Well the enormous wave of Christmas fairs is nearly behind us - slightly exhausted with a mad glint in our eye but enjoying wrapping up all the Christmas orders!

Have your cake & wear it!
Take a look at our delicious NEW gift wrapping...

We use beautifully simple cake tins for all our adult aprons and little biscuit tins for our tea towels and children's aprons.


They're a delight to open, easy to wrap AND can be used again and again and again and again and... you get the picture!

And, don't forget there's FREE postage on all orders under £20 too!


The Postman only rings twice, unless you make him a lovely cup of tea

Thought you might like to know last dates for Post Office deliveries (these apply to all online shopping so hopefully helpful for things other than our lovely linens!)

• Fri 9 Dec - Eastern Europe, USA & Canada

• Mon 12 Dec - Western Europe

• Sat 17 Dec - 2nd class UK

• Tue 20 Dec - 1st class UK

10 pairs of Tickets to GIVEAWAY!! Spirit of Christmas Bluewater

BLOG POST REVISION!!!!

The lovely people at Spirit of Christmas have just offered us the option to extend our FREE ticket offer to... all our gorgeous friends! 


Just go to www.spiritatbluewatertickets.com 
and use our special code SE492 to get TWO complimentary tickets. Don't forget to come & say hello to us on stand J23!


***************************************************

Spirit of Christmas has a brand new venue - and we've got 10 pairs of tickets to giveaway!

30 Nov - 4 Dec, Inside Glow, Bluewater

The boutique shopping event for unique and stylish gifts you won't find on the high street. 

There's fabulous food and amazing gifts - including our own British made beautiful kitchen linens and accessories.

What am I?

CLICK HERE  to enter today 

Just tell us the name of this Cooking Gorgeous apron.

The FIRST 10 entries pulled out of the apron pocket at 5pm on Wed 23 Nov WIN the tickets!!!!


Good luck!

And the third winner is...

And the THIRD winner of our ticket competition is... drum roll, please...


Kirsty... One pair of tickets coming right up.


But! Fear not! We still have ONE more pair to give away. If you've already added your name to our symbolic apron pocket then we'll keep it safe in there for the draw next Friday.


If you haven't yet entered, just email us at taste@cookinggorgeous.com.


You can also leave a comment below, like us on Facebook or tweet/retweet us on Twitter for more chances of winning.


For more info on Taste of Christmas and our ticket competition, click here. And don't forget to come and say hello if you come to the show - stand 646.

SEOND winner of our Taste of Christmas Competition...

And the SECOND winner of our ticket competition is... drum roll, please...


Jenikya... One pair of tickets coming right up.


But! Fear not! We still have TWO more pairs to give away. If you've already added your name to our symbolic apron pocket then we'll keep it safe in there for the draw next Friday.


If you haven't yet entered, just email us at taste@cookinggorgeous.com.


You can also leave a comment below, like us on Facebook or tweet/retweet us on Twitter for more chances of winning.


For more info on Taste of Christmas and our ticket competition, click here. And don't forget to come and say hello if you come to the show - stand 646.


Good luck!

And the first winner of our ticket competition is... drum roll, please...


Caroline Clift... One pair of tickets coming right up.


But! Fear not! We still have three more pairs to give away. If you've already added your name to our symbolic apron pocket then we'll keep it safe in there for the draw next Friday.


If you haven't yet entered, just email us at taste@cookinggorgeous.com.


You can also leave a comment below, like us on Facebook or tweet/retweet us on Twitter for more chances of winning.


For more info on Taste of Christmas and our ticket competition, click here. And don't forget to come and say hello if you come to the show - stand 646.


Good luck!

WIN! Taste of Christmas Competition

Please note! 

This Competition was for Taste of Christmas 2011 and is now CLOSED - sorry to disappoint!!

WIN! Tickets to Taste of Christmas!

2-4 December - ExCeL LONDON

Cooking Gorgeous - stand 646

We were delighted to be asked to showcase our gorgeous linens at this fabulous foodie festival - and even more delighted to have 4 PAIRS of tickets to give away!

Taste of Christmas is one of the finest food and drink shows in the UK. It's a huge, glittering extravaganza of taste and style sensations. You'll love it! And hopefully we'll be sending you your tickets very soon!

About Taste

On 2-4 December 2011, Taste of Christmas celebrates end of year festivities at ExCeL, London, with three days of gourmet inspiration. A feast of great restaurants, world-class chefs, and cheese, wine and chocolate tastings, Taste of Christmas launches the holiday season with style.

Shopping 

While eating and drinking might be the order of the day, there's also an incredible line-up of top-notch suppliers and producers, so look out for the perfect foodie gift (including our gorgeous British aprons and kitchen accessories!) and those essential ingredients to embellish your festive table. 

How to win 

The tickets are worth £44 a pair and we're giving away one pair each week - from Friday 28 October through to Friday 18 November.

It's easy to enter... just email taste@cookinggorgeous.com 

You only need to enter once - but you can leave a comment below, like us on Facebook or follow us on Twitter for more chances of winning. Make sure you leave a comment on FB or tweet us if you do - so we know you want the tickets!

GOOD LUCK! We look forward to meeting you there!

We'll also be exhibiting at 
Spirit of Christmas 
in their new Bluewater venue. 
Come and see us on 
Stand J23!

The (not so) small print...

We will select one winner each Friday, starting Friday 28 October 2011 through to Friday 18 November 2011.
The winner will be chosen at random and the judges decision is final!
The tickets will be sent out at least one week prior to the event by 2nd class post.
Please ensure you supply us with your correct email address in order for us to be able to notify you if you are the winner.
We reserve the right to close the competition at any stage, without notice.
By entering the competition you agree to receiving occasional emails with offers, news and recipes. Please let us know if you prefer not to receive these - we promise not to bombard you and won't share your details. Ever.

Competition closes midday Friday 18 November 2011.

Linen Tea Towels

Our gorgeous NEW linen union tea towels have just arrived! 

Designed by Emma Cabrera for Cooking Gorgeous, they're nature inspired and fit perfectly with our focus on simplicity and good, clean design.

Printed on a beautiful linen union fabric, they'll not only look gorgeous in your kitchen - they'll actually dry your dishes and wash really well too. (And you can't say that about every tea towel!)

Here's a sneaky peak. They'll be on the website for you to buy in two shakes of a lambs tail - let us know what you think... 

(Hope you like them xx)

Almond & Poppyseed Shortbread

Inspired by Dan Lepard's Honey & Ginger Wafers in The Handmade Loaf, I've been experimenting. Now, that's not always a good thing but every now and again it creates a corker... 

These buttery shortbread biscuits are light and moist with a textual crunch and nutty poppy seed twist. They've gone down well at home and I'd love to know what you think, if you get a chance to make them too.

(By the way, they're nothing like Dan's wafer triumphs but we all take inspiration from somewhere!)

What you need...

200g plain flour

100g ground almonds

100g caster sugar

1 tsp baking powder

2 dsp poppy seeds

150g cold cubed butter

1 dsp warmed golden syrup

Set oven to gas mark 4

What to do...

Mix all the dry ingredients together and add the cubed butter. Rub it into the mix initially and then gradually kneed it all together to form a light, soft dough.

When all combined, roll out to approx 2mm thickness and cut out rounds. I use a wine glass as there's generally one to hand (?!). Makes approximately 20 biscuits.

Lay the biscuits onto a greased baking sheet and score the top with a fork then brush with warmed golden syrup and bake in the centre of the oven for 15/20 mins - you need to keep an eye to check they don't go too dark and/or that the syrup glaze doesn't burn.

Let them cool slightly before transferring to a cooling rack. And then eat them. All.

The Friday Night Dinner Party Project

This weekend has been busy.

Really, really busy.

Highlights include... parents arriving from France, dinner for 12, foraging for fruit, dancing 'til the small hours, manic house tidy, photoshoot for piece in Daily Mail, waving husband off on windsurfing course, collapsing on sofa. And, to top it all off, got at up five this morning to do the business slot on local BBC radio. 

Bit tired. 

And there's more to come as I now need to make something with the fruits of our forage - I'm thinking a little Elderberry Compote could be in order and have been fantasising about individual blackberry crumbles. Made and frozen now - then revealed in a Blue Peter 'here's one I made earlier' fashion later in the autumn.

 

But, let's go back to The Friday Night Dinner Party Project

We knew we'd have very little time on Friday to get things ready for a sit down meal for 12 - so we kept the menu simple. Soup, cheese and torte. Obviously it still ended up taking much longer than expected and I was slapping on mascara five minutes before people arrived but it was such a lovely evening that it was (always is) worth it.

 

For the soup I went for a favourite Leek and rosemary recipe from Moro East. I love that book. And that's why I wanted to share the bare bones of the recipe - hopefully to give enough inspiration to seek out the real deal from the brilliantly talented Sam & Sam Clark (owners of Moro). 

 

The recipe book follows the stories and recipes of the allotments torn asunder to make way for the Olympics and the incredible edibles that the community grew there. In some ways it's terribly sad and in others it's so inspiring it makes me yearn for an allotment of my own - though the reality of that would be weeds as far as the eye could see and stern words from the allotment committee.

 

The marvellous thing about this soup is that you cook it all and then add the stock. The potato is softened, the leeks are sweet and the blue cheese at the end adds a perfect creamy tangy touch.

 

Without giving away the whole recipe...

 

Trim the leeks (roughly one per person) and slice the white/pale green roots into rounds then roughly chop the darker green leaves and blitz them in a food processor - to waste as little as possible. Soften in butter and olive oil with the lid on then add finely sliced potato (roughly one medium potato for every two people), chopped rosemary, garlic and nutmeg and cook for 20 mins or so without the lid, stirring occasionally.

When it's cooked you can give it a quick blitz so it's as smooth as you like or leave it gorgeously chunky. Add hot vegetable stock (roughly 1/3 litre per person) and return to heat before finishing off with fresh flat leaf parsley.

Finally crumble a blue cheese over the individual bowls, Moro recommend Picos de Europa with Silton or Rocquefort as good substitutes but we went for a Yorkshire Blue as a delicious alternative.

Food and love in troubled times...

I had very mixed feelings about writing this blog. There are terrible scenes in our cities, the financial markets are in meltdown. What interest can there be in a frivalous post about food? But then...

I remembered the words of Mr Jonny Wong, a very dear friend (and wonderful cook) who is sadly no longer here. Whenever things got tricky, Jonny would smile and say:

"In with anger, out with love."  

I had wanted to share this recipe because I love it. I think others will love it too. And in troubled times what's better than food and love? 

Involtini – for 4  

This delicious dish is courtesy of Frances, another dear friend, who served it for us last week on my birthday. The weather was kind and we ate outside in lovely company and beautiful surroundings.

It's called Involtini - though I kept thinking I was being offered a hot malted milk drink...

It's a brilliant dish for large groups of people and ideal for vegetarians and coeliacs (just replace the bulgar wheat with quinoa).

Frances served it with griddled asparagus and gorgeous flat roasts. You serve it how you wish!

Henny

xx 

What to do and how to do it
 

To make the tomato sauce... (though you can cheat and buy a jar)

• 2 tins peeled toms
• 2 cloves garlic
• 1 dried chilli
• 1/2 tsp dried oregano
• Salt and pepper to taste

Cut finely and fry garlic in olive oil with chilli and oregano. Let soften and then add 2 tins of toms, allow the sauce to cook for 1 hr until the toms start to disintegrate. Set aside.

For involtini...

• 4 Aubergines

Cut aubergines in 5mm slices lengthways and griddle. Set aside.

• 100g bulgar wheat or quinoa 
• 1 tsp dried oregano
• 50g pistachios, shelled and roughly chopped
• 200g feta
• 2 spring onions, finely sliced
• 1 tbs capers, drained and chopped

1. Cook Quinoa, or put bulgar wheat in a bowl with bowling water. Drain.
2. Mix with all other ingredients
3. Place a teaspoon of mixture on an aubergine slice and roll. Repeat.
4. Place in baking tray, tightly packed together
5. Cover with tom sauce (not too much)
6. Sprinkle with some crumbled feta, pistachios, spring onions (to make it look pretty)
6. Roast in oven for 30-45 mins
7. no need to serve immediately (can be eaten warm rather than hot)

Enjoy xxx 

Happy Birthday to me...

Jams and Jellies - or is it Jam and Jerusalem?

The fruits of our labours

Well, it wasn't quite the Women's Institute but there were moments last weekend when I thought I'd passed over into that mythical land of being the perfect wife, mother and pillar of the community. 

But then reality flooded back and I realised it was just a blip on my otherwise blemished reputation.

Willow weaving for the village flower festival, watching friends in the talent show at the Church and dos-a-dos-ing round the marquee on the green. All very Midsomer Murders and, for afficionados of Miranda, such fun! 

And how did we fill the brief pauses between these bucolic activities? By making jam with friends, of course. 

Foraging for Elderflowers, bribing a troupe of small boys to pick more gooseberries and gathering rose petals...bit part in Darling Buds of May, anyone?

Of course, like all these escapades it was worth every moment to have that exciting realisation that the jam has actually set and the jelly is wobbling invitingly.

So, here's the recipe for the Gooseberry & Elderflower Jam. Coming soon... Gooseberry, Elderflower and Rose Jelly. Yum! Can't wait.

Lovers' Knot - made with willow from the river and wild enthusiasm

Gooseberry & elderflower jam

Elderflowers, roses & a Cooking Gorgeous tea-towel

Essential:

1kg gooseberries

1kg sugar

150ml water

15 elderflower heads

Old jam jars sterilised in the dishwasher and warmed through in the oven (so they don't crack when you add the hot jam)

Useful:

Jam pan

Sugar thermometer

Small saucer in the freezer

Wax paper discs

Top and tail the gooseberries and cook them gently in 150ml of water in a large heavy bottomed jam pan. Pop the elderflower heads into the top of the pan - carefully shaking any insects off first. Leave the pan simmering gently for 10 or 15 minutes and remove the flower heads. Add the sugar, allowing it to melt softly into the water and then boil vigorously.

A sticky scum (urgh) will form unless you add a little knob of butter before it boils - or you can just skim off the scum with a slotted spoon.

And wait... until it reaches JAM on your thermometer.

At this point it's really easy to get over excited and decide it's done. BUT! Rush not! First, drop a little onto your ice cold saucer. If it forms a discernible skin that you can push gently with your finger then, and only then, is your jam ready for your jars.

If you haven't got a sugar thermometer and you plan to make jam again, then get one! Until then, you'll have to keep doing the saucer check - it will work.

Carefully spoon or pour the jam into your jars and top off with a wax paper disc and seal tightly. Leave to cool and wash off any sticky residue once the jam has set.

It's a snip

Get PREPPED! for FREE!

We've teamed up with the lovely Vanessa Kimbell and have one coveted copy of her fantastic new recipe book PREPPED! to give away.

Just leave a comment here on the Blog before 24 June to be in with a chance of winning!

Five things that make PREPPED! a "kitchen life saver" (as quoted by Michelin starred chef Jason Atherton).

• The food is delicious and simple
• The flavours are complex and sophisticated
• It's written and tested by real people for real life
• It means you can get out of the kitchen and enjoy the fun with everyone else 
• Keeps washing up and clearing down to a minimum

We've been lucky enough to have posted one of Vanessa's fabulous recipes here on the Blog, Star Anise & Orange Bread Pudding, and can't wait to try out more of her delicious dishes. 

Three more things you might like to know...

• PREPPED! is printed in the UK - an unusual feat in itself
• Vanessa gave herself 12-months to write a recipe book - and held the first copy of PREPPED! almost exactly one year on from the day she started
• Since discovering Cooking Gorgeous aprons, Vanessa will wear nothing else (not sure that's come out right but you know what we mean!)

Good luck!

Pasta Puttanesca-esque in 10 minutes

For those lovely moments when you open the fridge and think 'oh God, I really need to go shopping' and then realise... you don't. At least, not yet.

  

My lovely friend, Loo, was over for a chat that turned into lunch. With vague panic as I looked in the fridge I summoned up thoughts of Spaghetti Alla Puttanesca, that delicious Italian dish so charmingly translated as 'whore's style spaghetti'. Yes, well.

Anyway, obviously I didn't have the ingredients for that either so instead I gathered together things I know work well and started boiling the water. 10 minutes later we sat down to my new creation, which I thought I should share. Loo loved it. Hope you do too.

What you need

• Enough spaghetti for two people (this varies wildly in our house so I'm shy of specifying amounts)
• 1 generous tbs tomato purée (I always thought this was a cheat ingredient but it turns out even proper chefs use it. Who knew?!)
• 6-8 peppadew peppers roughly chopped (I use hot but mild ones work well)
• 6-8 black olives roughly chopped (particularly good if you've got any marinated ones lurking at the back of the fridge)
• 1 onion roughly chopped (there's a theme developing here) 
• 1 clove of garlic (you guessed it) roughly chopped 
• Toasted pine nuts / fresh basil (optional)

What you do

Start boiling the water for the pasta and get chopping. As soon as the water boils, add your spaghetti with a dash of oil to stop it sticking.

Sauté the onion in olive oil till it starts to soften. Add the garlic, give it a stir then add the tomatoe purée. You'll need to judge the next bit but pour in roughly half a cup of hot water to thin the purée and get it all simmering nicely. You might need a drop or two more, depending on how quickly it evaporates but be careful not to make it too thin.

Next, add the peppers and the olives. If you feel like it, pop in a sprinkling of Bouillon (or half a stock cube) and season to taste. Turn off the heat and throw in your pine nuts and basil.

The pasta should be pretty much al dente by this stage. Strain it but leave a trace of the liquor in the pan. Add the pasta to the sauce - do it this way round so you gather up all the intense flavours from the pan and fully coat the spaghetti. Stir it through and serve.

Want to know how versatile a Chef's Cloth is?

Well, we're not going to tell you...

Jenny Gibson, a happy Chef's Cloth owner, is going to do it for us.

"What did I ever do before I had my chef's cloth, I can keep scones warm to take to church, lift hot trays and pop them down onto the wooden table with it beneath them. Fabulous, who ever needs silly old oven gloves again so much more practical. X" Jenny Gibson 

We were so pleased when this appeared in our feedback section on our website that we had to share. 

We think Jenny says it all.

If you'd also like to lift hot trays without fear of burning or take fresh, warm scones to church (and who doesn't?), pop into our kitchen and nab yourself a Chef's Cloth.

Chef's Cloth £16.99

Kitchen... garden

To double denim or not to double denim?

That definitely is the question - or at least it was on our recent photo shoot for the brand new and rather fabulous Denim Mini Pinny.

So, we opted for a range of outfits, including a very splendid frou frou extravaganza of a frock. (Model's own. Lucky her.)

Our model, Frances, loved wearing this particular pinny. "I'd love this for the whole kitchen garden thing - might even make me revamp the veg beds," and was very relaxed. To the point of actually doing some gardening on the shoot... we weren't sure shots of weeds were quite the thing though.

With very many thanks to our model and photographer and (not very) sincere apologies to William Shakespeare for the homage...

Double denim or not to double denim?

That is the question. Whether 'tis gardener

In your allotment be or sling back wearing

Outrageous hostess. Or you take into arms

A sea of potatoes and by roasting them

Feed friends. To wear. To eat. Need we say more?

Denim Mini Pinny £19.99

Coming over all British

So, it was the Friday of the Royal Wedding and the Bickerstaffs were having a little gathering in the garden...

Drinks with bubbles, good food and the fire pit ready to warm us all through when it got chilly.

I offered to make Vanessa Kimbell's gorgeous Star Anise and Orange Bread Pudding but realised too late that I had precisely one of the ingredients in the house. So, focussed on that ingredient and decided a pavlova was the only option.

But! Disaster! Apparently Penny was going to make a Pavlova and I instinctively knew that hers would be MUCH better than mine (she runs the flower festival, for goodness sake, it was going to be fabulous). 

So, I decided to opt for form over function (generally like to follow both those principles but... needs must and all that). And Da! Da!

A delicious Union Jack with chewy meringue, fresh strawberries and a wonderful blueberry jam. 

How I made it...

And here's one I made earlier

The basic meringue recipe came from The River Cottage Family Cookbook. They explain everything beautifully so it's best to read it there but, in brief, you'll need:

4 free range egg whites
200g caster sugar


Whisk the egg whites 'til you get soft peaks then add half the sugar and whisk 'til stiff. Fold in the remaining sugar. Next grab a piping bag (I always make them out of grease-proof paper) and pipe your shape onto baking parchment - it's ESSENTIAL you use this and NOT greaseproof paper or your meringue will stick and you will be sad.

The fresh English strawberries came from Waitrose and the blueberry jam came from my head...

Put a packet of frozen blueberries into a small pan, throw in some sugar and cook them on a high temperature until they reach a pleasing consistency. Let it cool and add some lemon juice to loosen it and give it some gloss. Really tasty and at least hinted at being the right colour for the flag!

Just in... beautiful Cookbook Hooks

Very excited that the new stock of Cookbook Hooks has just arrived...

Handmade for us in Brighton and so pretty I want them all!

They make beautiful little presents - light, easy to post and really unusual.

Each one is unique and delicious enough to eat!

Can be used on any book but we love them in the kitchen - adding a touch of practical glamour.


Cookbook Hooks - £6.50

COOKING GORGEOUS
Beautiful things that work

A right royal recipe

Let me introduce you to our guest chef - and her decadent delicious dessert... Vanessa Kimbell is a chef and food writer with a gorgeous recipe book PREPPED! due to hit the shops later this year. She is a fabulous supporter of Cooking Gorgeous (and can often be seen sporting her favourite apron - our very own Aubergine Standard, including on one memorable trip to the cinema!) Vanessa has kindly offered up one of her trademark dishes to kick off our new recipe series: Notes from a Kitchen Island. I hope you love making it - and that you love eating it even more. With love, Henny PS: It's a British classic with a touch of spice - a perfect partner to a right royal weekend! Star Anise & Orange Bread Pudding I don’t suppose we often think of bread pudding as a glamorous dish, but this is a seriously gorgeous desert that is met with delight in our house. The star anise gives a delightful twist and the bitter orange marmalade tempers the sweetness while the eggs and cream form a deliciously smooth custard. To make your own bread to use in this recipe, I highly recommend the Milk Loaf from 'The Handmade Loaf' by Dan Lepard. An artisan baker extraordinaire. The pudding generously serves 10 - 12, but we eat it over 2 - 3 days. I sent part of this one back with my photographer Nicky Callis - it was the least I could do to thank her for these lovely photos! Vanessa x

And here's how to make it...

Serves 10 - 12
Prep time 20 minutes
Cooking time 1 hour 20
Freezes No
Size of dish 9cm deep, 32cm long and 27cm wide 775g of white tin loaf

275g raisins
140g caster sugar
Zest of 1 orange
1.5l of whole milk
600ml single cream
8 medium eggs
7 star anise
3 or 4 tbs of orange marmalade

1 Preheat the oven to 180 (between gas mark 4 and 5).  Slice the bread into 1.5 cm slices.   2 Arrange the slices in a large deep dish, scattering the raisins and sugar evenly between each layer. You will get about 3 layers or so depending on the thickness of your slices. Keep 3 or 4 spoons of sugar in reserve to use later on. Bear in mind you need to leave a little room at the top, as the pudding will rise as it cooks. 3 Evenly distribute the orange zest over the top of the pudding. 4 Pour the milk, cream and eggs in a jug and whisk to evenly distribute the egg. 5 Pour gently over the bread and using the tips of your fingers gently press into the bread to ensure the liquid is distributed throughout. 6 Sprinkle on the remaining sugar and scatter the Star Anise over the top. Pop into the oven. After an hour and 20 minutes check that the pudding is risen and golden. If it's not golden, cook for a further 10 minutes and check again. 7 Remove from the oven and discard the Star Anise before glazing. To glaze, gently spoon 3 - 4 tablespoons of marmalade over the pudding whilst it's still hot. 8 Serve hot or cold with custard or cream. For more information about Vanessa Kimbell’s forthcoming recipe book go to www.prepped.co.uk With very many thanks to the lovely Vanessa Kimbell (and apologies to Bill Bryson).

The heat is on...

New pics of new designs for heat resistant products... and all taken by my own fair hand. So pleased, I had to blog about them.

They all work beautifully together and make a fabulous matching set.

Each design is topped with 100% 'flat' cotton and backed with 100% 'tufted towelling'. Then bound. The designs are deliberately simple and stylish - so they work with any kitchen and won't fall out of fashion favour. 

So, first up, we've got the domestic answer to the professional heat cloth. Our Chef's Cloth is a large heat resistant cloth, perfect for taking the tagine out of the oven 


And there it is all wrapped up and ready to go. Looking pretty gorgeous, me thinks.

 
Next in line is a set of Pan Grabs. Also heat resistant with an extra inner layer to protect those delicate hands.


And finally, in the re-design line-up, comes our Soft Tops in the prettiest duck-egg blue. Great for topping off your AGA. And they come with loops - so they won't fall off when you lift the lid. Cunning, eh?!


All available on-line at www.cookinggorgeous.com. 

Come into the kitchen and see what's cooking, gorgeous.