Some interior pieces should be on display in a contemporary art gallery, never mind in your home. Here’s a private view of the objects that blur the line between furnishings and art
If you’re anything like me, over the Christmas break you probably bought lots of raisins, currants, pretty much anything that resembles dead flies – all with the good intentions of making lots of mince pies and maybe even a Christmas cake. Life/Christmas parties got in the way and it all stayed in the cupboard, so instead of leaving it there until next year, a nice way of using it all up is this simple recipe for Eccles cakes, a Lancashire classic that only takes minutes to put together.
Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper. To make the filling, place the butter and sugar into a small saucepan and cook over medium heat until the butter is melted and the mixture is evenly combined. Add the orange zest, currants and spices and mix together until combined. Set aside until fully cooled. Once ready to bake, remove the pastry from the fridge and unroll, cutting out ten 10cm discs. Place a large teaspoon of the filling in the centre of each round of pastry, and fold the edges over the filling, sealing the pastry together to lock in the filling. Place the cakes, seam side down on the baking tray, and use a thin sharp knife to cut three small holes on the top of each small cake. Brush the cakes with the egg white and sprinkle generously with caster sugar. Bake in the preheated oven for about 20-25 minutes or until golden brown. Allow to cool fully before serving.
Author of The Boy Who Bakes, Say It With Cake and Patisserie Made Simple, @theboywhobakes