Going Underground

I had the great pleasure of being treated to an afternoon of tea, absinthe and burlesque on Saturday, at the very lovely venue that is known as Cellar Door.

As previously reported in an earlier blogpost, we Hospitality Girls love a bit of risqué humour and nudity to accompany our cucumber sandwiches, and the afternoon did not disappoint.

We got all 'Fluffed Up' by Vicious Delicious, Fan Danced by Bouncy Hunter, and serenaded on the ivories by former Dexys Midnight Runners keyboard player Pete Saunders. Blackjack and cocktails were served up in equal measure, along with the quintessential High Tea that regular readers will know we love. I now even have my very own jar of sandwich spread!

On the way home, we popped into The Criterion Bar and Restaurant for 'just one more cocktail', before (eventually) making our way home in the glittery bubble that can only be gained from the secret world that lies beneath the pavement at Zero, Aldwych.

We enjoyed Finger Sandwiches, Earl Grey Tea and Cupcakes at Cellar Door, interspersed with Champagne and Courtesan Cocktails (Absinthe and other secret ingredients)  followed by Citrus Cocktails (Russian standard vodka, passoa, cranberry juice, grapefruit, watermelon liqueur, served long over ice) at The Criterion. Happy Daze...

Rabbit Pie – easy, seasonal, sustainable, delicious!

Went into the Butchers (the incomparable Dove's) on the way back from running club on Monday morning – and as well as my usual mince and smoked bacon January stalwarts, I saw them preparing some rabbits for Linda's rabbit pie - and asked if I could buy one.

I was thinking of making a Spanish rabbit stew with paprika, but the thought of a pie seems a far better idea – and I had some ready made shortcrust pastry left in the freezer from Christmas.

It was as easy as this to make:

• 2 tbsp oil
• 1 rabbit, skinned and boned, chopped into chunks
• 2 onions, peeled and sliced
• 2 carrots, peeled and sliced
• 3 bay leaves
• 1 tsp mixed herbs
• 300ml white wine
• 1 tbsp cider vinegar
• 1 cube chicken stock
• 300ml water
• 1.5 oz butter and 1.5 oz plain flour
• 1 pack ready rolled shortcrust pastry

1. Heat oil, brown rabbit, season with salt and pepper, remove, then brown vegetables.

2. Add bay leaves, herbs, wine, vinegar, stock and water.

3. Simmer for 45 mins, adding more water if needed.

4. Tip into a casserole dish, leaving sauce in the pan and heat oven to 220.

It will look like the picture above.

5. Mash butter and flour together, then add to sauce and stir lumps out.

6. Pour over rabbit mix, then top with pastry, brushed with a little milk.

7. Cook for 30-40 mins until golden brown.

Eat and enjoy!