I’m very proud to announce a new addition to my family – Cassis, a very destructive terrier puppy. We loved his black pirate’s patch and the spots on his paws – it looks like he’s been walking in blackberries. The name Patch didn’t go down too well, so he was named after my favourite liqueur – crème de cassis. Very regal and quite foodie-ish too.

A drop or two of this French liqueur makes a glass of bubbles taste even better, and produces a classic cocktail called a kir royale. The last time I had one was overlooking the heart of Johannesburg from the terrace of the Westcliff Hotel. The Planet Bar at the Mount Nelson, the Westcliff’s sister hotel in the Cape, is another great place to sip this elegant cocktail while admiring the magnificent manicured gardens. Cassis is also delicious reduced and drizzled over crispy duck breasts.

Its rich, scarlet colour also seems to be a hot trend this winter. Look out for the next issue of Taste magazine, on sale from 28 April, in which Le Creuset showcases its new cassis range – perfect for a slow-cooked sticky pork leg with prunes and port. I remember Heston Blumenthal from The Fat Duck in the UK preparing a Christmas dessert of pears poached in cassis with a bit of liquorice root – that’s definitely on my list for this weekend.

Happy eating!
Abigail