Taking it easy

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I was ill again last week. So typical. So I stayed in bed Monday and Tuesday but felt better on Wednesday and could go to work. So the rest of the week I just took it easy after work, to rest as much as possible. I really don’t want to get ill again between now and Christmas (or on my Christmas break!), too much to do!

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The weekend was quiet as well, which was nice. On my lunch break on Friday I went to Whole Foods to buy some nice things for the weekend. Love it there and it’s a treat to go now when I don’t have one close to me anymore.

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I bought mussels that I cooked that night with white wine, cream and potatoes. So yummy!

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On Saturday we slept until noon, had poached eggs for breakfast and then went for a walk around Wimbledon Common. It air was crisp but the sun was out and it was perfect weather for an autumnal walk.

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When we got backed we watched a bit of the tennis and some rugby before going for a drink at the local pub followed by dinner nearby.

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Sunday treated me to another lie-in and then I pottered around, making pudding for supper and prepping ahead. For dinner I made a lovely pasta dish I will post about later, and lemon posset for pudding. Then we cuddled up on the sofa watching The Handmaid’s Tale and when I couldn’t take it anymore, an episode of Stan Lee’s Lucky Man.

The next month will be busy, but I hope I can squeeze in another cosy weekend without plans. Sleeping until one wake up naturally is just the best!

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Lemon posset

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So I finally got around to trying lemon posset – this – in my mind typically British pudding.

Tt is basically a pannacotta without gelatin; instead the acid in the lemon juice helps the fat in the cream to solidify so the mixture sets. The texture is even better than that of pannacotta and the sharpness from the lemon makes the dessert feel lighter than it actually is.

I served mine with blueberries for added freshness but Tom Kerridge’s fennel biscotti seems like a divine pairing. After watching his BBC series on proper pub food I completely trusted his recipe to be perfect – and it was.

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Lemon posset, serves 6

After Tom Kerridge’s recipe.

425ml double cream

125g sugar

2 lemons, juice only

Bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes.

Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set.