I’ve had a busy old life so far: packing quiches in a refrigerated factory, painting theatres at the Edinburgh Festival, photocopying tenancy agreements for Charlie Brooks (Janine from Eastenders), selling books to customers who insist 1984 was written by F. Scott Fitzgerald, and, for the last seven years, working in publishing.

Then I got a three-book deal because in the publishing world I KNOW WHERE THE BODIES ARE BURIED and it was the only way to keep me quiet.

I hope you enjoy them. (The books, not the bodies.)

It's Nice That

Rock My Wedding

The Bloggess

100 Layer Cake

Offbeat Bride

The Flick

Martha Stewart Weddings

The Vagenda

Weddings on Pinterest

Brides up North

The Christmas Kitchen Pt 2

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Yule Log: ultimate Christmas joy. Having rummaged around for several different recipes (I was even toying with Delicious magazine’s salted caramel Yule log) I realised someone had already done the hard work for me, and plumped (AHAHHAAAHAHAHAA, because I ate so much) for Felicity Cloake’s excellent recipe. It’s flourless, so it’s very light, and that means the nutmeg and cinnamon really shine through - perfect Christmas flavours.

A few thoughts:

1. Does everyone else just understand a “Swiss roll tin” to just be a baking tray with grease proof paper? Is there actually a thing called a Swiss roll tin that is, in some key way, different?

2. I used just 100g of chestnut purée, mainly because I happened to find a tin at the back of the cupboard and that’s the size it happened to be. But I’m glad it was - the success of this recipe is how light it is, not sitting at the bottom of your stomach like a true log. So the 250g of chestnut purée recommended may have overwhelmed the flavour somewhat, but that may just be me.

3. I couldn’t make the ganache harden enough to draw bark-lines in it, but once I put the third layer on, I realised the smudges from the spatula gave a pleasing log-like effect instead.

4. I made my friend’s very nice child cry by refusing to give them any of this. KIDS HAVE NO SENSE OF HUMOUR. 

As ever: cook, eat, enjoy.

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(We’d actually eaten half of this before I remembered to take a shot of its innards.)