In today’s heightened security we are becoming less aware of what’s going on around us, people wearing headphones and walking along looking at their phones. Everyone on the train is completely oblivious of what’s going on around them, people don’t notice when an elderly or pregnant person boards and may need a seat, how are we going to notice a suspicious bag or unattended baggage?
Could Parsons Green have been avoided if someone had noticed the bag and asked the question ‘whose bag is this?’ and got everyone to move away? We’re far too British to dare ask and too engrossed in tech to even notice.
Things need to change, we need to be more aware, look up from your phone and look around the carriage someone might need your seat, someone may be acting suspiciously or a bag that’s been left, there could be a commotion nearby that if you’re aware of could save your life.
Wake-up Londoners your life may depend on it. See a bag alone? Shout out whose bag is this, if no-one answers get well away and encourage others to aswell. See it, say it, sorted.
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Great for afternoon tea or a summer celebration, and perhaps the only time it’s acceptable to have gin and tonic for elevenses.
For the gin and tonic syrup
150ml tonic water
100g sugar and 30 juniper berries, crushed
For the sponge
300g soft butter
300g golden caster sugar
approx 40 juniper berries, crushed finely
grated zest of one lemon and one lime
6 medium free-range eggs
300g self-raising flour with a teaspoon of baking powder sifted in
For the gin and tonic lemon curd:
250g of good quality shop bought lemon curd
For the lemon and lime butter cream
200g soft butter
Zest of one lemon and one limes, 1 tablespoon of each juice
450g icing sugar
Edible flowers are available from Sainsbury’s in the fresh herb section
Line two 8 inch round cake tins with baking parchment and preheat the oven to 170 degrees fan.
Make your gin and tonic syrup ready for the cake once baked;
Bring the tonic water, sugar and juniper berries to the boil, and then allow the liquid to reduce to about half of the original volume. Leave to cool, strain out the berries and add the gin to the syrup.
For the sponge: Cream the butter, sugar, crushed juniper berries and lemon and lime zest together until very pale and fluffy.
Slowly beat in the eggs until combined.
Gently mix or fold in the flour gently until just incorporated.
Spoon into the cake tins, half the batter in each and bake for approximately 25-35 minutes, to test a skewer or knife should come out clean.
Remove from the oven and leave to cool for 5 minutes then turn out and remove the paper.
Pierce some holes over the cake with a skewer or cocktail stick and generously douse in the gin and tonic syrup by brushing over liberally with a pastry brush. Leave to cool completely.
For the gin and tonic lemon curd: stir the gin into the shop bought lemon curd.
For the butter cream: Beat the soft butter, zests and juice of the lemon and limes with the icing sugar. A hand whisk or free-standing mixer is easiest to do this or if not, lots of elbow grease!
To assemble the cake, slice each cake in half again through the centre to create two layers per sponge, so you have 4 layers in total.
Layer up with a spread of the curd over each layer and a spread of the buttercream between each of the sponges.
Top with a little more buttercream and decorate as you wish. I used crystallised edible flowers and candied lemon and lime pieces. If you prefer keep it simple and add a little more fresh lemon and lime zest.
Optional for decoration:
For the candied lemon and limes:
Slice a lemon and a lime into slices, roughly 4-5mm thick.
Gently bring to the boil 100ml water with 100g of caster sugar. When simmering, lay the slices into the sugar syrup and simmer gently for xx minutes.
Recipe for the Edible crystalised flowers:
Beat one egg white until foamy and paint the petals of your flowers carefully making sure you get in between all the nooks and crannies.
Dust over with fine white caster sugar and leave to set for at least 24 hours on a piece of parchment, so they set hard and dry. These should last for up to two weeks. Alternatively use fresh edible flowers as they are.
35ml Gin (Gin Foundry uses Sipsmith at Junipalooza)
10ml Sandows Cold Brew Coffee
Lemon peel to garnish
Pour the gin over ice into a Collins glass.
Add the cold brew coffee, then top up with tonic water and garnish with a long lemon peel.
We recommend either using a classic gin or a citrus forward gin in a Turbo G&T – the coffee wants to dominate the mix and you need either some fresh acidity or big punchy juniper core to balance it out.
So who’s excited about their first Turbo G&T then?
2 tsp Oil
2 Onions, halved and thinly sliced
4 Rashers of streaky bacons cut into largish pieces
2 tsp Brown Sugar
2 x 400g cans Chopped Tomatoes
200ml stock from a cube
2 x 410g cans Cannellini, Butter or Haricot Beans in water drained and rinsed
Heat the slow cooker (if required).
Heat the oil in a frying pan and fry the onions and bacon until the onions soften and just starting to turn golden, stir in the sugar, tomatoes and stock and some seasoning.
Put all into the Slow Cooker and stir in the beans.
Cook on low for 9-10 hours
Serve on hot buttered toast.
If you’re partial to a gin and tonic, then here’s a product we know you’ll love. Personalising your drinks is all the rage at the moment, so these new botanical packs from OriGINario are just the thing.
There are four contrasting styles each one adds an intriguing slant to your G&T.
Floral – roses and lemongrass
Mediterranean – lemon and orange peel
Spiced – star anise and clove
Traditional – juniper berries and Brazilian pepper
Either pair your botanical pack with a complementary gin that is similar in style, or go leftfield and choose a contrasting style – either way, the result will be a cut above your average G&T! Once you’ve made your drink, simply add the contents of the pack, and you’ll notice a fresh hit of aromatics that takes your G&T to the next level.
A bright blue Portuguese gin from the Sharish range. The only difference from the regular Sharish is the magnificent colour that comes from all natural extracts of the Clitoria Ternatea flower, also known as Asian pigeonwings, bluebellvine, or the blue pea. According to the producer this Gin has a magical touch. When tonic water is added and both liquids are mixed it will transform into a light pink hue! In Sharish Blue Magic delightful notes of strawberry and fresh raspberries give it a sweet, refreshing flavour. Warming notes of coriander and cinnamon develop behind the juicy fruit and there are traces of citrus and other sweet spices from the botanicals that include juniper, coriander, angelica root, ginger, cinnamon, cardamom, lemon peel, strawberry and raspberry.
I no longer have patience for certain things, not because I’ve become arrogant, but simply because I reached a point in my life where I do not want to waste more time with what displeases me or hurts me. I have no patience for cynicism, excessive criticism and demands of any nature. I lost the will to please those who do not like me, to love those who do not love me and to smile at those who do not want to smile at me.
I no longer spend a single minute on those who lie or want to manipulate. I decided not to coexist anymore with pretense, hypocrisy, dishonesty and cheap praise. I do not tolerate selective erudition nor academic arrogance. I do not adjust either to popular gossiping. I hate conflict and comparisons. I believe in a world of opposites and that’s why I avoid people with rigid and inflexible personalities. In friendship I dislike the lack of loyalty and betrayal. I do not get along with those who do not know how to give a compliment or a word of encouragement. Exaggerations bore me and I have difficulty accepting those who do not like animals. And on top of everything I have no patience for anyone who does not deserve my patience.