jamie’s
desserts
MICHEAL JOSEPH an imprint of PENGUIN BOOKS
Also by Jamie Oliver The Naked Chef The Return of the Naked Chef Happy Days with the Naked Chef Jamie’s Kitchen Jamie’s Dinners
Jamie’s Italy Cook with Jamie Jamie at Home Jamie’s Ministry of Food Jamie’s America
Easy twists on classic dishes inspired by my travels Photography and Design by Jeslyn Tan
Jamie’s Desserts
Singapore Edition
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content Ice Kachang
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Tau Suan
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Rainbow Lapis Sagu
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Bubur Cha Cha
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Pandan Cake
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Chendol
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Cheng Tng
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Durian Cream Puffs
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Ondeh Ondeh
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Grass Jelly
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Sweet Potato Soup
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Pineapple Tarts
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Singapore
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Singapore I travelled to Singapore to look for new exotic flavours that would bring joy to dessert lovers. This is a new spin on the typical American/British desserts. I’ve put my own little twists on them as well. From chilli-spiked crab, to fragrant laksa, rendang and biryani, Singapore is a mouthwatering feast of flavours. Singaporeans are obsessed with food – good food – and you’ll find it steaming, sizzling and simmering almost everywhere you look. Indeed, food is the greatest unifier across ethnic divides and the country’s celebrated hawker centres are a heady mix of Chinese, Malaysian and Indian spices. Centuries of cultural exchange shine through in the region’s unique Nonya cuisine, while modern Singapore’s global status is reflected in a booming restaurant scene that covers all bases with ever-increasing competence. The different foods all around Singapore is so unique and if you’re a food lover, then Singapore is a must to travel to. For my new cook book, I was wondering what type of foods to do in Singapore and I realised that I didn’t have an asian dessert recipe book. So that’s what I did. I went out and tried the different desserts that Singapore could offer, everyday while I was there. I went around the high-end and the affordable ranged desserts and tried each dessert from any shop or stall I could find. I must have gained like 10 pounds from all those sugar by the time I got back to London. I asked for the different recipes of desserts that was avaliable to me and changed them a little, putting my own style of cooking in them, making sure it suited the tastes of westerners as well.
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What I have found out while I was in Singapore is that they are simply obsessed with eating. For the best food, they will queue endlessly, they will traverse the island, and they will eat at all hours. I’ve heard many have been known to come back after migrating simply because they miss their favorite foods. I do agree with them though, the food here is fantastic. I wouldn’t ever want to leave, but I have my wife and kids to think about. *Laughs* Either way, I hope you enjoy my new recipe book and feel free to change up the ingredients to your own preference. Cheers!
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ice kachang Serves 4 - 50g red beans, cooked till soft - 50g sweet corn - 50g lengkong (jelly), cubed - 50g cendol - 50g agar-agar strand, cooked - 50g sago, cooked - 100g mixed fruit in syrup - 4 tsp red syrup - 4 tsp brown syrup - 2 tsp sweetened condensed milk - 2 tsp evaporated condensed milk - 1 big bowl of shaved ice
A mound of grated ice on a base of toppings and dribbled with various kinds of coloured sugar syrups. It is so hot in Singapore that I thanked the heavens for this cold bowl dessert. Many people would think ‘hey it’s just ice with syrup, what could possibly be good about it?’ Well don’t look down on this dessert, there’s a reason why it’s so popular in Singapore. Ice Kacang can be sweetened to your own taste, adding more, or less, of the milk mixture and the syrups. The pandan extract simulates the rich flavor of pandanus leaves, along with the palm seeds and sweetened beans. Traditionally a special ice machine is used to churn out the shaved ice used in this dessert. Make the red syrup by dissolving sugar in boiling water. Add a knot of pandan leaf into the mixture. Add red colouring or just rose syrup. Next, to make brown colored syrup, dissolve the brown sugar in hot water, add pandan a leaf again and lastly, strain it. Grab a bowl and add a bit of all ingredients. Top your mountain of ice generously with shaved ice in a shape of a steep mountain. Spoon some red and brown syrup according to your taste then, pour both types of milk on the ice. Serve it immediately and becareful not to get a brainfreeze.
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tau suan Serves 2 - 500g sugar - 30g water chestnut flour
- 20g sweet potato flour - A few pandan leaves, discard roots and knotted - A stick of dough fritter - 250g drained pre-soaked mung beans - 1.5 litres water
Sweet mung daal beans in jelly, usually served hot, with dough fritters. Tau suan is a simple sweet Chinese dessert made of split mung beans. Out of all the desserts I’ve eaten have in Singapore, I think tau suan is one of the most easiest to cook. I just love how the dough fritters blend their fragrance with the sweet split green peas suspended in the sweet starchy syrup. It really doesn’t sound as great in description, but it just tastes heavenly. Don’t hate it till you eat it! Heat up a pot, add in 1.5 litres of water and pandan leaves. Let it boil for about 10 minutes. In a meantime, dry fry the mung beans in a wok, add 2-3 dsp of sugar to caramelize and brown them a little. This will firm up the beans, when you soften and boil them later in the syrup. Remove the pandan leaves from the pot, transfer the beans over and boil for another 5-7 minutes. After the time is up, add sugar according to your taste. Stir it well. Mix the water chestnut and potato flour together. Add some water to make starch. Lower the heat and thicken the Tau Suan syrup by slowly adding the starch to the pot (to your desired thickness), and stir gently. Turn off heat. To serve, fill up 2 dessert bowls with the Tau Suan and top some chopped dough fritters over it. Serve hot and tuck in.
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Fresh juicy strawberries.
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rainbow lapis sagu Serves 4 (A) - 210g sugar - 150g water - 6 pieces pandan leaves, tied into a knot (B) - 50g rice flour
This is a ‘cake’ with layers of alternating colors and a sweet, coconut taste. I was looking around Singapore for desserts that are unique and I think I’ve found one. This dessert comes in many variety of colours; from white, red and green to blue, green and yellow. Hence, the name. When I found it, I was actually quite pleased at what I saw, the colours make me so happy.
- 180g tapioca flour - 480g coconut milk - 1/2 teaspoon salt - 1/4 teaspoon vanilla oil
After poking it with my fork a couple of times, I popped it in my mouth. I decided that the best enjoy kueh lapis is that you should peel off a layer, tilt your head back, say ‘Aaah’, and then pop the layer in your mouth. If no one is looking, let the kueh lapis hang from your mouth for a few seconds so you look like you’ve got a very long tongue. Give your best smile before enjoying the chewy texture and coconut fragrance. Put ingredients (B) in a mixing bowl and mix well. Slowly add coconut milk and oil, stirring at the same time to mix well, set aside. Put ingredients (A) in a saucepan and bring it to a boil over moderate heat. Then, pour 200ml of the hot sugar syrup into the mixture of ingredients (B) and stir well, mixing into a thin batter. Start boiling water in a steamer and place the prepared tin inside the steamer to heat up, greasing it lightly with cooking oil. Measure out into 9 equal portions. Colour 2 portions with green and red. Though I left 1 portion plain. When the water reaches boiling point, turn down to moderately low. Pour the uncoloured batter into the hot pan and steam for 5 minutes, or until it sets. Repeat with the green and red batter. Repeat the whole process until the last layer, steam for 10 minutes. Turn off heat and wait 5 minutes before removing lid of the steamer. This is to let water droplets have time to slide off along down the inside of the lid and prevent water droplets falling onto the kuih when lid is removed. Remove tin from steamer and let cool completely before removing from the tin. Cut into desired size and serve.
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bubur cha cha Serves 2 - 1 medium yam, remove skin and cubed - 1 large sweet potato, remove skin and cubed - 1 packet store bought multicoloured tapioca flour jelly - 50 g pearl sago - 2 litres water
Soft yam and sweet potato cubes served in coconut milk and sago, served either hot or cold. Bubur Cha Cha is simply sweet potato soup richly flavoured with coconut milk and scented with fragrant pandan (screwpine) leaves. I love eating the sweet potato and yam cubes which have been boiled to yummy softness along with the sago pearls that add lovely texture. It is a must-try when visting Singapore.
- 250ml thick coconut milk - A few Pandan leavescrushed and tied into a knot - 100g Sugar - A pinch of salt
Some versions of this classic dessert soup calls for steaming of the yam and sweet potatoes before adding into the prepared sweet soup mixture, however I find that boiling the yam and potatoes together result in richer and more aromatic flavours - at least for me. Steam the yam and sweet potato separately until tender, for about 10 minutes. Becareful not to overcook them. You don’t want them to be too soft and mashy. In a large pot, bring the water to a boil. Add the tapioca flour jelly and sago and cook until translucent, about 15 minutes. The flour jelly will float up, indicating it is cooked. Add the coconut milk, sugar, salt, and pandan leaves and simmer over low heat about 10 to 15 minutes. Don’t let the coconut milk curdle. This dessert can be served hot or cold, but since Singapore is already so hot, I chilled mine for a few hours before tucking in.
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pandan cake Serves 8 - 154g cake flour - 7 eggs (55 - 60 g) - 84ml fresh coconut milk - 84g canola oil - 1/3 tsp baking powder - 15 pandan leaves - 6 tbsp water - 168g castor sugar - 1/3 tsp vanilla extract
A fluffy light cake flavoured with pandan leaves and is a characteristic green colour. This cottony soft cake, with its subtle fragrance of pandan leaves and coconut, won’t let you down. It might not seem like much, but it tastes really good. It’s really light, because it’s a chiffon cake, so if you’re not into thick consistancy desserts, you should definately give this one a try. Preheat your oven to 150 degree Celsius. Wash and cut the pandan leaves into small pieces. Exclude the tips of the pandan leaves from 3cm onwards as they will make your fingers itch. Blend the small pieces of pandan leaves with the water. Strain it and squeeze it dry. Sift the baking powder and the cake flour. Add 2 and 2/3 tbsp of the pandan juice to the coconut milk. Grab a bowl, take half of the castor sugar, about 84g, and add it to the egg yolks that have been separated from the whites. Stir well till light and fluffy. A spatula/whisk can do the work. Add in 1/3 of the coconut milk mixture and mix well. Add in 1/3 of the flour and mix well. Repeat coconut milk mixture + flour mixture in 1/3 portions and mix well. Add the oil and the vanilla extract. Set the bowl aside. Add in the other 1/2 of the castor sugar. Ensure that your tools are totally dry and free from oil or else, the eggs will not become stiff. Whisk egg whites till still peaks are formed on the whisks when you lift it up. Fold 1/3 of the egg white mixture into the bowl of egg yolks that was set aside just now. To the remaining 2/3 egg whites, add the egg yolk mixture and fold in. Mix well. Once done, pour the cake batter into the baking tin and shake/sway till batter is evenly distributed. Bake for 70 minutes with the cake in the middle rack with the fan mode. Once baked, prop the chiffon cake tin on a higher level to allow it to cool for about 30 minutes before removal. Alternatively, blast a standing fan at the cake for 15 minutes before unmoulding it.
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Once the cake has been removed, serve it upside down or cut off the top crust. Enjoy.
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Colourful cube gummies.
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chendol Serves 2 - 125g rice flour - 50 g sago flour - 75ml pandan leaves water, boil water with pandan leaves until it turns agreen color - 450ml water - A pinch of salt - 200 g palm sugar, boil with 125ml of water until it dissolves. Strain the palm sugar water and boil again. Set your cendol aside. - 500ml coconut milk. Boil and set aside to cool.
A coconut milk drink mixed with palm sugar, green, pandan-flavored starch strips called cendol, and shaved ice. It got so hot when I was looking around Singapore for more desserts and I wanted to try something cold, so I went and asked Singaporeans on the street, what other cold desserts that were really popular and most of them said ‘chendol’. I didn’t knew what that was and I got a little confused, but one Singaporean was kind enough to lead me to a dessert stall and ordered it for me. It may look weird and bizzare at first but trust me, you’ll have a heck of a party in your mouth. It may seem like a hassle to make as well but hey, good things come to those who work for it right? Mix the rice flour and sago flour, then mix it with some of the water. Boil the rest of the water, add green pandan leaves water and salt. Put the flour mixtures into the boiled water. Stir well and cook until it thickens into a paste. Drain with special chendol strainer that has round holes, so when you press the chendol mixture it will go out of the strainer as roundish short chendol. Put these chendol directly into a bowl with water and ice in it. Chendol will turn solid. Then, drain them again. Put some chendol into a tall glass, pour palm sugar syrup and coconut milk. Be sure to separate layers. You can add shaved ice or just ice cubes. Get a big straw and a long spoon. Dig in.
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cheng tng Serves 2 - 50 gms white fungus - ¼ – ½ cup pearl barley - ¼ cup large sago - 3 ½ litres of water
- 4 pandan leaves, knotted - Prepared agaragar or konyakku jelly, cut into tiny dice. - 50 gms or a bit more dried longan - 14 dried red dates - ¾ cup rock sugar
A light refreshing soup with longans, barley, agar strips, lotus seeds and a sweet syrup, served either hot or cold. Could there be a healthy dessert? Many people mistake the idea of a dessert that it has to be high in sugar and that it is extrememly unhealthy. But here’s one that I happen to come across while I was walking through a hawker center. Healthy yet satisfying. Prepare the jelly of choice according to packet instructions. Pour into a shallow tray and place outside at room temperature, until set. Then place in fridge to chill. You can pour excess amount into moulds and serve separately. When the jelly is completely chilled, cut into very small dice. Soak the dried fungus in hot water for 10 minutes. Cut off the central yellowish and hard parts on the underside. You would not use this. Cut into very small pieces. Wash the Barley throughly 2-3 times Drain. Rinse all the dry ingredients and drain. Add the water to a large pot and bring and heat. Add the knotted pandan leaves, red dates, longan, the cut up (soaked) dry fungus and barley. Bring to a boil on high. Lower the heat and simmer for 15 minutes. Stir occasionally. Now add the sago and rock sugar and simmer for another 15 minutes. Stir occasionally. Once the rock sugar is completely dissolved. You know when you can stir the bottom of the pot and no longer hear the crackling noise of the rock sugar hitting the floor of the pot. The sago should also be cooked through. – i.e. no longer white in the centre. Sago cooked along with the soup will turn the soup a little whiter and starchier ; if you want a clearer soup, cook the sago separately in water, strain, rinse under running water in a strainer and then add to the finished soup while still hot. Turn off the heat and cover the pot for another 15-20 minutes. Add the diced jelly to the soup once ready. You can serve it warm or cold. Yum.
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White fluffy marshmallows.
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durian cream puffs Serves 8 - 80 ml (1/3 cup) water - 40 g (2 tbsp +1 tsp) butter, at room temperature, cubed - 50 g (1/3 cup) plain flour, sifted - 2 eggs, at room temperature - 125 ml (1/2 cup) of non-dairy whipping cream - 125 ml (1/2 cup) of durian pulp - 5g (3 1/2 tbsp) of gelatin powder - 1/2 tbsp hot water to dissolve gelatin powder
Delicious cream puffs with durian fruit filling. Sophisticated yet funky, the Durian Cream Puff is a Asian twist on a prim English dessert. No wonder they’re such a hit in Singapore, the high-tech cultural melting pot with a taste for weird architecture and weirder fruit. Some people love it, some people hate it. But why hate the durian fruit when you can enjoy it? Apparently, the durian cream puffs are even more popular than eating a whole durian, and for the country with the largest per capita durian consumption, that’s really saying something. Preheat oven to 385 F or 195 C. Place water and butter in a saucepan over medium heat. Cook, stirring for 3-4 minutes or until butter melts and mixture just comes to the boil. Add all the flour to the butter mixture and stir until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg and add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape. Lightly brush a baking tray with oil. Spoon 15-16 heaping spoonfuls of the mixture onto the tray, about 1-2 inches or 3 cm apart. Alternatively, use a pastry bag fitted with a 1.5 cm-diameter plain piping nozzle to pipe the pastries onto the baking tray. Bake for 15 minutes or until puffed and golden. Remove from oven. Using a skewer or a small knife, pierce the base or top of each puff to release the steam. Return the puffs to the oven and leave them for 5 minutes to dry out. Remove from oven and transfer to a wire rack to cool. Whip whipping cream to a soft peak. Add in durian pulp and melted gelatin powder and mix well. Put fillings in a piping bag and pipe it out into the baked pastry. If you like, you can jsut spoon the fillings into the pastry too. Dust the top of the pastry with some snow powder and leave it in fridge to chill before serving.
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Try it, at least once in your life. I swear it’s good.
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Bright gummy bears
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ondeh ondeh Serves 4 - 60g glutinous flour - 30g tapioca flour
- 25g sugar - 60ml pandan leaf extract - 50g desiccated coconut - 1/2 tea spoon of salt - 1 tablespoon of water - Filling: gula melaka or palm sugar
Ondeh-ondeh are beautiful green coloured balls made with a combination of glutinous rice flour and tapioca flour. Let’s take a break from all those watery bowled desserts and look at something dry and bited-sized. These Ondeh Ondehs are like sweet sugary bombs that explode in your mouth. I really love the unique flavour it gives. If you have a sweet tooth, be sure to check this recipe out. Pour the water and salt over the desiccated coconut. Mix it well and steam the mixture for 15-20 minutes. Then, mix the glutinous rice flour, tapioca flour and sugar evenly before adding the pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour. Divide the dough into 14 little balls. In each dough, put the chunks of gula melaka or palm sugar in it. Be careful not to make a thin layer of dough which coats the filling as the skin will expand when boiling. Hence, this may result in a torn dough which allows the filling to flow out. Put the filled dough into a pot of boiling water. Once it floats, you can dish it out but leave it for another 5-10 minutes if you want the filling to melt even more. This will create a fluid sugar filling as you bite into the Onde-onde. Coat the Onde-onde with the steamed desiccated coconut. Leave it to cool and enjoy. Pop a few in your mouth at a go for good measure.
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grass jelly Serves 2 - 1/2 cup Mesona chinensis(, the chinese herb - 2 Tablespoons alkaline water - 1/2 pound cornstarch - 200ml water - 200g sugar - 2 tbsp of lemon juice - 1 spoonful of honey
Chinese herbal jelly sweetened with syrup. The Americans have Jell-O, here in Singapore, they have grass jelly. At first sight, the jelly is rather sinister looking. It’s a black, slimy blob that does not look palatable at all. This jelly has a mild herbal taste since it’s made from boiling a Chinese herb commonly known in Singapore and other parts of Asia as chin chow. I assure you, it tastes really good. Don’t fear this dessert because of it’s color. It’s just one of those must-try asian desserts. Wash the herb thoroughly and put in to a pot with four and a half quarts of water and the alkaline water. Bring this to the boil, reduce heat and simmer for two hours, then cool. Rub the herb vigorously so that gel is extracted; save it, then boil the remaining water and the extract for half an hour. Repeat one more time, and after rubbing, filter out any solids left in the pot. About twelve cups of liquid will remain. Stir in cornstarch and two and a half cups of cold water. Stir quickly and then bring almost to the boil, Pour this into a bowl or pan and chill. When solidified, dice and set aside. MIx the water and sugar together to create a sugar syrup. Feel free to add more or less sugar according to your preference, I like mine just right. Not soo sweet or bland. Add in the lemon juice and honey. Mix well. Chill it for an hour or two before serving. When serving, just add the diced grass jelly into a bowl and pour the sugar syrup over it. Enjoy.
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Light green grapes.
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sweet potato soup Serves 4 - 2 regular orange flesh sweet potatoes, peeled and cut into bitesized/ small cubes - 1 palm-sized honey rock sugar (or normal rock sugar, if desired) - 1 thick slice of ginger (about 1cm thick, thumb-sized), lightly smashed once - 1 pot of water (about 1500ml) - 1 packet of dried longan
A savoury sweet potato dessert soup with dried longan. A spoonful of sweet potato soup is all you need in this country. You may think, ‘won’t potatoes be fattening and be high in calorie?’ Not sweet potatoes, they are not fattening foods. Great news for people going on a diet. Cooking the sweet potato in dessert soup might look simple and very easy, but it could be quite a challenge to some newbies to reach the desired taste and texture of the sweet potatoes. The key is to control the sweetness in your soup. Other than that, this dessert only has a couple of simple steps. Bring a pot of water to a boil and add ginger slice. Put in dried longan, yellow and orange flesh sweet potatoes, and bring them to another boil. Do not over-cook the sweet potatoes as it will become too soft to yield the right texture. Reduce heat to low fire, add rock sugar, and simmer for 20 – 30 minutes, or until sweet potatoes just soften. Serve hot and dig in.
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pineapple tarts Serves 8 Pineapple Jam Ingredients: - 2 large Morris Pineapple - 400g Sugar - 1 small stick of Cinnamon Pastry Ingredients: - 400g Plain Flour - 50g Corn Flour - 1/2 tsp Fine Salt - 280g Cold, Unsalted Butter, cut into cubes. - 3 Egg Yolks, beaten - 3 tbsp Ice-Cold Water - 6 tbsp Icing Sugar
- 1/2 tsp Pure Vanilla Extract For the pastry glaze: Mix 1 Egg Yolk + 1 tbsp Water.
Pineapple tarts are made with pineapple jam in a pastry. Pineapple tarts is a must-have amongst many households during Chinese New Year, especially in Singapore and I was lucky enough to try one and learn the recipe from a nice lady. It is bliss. Peel the pineapple, cleaned, cut into large chunk, included the core. Put half the pineapple chunks into a blender, add 1/3 water and blitz away. Pour 80% of the blended pineapple into a large pan or wok that has large evaporation surface. With the remaining blended pineapple in the blender, add the rest of the pineapple chunks into the blender and blitz away. Cook pineapple paste with the cinnamon stick under medium heat until it turned pasty, like oatmeal kind of thickness. Stir it occasionally. Add sugar and stir. The pineapple paste will turn watery when sugars are added. Stir once a while. Increase the heat to high. It will caramelize the jam. Stir once a while to check on the color. Stop when it almost reaches your preferred color. It is better to undercook the jam rather than overcook it. Once jam is kept in the fridge for a day, pre-roll pineapple jam into balls the night before your baking day. Cut butter into small cubes. Put it back to the fridge. Take the butter cubes out when you are ready to use it. Sift flour, icing sugar and salt together. Mix well. Using the pointed ends of a fork, rub the cubed cold butter into the flour until it looks like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly on the bigger pieces of butter into finer pieces. Beat together egg yolks, cold water and vanilla extract. Add it into the butter flour mixture. Using finger tips, gently coax all the crumbs into one large dough ball. Do not knead the dough. Divide dough into two balls. Wrap the dough using clingwrap, chill in the fridge for 10mins.
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Take one dough ball out of the fridge, roll out to desired thickness. Cut out dough using tart cutter. Arrange neatly onto baking tray, with at least 1.5cm apart. Glaze the tart shells. Bake it at 175 oC for 5mins. Take the tart shells out of the oven, glaze the tart shells again. Place pre-rolled pineapple jam balls onto the centre of each tart shells. Bake the pineapple tart for another 15mins, or until the tart pastry looked golden brown.
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Dried rose petals
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Essential Singaporean Ingredients
sugar The basic ingredient for desserts,
pandan Leaves Another name
food colouring
coconut milk
one cannot leave this out. Sugar may seem insignificant, but it sure is important for the sweet and delightful taste of desserts, not only in Singapore, but all around the world.
Most of the desserts in Singapore are coloured with food colouring. The popular colours are green and red. Very Christmast-ish.
for it is called the “screwpine leaves”. These leaves are extremely poplar for Singaporeans to put in their dessert. It is usually used for flavouring and aroma.
It doesn’t matter which form of coconut is it. Shavings, milk, flour, it doesn’t matter. As long as it’s coconut, you can throw it into a typical dessert made in Singapore.
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Water Without water, 90% of
beans Be it red beans or green beans,
sweet potatoes
Flour
Singapore’s desserts would not be possible. Let’s face it, without water, we’ll never survive. Pun intended.
A healthier and way sweeter version of a potato. This vegetable is usually boiled till soft and eaten with ginger and sugar syrup. Or you can make some sweet potato fries.
soy beans or barley, beans are one of the main ingredients for a Singaporean dessert. They are usually eaten after boiling with sugar syrup.
The many types of flour is used for cooking desserts and it is a definate essential ingredient for Singapore. It is the main ingredient for cakes and such.
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Sugar coated donut
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Thank you..
I want to thank Jeslyn for agreeing to shoot and design my first asian cookbook. She was kind enough to show me around Singapore and though she wasn’t there all the time because of her schedule, she still managed to produce a book and I’m very grateful to her. I’ll definately treat you to a good british dinner when you come over to London again! Thank you so much and all the best!
MICHEAL JOSEPH Penguin Books ISBN 978-1-450-36158-7
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