Meanwhile stunning soprano Sarah Gabriel - who was our premiere production Vicky in my Wagner play Sins of the Fathers - found her concert dress falling foul of Easyjet's carry-on baggage regulations the other day and in the resulting carry on, worthy of the eponymous films, she came up with a fine sartorial solution, which made it into the national papers.
Don't miss Sarah at the Purcell Room on 29 April, when she will be singing KORNGOLD - a special new arrangement of the Shakespeare Songs, by conductor Ben Palmer, who wields the baton of the Orchestra of St Paul's for the occasion. Booking here.
And finally, here is a recipe for something very Easteryjet dreamed up for our piano soloist the other night, who as his recording approaches says he is going a bit Scriabinanas:
SCRIABANOFFIEV PIE:
Biscuit base:
100g butter (unsalted)
300g digestive biscuits (gluten-free if necessary)
Caramel:
175g butter
85g white sugar and 85g brown sugar (but if you really love Scriabin, use only darkest brown sugar for a truly demonic twist)
A tin of condensed milk
4 bananas
Carton of double cream, whipped
High cocoa-solids plain chocolate to shave over the top (pref 80+%)
A shot of plain Russian vodka
Mix together melted 100g butter and the crushed biscuits in a saucepan and press into 19cm loose-bottomed cake base. Chill in the fridge. Make caramel by stirring butter & sugar together in saucepan over low heat until dissolved, then add the condensed milk and mix until boiling and golden (or very dark golden if using the all-brown sugar version). Pour over the biscuit base, spread evenly & chill. When set, chop the bananas and arrange on the top. Mix the vodka into the whipped cream and spread across the bananas. Sprinkle liberally with shavings of black chocolate. Serve with a show of coloured light and prepare for either a poem of ecstasy or a vision fugitive from your guests.
Disclaimer: JDCMB cannot be held responsible if this pie turns out to be a complete disaster. Just make sure you don't burn the sugar and keep your paws well clear of the mixture while it's hot.
