by Nell Hampton
Jasper walked me out to the car and drove me to the clinic.
“I’m surprised they didn’t check you out at the scene,” he said as he pulled into the now quiet streets.
“The officers asked, but we thought we were fine.”
“Well, you aren’t fine.” He held my hand. “I’m sorry this is happening to you, Carrie Ann.”
“There’s never a dull day in the palace,” I said. “I guess it can’t all be glamour.”
He laughed a loud hearty laugh. “I guess not.”
Chapter 32
I was back in my kitchen at five-thirty the next morning. I was so happy to be there making coffee and sticky buns for the family breakfast. Baked beans, sausage, and eggs were on the menu.
My arm was freshly stitched and bandaged. The throbbing was kept at a minimum by pain killers. The doctor at the clinic had insisted on checking out my feet. I had torn up the scabs from the blisters in my struggle with Beth. He gave me some salve to put on with instructions to apply every four hours.
My new shoes were as comfortable as slippers.
“You are alive!” Agnes said as she entered the kitchen.
“Of course I’m alive,” I said with a smile and returned the hug she gave me.
“The news have video of you pulling that woman out of her car and kicking the gun away. Everyone is calling you the cowboy chef. There’s talk of making you a superhero costume.”
I felt the heat of a blush rush up my cheeks and into my hair. “That’s a bit dramatic, don’t you think?”
“Have you seen the video?” Agnes asked. “That was one crazy brave thing you did.”
“I haven’t seen the video,” I said. “I don’t want to see the video. I want to go back to being the best chef for the family—quiet and behind the scenes.”
“It’s a little late for that,” Agnes said. She washed her hands and got to work.
We worked that morning in warmth and laughter. I knew my time with Agnes would be over soon. She told me about her son and the challenges he would face.
After lunch, Penny popped into the kitchen. “Hello, my hero,” she said with a smile.
“You look good,” I said. “Did you find any bruises this morning? Because I woke up sore in places I didn’t know could get sore.”
Penny laughed. “I have a few scrapes and bruises. One on my bum where I fell after you pushed me.”
“Oh, I’m so sorry.” I put my hand to my mouth. “Is it too bad?”
She laughed. “I’ll live, thanks to you. Who knew you were so strong?”
“Adrenaline,” I said.
“So, seriously, the duchess sent me down to get you.”
“To get me?” I placed my hand on my chest.
“Yes, she wants to see you.”
“Oh boy.” I pulled off my working chef’s coat, grabbed my clean one, and pulled it on. “How’s my face? Do I have anything on it?”
“You look fine,” Penny said. “Oh wait,” she pulled out a tissue and rubbed at something on my cheek. “Now you look perfect.”
“Thank goodness,” I said with a grin. We went up to the duchess’s study. Penny knocked on the door and stepped inside. I waited nervously outside until Penny came to get me.
“The duchess will see you now,” Penny said as she opened the door.
The duchess was dressed in a casual sheath dress. Her perfect hair was pulled back in a low ponytail. The little prince was chatting with her. He wore a school uniform. His backpack sat on the floor beside him. A nanny played blocks with the little princess in the sunlight from a tall window. My heart warmed.
“Come in, do come in,” the duchess said.
“Are you the cowboy chef?” the little prince asked.
“Oh, no,” I said. “I’m just your chef.”
“Will you make me chocolate biscuit cake?” His expression was very serious.
“It would be my pleasure,” I said.
“Please come in and have a seat.” The duchess waved to a pair of chairs in front of her desk.
“Thank you,” I said and took a seat.
“I’m going to speak to Chef now,” the duchess said to the little prince. “Why don’t you help Nanny get your sister down for a nap?”
“Okay.” He picked up his backpack. “Goodbye, Chef. Don’t forget my cake.”
“Goodbye, sir,” I said with seriousness. “I won’t forget.”
We waited a moment as the nanny ushered the children out of the study. My hands were in my lap and I tried not to wiggle nervously.
The duchess turned to me with a gentle smile. “How are you, Chef Cole? I understand you’ve been through quiet a lot in the last few days.”
“I’m a bit bruised, but nothing that will keep me from making cake for the prince.”
“He loves your cakes,” she said. “Penny tells me you saved her life last night.”
“I—”
“No need to be humble,” she said, raising her hand in a “stop” fashion. “We’ve all seen the video. The duke teased that perhaps we should hire you on the security staff. You have the makings of a great bodyguard.”
I felt the blush at my cheeks. “Thank you, but I do prefer to cook.”
“Good,” she said. “Because we all love your cooking. It’s been good and bad the last few days. My family loves me, but my cooking isn’t exactly at your level.” She laughed. “No, don’t tell me that you bet I’m good at it. It’s why we’re so thin.”
I smiled.
“I asked you here today to let you know that we are glad you are a part of our household. You are doing a wonderful job, and we hope you continue to make more of your fresh meals.”
“Thank you,” I said. “It means a lot.”
“We thought you should know how much we appreciate you. Now,” she said, “for a bit of business. We will be taking a week’s trip to the country. We want you to come with us. Is that possible? I know you might need to rest—”
“I would love to come,” I said. “I’m looking forward to continuing on with my work as your personal chef.”
“Good,” she said. “Oh, yes and one last thing—”
“Yes, ma’am?”
“Good job on the pie competition. The duke said he would love to taste the peanut butter pie. Can you make one?”
“It would be my pleasure.” I stood.
“Wonderful, Penny will help you with the details on the country holiday.”
“Thanks again,” I said.
“Good day.” The duchess turned to work on her computer.
Penny showed me to the door and closed it behind us in the hall.
“A country holiday?”
“Yes, the end of the month,” Penny said. “I’ll get together with you to fill in all the details.”
“Wonderful,” I said. “I’m always up to seeing more of England. Especially a part without any murderers.”
Penny laughed. “We can hope.”
I gave her a quick hug and went back to my kitchen. I had a pie and a chocolate biscuit cake to make for the family. With the killers properly locked up, my life was finally back on track.
Basic Pie Crust
Ingredients
3 cups all purpose flour
2 tablespoons sugar
1 teaspoons salt
1 cup plus 2 tablespoons (2¼ sticks) chilled unsalted butter, cut into ½-inch cubes
8 tablespoons ice water
1½ teaspoons apple cider vinegar
Stir flour, sugar, and salt in medium sized bowl. Add butter; cut with pastry cutter until it resembles a fine meal or pea sized. Add 8 tablespoons ice water and cider vinegar; stir with a wooden spoon until moist clumps form, adding more ice water by teaspoonful if dough is dry. Gather dough together. Turn dough out onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour.
Makes two 9 inch pie crusts.
Rum Banoffee Pie
Ingredients
1 9 inch pie crust from basic pie crust recipe
4 ripe bananas—peeled and sliced
1 tbs butter
1 tbs sugar
1 12.25 oz can of caramel sauce-reserve 2 tbls
11 oz dark chocolate
1¼ cups cream
2 tbs caramel
3 tbs dark rum
1 tbs sugar
Roll out the pastry on a lightly floured surface until big enough to line a pie pan. Chill for 30 mins.
Heat oven to 400 degrees F. Line the pastry with baking parchment, fill with baking beans, and bake for 15 mins until the sides are firm and turning golden. Remove the beans and parchment, and cook for another 15 mins until browned.
Meanwhile, fry the bananas, butter and sugar in a wide frying pan until golden and caramelized. In a saucepan, bubble the caramel for 5 mins until slightly thickened.
Melt 1 oz of the chocolate, brush over the base of the tart case and set aside to harden. Once the bananas are cool, and the chocolate has set, arrange the bananas over the base. Top with the caramel, then chill while you make the topping.
Put the remaining chocolate, the cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth and combined. Pour the mix over the bananas, then chill for at least 4 hrs. Top with whip cream if desired. Slice and serve.
Seville Meringue Pie
Ingredients
½ basic pie crust recipe
¾ full-fat milk
¼ c cornstarch
1 cup sugar
zest and juice 3 medium oranges
(about 1 cup juice)
¼ cup thin-cut Seville orange marmalade
¾ cup unsalted butter
4 large egg yolks
For the meringue
4 large egg whites
1 cup golden caster sugar
1 tsp cream of tarter
Using a little flour to dust the surface, thinly roll out the pastry and place in a loose-bottomed tart tin. Leave the excess overhanging and prick the base with a fork. Chill for 30 mins until firm. Heat oven to 400 degrees F. Put the tart tin on a baking sheet, then line the pastry with foil and fill with baking beans. Bake for 15 mins or until the pastry is firm and dry, then remove the beans and foil. Bake for 20 mins more or until the pastry is golden brown and biscuity. Leave to cool.
Pour the milk into a pan and bring to a simmer. In a large mixing bowl, whisk together the cornstarch, sugar, orange zest, juice and marmalade. Pour the warm milk into the bowl, whisking constantly. Put the mixture in a clean pan and cook over a low heat, stirring all the time, until simmering and thickened. The custard might look a bit lumpy at first, but keep stirring and it will come together. Take off the heat and beat in the butter, followed by the egg yolks.
For the meringue, beat the egg whites to stiff peaks in a large bowl. Add the sugar in four additions, beating back to stiff peaks after each, to make a thick meringue. Whisk in the cream of tarter.
Trim the edges of the pastry case with a small serrated knife. Warm the orange filling until it bubbles, stirring occasionally. Spoon the filling into the case and smooth the top. Carefully spoon the meringue on top of the hot filling, starting at the edge and working towards the middle to prevent the meringue from sinking. Gently swirl the meringue down to meet the pastry all around the edge of the tart.
Bake for 15–20 mins or until the meringue is pale golden brown. Cool for at least 1 hr, then remove from the tin and serve.
Also available by Nell Hampton
Kensington Palace Chef Mystery
Kale to the Queen
This is a work of fiction. All of the names, characters, organizations, places and events portrayed in this novel are either products of the author’s imagination or are used fictitiously. Any resemblance to real or actual events, locales, or persons, living or dead, is entirely coincidental.
PUBLISHER’S NOTE: The recipes contained in this book are to be followed exactly as written. The publisher is not responsible for your specific health or allergy needs that may require medical supervision. The publisher is not responsible for any adverse reaction to the recipes contained in this book.
Copyright © 2018 by The Quick Brown Fox & Company LLC.
All rights reserved.
Published in the United States by Crooked Lane Books, an imprint of The Quick Brown Fox & Company LLC.
Crooked Lane Books and its logo are trademarks of The Quick Brown Fox & Company LLC.
Library of Congress Catalog-in-Publication data available upon request.
ISBN (hardcover): 978-1-68331-559-9
ISBN (ePub): 978-1-68331-560-5
ISBN (ePDF): 978-1-68331-561-2
Cover illustration by Teresa Fasolino
Book design by Jennifer Canzone
Printed in the United States.
www.crookedlanebooks.com
Crooked Lane Books
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New York, NY 10001
First Edition: April 2018
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