What a year it's been so far! We wouldn't be here without your support  - Truthfully - it has been very challenging at times but we have felt so supported by our amazing customers

Words & Recipe by Emma Cantlay featured in Our Journal issue 2: Celebration.

Risotto can be transformed into wonderful, crispy arancini - so if you have some already made, skip straight to the end of the recipe. I like to make the risotto the night before and simply shape and fry it the next morning for some stress free picnicking.

Read on for a delicious recipe , extracted from the first issue of Our Journal and perfect for these slow wintery days. (Taken from Our Journal and Jess' book Lazy Baking)

For me, there’s nothing more comforting than the smell of a crumble baking away in the oven. Who doesn’t love to peek through the glass of the oven door to witness those escapee fruit juices bubbling over onto that buttery, rubble-like crust?

While I firmly believe you shouldn’t mess too much with a classic, I need more from a crumble topping than just butter, flour and sugar. I’m looking for some sort of nutty crunch, in this case flaked almonds that turn golden and crisp. A great crumble has to include some warming spices, too. But, most importantly, there’s got to be plenty of it! 

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A Crumble- Heavy Crumble

SERVES 6, generously

TAKES 20 minutes, plus 45 minutes baking time

Ingredients
1 teaspoon butter, for greasing
750 g (1 lb 10 oz) apples, peeled,
cored and chopped into bite-sized
chunks (or use ripe pears, rhubarb
stalks or any in-season fruit)
Proper Traditional Custard to serve

Crumble topping

100 g (342 oz) cold butter (salted
or unsalted)
150 g (5 oz/1/4 cups) plain
(all-purpose) flour
heavy pinch of sea salt flakes
12 teaspoon ground cinnamon
14 teaspoon ground ginger
14 teaspoon garam masala
50 g (2 oz) flaked (slivered) almonds
75g (242 oz) soft light brown sugar
25g (1 oz) porridge oats
grated zest of 1/2 lemon

1 First, preheat the oven to 170°C fan (375°F/gas 5) and grease
a deep baking dish or tin (the one I use is 20 x 25 cm/8 x 10 in)
with the teaspoon of butter.

2 Throw the chopped apples into the dish, add a few splashes
of water, and bake in the preheated oven for 5 minutes to get
a head start on the cooked fruit.

3 Meanwhile, make the crumble topping. Using your index
and middle fingers and thumbs, rub the butter, flour and
salt together in a bowl until the mixture resembles rough
breadcrumbs. Stir in the spices, almonds, sugar, oats and
lemon zest until nicely combined. (Good luck trying not
to eat the raw mixture!)

4 Remove the dish from the oven and scatter the crumble
topping evenly over the apples. Return to the oven and bake
for 45 minutes or until the crumble topping is golden brown
and the apples are soft. Serve while hot, ideally with a big jug
of Proper Traditional Custard or Five-Minute Crème Fraîche
Custard 

5 This crumble keeps well in the fridge for up to 3 days.

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PROPER
TRADITIONAL
CUSTARD

MAKES 570 ml (1 pint) – enough for 4-8 people (depending
on how much of a custard nut you are) to go with
a whole crumble, ginger cake or chocolate cake

TAKES 20 minutes

Ingredients

300 ml (10 fl oz/1% cups) double (heavy) cream
400 ml (13 fl oz/generous 1/2 cups) milk (ideally
whole/full-fat)
3 egg yolks 
45 g (1% oz/scant cup) caster (superfine) sugar
1 tablespoon cornflour (cornstarch)
1 teaspoon vanilla paste or 1 vanilla pod (bean),
seeds scraped out
pinch of sea salt flakes

1 Pour the cream and milk into a large saucepan
and heat over a medium heat, stirring occasionally,
until bubbles start dancing on the surface.
Remove from the heat before it begins to boil.

2 Meanwhile, using a balloon whisk or wooden
spoon, beat the egg yolks, sugar, cornflour
(cornstarch), vanilla paste or seeds and salt
together in a large bowl until completely smooth.

3. 
   Taking lots of care, pour a few splashes of the
   hot cream and milk mixture over the egg mixture,
   whisking all the time to ensure your eggs don't
   scramble.

4 Gradually pour the remaining hot cream and
milk mixture into the eggs, continuing to whisk
all the time.

5 Scrape clean the pan. Pour the custard mixture
back into the pan and then heat over a very low
heat, whisking regularly, for 10-15 minutes or
until the custard is thickened to your liking. Make
sure the custard doesn't stick to the base of the
pan as this will prevent any lumps forming.

6 Transfer to a heatproof jug and enjoy hot or cold.

MODEL NEEDED FOR EDITORIAL SHOOT

We are working on an exciting project and we are looking for a model for an editorial shoot!

REQUIREMENTS:

No experience necessary but must be comfortable in front of the camera

We are looking for a black female (preferably with natural afro hair ) . Any body type 

The shoot will be taking place in Banbury (Oxfordshire ) shot by Brenda Rosete Photography, Model must be able to get to the location easily, unfortunately we cannot pay for transport 

DATES: 

Exact date tbc Between 15th and 17th of September

Session time to be agreed/ arranged with photographer.

HOW TO APPLY:

To enter please email us with the Header "OLG Model Call" to hello@ourlovelygoods.com with your full name, Please include 2/3 recent clear photographs including a headshot and a full-length shot.

APPLICATIONS CLOSE: Monday 13th Sept at 5pm.

Successful applications will be notified by Tuesday 14th Sept. Please note we may not be able to respond to all applications depending on the level interest of but we will try!

MODEL REMUNERATION:

A choice of two options: 

1. £100 or
2. £150 worth of goods from our store!

+ High Res Image files from the day of shooting. These will be provided once final images have been released.

OWNERSHIP & USAGE OF FINAL IMAGES 

• Images from the shoot will be the property of Our Lovely Goods
• You will be required to complete and sign a Model release form this gives your consent for the images to be used both in print and online.  Photography usage - Images will be used commercially online and offline on the Our Lovely Goods website, printed promotional material, social media, and press.