I don't know what to make of the Elizabeth Line line. I could start with the redundant name, already called out by my irritated spell checker seconds after I have just typed it. I could get excited about the newfound access to Shenfield, a town previously not in my travel plans. I could point out that the line made no difference to my work commute. Or I could dial down the cynicism and do what scores of excited Londoners have done these last few days since its opening – go for a ride.
We went to Ealing Broadway to start the overground leg of our journey to Paddington, stopping first for a view of the postmodern shopping centre near the station. We switched to the subterranean section for the final two stops to Farringdon. The station's monochrome curves and angles, a nod to the Brutalist Barbican next door were slick and relevant, but were they worth the once-in-a-lifetime opportunity cost of trying something different?
We made two stops in the area. The first was a house built by the broadcaster Janet Street-Porter, an abstract rendering of a medieval castle. The second – and the best of the day – was the Founders' Hall building, site of a Livery Company.
I got into the Jubilee spirit and made potted shrimp – a British classic and an HRH favourite, according to her former chef. I divided 210g of cooked and peeled brown shrimps between 4 ramekins, pushing them inwards and packing them tightly. I melted a 210g block of unsalted butter in a pan over low heat. I continued to simmer it for a few minutes, carefully watching its colour. The moment it showed the first signs of darkening, I took the pan off the heat and poured the clarified butter into a jug, leaving the solids at the bottom of the pan.
I cleaned the pan and poured back two thirds of the butter. I added a dribble of lemon juice, ¼ teaspoon each of ground mace and white pepper, ½ teaspoon of Gentleman's Relish, and a pinch of sea salt. I turned the heat back on, simmered for 4-5 minutes and took the pan off the heat. When the spiced butter had cooled but was still warm, I poured it over the shrimp and put the ramekins in the fridge to set. Then, I poured the remaining butter into them and returned to the fridge again to set.
I sprinkled a pinch of cayenne pepper over a ramekin and served with toast. Marvellous!
Krishnan
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