Cèilidh at The Caledonian Club

The sound of bagpipes washed over me as I waited on the corner of a street in Belgravia last Friday. Then, there was the clattering of feet and the rustling of bags as my little sister Lulu and our friend Shreya came rushing towards me. We were on our way to a Cèilidh at the Caledonian Club and, as usual, my sister had arrived half dressed.

Flats were quickly swapped for glittering heels (and hair was swiftly brushed) as we headed towards the source of the mournful pipes. We were ushered through the front door as my sister touched up her eye shadow and put on the sparkling earrings she'd asked me to bring her. (Little sisters, no matter how old, are under the impression they own not one but two wardrobes). We had arrived.

We swept upstairs in a bubble of excited chatter, before collecting our glasses of fizz and heading to the tartan-filled ballroom for a quick catch-up. However before long, the bagpipes started playing again, calling us all in to dinner.

Dinner started with the Selkrik grace, often attributed to Robert Burns:

Some hae meat and canna eat,

And some wad eat that want it,

But we hae meat and we can eat,

Sae let the Lord be Thanket!

before the haggis and neeps arrived (not pretty to look at but definitely tasty). This was followed by  lamb and then a trio of deserts. It wasn't the best meal I've ever had, but was pretty tasty and definitely good fuel for the dancing to come!

Eventually, we all left the table as the cèilidh band started up in the ballroom and an elderly Scotsman started energetically bustling us into lines of three. The first dance began!

The great thing about cèilidhs is that you really don't have to have to know the dances. The moves are explained at the start of each dance and you're thrown from line to circle to new partner at lightning speed. By the end, most people are gasping for breath and laughing.

The evening's entertainment ended with everyone standing in a circle around the hall singing Auld Lang Syne followed by God Save the Queen. The average Brit I feel, by nature, is not too overtly patriotic, but I thought this was a lovely and rousing way to end the night! However, it did remind me that I needed to brush up on some lyrics in time for New Year's Eve....

As the cèilidh came to a close, we decided it was time to engage in some rather more 'modern' dancing. Therefore, we all headed off to Annabel's where we danced until the early hours under some spectacular Christmas decorations.

I had a great time at The Caledonian Club cèilidh and cannot wait for the next chance to dance the night away!

Delicious Spiced Lamb in Brioche Buns

For Bonfire Night, I went home to my Mum's for a bit of a Bonfire Night Party with family friends. Mum had gone typically all out, setting up a table in the loggia outside, stringing fairy lights everywhere and cooking A LOT of food. She'd gone for wintry comfort food theme - shepherds pie, crumble, spiced apple and the most amazing spiced lamb which had everyone scraping the bottom of the dish.

Unfortunately I don't have a picture as it was quite dark outside and it wasn't the prettiest looking of dishes, but I do have a recipe!

Mum had adapted this from a Tom Kerridge recipe for pulled beef and, if you choose to replicate it, it will be the best thing you eat this winter. Yes, it even beats Christmas Dinner.

For this tasty adaption, you will need:

• - 1 tbsp coriander seeds
• - 1 tbsp cumin seeds
• - 1 tbsp yellow mustard seeds
• - 1/2 tbsp black peppercorns
• - 1/2 tbsp dark brown sugar
• - 1/2 tbsp smoked paprika
• - 1/2 tsp cayenne pepper
• - 1kg lamb, rolled breast and shoulder (you can ask your butcher to help you with this)
• - 250ml vegetable stock
• - 50ml brown sauce
• - 30g brown sugar
• - Worcestershire sauce 

Start by lightly toasting the coriander, cumin, mustard and peppercorns in a dry pan, before crushing the spices in a pestle and mortar. Mix in the sugar, paprika and cayenne pepper. 

Next, take your lamb and rub the spices into the meat. Then, add the spiced lamb to a roasting tray and pour in your vegetable stock. 

Heat your oven to a low heat (180C) and cook for four hours. 

Once the four hours is up, take out the oven, pour off the juices (save these!) and shred the meat with a pair of forks. Lastly, whip up some sauce by mixing together the brown sauce, a splash of Worcestershire sauce, the sugar and the juices from the roasting tin. Pour this over the meat and you're ready to go! 

Mum served the lamb in brioche buns with 'dry' coleslaw, which is basically just shredded cabbage, onion and carrot. The lamb had enough excess sauce and juice that there was no need for the added mayo. 

After we'd stuffed our faces (and I'd waved around four sparklers. Yes, four. I was very happy.) we headed off to our local fireworks display. As glittering sparks flew through the air, I was suddenly very glad Guy Fawkes had tried and failed to blow up Parliament all those years ago. 

So give the recipe a go and let me know your thoughts! I promise you won't be disappointed!