Happy 1st birthday Jasmine T!

Oh me oh my. This time last year I was on my way to hospital in a taxi screaming out the window at people on Upper Street. Three and a half hours later sweet little Jasmine T was born.

To mark this momentous occasion, Carters took the day off work and we invited some of her close buddies over for a little party. I made Nigel Slater's pear and blueberry cake, and it went down a treat with Jasmine - pears and blueberries are only, like, her favourite. Stay tuned for the novelty cake...to be unveiled on Saturday.



Nigel Slater's really fast cake with blueberries and pears (serves about 7-8)

Given my talent for screwing up measurements, this cake is brilliant because I only had to measure out 130g three times...and the only other things I did differently was I used a round tin instead of a square one and I didn't peel the pears because I was feeling lazy. It was enjoyed muchly by us adults (and babies) with a cup of tea or if you're having it for dessert take Nigel's advice and serve it with some vanilla ice cream, fromage frais or double cream

What you need
130g softened butter
130g unrefined organic caster sugar
2 ripe pears
2 large eggs
130g plain flour
1 teaspoon baking powder
250g blueberries
a little extra sugar to sprinkle on top

The do
Set oven at 180c. Line a round 21-22cm springform cake tin with some baking parchment. Using a cake mixer, beat the butter and sugar until fluffy. Core the pears and chop into small chunks. In a small bowl, break the eggs and beat with a fork then gradually add to the butter and sugar. Sift the flour and baking powder together and fold them gently into the mixture. Scrape into the lined cake tin and level it out - don't worry, it looks like you don't have enough mixture but it will work out. Mix the pears and blueberries togther and tip then into the cake. Scatter 1-2 tablespoons of sugar over the top. Bake for 55 minutes, then test with a skewer. If it comes out clean, remove cake from oven and leave to cool for 10 minutes.

Home sweet potato soup

My very dear friends Kristi and Paul have moved in around the corner from us. To celebrate, I'm cooking them a quick and easy soup - and would be quite happy to do so every night if meant cooking on their amazing stove!

What you need
4 sweet potatoes
1 pear
A handful of small brown or green lentils
A fistful of Coriander
1 brown onion chopped
Half a pack of feta, crumbled
1 stock cube or 1 tablespoon of bouillon
Salt
Pepper
A hand-held blender, or food processor

The do
Put the kettle on.
In a big pot, sweat the onions in a glug of olive oil. Add the lentils and sweet potato.
Fry for a few minutes then add boiled water until the sweet potato is just covered. Add stock. Slow boil with lid off until sweet potato and lentils are soft. Take off the heat and very carefully blitz with the hand-held blender until smooth adding milk or soy milk to get it to your preferred consistency. Put back on the stove for a few more minutes then serve in bowls. Garnish with copious amounts of feta and coriander.