25.12.08: Traditional turkey dinner and birthday cheesecake

Dessert first: He made the most sumptuous birthday cake She's ever had (yes indeedy, he made it), the macadamia toffee cheesecake from Ottolenghi. Behold and be jealous: that's a deep cheesecake base made with real vanilla bean; a handcrafted macadamia nut-brittle topping; and lashings of praline-like caramel draping the base. (We did wait til after dinner to dig in, but it deserves top billing, doncha think?)

He also sourced the giant prawns you see before you, and boiled 'em up good to serve with some M&S salmon mousse and fresh leaves for a jolly xmas starter at His family 'ome.

By the time we got to the main course, we were all a little out of focus. His mum and youngest bro tended to the turkey; His mum did the sprouts and red cabbage (it's her recipe, after all); bro sorted out the roast potatoes with a rubbing of goose fat, and the two bros together managed a gravy. What was She doing, you ask? Chilling out in the den with a movie (a birthday girl has certain privileges).

HE SAYS: The cake was a little daunting but came out great, lots of steps and only a few mishaps along the way to create a very tasty volcano from close encounters. The rest of the meal was also satisfying; the turkey especially came out all nish and tender (maybe it was the ample strips of bacon that were laid on its back while cooking). Me mum's red cabbage was not better then my modified version but a little less vinegary and intense. The 'taters roasted in the goose fat also never fail (well, how could they?). Oh, and the giganto shrimp were surprisingly tasty for their size. Loads of food with no drama makes for a happy christmas.

SHE SAYS: I admit to misgivings about the prospect of xmas dinner his year, and quite happily also admit they were unfounded. The monster prawns were sweet and easy-peel, given extra flavour by bro-in-law's coriander-chili dressing. The big bird was perfect: golden, tender and juicy. I didn't really need gravy, but took a smidge for tasting purposes (not bad, not fab). The potatoes were equally amazing, but I could only eat one by the time I got around to them, much as I wanted to have more.

Red cabbage was the main course stunner, prompting me to ask what might be different from the 14-yr-old recipe we've so carefully archived, and lo! All these years we have missed out a few cloves to spice things up. I could have guessed but didn't. Notes will be made.

Now, the cheesecake. Oh my. The base was so densely rich and mildly sweet, I would have happily had it alone. But then I would have been denied the delights of the fudgy caramel, plus the crackling roasty macadamias. A blissful balance of nutty and nectar, not to mention creamy and crunchy. (Thanks, sweet thang.)

20.12.08: Red Thai prawn curry and extras

He rather outdid Himself preparing the vittles for our xmastime gathering with Samski. After some he-made smoked salmon, soft cheese and herbed oatcake canapes sprinkled with dill (not pictured, sadly), He stirred up the can't-miss red prawn and mango curry, adding baby sweetcorn for good measure. Our new fave cucumber salad by way of the Ottlolenghi cookbook made a star turn, and He even sought out a spankin' new sophisticated dessert recipe: balsamic pears in honey sauce with goat cheese.

SHE SAYS: It wasn't until Samski arrived that we realised we've actually plied her with Nigella's curry wonder before. No matter, this particularly well-balanced batch was heartily enjoyed by all: heat, coconut and heft did a get-down dance of happiness on my tongue. The cuke salad supplied crunch and sweet-tart excellence, tho' I was slightly disappointed with the accidental substitution of black onion seeds for poppyseeds. The pert dessert of baked pears delivered wide-eyed delight in a sticky sauce and subtle goaty goodness; was wiping finger 'round plate to mop up the honey trail for some time. Hey we're among friends, here. And how.

hey there, sweet tang: balsamic pears with goat cheese and honey sauce

HE SAYS: I thought this batch of curry was very good. I used double the amount of the prawns which really made it a lot more decadent and shpecial compared to our regular weeknight version. I also used a whole can of coconut milk which added a more silky broth to the bowl. The cuke salad again impressed with it's vinegar pickle like quality and its shweet yet spicy dressing. I made a bit of a boo-boo with the inclusion of the onion seeds but I didn't think they were too offensive. The pud was great. I was craving some stewed pears, and baking them created that warm, soft, intense flava I was after. The balsamic mixed so well with the cheese and honey, satisfying all my taste senses, I will have to make this again sometime soon that is fo' sure.

13.12.08: Quorn, red cabbage and roast potatoes and Jerusalem artichokes

She cooked, warmed up and put together the plate tonight, consisting of the first batch of the annual red cabbage He made earlier in the week, Quorn lemon-pepper escalopes, and plain-jane green salad. For a party commitment's sake, He was unable to sample the delights of the roast potato, Jerusalem artichoke, lemon, tomato and kalamata olives dish from the new bible. Fortunately, She did the taste test and sampled the goods in His absence.

some seriously roasty potatoes with Jerusalem artichokes, lemon and sage

HE SAYS: It was good to taste the fruits of my heavy labour, cooking the massive amount of red cabbage that I prepared last week (5 hr cooking time, which, in the process, stunk out the place and probably the neighbour's gaff too). It turned out pretty perfectly, with a good balance of shweet and tart. I had to nip to a xmas party of my own so didn't get to taste the potato and Jerusalem artichoke bake (our oven sucks and it took a little while to bake to perfection but subsequently I have sampled its wonderment). The quorn did its job of being a mild, crispy foil to the extreme tastes of the cabbage. The salad was relieved not to compete for attention and was quite happy to act as garnish for a change.

Her dainty sampling of the gourmet vegan veg

SHE SAYS: Don't cry for me, all-two-readers: after we hastily downed our basic dish of tart cabbage and crispiness, I settled down to a chicks-only dvd and, eventually, a small, hot bowl of the incredible potato-J. artichoke-lemon-olive etc bake. Oh my. Jerusalem artichokes are the undiscovered country of subtle gourmet flavour. Those blandly unappealing raw slices transmogrify into something that feels like potato but tastes like fresh, grass-green artichoke. The acidity of the lemon, tomatoes, and olive brine didn't hurt, but I think the J-arts are in a league of their own as veg. Watch this space!

Not to give short shrift to the first red cabbage enjoyment of the season. It had the magic balance of sweet to tart to spice, and I wouldn't have minded some more (only 8 containers left).

04.12.08: Spelt penne pesto pasta

He baked a butternut squash beforehand and defrosted some pesto. She cooked it all up with some portobello mushrooms and thus re-created a squash and mushroom, pesto, spelt penne pasta extravaganza. The bnz and hazelnut salad from last night nuzzled up beside it.

SHE SAYS: Meh. It was ok. The squash mushed up in the pan and didn't exactly stir my appetite. To be fair, I had come home and devoured more smoked salmon than was wise, straight out of the pack, so I really wasn't hungry. The pesto was as deeply delightful as always but I could only toy with my fork and look forward to a speshy lunch. The salad was another overnite champion, staying fresh and crunchy, so I added it to my lunchbox for the next day with quiet anticipation.

HE SAYS: Not the prettiest pasta dish She has ever made but pretty tasty nonetheless. The squash was baked with just olive oil and salt n' pepper allowing, the natural sweetness to come thru and mix with the savouriness of the pesto nicely. The spelt pasta was definitely less heavy on my tum then the usual white variety, and, coupled with the bnz salad, made for delish and healthy grub.

03.12.08: Squid risotto with French bnz and mangetout

Eager to expand Their risotto repertoire, He tried out the "easy squid risotto with fresh tomato and parsley" recipe card picked up at the local Waitrose. The French bean and mangetout with hazelnut and orange zest side salad was nabbed from Our new best friend.

HE SAYS: I'm pretty impressed with this new risotto. A very different dish to our regular pesto variety, with far more subtle flavours and subtle overtones. I deviated from the recipe a lot, adding white wine, far more fish stock and more tomatoes. I also cooked the base risotto like the one We usually cook (much faster, and easier to check levels of doneness and add more liquid if necessary) and not by their silly baking method.

The salad was nice and zesty, crunchy and obviously nutty, with the roasted hazelnuts adding intense toasty intrigue to the mix. The orange zest was a little too intermittent in adding citrus so I squeezed half of the orange over the bnz, which helped. The recipe called for hazelnut oil, but I substituted peanut oil and it seemed to work just as well. Overall, a great meal but perhaps less of a winter warmer than is needed with the cold coming in.

SHE SAYS: This has got to be the healthiest indulgence ever, this here risotto. Squid done right always has a slightly sweet taste, but grilled and piled into creamy risotto tinged with tomato acidity, its humble flavour offering develops moreish complexity. He did a great job in deviating from the recipe - not sure this would be quite such a winner without the wine and extra stock, as the flavour was still v. light.

The salad was positively gourmet, with mangetout and green bnz matching crisp to crunch with the roasty hazelnuts (I couldn't stop picking them out of the bowl).

30.11.08: Channa masala and cucumber & poppyseed salad

She took a hint and tried out this channa masala recipe b/c it seemed so easy and eager to please. The debut recipe from our spankin' new Ottolenghi cookbook, cucumber and poppyseed salad, also took a pretty, chili-topped bow.

SHE SAYS: I'm pretty disappointed in this channa attempt, tho' it's probably my own fault for being shy about doubling spices when doubling the chickpea count. (I went for half again, and then nearly triple garam masla at the end upon tasting). The spices simply vanished along the way, leaving me with a pile of velvety but fairly bland chickpeas to spoon thru. Also, I find the high-heat cooking time too long for the spice/onion mix; mine simply started burning. I rescued it more or less in time, but still. The cucumber salad perked me up somewhat with its pickledy sweet-n-sour kick and delicate crunch of both cuke and blue poppyseed.

HE SAYS: I think I was less disappointed in this batch of chickpeas then Her. I enjoyed the spice quota, pretty much, although the garam masala was a little overpowering. I added some homemade tomato chutney to mine which livened it up with a juicy, slightly sweet and tangy element. The cucumber salad was a great fresh and vinegary opponent and a fantastic introduction to a book which I think we'll be using a lot in the near future.

22.08.08: Out to Ottolenghi

On the way to a friend's gig, we stopped in at Ottolenghi, which We believe originated the practice of displaying heaps of impossibly gorgeous and varied veg salads next to stacks of impossibly gorgeous meringues, tarts and cakes to lure innocent passers-by. Their menu and window dressing have been imitated in lesser cafes all across London.

Fun fact: It was their broccoli salad that inspired Her to try stirfrying broccoli on high heat for that yumsome charred flavour, and for that We are forever grateful.

He had actually booked us a spot at the long communal table, where we ordered a series of small dishes to share - they don't really do main-sized plates, apparently.

Broad beans and peas with globe artichoke, parsley, thyme, pink peppercorns, and preserved lemon...Seared tuna with a pistachio crust served with wasabi sour cream...

Marinated roasted aubergine with chilli, coriander, oregano and green tahini...Grilled pears, red endive, rocket, fried manouri cheese and caramelised macadamias with an orange blossom and balsamic dressing...

...and, most unusually, dessert. Lime-infused cheesecake with roast strawberries, plus a white coffee for Her and a latte for him. (Can you tell We didn't manage to snag a dessert menu?)

HE SAYS: The atmosphere at Ottelenghi is informal yet slightly snobby, but the food is fantastic and where else can you order 4 cold salady starters and call it a meal? It's like posh salad tapas. Everything tastes very fresh and they have a knack of putting a new spin on your average tired vegetable selections.

Apart from the tuna which may have been out on display a little longer then perhaps it should, the quality was great. My fav dish being the aubergine with the ever-so-moreish tahini dressing. Unlike Her, I really enjoyed the broad bean plate; admittedly, broad beans can often taste like feet on a hot day but these had a springy texture and were slightly sweet.

I wasn't expecting any dessert and the cheesecake was not anything spectacular, tasty but not either inspired or different from what you'd get at any restaurant, which is a shame 'cause I love what they do with macaroons and meringues.

SHE SAYS: The first thing I ever had from Ottolenghi, some years ago, was their chilli cornbread. the sight of it stopped me cold: cornbread in London? Unheard of. And if it was a little dry, it had lots of cuminy, spicy goodness in its favour. The triple-salad takeaway boxes, if not exactly a deal, made for exceptionally gourmet grazing.

So - I heart Ottolenghi's food. But I don't like it for a sit-down meal. This was my second time, and again I found it an oddly sterile experience. Service was v. good, and the overall effect of the decor is a sort of candy-glazing, which is not unpleasant in my book. But the minute I sit down I want to leave. Shrug.

On to the food: Best by far was the grilled pear salad - that dressing was utterly amazing, I think I actually opened my eyes wider when I tasted it. (And I just realised we have orange blossom water hiding in the cupboard...oh yeh, baby.) The manouri cheese was like baked ricotta, quite nice for sauce-sopping.

I liked the tuna more than Him, though it was not special. The 'crust' was damp and bland, and the wasabi cream somewhat timid. Still it was nice to have a slice of properly dark, rich tuna.

Was not impressed by the broad bean salad, except for the happy inclusion of preserved lemon, but then broad beans are that rare legume I don't care for - they're like hard lima beans on steroids. The aubergine was tender but not mushy, and the sauce was a few notches above your average hummus, with a nice fresh note of herbiness.

Finally, I was feeling grumpy and ordered dessert at the last minute by way of mood elevation. It was a little chalky, but had good lime flavour.