a cooking digression

Not the weather here for gardening, torrential rain and cold. Time to hit the kitchen cupboards instead. I'm a bit of a fan of liquorice, not the sweet stuff but the gorgeous black rich dark warm natural kind. And also a fan of using up whatever's around. So for a supper party with precious little in the cupboards apart from a surfeit of eggs and milk I thought a bit of experimentation was a good plan. I heartily totally recommend liquorice flavoured creme caramel (or baked custard really I suppose). Just steep a liquorice length in the milk mixture for a while. Even a liquorice hater was converted.