visit.
I have to admit something. I detest smoked salmon, in the traditional sense. The texture. How it feels when I hold it. It’s just not for me. So here I am talking about smoked salmon from Inverawe Smokehouses. Alarms bells ringing yet? Not quite.
Situated in Argyll, on the West Coast of Scotland, Inverawe Smokehouses is a family run business since 1974 who prefer the traditional slow smoking method. This time-honoured method allows the fish to gently take up the gorgeous smoky aroma in its own unhurried time, giving the most delicious full-bodied oak-smoked flavour that is distinctively Inverawe. Committed to reducing its environment impact and sustainable production, the farms are located in areas with strong tidal flows in either the coastal waters off Argyll or the Shetland Isles.
Whilst I may not be a complete lover of the Scottish delicacy, every one around me adores it. Whether it be mixed within scrambled eggs, on sushi or in a salad, my family and boyfriend lap it up. It is a staple in my house during the holiday season and I predict, most throughout the UK!
The strange thing is, while I run as far away from traditional smoked salmon as possible, I adore smoked salmon pâté. My love for it started when my great aunt’s Swiss-Italian husband Joseph used to pop over from Geneva and whipped some up for us all to eat at family gatherings on toast. It was delicious and I’ve yet to taste anything like it since.
I was sent a parcel of Inverawe Classic Smoked Salmon, along with Trout Pâté & a Mini Triple Salmon Terrine– smoked salmon, roast smoked salmon flakes and smoked salmon mousse to sample and from that, create a recipe.
The latest season of that BBC One Baking Show has ended and Selasi wasn’t crowned the winner, much to the dismay of half the UK population. The show as we know it will be no more as it up sticks to Channel 4 from next year. Goodbye Mary and the comedic duo Mel and Sue. Hello to a plethora of adverts right at the crucial moment we found out who is going home. Boo.
Alas, cake always makes things better and what better way to commiserate by getting your bake on.
I’m not the biggest chocolate cake fan, however, I have all the time in the world for Gâteau Fondant au Chocolat. I first came across it in a little pâtisserie near my dad’s apartment in Paris. It was love at first bite and is a cake I can never resist.
It is a dense gooey cake in the middle with a crispy top, perfect warm with some ice cream on top. Even better, with limited ingredients and effort, you don’t need to be Mary Berry in the kitchen.
I’ve made this cake at home numerous times and now you can too, just save me a slice!