Cooking from the book 'Mighty Spice' by John Gregory-Smith

All photographs copyright © Heather Wilkinson 2012

I was supposed to put up this post last week, but sadly it got eaten before I had time to photograph it (a good sign I think!) and I ended up having to make it again. 

I think I must have cooked almost all the recipes from John Gregory-Smith’s Mighty Spice book when I purchased it a few months ago. It really is a fantastic book, full of simple, honest, flavour-packed recipes – the type of food I could pretty much eat every day. I really enjoyed the introduction where John talks about the impact travel has had on his life and how it has influenced his cooking. 

For me, there were definitely a couple of standout recipes: Falafel Burgers with a Yogurt and Tahini Dip and the Bulgur Wheat Salad, (shown in the above pictures.) I’d never actually tried bulgur wheat before making this recipe, and I was pleasantly surprised by how simple it was to make – very similar to cous cous. I have to say that I did add make a couple of my own amendments of to the recipe: lemon zest and a huge handful of fresh mint.

I also made the mango, orange and nutmeg cheesecake. Sadly, this wasn’t very successful, hence I haven’t posted a picture. It wasn’t much of a looker, especially after I dropped it on the worktop while trying to get it out of the tin (whoops). It was supposed to have a delicate mango drizzle on the top of it, but I totally fudged it up and it ended up like mango mush that made the cheesecake a bit wet and sloppy. Not nice.

Anyway, I loved the book and I'm looking forward cooking many more meals from it. With any luck the weather will warm up here in the UK and we’ll be able to eat outside – yeah right, who am I kidding…

You can find a link to the book here.

Celebration Sponge Cake

All photographs copyright © Heather Wilkinson 2012

This is my contribution to the Queen's Jubilee celebrations. Yes, a big fat, cream-laden cake! Your Majesty, I hope you appreciate all the effort I've gone to. I would post you a slice but I imagine it wouldn't travel well... 

This is a faithful Victoria Sponge recipe that I've adapted here to make the most of the delicious fresh raspberries. It's got fresh cream in it so is the sort of cake that requires a group of hungry friends or family to demolish it on the day.
Whatever your plans, I wish you a wonderful Jubilee weekend! And if you're outside the UK, have a great weekend too!

Oh, and the biscuit tins - they were a bargin at just £5 each from Marks and Spencer (and filled to the brim with butter shortbread!), recommended by Jules (of the fab food Butcher Baker Blog). 

For the sponge
4 eggs
8oz self-raising flour, sieved 
1 tsp baking powder 
1 tsp vanilla essence 
Dash of milk 
8 oz butter 
8 oz caster sugar 
150g raspberries 
300ml whipping cream 

For the coulis 
150g raspberries 
2 tbsps caster sugar 
1 tsp lemon juice 

Pre-heat the oven to gas mark 180 
Grease and line 2 x 8 inch cake tins  

1.) Cream the butter and sugar together until pale, light and fluffy 
2.) Add the vanilla essence 
3.) Beat the eggs and then add to the butter and sugar with a little of the flour 
4.) Fold the rest of the flour and baking powder into the mixture. Add a dash of milk if the mixture seems a little stiff
5.) Divide equally between the two tins 
6.) Bake in the oven 25-30 mins or until a skewer inserted into the sponge comes out clean7.) For the coulis, add the raspberries, sugar and lemon juice to a food processor and blitz until smooth 
8.) Run the coulis mixture through a sieve and chill 
9.) When your sponge bases are cooked, leave them in the tins to cool slightly before placing them on a cooling rack
10.) Beat the cream until stiff and then add generously to one of the sponge bases. Top with raspberries and drizzle with raspberry coulis
11.) Dust with icing sugar and serve.