Deborah Thomson
More ideas from Deborah
BEEF AND AUBERGINE FATTEH: This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. I think of this rather as a refined, Middle-Eastern form of nachos. #AtMyTable #nigella

BEEF AND AUBERGINE FATTEH: This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yogurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. I think of this rather as a refined, Middle-Eastern form of nachos. #AtMyTable #nigella

Ginger and walnut carrot cake: This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing – only on top, not running through the middle as well – just right to bring to the table, in pudding guise, at the end of dinner, too. #AtMyTable #nigella

Ginger and walnut carrot cake: This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing – only on top, not running through the middle as well – just right to bring to the table, in pudding guise, at the end of dinner, too. #AtMyTable #nigella

Herbed leg of lamb: Recipes come into being in strange ways. The fabulous Brazilian pit master and chef, André Lima de Luca, told me about a way he had for slow-cooking a shoulder of pork with (among many other ingredients) oregano, rosemary, orange and lemon. The thought and flavours percolated at the back of my mind for a while – and then I tried cooking a leg of lamb with them last Easter. #AtMyTable #Nigella

Herbed leg of lamb: Recipes come into being in strange ways. The fabulous Brazilian pit master and chef, André Lima de Luca, told me about a way he had for slow-cooking a shoulder of pork with (among many other ingredients) oregano, rosemary, orange and lemon. The thought and flavours percolated at the back of my mind for a while – and then I tried cooking a leg of lamb with them last Easter. #AtMyTable #Nigella

Chocolate Olive Oil Mousse: I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favourite places to eat in London. Then – as these things tend to happen – I started finding it everywhere. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can. #AtMyTable #Nigella

Chocolate Olive Oil Mousse: I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favourite places to eat in London. Then – as these things tend to happen – I started finding it everywhere. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can. #AtMyTable #Nigella

These adorable and Festive Nutcracker Christmas Earrings are made with Blue, Black and Red Cubed Glass Crystals. Silver toned Flower Bead…

These adorable and Festive Nutcracker Christmas Earrings are made with Blue, Black and Red Cubed Glass Crystals. Silver toned Flower Bead Spacers, a small white Pearl and lovely Rhinestone Rondelles.

Willowynn doll group. Available from www.willowynn.com from 28th February.

Cloth dolls, creatures and soft toy sewing patterns designed and handmade in Australia by textile artist Margeaux Davis.