Daffodil Soup London

So with infinite bad timing, in a week of global political, geological and potentially nuclear meltdown, I went skiing and indulged in some fine food in the French Alps. Well, you could argue that it was a balancing exercise. I have many things to be grateful for, including health, relative 'wealth' and good friends. I was fortunate enough to share all of these things over a seven-course Menu Confiance (at the mood and discretion of the chef, Raphael Vionnet), at Les Jardins du Mont Blanc in Chamonix. We had enjoyed an excellent meal there last year and decided to repeat the experience. Again we were not disappointed. Although it is Michelin-recognised, the restaurant is quiet - practically empty on the March evening we visited. I don't usually blog restaurant visits, mostly because I am enjoying myself too much to take notes and photographs that can be disruptive for fellow diners, but we agreed to make an exception in this case. The amuse bouche was simple: a slate wi...

I am not going to tell you that this loaf is healthy or good for you but take a closer look: courgettes and pineapple (two of your five-a-day), and coconut. And it's CAKE so that's a win-win, right? I know what you're thinking. Step away from the vegetable drawer. But stop a second and consider the carrot cake. A vegetable. One that's quite sweet and full of goodness. And we all know what happens when you put carrots in a cake: you get dense, moist, not-too-sweet cakey loveliness. Courgettes take the results to a whole new nutty level, and the pineapple and coconut add a tropical twist. I think this cake is moist and flavourful enough not to need icing but you may not agree, in which case a cream-cheese combo a la carrot cake would work well, as would a chocolate ganache if you're trying to camouflage the cake's central theme (no one will guess, but don't ask them to try until they've had three slices). It was Nigella who started me on this road a f...