Sweet Potato Estelle Galetty

Side, Snack, Thankgiving for being a friend, Vegetarian

I know it is hard to pinpoint a more tragic death, particularly when it comes to your friends, but my dear, beautiful Estelle Getty’s was truly heartbreaking. I mean, I miss Bea and Rue just as much, but knowing that she truly suffered in her final years and couldn’t remember how wonderful she and The Golden Girls were will always break my heart.

After Bea and I circled back to the lot after catching-up yesterday it took all my strength not to break down in tears knowing what would happen in a couple of decades. We ran into each other’s arms and held each other close, silently acknowledging the deep love of our friendship.

“Pussycat!” Oh FYI, she used her pet name for me – pussycat – as her term of endearment for Dorothy on the show.

“Pussycat, I’ve missed you! How have you been? Why don’t you come visit me more? Are you well? Can I get you a part on the show? Do you want a snack?”

I’d known Estelle for a couple of years by 1987, having met while she starred in the Torch Song Trilogy which was written about me by my ex-Harves. Our bond was instant and while we never got to spend as much time with each other as we’d like, it always felt like only days between visits.

We drove to her L.A. home, laughing and catching up, despite the fact I knew exactly what she had and would be up to next. It was heartbreaking yet at the same time so wonderful to be able to spend time with her while she was still at her best. The only that made the date every better was chowing down on some Sweet Potato Estelle Galetty.

 

 

Potato bake is the side dish of champions. Be it normal or sweet, there is nothing better than perfectly roasted potatoes covered in dickloads of cheese and a punch of herbs.

Enjoy!

 

 

Sweet Potato Estelle Galetty
Serves: 6.

Ingredients
olive oil
5 shallots, thinly sliced
500g sweet potatoes, peeled and thinly sliced
a few sprigs of fresh thyme, roughly chopped
a small stalk of rosemary leaves, roughly chopped
a pinch of freshly grated nutmeg
1 tsp chilli flakes
salt and pepper, to taste
⅔ cup freshly grated parmesan
200g goat’s cheese

Method
Preheat the oven to 180°C.

Place the potato, shallots and a lug of olive oil in a bowl with the thyme, rosemary, nutmeg and chilli. Toast to coat.

Smear – yes, smear – a lug of olive oil on the base and edges of a small baking dish.

Layer the potato on the base of the dish, slightly overlapping, moving from the outside in, until covered. Sprinkle over a quarter of each of the cheeses, followed by another layer … and a quarter of the cheeses and more potato until it is all gone. Finishing, obvi, with the cheese on top.

Place the galette in the oven and bake for about 45 minutes, covering with foil after half an hour if the top is getting to crispy.

Remove from the oven and allow to cool for ten minutes. Then devour, ferociously.

 

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BeaBQ Arthur Corn Salad

Salad, Side, Snack, Thankgiving for being a friend

While The Golden Girls were one of the best sitcom ensembles ever assembled, the heart and soul of the show was my dear friend and comedy icon Bea Arthur. At the very least, she was the de facto lead given she was what brought Sophia into the mix.

Though speaking of Soph, she was the soul … and so were Rose and Blanche. Fuck.

In any event, my dear friend Bea is the first girl I’m checking in on … given the controversial meeting we had last time I ventured back in time. I mean, sure, she doesn’t know it since that date occurs in ‘89 and I’ve opted to visit during Thanksgiving ‘87. But I know, and guilt is a pretty big motivator.

Bea was thrilled to see me as I pulled up to the studio in the delorean.

“Quick Ben, quick. Fucking get out of here – we don’t need Betty to spot us and want to third wheel our friendship.”

“I’m fucking trying Bea, I’m  driving as fast as I fucking can,” I screamed, not wanting to hurt my friend Bet, or upset Bea by being sympathetic.

I sped through the Hills, down past Carney’s on sunset and eventually landed at her home in Brentwood – which will eventually become a Golden Girls museum, depending on how her will turns out following my next journey back in time – to reconnect, discuss a potential sequel to Mame – which you all know, does NOT eventuate – and devour a festively appropriate BeaBQ Arthur Corn Salad.

 

 

Fresh and zingy are not words that are oft thrown around when it comes to discussing dinner on turkey day. Though I can promise, it is more than worth it. The fresh, charred corn works perfectly with the zing of the tomato and lime, and the sweet delight that is basil.

Praise be … I mean, give thanks. Aka enjoy!

 

 

BeaBQ Arthur Corn Salad
Serves: 6.

Ingredients
6 corn cobs, de-husked and scorched over the flame of a stove
olive oil
1 small red onion, thinly sliced
½ red capsicum, diced
2 tomatoes, diced
a small handful of basil leaves, roughly chopped
a few sprigs of thyme, leaves removed and roughly chopped
1 lime, juiced
salt and pepper, to taste

Method
Combine everything in a bowl.

Toss.

Devour.

 

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The golden age of giving thanks

Guess Who's Coming to Dinner, Thankgiving for being a friend

While it feels like only a couple of days since we finished up celebrating Ab Fab’s 25th Birthday – because it was – we’re doubling down in honour of Thanksgiving.

Yep – we’re throwing a party and inviting everyone we (care to) know. And they will see, the biggest gift will be from me and the place-card attached will say … I give thanks for being a friend.

That’s right, I’m pulling the time machine out of storage – again in Bea’s case – packing up my resort wear and travelling down the road and back again to celebrate Thanksgiving on the lanai with The Golden Girls.

Controversially, cheesecake is not included. Though I promise, it is a Thanksgiving not to be missed.

I mean, it’s THE Golden Girls for f&^ksakes.

Image source: The Golden Girls / NBC.

 

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Destitsio Williams

Baking, Main, Pasta, Survivor, Survivor: Heroes v. Healers v. Hustlers, TV Recap

Previously on Survivor, the merge hit leaving Cole nice and paranoid … and, bless, unable to see the clue to an advantage in plain site. With him busy, the heroes and hustlers got together and plotted to take out the healers, one-by-one. Which commenced at tribal after Joe played him idol needlessly as Jessica became the final pre-Ponderosa boot.

Solewa returned to camp where things were awkward and everyone kind of stood around awkwardly while Cole spoke about being upset and Joe impressed by their move. We then found out that Ben and Lauren had in fact orchestrated the entire blindside, with my namesake hoping they can go all the way to the top seven … though was concerned something would screw it up. Which is totalling going to happen, no?

The next day Mike was still struggling with the loss of tribal before Lauren, out of nowhere, found the clue to the advantage Cole couldn’t see in front of him. The advantage is another variant of the extra vote gig, with Lauren allowed to forgo voting at the next tribal council and stockpile the vote for a later tribal council. Depending on our you feel about saving, it is the ultimate banking game … or way too hard.

Not leaving me to sweat on it too long, my love Jeff returned for the reward challenge where the tribes would be split into two teams to run up a tower and shoot sacks at a target. Aka what the homophobe at my work said every gay person would be doing after Australia voted for marriage equality … which yes, was true for me, but also, have some fucking decorum. The team of Ben, Mike, Lauren, Ashley and Desi got out to a 3-0 lead before Ryan, Chrissy, JP, Cole and Devon’s strategy – to have the worst people go first and no longer have to participate – played of overtaking the others and snagging a spaghetti dinner, with Joe … who won the lottery and got reward without competing.

After the challenge Jeff explained that the spaghetti would be served ‘family style’ meaning there would be one single serve and each would go in to eat alone, not knowing how much the others had had. To further improve Joe’s day, he was given the opportunity to outline their eating order. Given he needs allies, Joe elected to go last sending Devon first – don’t tell Rodney, but it was for his birthday – followed by JP, who also didn’t notice a clue under the plate. Sweet Cole went next and surprisingly found the clue straight away … before using a tea towel to cover the clue. Smart move and also, so fucking dumb. Chrissy and Ryan also found the clue – outlining it was hidden under the tribe flag – before the latter hid the plate in the bushes.

Chrissy and Ryan spoke about the clue and Cole’s dim wit while Joe ate, before the latter proved he wasn’t as dumb as everyone thinks and questioned what they were talking about. This of course set up a three man race to collect the idol, which kind of fizzled out as Ryan snatched the idol while Cole went to pee. Thankfully he tasked Chrissy with covering the hole, leading to Cole diving under the flag with her to fight for the already gone idol. This then caught everyone’s attention, leading to an all in brawl before Ben decided Cole did have the idol. Oh … after the flag fell on top of everyone.

I mean, this was some Benny Hill shit. Praise Probst.

Given Cole was now in desperate need of some actual immunity, Probst returned for the challenge where the castaways were required to stand on a balance beam, while keeping an object up with a long hard pole. So again, pretty much my favourite pastime. Mike and Joe quickly dropped out followed by Devon, Lauren, Ryan – whose heart was literally beating through his chest – Ashley, Chrissy, Ben and Desi. This left Cole and JP to battle it out for immunity and my heart as their chests glistened in the sun. JP couldn’t keep it up long enough, handing Cole immunity … and well, my heart. I mean, he is proven to keep it up longer. How can I go past him?

Cole’s immunity win didn’t sit well with the hero-hustler mega alliance who half-heartedly congratulated him on his victory before quickly locking in a split vote for Joe and Desi. The split vote gave the healers hope, given they only needed to flip one person to their side to take control. Surprisingly this was Cole’s plan. Sadly for Joe he decided to approach Ryan and Devon while Ben lurked in the bushes ala Queen Sandra, leading to Ben blowing up at Joe at camp while Desi, Ryan and Chrissy lazed about in the shelter, nonchalantly wondering if something was happening.

After things cooled down, Lauren pulled Ben aside to share that they can not split the vote tonight otherwise she will lose her advantage. This made Ben nervous forcing him to approach Mike to flip to their side and save him. While Mike wasn’t sure keeping Ben was a good idea, he did think showing loyalty may carry him further.

At tribal Joe and Ben continued their feud with Joe identifying him as a threat, while Ben tried to point out he is a part of a bigger alliance and that he trusted them all. It went back and forth for a while before Chrissy and Ashley joined the fray to point out how annoying Joe is. Desi then gave a confusingly cryptic comment, Mike threw out the fact the Yawa five betrayed him as the last tribal and Ben spoke more about being a vet, which really isn’t making the target on his back any smaller. Desi continued to dig her own grave and Devon spoke about being a bright and beautiful light – seriously, swoon … and out of nowhere – before they headed off to vote.

Notably Lauren was successful in snagging her extra vote before the votes finished up tied with four each on Joe and Desi, with one each on Ben and Lauren for good measure … and no one the wiser that that didn’t add up to 11. More surprisingly the votes piled up on Desi in the revote, sending her out of the game to become the Queen of Ponderosa.

While she was absolutely heartbroken by the turn of events – and let’s be honest, so was I – I was glad to be able to hang with her, cheer her up and decide the tone for this season’s jury over a big ol’ bowl of my Destitsio Williams.

 

 

It is a truth universally acknowledged – right Jules – that pasta will cure all ailments. Add a dickload of spices, a large hunk of meat and a creamy sauce? That is what dreams are made of, right Hiz?

Enjoy!

 

 

Destitsio Williams
Serves: 6.

Ingredients
olive oil
2 onions, diced
5 garlic cloves, minced
1 carrot, grated
2 tbsp tomato paste
1kg beef mince
2 tsp ground allspice
1 tsp dried mint
2 cups passata
500g ziti pasta
¾ cup butter
4 eggs
1 ½ cup parmesan, grated
¼ cups plain flour
2 cups milk, heated
pinch of freshly grated nutmeg

Method
Heat a good lug of olive oil in a large saucepan over medium heat before sweating the onion, garlic and carrot for five minutes … or so. Add the paste and mince and cook, breaking up the mince with the wooden spoon, for ten minutes or so, or until starting to brown. Add the allspice, mint and passata with a good whack of salt and pepper. Stir, reduce heat to low and simmer for 45 minutes. Remove from heat and allow to cool slightly.

While your meat sauce is cooling, melt ¼ cup butter in a medium saucepan until foamy. Add ¼ cup flour and cooking for a minute or two, or until the roux is coming together. Remove from the heat and whisk in 2 cups of milk until smooth. Reduce the heat to low and simmer for a couple of minutes. Remove from heat and whisk through the yolks of the eggs, with the nutmeg and ¼ cup parmesan.

Preheat oven to 180°C.

Cook the pasta as per packet instruction before draining and returning to the pan with the remaining butter, egg whites and parmesan. Stir for a couple of minutes or until everything just comes together.

Press half the coated butter into the base of a large baking dish. Top with the meat sauce, following by the remaining pasta … and then finally, the béchamel. Sprinkle with some extra parmesan and bake for 45 minutes, or until golden.

Remove from the oven, allow to rest for ten minutes … and then devour.

 

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Joanna Rumley Raisin Ice Cream

Ab Fab’s 25th Birthday, Dessert, Snack, Sweets

Can you believe it is over already? After marking the 25th anniversary of Ab Fab by catching up with Jen … then Jane, Jules and yesterday June, I can’t believe we’re at the end of our road. And I tell you, I’m struggling to let go … though I am super, super thankful that we’re finishing with my dear friend and ex-lover – when in drag – Joanna Lumley.

I’ve always loved Jo, and not only because we met in ‘69 – giggity – on the set of On Her Majesty’s Secret Service. I was dating a then unknown George Lazenby and quickly dropped him to form a powerful clique with Diana Rigg and Jo, and we’ve been the best of friends ever since.

When Jen and I were getting to work casting Ab Fab, I knew that Jo was the only person that could possibly play the role – after Jen said I was too beautiful for the role, obvi. While I was at first heartbroken to have missed out on the role of a lifetime, me – did I mentioned Patsy was based on me? – I knew Jo would do me justice, so I uncharacteristically remained friends with her.

Jo has been super busy lately with her film appearances and legitimately amaze documentaries, so we’ve been unable to catch-up since the Ab Fab movie premiere. She ran into my arms as soon as she saw me at the airport, congratulating me on not punching anyone out during our victorious marriage survey. And also because she missed me so terribly.

We laughed, we cried tears of joy, we plotted to convince Jen to write a sequel, we reminisced and most importantly, we made ourselves sick on the huge bowls of Joanna Rumley Raisin Ice Cream.

 

 

You didn’t think I’m get through the date without bringing liquor into the occasion, did you? One of the more underrated ice cream flavours, this perfectly balances the sweetness of the vanilla ice cream, with the punch of the boozed fruit. And everything is better for it.

To Ab Fab – enjoy, sweetie!

 

 

Joanna Rumley Raisin Ice Cream
Makes: 2L.

Ingredients
1 cup raisins
100ml spiced rum
600ml thickened cream
395g condensed milk
2 tbsp vanilla essence

Method
Place the raisins and rum in a small saucepan over medium heat and bring to the boil for a couple of minutes. Remove from the heat and cool completely.

Whisk the remaining ingredients together until soft peaks form. And fold through the cooled raisins and sticky liquid.

Transfer to airtight containers and freeze overnight, or for six hours or so.

Then devour, greedily, darling.

 

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Prune Whitfield Tart

Ab Fab’s 25th Birthday, Baking, Dessert, Pie, Sweets

I am absolutely exhausted after realising that our date with Jules as part of our Ab Fab celebrations yesterday coincided with our 500TH FREAKING RECIPE (and Australia doing me proud and voting for love to win). I mean, 500 recipes and no one has offered me a cookbook deal yet?! In any event, the ravages of time are starting to hit me so I decided to get my ol’ girl Dame June Whitfield over for a calm, celebratory occasion.

Oh how I fucking – sorry, forking – love Juney Whits.

I’ve been friends with June for the longest time after quickly becoming best friends on the set of my show, The Benny Hill Show. Did I ever mention my full name is actually Benjamin James Woodley Judd Hill? No? Well soz.

In any event, June and I became the fastest of friends and I’ve supported her all our lives. I mean, from the questionable Carry On films, to the magic of Miss Marple on the gramophone, to the glorious episode of my hit show slash passion project Sooty and of course, Ab Fab, I’ve been by her side to guide and support her. No matter what.

Give the fact travelling is starting to impact as both due to our advanced years, June and I haven’t been able to see as much of each other as I’d like. Thankfully the extended absence we’ve shared has only made the date more meaningful. As did my bowel friendly Prune Whitfield Tart.

 

 

While prunes have some bad, elderly connotations … this tart is actually quite delicious. Super sweet, super rich AND it keeps you super regular. What more could you want?

Enjoy!

 

 

Prune Whitfield Tart
Serves: 12.

Ingredients
3 cups stoned prunes
250g unsalted butter, cubed
250g raw caster sugar
1 tsp vanilla extract
3 eggs
500g flour
½ tsp baking powder
juice of a lemon
2 tbsp muscovado sugar
1 tsp almond extract

Method
Place the prunes in a bowl and soak in water overnight.

Cut to the next day and combine the butter, sugar and vanilla in a food processor, and blitz until the butter is completely soaked. Add the flour and blitz until wet breadcrumbs are formed. Add the eggs and baking powder and blitz until just combined. Remove, shape into a disc, wrap in cling and place in the fridge for an hour.

Preheat the oven to 160°C.

While the dough is getting chill, place the prunes in a large saucepan with the muscovado sugar, lemon juice and almond essence and bring to the boil. Reduce to a simmer and cook for half an hour, or until the water is reduced. Blitz using a stick blender and leave to cool slightly.

Split the dough 2:1 and roll the 2 part out until 3mm thick and layer into a pie dish and transfer to the fridge to chill while you prep the lattice. Roll out the remaining dough and cut into 2cm thick strips.

Fill the dish with the prune filling before gently forming a lattice – use the Fiona Apple method – on the top of the pie. Crimp the edges to seal and transfer to the oven to bake for  1 hour and 20 minutes or until brown and crisp.

Allow to cool, dust with icing sugar and devour, greedily.

 

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Beef Julia Sawallington

Ab Fab’s 25th Birthday, Main

Just when you thought this week couldn’t get any more celebratory – I mean, celebrating Jen and Jane is a pretty killer start, no? – today also marks our 500th celebrity catch-up. Yes … five freaking hundred. And my dear friend Julia Sawalha is more than worthy of helping my mark this milestone.

While I only met Jules when she came in to audition for Ab Fab, I knew that she was destined for great things. One day on set she casually mentioned that she was up for the role of Lydia Bennett – in the good not Knightley version of P&P – and as a fan of the work, and a famed period acting and dialect coach, I offered up my services to help her snag the role slash steal the show.

Which I think you could agree, I was more than successful at that.

As seems to be a running theme of growing older, Jules and I aren’t able to catch-up as often as we like so she was thrilled to not only take the time out to honour Ab Fab … but also become our 500th date in the process.

“Ben, I don’t know if I’m worthy of being a milestone date. I mean, I’m no Skarsy, Solange, Meg, Kanye, CeCe – no, I am better than a Survivor that didn’t make the jury – Mischa, Nat Imbrugs, Lin Manuel. Let’s not talk about Purple Ben from this season of Australian Survivor.

“In any event, I’m somewhat worthy of your honour but would like some reassurance,” she coyly admitted.

“You’re a talented actress, one of my dearest friends and owned two iconic series! In addition, you’re beautiful, you’re a model. You look like Linda Evangelista … “

Half way through quoting the now iconic Aja, she accepted the honour and we got to work reconnecting, celebrating and chowing down on a big fat piece of meat. In the form of my Beef Julia Sawallington.

 

 

There is nothing I love more than a big piece of meat. Well, unless it is wrapped in a nice, puffy dough. That is something I’ll never be able to go past. Like Jules or the good version of P&P.

Enjoy!

 

 

Beef Julia Sawallington
Serves: 6-8.

Ingredients
1kg fillet of beef , trimmed
olive oil
unsalted butter
a few sprigs of rosemary, leaves removed and roughly chopped
1 onion, diced
5 cloves of garlic, minced
500g mushrooms, roughly chopped
a few sprigs of thyme, leaves removed and roughly chopped
100g pate
¼ cup panko breadcrumbs
2 sheets puff pastry
1 egg, lightly whisked

Method
Bring a frying pan to heat over a high … heat while you rub the beef fillet with salt, pepper and a good ol’ lug of olive oil. Add another lug to the pan with a knob of butter and a sprig of rosemary, and sear the beef for a couple of minutes on each side. Remove from the pan to rest while we get to work on the rest.

Add the onion and garlic to the still hot pan and sweat for a minute or two. Add the mushrooms with another knob of butter, rosemary and thyme, reduce heat to low and cook for about twenty minutes, or until they’re nice and soft. Remove from the heat, stir through the pate and leave to cool.

Preheat the oven to 210°C.

Place a sheet of pastry on the bench and the second next to it with a two centimetre overlap. Press them together, smear the pate/mushroom mixture over the middle, top with the fillet and roll and/or fold the pastry to enclose.

Transfer to a lined baking sheet, transfer to the oven and bake for 40 minutes, or until cooked and blushing like a whore in church. Aka Kiwi hero slash Australian drunk Barnaby Joyce.

Rest for 5 minutes before serving in with gravy and mash. Then, obvi, devour.

 

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Jane Porrocks Pies

Ab Fab’s 25th Birthday, Main, Party Food, Pie, Side, Snack

I honestly wasn’t sure how I’d top the delight of catching up with my dear friend Jen, nor am I sure why it has taken us so long to celebrate Ab Fab. In any event, I am filled with joy knowing that my dear friends are finally getting their moment in the sun that is this anthropological endeavour. None more so than the divine, bubbly, little voice herself, Jane Horrocks.

Now Babs – as her closest friends slash anyone that has read her Wikipedia entry know is her real name – and I have been the dearest of friends for close to three decades, after meeting during casting of The Witches.

In his golden years, Roald had asked me to oversee the production of all adaptations of his work, starting with The Witches. As soon as Jane walked in to the audition, I know that she was the only person that could play Susan … and is oft the case, vowed to make her a star.

When Jen mentioned transitioning Ab Fab into a show, she asked me to help assemble a killer cast, the likes of which had never been seen. I knew that Jane would be absolutely perfect for the role of Bubble and immediately drafted a contract and offered the role without Jen ever seeing her.

While she was annoyed by my underhanded tactic, her rage quickly dissipated after laying witness to Babs’ talent. I mean, she was almost nommed for an Oscar, for christsakes!

Given how busy I’ve been, I regret to admit that we haven’t seen as much of each other as we’d usually like. That being said, our friendship is so dear that it is always as though no time as past between our dates.

After a long hug we got to work drinking, laughing and reconnecting … and toasting to Ab Fab’s success with a big batch of Jane Porrocks Pies.

 

 

As British as tea, scones or the Queen – not Sandra, soz – pork pies are not just delicious, they’re comforting … and, dare I say it, life affirming. They just aren’t particularly healthy.

But who really minds about that? Enjoy!

 

 

Jane Porrocks Pies
Serves: 6-8.

Ingredients
500g Cumberland sausages, skins removed
200g streaky bacon, diced
⅓ cup panko breadcrumbs
1 tbsp sage, roughly chopped
pinch of freshly ground nutmeg
freshly ground pepper, to taste
4 sheets shortcrust pastry
1 egg, lightly beaten
sesame seeds, to top

Method
Preheat oven to 200°C.

Combine the sausage, bacon, breadcrumbs, sage, nutmeg and a good whack of pepper in a large bowl, scrunching until well combined.

Cut each sheet of pastry into 9 even squares and line 18 holes of (two) muffin pans with pastry. Divide the mixture evenly between the holes and tightly packing it in … you know I love that. Fold any extra pastry over the mound of meat, brush with some egg and top each with the remaining squares of pastry. Fold it in on itself – obvi in a decorative fashion – cut a small hole in the top of each, brush with egg, sprinkle with sesame seeds and transfer to the oven to bake for 30-40 mins, or until golden and brown and cooked through.

Serve immediately, hot, slathered in caramelised onions.

 

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Ginnifer Saunders

Ab Fab’s 25th Birthday, Drink

I’m sure it comes as absolutely no surprise that we’re kicking off Ab Fab’s 25th Birthday Party by catching up with the Queen of Ab Fab slash my dearest friend of all, Jennifer Saunders.

I’ve known Jen for years, after meeting in college and living together with our mutual friend Dawn. Fun fact: I actually introduced the girls, helped them sort through their issues AND encouraged them to pursue a career in comedy.

Long story short, you’re fucking welcome.

In addition to inspiring, arguably, the greatest comedy duo of all time, I also inspired Jen and Dawn to write the sketch that inspired Ab Fab. And once more with feeling, inspired.

In. Spir. Ed.

While I was, egregiously, never invited to guest in the show, Jen made it up to me eventually by casting me as Kate Moss in the movie. Yes – I played Kate Moss. Not, Kate Moss.

Jen and I have both been super busy over the last year, so it was great to be able to take the time to mark her special occasion, reconnect and down a dickload of Ginnifer Saunders.

 

 

Technically just a gin and tonic, I always find a way to inject some fruit into the festivities and have all cups run over. With joy. Sweet, sweet, voluminous, joy.

Enjoy!

 

 

Ginnifer Saunders
Serves: 1.

Ingredients
60ml gin
120ml tonic
1 tbsp freshly squeezed lemon juice
lemon slices, for garnish
2 tbsp raspberries
2 tbsp blueberries
dash of bitters
couple of ice cubes

Method
Combine everything in a shaker.

Shake.

Pour.

Drink.

 

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Yeah, cheers, thanks a lot

Ab Fab’s 25th Birthday, Guess Who's Coming to Dinner

Picture it, BBC Two, 12 November 1992. My dear friend Jen’s new show premiered and changed the world.

My friend? Jennifer Saunders. The show? Ab Fab. This wheel? On fire.

So grab the stoli, stock up on some bolli and buckle in as we celebrate Ab Fab’s 25th Birthday!

Image source: BBC.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.