Guardian Girl

Despite still being in the midst of unpacking boxes, and certainly far too distracted to curate the necessary fashion shoots this week, I managed to find time to cook Yotam Ottolenghi’s winter saffron gratin for the housemates plus Phoebe last night. The verdict was very positive, what with breadcrumbs, grilled cheese and double cream being involved. I thanked the stars with every mouthful that I now have at least two other people to share these dishes with.

So enthusiastic were we to break open the oven and eat the bubbling delight, I forgot to photograph the finished product until it was almost eaten up. So here is a diminished gratin snap for you.

I bet it’s not every day someone offers you a diminished gratin snap.

Winter saffron gratin

Once a saffron gratin

Conclusions:

• I don’t have a mandolin so I used a veg peeler to slice the swede and parsnips thinly (it goes without saying I couldn’t find any kohlrabi to add). The peelings admittedly give the effect of a compost bin when the dish is raw, but when cooked it becomes a regular-lookin gratin – trust.
• Probably don’t take food prep tips from me, though.
• Going to make another attempt at directing a photoshoot tonight. I’m determined to get at least one fashion shot in for the week. I have, after all, been attempting a rough approximation of the outfits during the day as usual. It’s just that extra logistical effort of the double-model shots this week that’s beating me. Tricksy.