Olive Oil Cake

A COUPLE of days in London is fun, but I was commandeered to go by my publisher and my long-suffering editor, to finish my latest book, 30 Years of the Ballymaloe Cookery School.

I’ve been trawling through write-ups and notes and old photos.

But despite the deadline, it’s an excuse to catch up on the humming London food scene. I revisited my favourite haunts, like Barafina, Fino, and St John Bread and Wine, off Brick Lane, in Shoreditch. There, I had a fantastic starter of rabbit offal on toast, perfectly executed and delicious.