And with that, this little blog is a year old! A place for me to witter away about food, eating, and people who haven’t consented to being mentioned (sorry about that, Mum), it’s been my diary, scrap-book and recipe folder for a whole year!
In January 2017, fresh from the Foundation Term at Leiths School of Food and Wine, my blood was pumping with adrenaline for food, yet job hunting was proving harder than I first thought and, like a drug addict, I was in withdrawal. I needed to cook and I needed to discuss it. Thus, Nigella Eats Everything was born – its name credit to my friend Anthony as Nigella does, indeed, eat everything – when I took the plunge, nervously prattling away about Westlife and millennials like someone with first-date jitters. Since then I’ve had some incredible cooking experiences, and now can proudly call myself a chef, meanwhile recounting my cooking and eating activities on this tiny corner of the internet.
Thank you for taking part with me! It’s been an absolute pleasure and here’s to another year with a celebratory recipe for a swanky gin cocktail!
Rhubarb Gin and Tonic
400g forced rhubarb – very pretty and pink
200g caster sugar
Your favourite gin
A nice bottle of tonic
A sprig of rosemary
- Tip the sugar into a pan and cover with water. Place over medium heat and stir to dissolve the sugar.
- Bring to the boil and simmer for 2 minutes. Remove from the heat and cool completely.
- Chop the rhubarb into 2cm chunks. Add to the stock syrup in the pan and bring to the boil with the lid on.
- Boil for 1 minute then take off the heat and leave to cool.
- Once cold pour through a sieve, catching the syrup in a bowl. Save the rhubarb for a crumble or compote. Bottle the pale pink syrup.
- Pour your shot of gin into a glass and add a shot or two of syrup. Top with tonic and garnish with a fancy sprig of rosemary.