Latest cupcake from Revel: gingerbread with lemon icing. Could have been gingerier, but was nice nonetheless, and seemed seasonally appropriate. The inside word was that they had run out of crystallised ginger in the kitchen, and this particular batch used powdered. This from Liz, who is the baker behind the recent explosion in cupcake variety. She confirms that some of the recipes come from Vegan Cupcakes Take Over The World. Awesome. More cupcake news as it comes to hand.
I’ve also been eating delicious savoury things from Revel lately: beans on toast (always), paprika-ey risotto balls, barley salad, chickpea and asparagus salad, filo falafel pie. YUM.