Nailbeds

Dough and water based block printing ink under my finger nails, mmm

Foxes in the night

Foxes in the night
London man
always cotching

Framed

The Russet - Evening Dining

I've developed some flyers/posters for The Russet a cafe in east London which is starting to do evening meals, serious stuff. The design is pretty simple, i've gone for a posh knife and fork and a russet apple. The apple was a little tricky though and i decided to use gold instead of brown. It still looks like a rrusset apple, just sexier..

Compass

I'm working on a logo for a recording artist called ' Joel Compass' (real name!!!). I've gone with
a record compass hybrid, disced out. I made the machet out of lino but am aiming for making the final version out of wood, purhaps using some metallic inks to give some contrast.

Blackberry Port and Plum Crumble

It's blackberry season, so i picked up my kicks, pulled on some trousers and sleeves and headed to the forest for a forage. Pricked to !@£$ but i returned with 3 containers of your finest blackberries or 'bear berries' if your Swedish. Plums are also in season so i've combnined them to make a crumble.

The key to this dish is to saute the plums gently in butter to render their skins soft and tangy. I then add port, anise, vanilla and a cinnamon stick and allow to infuse. For the actuall crumble topping i use some ground almonds to make it melt in the mouth and some ginger to give a little kick and cut through the richness.

Ingredients

Filling

150g blackberries

200g plums - halfed with the seed removed

Juice of 1/2 a lemon

1 tbsp dark muscavado sugar

1/2 tsp vanilla essence

1 star anise

1/2 cinnamon stick

1/2 glass of port

1 tbsp butter

Crumble

50g Dark Muscavdo sugar

100g cubed butter

180g plain flour

20g ground almonds

1 tsp ground ginger

Directions

*1*

Heat the butter until foaming and then add the plum halfs skin down. Saute for 5 mins before adding the other ingredients (except the blackberries). Once the port is in simmer for 5-8 mins depending how ripe the plums are. Taste the syrup and add more sugar if needed ( i like it not too sweet).

*2*

To make the crumble add all the ingredients to a bowl and rub the butter in until it resembles a breadcrumb consistency. Refrigerate for 15 mins.

*3*

Toss the blackberries with a little lemon juice, sugar and corn flour (to stop the crumble being too liquidy). Now remove the cinnamon stick and star anise from the plums and mix in the blackberries. Pour into a glass baking dish and top with the crumble. If there is a lot of syrup left you can reserve half of it to serve with the crumble.

*4*

Bake for 25 - 30 mins at 175 degrees centigrade.

Cutting

I've just discovered water based block printing inks, BOSS. Means you don't need white spirits to clean up and can experiment at will!

FLying converses are for a little man (yet to be born). His name translates as 'Free man' and his parents have a penchant for baby converses.

Apple salute is another PK/ The Russet inspired project.

And glasses

Well their just glasses.