.
February can feel austere, so it’s definitely time for a bit of quiet luxury. Blood oranges are at their peak now: deep crimson, sweet yet sharp and they bring a welcome brightness to winter cooking. Here, they transform a classic rice pudding, gently scented with cardamom, into something elegant and indulgent. Caramelising the segments adds a bitter-sweet complexity, while a glossy syrup ties everything together. A scattering of vivid green pistachios gives crunch and colour. A dish that feels like winter giving way to spring.
Warm the milk and cream in a heavy-based pan with the sugar, cardamom pods, and salt. Heat until steaming, then leave for 10 minutes to infuse.
Cook the rice-
Stir in the rice and bring to a gentle simmer. Cook slowly for 35–40 minutes, stirring often, until the grains are tender and the mixture is thick and creamy. Add a splash more milk if needed. Fold in the blood orange zest at the end.
Squeeze the juice from one blood orange into a small pan. Add 50g caster sugar and simmer over medium heat until reduced to a glossy syrup (about 5–7 minutes). Set aside.
Peel and segment the remaining blood oranges. Heat a dry, heavy frying pan until hot. Sprinkle a little sugar into the pan, then add the segments. Cook for 1–2 minutes on each side until lightly caramelised. Remove and keep warm.Spoon the warm rice pudding into bowls. Arrange the caramelised segments on top, drizzle generously with the blood orange syrup, and scatter with the chopped pistachios for crunch and colour.
British Pie Week calls for proper roots.
This Saturday, we’re collaborating with @manzespieandmash - one of London’s oldest and most iconic pie shops.
Slow-cooked mutton pie with signature liquor.
A proper classic, done properly.
Available Saturday 7th March at Cubitt House pubs and M. Manze branches.
Limited pies. Get it while it’s hot.
A few of the faces behind the pastry.
With our Chef Director @ben.tish at the helm, Pie Week has officially commenced.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Today, Ana Da Costa takes over our Pie Week menu across seven Cubitt House pubs.
Her Mapo Tofu pie brings something bold to the table - and it’s on the menu for one day only.
7 chefs. 7 pies. 7 days.
#britishpieweek #cubitthouse #bestpiesinlondon
Cubitt House goes back to where it all started.
To mark British Pie Week, Chef Director @ben.tish visited @manzespieandmash in Peckham, stepping inside one of London’s historic pie and mash houses to see the craft up close.
Because some things are worth doing the old way. Pie Week, with proper roots.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Consider this the full briefing.
Seven chefs.
Seven very different pies.
Seven days to try them.
Pie Week at Cubitt House.
@robin.gill.food @manzespieandmash @brownoli939 @ecstasy_cookbook @_lotsofbutter @aureliendudu85 @chef_sits
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
