The Shrieking Violet rice pudding

I recently started a PhD, and during two weeks training in how to be a research student we had a session on time management (we were mainly told fairly obvious things like 'checking your Facebook page will not help you with your research'). One of the things we had to do during this session was to think of five things we could not live without. I decided that without food, sleep, fresh air and exercise (getting out for a walk every day, even if it's only just to the shops), and having time to spend by myself and having time to spend with other people with whom I have things in common, I would quickly get very miserable and find it hard to function. We were then asked to narrow our choices down to the two most important (food and sleep for me) and finally pick the one thing we really couldn't live without. Whilst I was trying to choose between food and sleep, it turned out everyone else was thinking about things like their family and their pets.

However, I don't think it's possible to overstate the importance of food in my life, not just as sustenance but also as a way of experiencing experimentation, adventure, comfort and familiarity. I feel like thinking about what I am going to eat, where I am going to get the ingredients from, and how I am going to cook them, gives my days and weeks structure, as well as something to look forward to, and I hope that however busy I became I would still have time to cook for myself. As well as trying out new recipes, I also love making old favourites. Strangely enough, I had never made rice pudding until recently, but it is a great dish as it pretty much looks after itself – once you have put the ingredients in the oven you can just leave them for a couple of hours until it's ready. I'm not a big eater of desserts, so I tend to make it into a main meal, or eat it cold for breakfast. I've also started making sure I have a pomegranate around (they are fairly cheap on the fruit and vegetable stall on High Street in the Northern Quarter and, once deseeded, last in the fridge for several days) as their seeds can be added to any number of dishes, sweet and savoury (see also the Shrieking Violet porridge recipe below, and an aubergine, walnut, pomegranate seed and brown rice salad I invented recently).

On one of the occasions I made rice pudding for a communal dinner lately, my friend Lauren Velvick commented that she would love to make rice pudding but didn't know where to buy pudding rice. It was her birthday last weekend, so I made her a 'rice pudding kit' based on the ingredients and recipe below.

The Shrieking Violet rice pudding

Ingredients 

100g pudding rice
50g sugar
700ml soya milk (or other type of milk. I really want to try using coconut milk from a can but have not got round to trying it yet)
Freshly grated nutmeg
1 bayleaf
5-6 cardamon pods
½ of one pomegranate (seeds)

Serves 2 

Method

Pre-heat oven to 150 degrees celsius. Grease a large oven dish. Wash and drain rice and add to dish. Add sugar and milk and stir. Grate in a generous amount of nutmeg and add the bay leaf and cardamon pods. Cook for two hours until the rice has reached the desired consistency (I like mine quite runny). Remove from the oven, remove the bayleaf and cardamon pods (if wished), stir in the pomegranate seeds and serve.

The Shrieking Violet porridge 

I never used to be a great porridge eater (it’s the stodgiest food I know of, but strangely, and contrary to popular myth that it will keep you full until lunchtime, I’m always ravenous again an hour or two after eating it), but I have found myself eating it a lot in the winter mornings as it’s relatively warm, quick and convenient. As a savoury aficionado, I’m also not a big fruit eater (perhaps because I’ve never been much of a snacks or desserts person) and fruity porridge is also my way of feeling like I’m doing my bit to keep my diet varied and vitamin-filled.

My main complaint about porridge is that it’s often runny or bland (unlike rice pudding, which I prefer runny), but I get around that by cooking it until all the liquid is absorbed and making as much of a meal out of it as possible. Using up some leftover desiccated coconut and chopped nuts one day was inspired, if I say so myself, as it lends the porridge some crunchiness; further ammunition against the blandness!

Ingredients

50-70g porridge oats
½ cup soya milk or water
½ pomegranate (seeds only)
1 apple (or peach/nectarine or plum), chopped
1.5cm ginger, chopped or grated in while the porridge is cooking
½ teaspoon cinnamon and/or ground ginger
½ teaspoon golden syrup or honey
Desiccated coconut or chopped hazelnuts

Serves 1

Method

Heat milk/water in a large pan. Add chopped fruit and simmer for 5-10 minutes depending on how much time you’ve got and how soft you like your fruit. Once fruit has softened, stir in oats, adding more liquid if required. Stir in ginger and cinnamon and sprinkle liberally with coconut/nuts. Keep stirring until porridge has reached desired consistency (up to a couple of minutes). Remove from the heat, stir in pomegranate seeds and serve in a bowl with a teaspoon of golden syrup or honey.

Sloe gin, blackberry and apple pie and other recipes from the Ashton Canal

Sloe gin

I developed a taste for homemade sloe gin at my grandparents' house at Christmas time, and I have been regularly consulting them for advice on how to make my own sloe gin. Here are some instructions.

First, identify a sloe bush (as I have discovered, this is difficult — it took me ages, after going through a process of elimination with several other bushes with black berries. It helped when I found out sloes are a type of plum, as then I just squeezed the berries, which look like fat, purple grapes, to see if there was a stone in the middle!). I discovered a bush, conveniently enough, growing out of a wall opposite my favourite building along the Ashton Canal and spent a couple of hours immersed in bushes getting plucked and scratched by branches and stung all over by nettles.

Second, find your jars — I spent a long time wandering around city centre shops in search of suitable jars, before finally settling on some biscuit jars from a pound shop (I'm sure you could probably do better than this by finding a demijohn or something). Then, sterilise the jars by putting them in a pan of boiling water.

Third, pick the sloes! All the recipes called for 450g per litre of gin but, even after doing some climbing to reach the higher branches I only managed to gather 350g (so I accordingly adjusted the amount of gin I used to 777ml).

Once home, wash the sloes and prick all over with a clean needle (I dipped the needle in boiling water). This is the most time consuming part.

When the sloes are ready, place them in the jar with the gin (I used cheap gin from Aldi) and 175g of sugar (the recipe called for caster sugar, I only had light brown sugar so used this instead).

Then, shake, seal and find a cool, dark place for the jars — mine are in the cupboard under the stairs. I split the mixture across two jars so there is space to shake the liquid without spilling it.

Then, shake the jars every other day for a week, then every week for two months (or longer, depending on how soon you want the gin to be ready). After a week, my sloe gin has already turned a warm, red colour like rosé wine and the sloes are getting lighter and lighter, starting to leave the bottom of the jars where they all settled and float around the liquid.

If you don't manage to find any sloes, try grape vodka instead, following the sloe gin recipe above but substituting the gin for vodka, adding grapes instead of sloes and using half the amount of sugar.

Blackberry and apple pie

Shortly after I had picked the sloes, I found an apple tree laden with ripe apples sitting next to an abandoned, boarded up housing estate. Frustratingly, I could only reach one of the apples, although I managed to knock another down with my umbrella and picked a third, after inspecting it for maggot holes, up off the floor.

There were also several blackberry bushes nearby, so I also picked lots of blackberries.

I made a pie using two of the apples and about a dessert bowl's worth of blackberries. I had some pastry in the freezer from the last time I made pastry, so defrosted it. However, to make the pastry:

Place 112.5g butter/margarine in a large bowl. Add 225g plain flour and rub it into the butter. Add a little salt and gradually add cold water table spoon by table spoon until the mixture starts to stick together, and shape it into dough. If you like cinammon as much as I do, add a table spoon of cinammon. When the mixture has formed a dough, wrap it in clingfilm (or a spare carrier bag if none is to hand) and refrigerate for 30 minutes. It will then be stretchy pastry!

Instructions:

Chop the apples and simmer in a little water and 75-100g sugar for 15 minutes (a tea spoon of cinammon is also a nice touch), adding the blackberries towards the end.

Meanwhile, divide your pastry in two (with one portion slightly larger) and roll out two separate pieces of pastry, thinly, on a floured surface. Line a tin or small round baking dish with the larger of the two pieces of pastry.

Add the fruit to the bottom of the pastry, having drained off almost all of the liquid (retain these juices, add to milk, sprinkle with cinammon and allow to cool down for a delicious milkshake!). Then, place the other piece of pastry on top of the fruit to form the pie lid, removing any excess pastry from the sides. Fold the edges of the bottom layer of pastry over the pie lid to form a thick crust to seal the pie. Use any leftover pastry to make a blackberry or apple shaped ornament on top.

Cook for an hour (after 45 minutes, I added a glaze consisting of of 50ml milk, a tea spoon of cinammon and a tea spoon of sugar to the crust) or until the pastry is hard. Allow to cool down then serve with custard.

Apple porridge

The remaining apple I used in porridge for breakfast.

Instructions:

Chop the apple and simmer in a little water for fifteen minutes or so (depending on how late you are running for work!). When the apple is soft, add 50g porridge oats, two tablespoons of cinammon and stir. Add half a cup of milk and stir, adding sugar and more milk or water as required.