Searched For supper

Dahl, Roasted Curried Cauliflower, Shredded Duck in Lime

May 1, 2016 Comments Off read Meat

ou won’t be surprised to hear it was another week of stressful and busy work so the long weekend glowed like a beacon on Friday evening with promises of yoga, long runs in the sun and some experimental time in the kitchen to blog and relax the mind. I woke to a beautiful sunny day and after a long run to clear the working cobwebs I was already on my way to some downtime. All that was required was some time in the kitchen.

With a stressful period at work keeping 90% of my mind on the task it was time to start planning my second supper club to focus and begin that excitement again! With the date confirmed and inked in the diary I was more than eager to start developing the menu! With just over 2 month before the (second) big day it might seem premature but to get the invites and advert out as soon as possible and the ticket confirmations rolling in the menu was vital. Starter done. Dessert done and obviously featuring ice cream the main needed some attention. With the somewhat limited kitchen facilities and equipment of my cosy, niche and atmospheric chosen venue the dish needed some attention. Ambition needs to be carefully managed and focussed int he right direction.

While flavour is key here using wholesome ingredients cooked from scratch I wanted a menu that would make my potential guests salivate on reading and be booking tickets on autopilot before they could say ‘Deliveroo’! Flavour vital but practicality is also a contender here when cooking solo for 30 paying guests. And in addition economics, aesthetics and style are also important. Factoring all these competing aspects and a love of all things spice this punchy dish was created. I won’t give anything away but the next supper club main with feature something along these lines…

Serves 4

4 duck legs
1 x speedy dahl recipe (see here) with juice of 1/2 lime added at the end.
1 cauliflower, cut into florets
1 tsp turmeric
1 tsp curry powder
1/2 tsp of black mustard seeds and cumin seeds
3 spring onions, sliced on the diagonal
Handful of mint leaves, roughly chopped
Handful of coriander leaves, roughly chopped
1 large lime

Preheat the oven to 200°C. Season the duck legs and roast for about 40 minutes in the oven.
Scatter the cauliflower florets in a large baking tray and drizzle with a good glut of olive oil.
Toss in the curry powder, turmeric cumin and mustard seeds and stir to coat. Add some seasoning.
After the duck has had 20 minutes of roasting add the cauliflower to the oven and roast for 20 minutes.
Meanwhile make the dahl and set aside to keep warm.
Once the duck and cauliflower are ready remove from the oven. leave the duck to rest for a few minutes before shredding the meat into a warm bowl with two forks and quickly squeezing over the juice of the fresh lime.
Toss the warm cauliflower in the spring onions and herbs.
To plate up, ensure you have warm shallow serving bowls or plates and spoon a generous spoonful of dahl onto the bottom and let it ooz out onto the plate. Top with a handful of the cauliflower before finally topping with a quarter of the shredded duck
Serve immediately while still warm and devour! Serve with warm homemade flatbreads or roti if needed.

WINE: This would be great with an aromatic white such as a Riesling or a Gervertz to balance the spice.

Leek and Parmesan Arancini, Smokey Bacon Mayonnaise

March 13, 2016 Comments Off read Extras, Vegetables and Salads

hen I first say James Martin make this mayonnaise my mind immediately jumped to all the decedent foods it could accompany. Surprisingly it only briefly lingered on the monstrously unhealthily nature of mayonnaise and bacon!? But once in a while, a Saturday evening needs a decadent dish lovingly and patiently made – think of it as a culinary pat on the back for a hard working week. James Martin is one of those humble chefs that I trust when it comes to recipes (not to mention our matching appreciation for the use of butter) so all that was needed here was something to accompany it. One of my favourite staple flavour combinations being leek and bacon and a need for something fried and crispy for this gourmet mayo, arancini sprang to mind. In preparation for my up and coming supper club where arancini feature as my starter I thought a little more practice couldn’t go amiss. So out came the rice, butter and wooden spoon, the Italian red was decanted and dinner was set…

Serve with a lovely lemony rocket salad to cut through the oil.

Makes 15 large arancini (2-3/person)

1 large onion, finely chopped
2 garlic cloves, crushed
70g butter
200g Alborio rice
1 large glass dry white wine
1 litre hot vegetable or chicken stock
5 leeks
50g grated parmesan cheese
1 lemon
200g breadcrumbs
2 eggs, beaten well
100g plain flour
Sunflower/Vegetable oil for deep frying (About 1 litre)

Arancini

Begin by making the risotto either in the morning before eating these or a day ahead of when you want to serve them.
Melt 20g of the butter in a large saucepan or high sided frying pan with a teaspoon of olive oil.
When hot, sweat the onion and garlic, lid on, for about 5-10 minutes until softened and translucent. You shouldn’t allow it to colour.
Turn up the heat and add the rice. Fry for a few minutes until the rice starts to turn translucent. While the pan is still hot, add the wine and allow to bubble vigorously and absorb into the rice. Immediately turn the heat down to a medium low.
Now add the hot stock ladle by ladle once each liquid addition has been absorbed. Between each spoonful allow to bubble at a very gentle simmer. Cook the rice in the stock in this way for about 20 minutes testing the rice after about 18 minutes by which time it should be soft with a slight bite but not mushy.
Meanwhile while the rice is cooking fry the leeks. Melt 20g of the butter in a frying pan with a teaspoon of olive oil. Top and tail the leeks then slice in half and chop on the diagonal into thin slices. Fry on a medium heat with plenty of salt and pepper for about 10 minutes until soft and just starting to caramelise and colour. Set aside once done.
Once the rice is cooked and most of the stock is absorbed you should still be aiming for a loose consistency. Remove from the heat and add plenty of seasoning to taste and then then tip in the leeks. Add the grated zest of the lemon and the juice of half.
Add the parmesan and the rest of the butter and place a lid onto the pot and set aside for 2-3 minutes. After this time remove the lid and stir in the melted cheese to combine.
Tip the risotto onto a shallow dish/baking tray levelling it out thinly to allow it to cool quickly and place in the fridge to chill.
Once chilled, take just bigger than golf ball sized spoonfuls (or smaller depending on how you want to serve them. I suggest one large one each as a starter or 2-3 for a main) and roll into rounds. Arrange your flour, egg and breadcurmbs into 3 bowls in front of you. Dip the risotto balls first into the flour then the beaten egg and finally coat in breadcurmbs and place each on a plate. Continue until you have used up all the rice. This should make about 15 balls.
Place in the fridge until ready to fry.
When ready, heat a saucepan full of the vegetable oil (deep enough to immerse the arancini by at least half) or turn on your deep fat fryer. You will know when it is hot enough as a cube of bread added to the oil will sizzle and turn golden in a matter of minutes.
When the oil is hot enough, fry the aracini, turning as needed, until golden brown and crisp all over. Once golden, remove using a slotted spoon and drain on kitchen towel. Keep warm while you fry the rest.

Smokey Bacon Mayonnaise

2 egg yolks, room temperature (this is important to prevent it splitting)
1 tsp Dijon mustard
1 tbsp white wine vinegar
6 rashers streaky smoked bacon, chopped into pieces
1/2 lemon
350 ml rapeseed or olive oil

Begin by frying the bacon in a hot pan ahead of time until really crisp. Set aside in a bowl with the fat juices and cool in the fridge completely.
Next, place the eggs yolks, mustard, juice of 1/2 the lemon and the white wine vinegar in the bowl of a food processor and set the motor running.
In a very steady stream add the oil. The more slowly you add it the less chance it will split. The mixture will begin to thicken the more oil you add. Continue until you have combined all the oil and the consistency is thick and smooth.
Next add some freshly cracked pepper and tip in the bacon pieces. Pulse until mixture to combine the bacon.
Spoon into a small serving bowl and cover at room temperature until ready to use.

WINE: By no means do you need to fork out on an extravagant Italian bottle such as the below ‘Gaja Conteisa’ that I devoured these with. But there is something quite ironic about a greasy and mayonnaise laden ball of buttery risotto with a Super Tuscan that I won’t lie….went down like a house on fire. Italy, you made my weekend.

Events

February 21, 2016 Comments Off read

Winter Supper Club Invite

‘forage in the pantry’ Winter in Morocco Supper Club’

With a cold New Year upon us, the warming Moroccan influences that have inspired my fourth supper club are the perfect cure! Join me for a spiced feast of 3 indulgent and warming courses among excellent company right in the heart of London. Being my fourth event in a series of tasty suppers, this is set to be the most exotic and hearty so bring your appetites, thirst and imaginations as sadly it won’t be the temperatures of Northern Africa.

With the atmosphere sorted, prepare to be soothed and charmed by the beautfiul and soulful tones of my dear friend singer songwriter Doll Duncan.

Tickets cost £35 including a bottle of paried wine between two. Sadly this years venue does not have a license to sell alcohol so we offer BYO for £10 corkage/bottle for any wine of your choice to bring on the night. Tea and coffees are also available to purchase on the night.

11th February from 7pm @ Market Porter, 3 Copper Row SE1 2LH

Menu

‘Lachmacun Meatballs’ / Cucumber, radish & herb raw salad / Flatbread / Harissa Dressing

Slow cooked Shredded Lamb Tagine / Prunes / Almonds / Jewelled Cous cous

Chocolate Tart / Fresh Coconut Ice Cream / Sesame Praline

Menu and details on booking can be found here: BUY TICKETS NOW

November Invite

‘forage in the pantry’ Autumn Supper ‘Wiltshire’

5th November, 7pm

@ Wootton Rivers, Wiltshire

I am more than pleased to be announcing my first Wiltshire supper club in my home county! Spend a cosy Autumnal evening feasting on a delicious menu with an Italian edge as you’re escorted to the Tuscan hills. With a charming and wholesome menu, what better way to prepare for the winter weather than dining for the occasion.

Menu

Prosecco on arrival

Taleggio, thyme and lemon risotto / Truffle oil / Baked Bread / Fennel and smoked salt butter

Porchetta with Salsa Verde / Butternut Squash Puree / Sauteed Kale with Pine nuts and raisins / Roasties

Blackberry and Almond Tart / Apple Crumble Ice Cream

BYO Cheese (Crackers Supplied)

Menu and details on the following link: https://www.eventbrite.co.uk/e/forage-in-the-pantry-autumn-supper-club-tickets-26796766851

Summer-Supper-Club-Invite-1

‘forage in the pantry’ Summer Supper

9th July, 7pm

@ The Market Porter, Embassy Gardens, SW8

Spend a long sunny and endless summer evening dining on a selection of delicious courses in a charming Battersea venue.

The evening will include a 3 course feast cooked in Jess’ classic culinary style focusing on flavour and wholesome ingredients. The menu theme focuses on spice from around the world throughout each dish so prepare for a supper packed full of flavour, texture and originality! A thoughtfully chosen wine and drinks menu will complitment your evening or BYO for £10 corkage/bottle for those who want to match their own.

I’m delighted to announce that this charming evening will once again be made special with the gorgeous and entertaining live musical performance from singer/songwriter Doll Duncan. It will certainly be an evening not to miss!

Menu

Chapel Down English Sparkling wine on arrival

Pea, feta, dill and mint fritters / Beetroot and walnut humus / Baked bread / Smoked salt and fennel butter

‘Jess” creamy dahl / Curry spiced roasted cauliflower salad / Shredded duck in a lime dressing

Treacle tart / Rhubarb crumble ice cream / Spiced apple puree

Menu and details can be found on the link invite below.

https://www.eventbrite.co.uk/e/forage-in-the-pantry-summer-supper-tickets-25100479209

FITP_SupClub_Spring16_menu-2-1

‘forage in the pantry’ Spring Supper

9th April, 7pm

@ The Market Porter, Embassy Gardens, SW8

I’m delighted to annouce the arrival of ‘forage in the pantry’s’ premier supper club! As a fresh and delicious start to April come and join us for an inspiring, wholesome and lovingly prepared 3 course supper in a cosy and secluded London venue.

Spend a perfect evening relaxing in a charming venue on a homemade feast in Jess’ classic culinary style. Using inspiration from the middle East and her adventures in Morocco, prepare for undeniable flavour, spice and creations and of course some perfectly chosen wines. And with a gorgeous and entertaining live musical surprise in store from my beautiful friend Doll Duncan it will certainly be a unique and one off event not to be missed….

Menu and details can be found on the link invite below.

FITP_SupClub_Spring16_menu-2

To book, please follow the link below!

https://www.eventbrite.co.uk/e/forage-in-the-pantry-spring-supper-tickets-21171802431

The event will be held at ‘Market Porter’ in Battersea. See here for more details https://www.marketporter.com/about 5100479209

Cranachan Ice Cream

January 25, 2016 Comments Off read Sweet Treats

o we all know I’m partial to ice cream. However I am not a desserts kind of girl in general. That being said I honestly feel like most desserts can be bettered in ice cream version!? Take my apple crumble ice cream or my carrot cake inventions for example. So with a Burn’s night supper party on the horizon I figured it was time to plan a traditional menu. But with the thought of the a creamy glass of cranachan to polish off a tasty haggis I was having none of it. Ice cream it was.

Serve topped with your honey ‘granola’ and a neat shot of whiskey to warm the cooling ice cream.

Serves about 6

1 can condensed milk
300ml single cream
1 vanilla pod, seeds scrapped
Splash whiskey (optional)
250g frozen or fresh strawberries/raspberries (or a mixture)
1 1/2 tbsp caster sugar
150g oats
50g flaked almonds
4 tbsp runny honey
Knob butter
Whiskey and extra honey to serve

If using fresh strawberries, cut into quarters. Place the fruit in bowl and sprinkle with the caster sugar and set aside for 5 minutes.
Whisk the condensed milk, cream, whiskey and vanilla seeds in a jug and pour into a tupperware container.
Fold in the fruit, place a lid on the box and freeze.
Meanwhile, preheat the oven to 180.
Mix the almonds and oats in a bowl.
Melt the honey and butter and pour over the oats and combine well until thoroughly covered.
Spread out on a lined baking tray in a thin layer and toast in the oven for 15minutes, turning twice duinrg cooking.
Leave to cool completely and crisp up.
To serve, spoon generous helpings of ice cream into a bowl, scatter with the toasted oats and drizzle over and extra honey. Serve with a neat shot of whiskey!

Whole Baked Spiced Cauliflower

September 25, 2015 Comments Off read Vegetables and Salads

his new take on cooking cauliflower is very ‘in’ at the moment in the foodie world. If I’m honest, I’m not sure what was wrong with a good old cauliflower cheese and bangers. Probably the growing nation of ‘lactose intolerent’ foodies who can however still manage to gorge on cheese? Regardless, after seeing recipe in the trusty Waitrose Magazine this was one I felt I actually wanted to cook! Glamourized in my favourite Moroccan spices I served this up dramatically as a side dish to a middle eastern themed dinner a few weekends ago. A lovely and alternative way to cook and present a cauliflower! Perfect for added theatre at any dinner party where it can be bought to the table to the ‘oooo’s’ and ‘ahhhh’s’ of your hungry guests. Perfect as a side dish here but also as an ideal vegetarian mid week supper to share with a cauliflower loving friend or lactose intolerant acquaintance.

Serve 4-5 (as a side dish)

1 large cauliflower, outer leaves removed.
1 tbsp pomegranate molasses
2 tbsp pomegranate seeds
Handful toasted pine nuts
1 tsp rose petals
1 handful chopped flat leaf parsely

Spiced butter

40g softened unsalted butter
1 lemon, juice
1 crushed garlic clove
1 tbsp ground cinnamon
1 tbsp sumac
1 1/2 tsp ground cumin
1/2 tsp ground allspice
Pinch ground nutmeg
Pinch ground cardamon
1 1/2 tbsp chopped coriander

Preheat the oven to 200°C.
Bring a large pan of water to the boil. Simmer the cauliflower for 5-7 minutes until just tender when the stem is pierced with a knife. Allow for it to remain a little firm as it will continue cooking in the oven (you can also steam the cauliflower if preferred) Drain and cool a little. Leave to dry as much as possible.
Meanwhile combine all the ingredients for the spiced butter in a food processor keeping out a small pinch of coriander. Stir this in last once you have a dark brown spiced paste.
Find a large ovenproof dish you can snugly fit the cauliflower in and oil or grease the base.
Spread the butter all over the surface of the cauliflower, working it into the cracks and place in the dish.
Roast in the oven for about 15-30 minutes. All you are looking for is a lovely charred surface and a tender cauliflower. You can also do this under the grill to brown the top at the end or on the barbeque.
Once cooked remove from the oven and let stand for a few minutes as it will be too hot to serve. Scatter with the pomegranate, pine nuts, rose and herbs and serve.

Where to Eat & Drink

July 30, 2015 Comments Off read

‘ve always been perhaps pretentiously reluctant to dine out too much. Most of the time you can ‘cook dinner better yourself at home’ for less of your hard earned pennies and in a more relaxed and less aggravating ambience. However after moving to London I cannot resist the foodie delights and variety that is on offer. I’ve never been so tempted. I use dinners out more for inspiration than for economical or satiety reasons. I try to eat at restaurants, or at least choose dishes, I would not normally cook for myself. Those with that little added effort, technique or ingredient to inspire my recipes. However, admittedly, sometime you do just need your local…

Cheapest £ –>Expensive £££££

London – Bars

Sketch(Regent’s Street)- The wow factor. Intriguing, weird and outrageous. Make sure you check out the toilets. Great date spot.
HIX (Soho)- classic, classy, a good trusty bar for a predrink (or dinner)
The Vault (Soho) – hidden literally behind a bookshelf at the back of an old man’s whiskey shop, this is a dingy, candle lit and intimate spot. Book, it’s small.
Disrepute (Kingly Court) -hidden gem in the hustle and bustle of Kingly Court. Service is spot on for a great pre-drink before dinner or to spend the evening.
Circus (Covent Garden) – drama & tease. Classy and spectacular cabaret entertainment. Great for a evening with something different.

London – Food

Kudu – Peckham – Small intimate and delicious. Small sharing plates with a South African influence. Wine list and staff spot on. I’d go here for any occasion hands down. *Try and get the kitchen bar ££-£££
Mildreds – Soho. Cute, exciting, charming and cosy vegetarian restaurant where you won’t even notice the lack of meat. £
Andrew Edmonds – Soho. Romantic. Perfect for any loved up couple with an adoration for traditional French food and paper table cloths.£££
The Modern Pantry – Farringdon. Quirky, interesting food and a wonderful setting to celebrate a special occasion or an elegant catch up with a friend. Alternatively, enjoy brunch in their cafe. £££
Smoking Goat – Soho. Brave statement but I think my favourite eatery in London. Authentic Thai BBQ dishes for sharing. Indescribable flavours accompany a cosy, dark, smoky and enticing atmosphere. A simple menu with daily specials, this review can’t do it justice. I’d advise you just go and try this one. Slow cooked shoulder of goat for two is an absolute necessity in your life. ££
Prince of Wales – East Putney. My local gastro pub. A real foodie find in the area especially for a pub. Perfect for any occasion. Casual dinner, celebration meal or gourmet burger craving. ££
Nama – Nottinghill. Raw, fresh, current cafe where you will leave feeling virtuous. £££
Vinoteca – Soho. For the wine lover who caves to their appetite. £££
Jar Kitchen – Covent Garden. Cute, tasty, humble cafe serving delicious honest and excitingly modern dishes. ££
The Lockhart – Seymour Place. American food with glamour and style. Perfect for a romantic meal. £££
Dock Kitchen – Ladbroke Grove. Exciting, modern and gourmet middle Eastern food. For a meal with a bit more meaning and occasion £££
The Parlour – Kensal Rise. Gourmet gastro style pub-come-bar food. A hidden gem for any occasion. ££
Boa – Soho. For all your authentic Taiwanese steamed bun needs. Quick meals in a seated street food style. £
Kopapa – Covent Garden. Delicious New Zealand inspired modern dishes to please the eye. £££
Dishoom – Covent Garden. Gourmet Indian cuisine. Perfect for a big loud dinner with friends but more so for a bacon naan roll filled brunch complete with cupfuls of soothing House Chai. ££
Hakkasan – Mayfair. Indulgent Cantonese cuisine for those who like to ‘be seen’ while they eat in style. But eat in style you will. ££££
Coya – Green Park. Swanky Peruvian dishes. Perfect for a group or a couple to share the delights. ££££
The Big Easy – King’s Road. Big, bold American feast. Sticky BBQ ribs and giant battered prawns washed down with frozen margaritas. Perfect for carb-laoding your army friends. ££
Claude’s Kitchen – Parsons Green. I’m not easily impressed when eating out with the view I could have cooked it better myself. I was impressed. Cosy, small and delicious. For groups or couples alike. £££
Tendido Cuatro – New Kings Road. Humble authentic tapas. Date night where you won’t be disturbed. ££
Arabica – Borough Market. Buzzing, tasty, tapas style sharing Middle Eastern dishes perfect for a ‘let your hair down’ Friday evening. ££
House of Ho – Soho. Not to be mistaken for a strip club with neon lights. Memorable, stylish elegant and devine Vietnamese food. Delicate beautiful dishes full of flavour. Beautiful modern decor, perfect for a girls night or a romantic date. ££
Smokehouse – Chiswick/Islington. Slow cooked melting indulgent meats to sooth the soul and satisfy the stomach. Vegetarian would be intimidated here (Stick to Mildreds). Antlers, animal skins, fine polished wood and leather armchairs make this place a home away from home to kick back in with a warm glass of red. ££
Bonnie Gull – Fish. Sourced from reliable and thoughtful locations, expect a menu of seafood. Cooked simply, beautifully and deliciously. Its like being whisked to the Cornish coast….sadly you are even likely to leave smelling of fish….cooked that is. ££
Blanchette – Soho. A charming Parisian bistro focusing on ‘tapas’ style French dishes. Tucked away from the mayhem of Oxford Street ready to warmingly accept any passer by – solo, old friends catching up or a kinky date. Perfect for a few delicious dishes and a glass of vino. ££
The Grazing Goat – Marlyebone. Gastro pub for any affair. Some surprisingly cracking salads! ££
Fu Manchu – Clapham. Dim Sum hideaway in a charming brick clad railway arch. Serving excellent Chinese dishes and swanky cocktails. Great for a social gathering with friends as it even doubles as a live music and night club venue for those looking to continue their evening in style. ££
Souk Medina – Covent Garden. A Moroccan feast in a solely authentic setting. The little rough around the edges but sweetly charming interior is a labyrinth of rooms offering a perfect (romantic) escape from blustering Covent Garden. ££
Naughty Piglets – Brixton. Bigger than normal sharing dishes using thoughtful seasonal ingredients. Small cosy atmosphere for a civilised bite. ££
Chez Bruce – Wandsworth. For a special occasion. Expect wholeheartedly traditional but beautifully cooked French cuisine. Perfectly matching wines and attentive charming service tops off this fine dining establishment. ££££
Odette’s – Primrose Hill. Iconic long standing venue in the charming streets of Primrose Hill. Offering rich, robust dishes its one to have on the bucket list. ££££
Tayyabs – Aldgate East. Indian tradition. Amazing dishes packed full of flavour and spice in an extremely buzzing atmosphere. Their traditional lamb chops are legendary. Order yourself the ‘dry meat’ curry and roti you’ll be on your way to heaven. And as its free corkage BYO you can bring your perfect bottle of Riesling or Gewurtz to dine in style. Extremely good value for the quality. Booking essential! ££
Sukho – Fulham. Fine Dining Thai. Thai food at its authentic local best. £
Grain Store – King’s Cross. Carnivores don’t be put off! This is by no means a vegetarian eatery. A menu of hearty and generous dishes brimming with flavour and cooked with love with a heavy focus on vegetables paired deliciously with beautiful meats and fish. I’m a really really big fan. ££
Caravan – Kings Cross. Rustic fusion in a cool, casual and modern environment. Small and large plates that intrigue and delight! Great for a catch up with friends in a vibrant buzzy atmosphere. ££
Kenza – Liverpool Street. If you fancy a trip to Morocco for the evening in central London then heres you place! Once you cross the African threshold a cascade spiral staircase of glitter and temptation lead you into a basement of charm. You really will feel like you’ve escaped. With a sweet cocktail menu and a list of delicious feasts this place is a must for a night with a twist. The perfect stop for a girly night out, secret hidden romantic date or a party. And with a special surprise at 7.30 and 9.30 each evening (which I won’t spoil) you’re in for a treat. ££
Franco Manca – Various. Hands down the best quality pizza in London. Sourdough base, quality toppings and ingredients. Simple short menu of pizza and beer makes choice easy. Best meal I’ve had for a tenner in a long while. £
Berber & Q (Shawarma Bar) – Exmouth market. Middle eastern food lovers dream. Big punchy dishes perfect for sharing. Excellent portions size and flavours. Some great authentic beer choices and unlimited fluffy pita. A game contender on the Exmouth Market scene. ££
Viet Grill – Shoreditch. Tasty, authentic and hearty Vietnamese food. The venue has an airy and vibrant atmosphere with a coriander, lime and ginger infused buzz! Attentive quick service and delicious satisfying dishes. The best coconut ice cream I’ve had in London thus far…..and if you know me well, you know my coconut ice cream standards! ££
ON THE BAB – Covent Garden (And various). A Korean fried chicken haven. Let me reiterate…haven. Bowls of various sized crunchy, Korean flavoured fried chicken, soft pillowy overfilled bao buns and lava lamps of beer (I won’t spoil the surprise). This place is worth waiting in the rain for. ££
Som Saa – Spitalfields. Chic converted warehouse serving delicious Thai dishes and refreshing cocktails. A drool-worthy smell hits you on crossing the threshold and the copious bowls of limes, chills and Thai ingredients set you up for a great evening for any occasion. Great seated sharing tables and cosy private booths. Service was surprisingly and welcomingly attentive and friendly (for London). Order the deep fried sea bass. If you’re chilli adverse, have a pint of milk in your bag in case as you won’t want to miss out! £££
Kiln – Soho. Sister restaurant to my favourite ‘Smoking Goat’ (above) this place offers smaller, more tapas-style dishes that rival Smoking Goat. A pleasing and enticing open air kitchen with mini kilns for cooking offer a unique and entertaining evening. ££
Tandoor Chop House – Covent Garden. Fantastic small boutique Indian restaurant that fills your nose with amazing smells as soon as you walk through the door. Small and perfectly formed, great relaxed dining atmosphere and lovely dining booths for any occasion. A great short but varied menu to reduce choice but importantly a crowd pleasing ‘Black dalh’ to rival Dishoom. (It was agreed that it actually bettered Dishoom – both for quality and taste of food and ease of dining. You can book!) ££
Kricket – Soho. This little gem has sadly been swallowed by the soho scene (limited booking) after its humble roots established in the Pop Brixton containers. However, I could not be more pleased of its now permanent establishment. An absolute gem, one of my new favourite in London. Indian tapas style sharing dishes, ideal for small groups – 2 if you fancy an immersive bar/kitchen experience. Every dish was packed FULL of flavour, no complaints. Buzzing, youthful scene if you’re keen for a bite in central. Not one to linger in as it gets busy, but an definite box ticker. ££
Melabes – Kensington. If you like middle Eastern food without the pretence then here is your place. Small, cosy and unassuming, this is a great little gem in High Street Kensington for a midweek supper or easy date night. Fill your plates with sharing dishes and be sure to have the baked cauliflower. ££
Istanbul Meze Mangal – Colliers Wood. This place is pumping no matter what time of say you happen to stroll past. Always a good sign. An amazing place offering fresh kebabs, char-grilled meats, Turkish tapas, hummus, warm pita in generous and man friendly portions. With a shisha bar on offer its a perfect hang out for any time of day – or all day if you’re that way inclined. Casual, relaxing, any time of day place. ££
Coal Office – Kings Cross. This should be at the top of my list as my new favourite restaurant in place of the (sad to say) now closed Dock Kitchen. In similar style to Dock Kitchen, Tom Dixon’s stunning design collaborates with middle eastern dishes and exceptional cooking. Open kitchen, buzzing modern and cliched ‘electric’ atmosphere. Small, medium and large sharing plates won’t leave you hungry as so many ‘tapas’ style eateries do. I won’t divulge more, its a true surprise. Date night hot spot or small intimate social gathering. ££/£££
Westerns Laundry – Islington. A hidden gem. Sharing plates of seasonal, wholesome food and a lovely wine selection. An ever changing chalk board menu keeps it fresh and interesting. A very humble, stylish and casual setting. If you’re not sat up the the kitchen bar then the big yellow velvet chairs that line the room will have you setting in for a Sunday afternoon feast. Outdoor seating in the summer perfect for a group, celebrations, family or date night trip. ££/£££
Homeslice -Neil’s Yard, Covent Garden (and various) – Pizza isn’t usually singled out in my list as I’m pretty easily pleased when it comes to this treat. But 20″ pizzas (available by slice) with drool-worthy toppings needs a mention. Such a pizza feast. To be shared. A London must try. £

Brunch Specific

M1LK – Balham. Epic brunch. A fantastic, humble, rustic, edgy, trendy and bright sunny cafe in Balham. An ultimate original brunch menu. You may have to queue down the road to get in at the weekend but once in the big glass windows are ideal for people watching on a Saturday morning. My new found top brunch spot.
Ozone – Old Street. A hipster and Shoreditch lovers bare-brick-walled haven. Enter with caution is you are not with bearded inked friends. Indulgent brunch dishes, excellent coffees and a buzzing atmosphere. Central open air kitchen.
Dishoom – Various. The best bacon sandwich in town. Indian style…
Bistrotheque – Bethnal Green. High airy ceilings, white brick paintwork, and an array of elegantly laid tables nested round an open kitchen makes this converted warehouse cafe – come – restaurant a refreshing venue. Beautiful, simple and elegant, the simple but ever so pleasing menu has a perfect array of brunch treats and the best brunch cocktail list in London! And with a weekly pianist every brunch, its certainly the place to sit and while away the Sunday hours. Best cornbread I’ve ever eaten.
Brother Marcus – Balam. My new favourite brunch spot. Humble and unassuming from the outside but delicious brunch treats using amazing produce (suppliers listed helpfully on their menu). A cool and welcoming environment with great friendly staff and reasonable prices. Offering all your favourite millennial brunch classics (avo, eggs, sourdough etc) but cooked with a slight twist make these noticeably more delicious and worth returning to. If you’re nursing a hangover, I recommend the salt beef bagel and eggs. They also host a range of evening supper clubs from prestigious chefs.

Amaretto Pannacotta, Rose Rhubarb, Pistachio Shortbread

March 16, 2015 Comments Off read Sweet Treats

A beautiful, delicious, creamy, soothing, sweet and flavoursome dessert to top off a wonderful Mother’s Day supper. My mother personified in a pleasing dessert. Elegant, beautiful and who doesn’t love a creamy vanilla speckled pannacotta? Obviously with a splash of booze as it was only fitting and with the simplest quirky touch of rose for added originality. And as one of my mums favourite puddings it was always on the menu. With shortbread of course. I think I’d have been hung and gutted if I hadn’t made any if I’m honest. Even if we were having pancakes! You can totally adapt this recipe too adding different liquors and roasting different fruits. Adding different nuts and flavours to your biscuits too. Try frangelico pannacotta, hazelnut shortbread and cinnamon honey roasted figs.

Serves 6

Amaretto Pannacotta

500ml double cream
125ml milk
40g caster sugar
1 cinnamon stick
1 vanilla pod
2 tbsp amaretto liqueur (or another if preferred, e.g. Frangelico?)
3 leaves/sheets gelatine

Find yourself either 6 pannacotta moulds (This is if you want to turn these out onto a plate to eat. It is up to you. I prefer the less hassle and neater presentation approach to serving these in glasses) or 6 glasses of choice to serve you pannacotta in and place on tray.
Heat the double cream, milk, sugar and cinnamon stick in a saucepan over a medium heat to dissolve the sugar and infuse the cinnamon.
Scrape the vanilla seeds from the pod and whisk into the heating cream. Add the pod too and bring to just under a simmer.
Remove from the what and leave to infuse for 20 minutes or so.
Soak the gelatine leaves in a bowl of cold water meanwhile.
Sieve or pick out the cinnamon stick and the vanilla pod and discard. Bring the pan back onto the heat and warm through.
Squeeze out the gelatine leaves and then whisk into the warm cream.
Transfer the mixture to a good reliable pouring jug and divide the mixture between the glasses. (TIP: Measure the mixture first and then divide this by 6 so that you end up with 6 even glasses. It is also worth whisking the mixture between pouring so you don’t end up with all the tasty black and precious vanilla seeds at the bottom of the jug!)
Carefully place the tray in the fridge and leave to set. Ideally make these in the morning for use for dinner.
Bring to room temperature for about 5 minutes before serving. Turn out any that are in pannacotta moulds. Serve with the warm rhubarb compote on top.

Rose Roasted Rhubarb

500g pink forced Spring Rhubarb
1 tbsp runny honey
¾ tsp rosewater
1 tbsp rose petals
Handful pistachio nuts, crushed

Preheat the oven to about 160°C.
Cut your rhubarb into 2inch chunks on the diagonal.
Place in a baking dish and drizzle with the honey. Add the rosewater and mix.
Cover with foil and roast for about 30 minutes until its soft. remove the foil and return to the oven for about 10 more minutes or so.
Serve warm on top of the chilled pannacotta, scattered with a few rose petals and some crushed pistachio nuts.

Pistachio Shortbread

125g cold, cubed butter
175g plain flour
60g caster sugar
40g pistachios

Preheat the oven to 180 and line a baking tray with parchment
In a food processor, combine the butter, flour and 50g of sugar and blend until it begins to clump and form a dough
Next in a pestle and mortar pound the nuts coarsely until you form small pieces.
Add half to the dough and pulse again briefly in the processor to diffuse.
Tip the dough onto a lightly floured work surface and use your hands to bring to a ball of dough.
Halve the dough to make it easier to work with as you can now deal with it in two batches. Roll to the thickness of a pound coin and then use a cutter of choice to make your shortbread before placing on the baking tray.
Combine the remaining pounded nuts with the 10g of sugar and scatter liberally over the biscuits.
Bake for 15-20 minutes until just beginning to turn a light golden brown.
Leave to cool before removing to a wire rack to cool completely.

To serve: Serve the pannacotta slightly chilled (remove from the fridge for about 5 minute before serving) topped with the warm rhubarb and a side order of buttery shortbread

Rump Steak, Herb Fire Sauce

November 13, 2014 Comments Off read Meat

Work has been stressful recently I’m not going to lie. So after another long and challenging day I eagerly donned my well worn trainers, embarrassing (but necessary) high vis and rucksack and took to the road and ran home. I love running home after work, its a great way to relax blow the cobwebs from my mind and cleanse my lungs….until I hit Earls Court that is and the bus fumes. Alas.

My run usually involves daydreaming about recipes and what I’m going to cook along with other things. After a long week and some serious after work power yoga sessions I’ve been eating healthy but quick to make suppers and I craved a steak and a little time spent in the kitchen. So….I made a well needed detour past the butchers and nabbed myself a lovely dark, dry piece of rump steak with an unhealthily large piece of flavoursome fat along the back and continued my run home…noticably faster.

Inspired by a chimichurri sauce this to be honest was made on the spot with leftover herbs, plenty of chilli and some lime. I have tried to remember what was added so use this as a guide. Add a touch of anything to balance the flavours and eat with joy! I packed a lot of chilli into mine…it was hot!

Serves 2

Green Sauce

Large handful flat leaf parsley
Large handful fresh basil
Large handful coriander
½ tsp chilli flakes
¼ red chilli (if a hot one)
1 garlic clove
¼ red onion, chopped
1 tbsp red wine vinegar
1 btsp lime juice
3 tbsp rapeseed oil

To serve

2 large sweet potatoes, chopped into wedges
2 rump steaks
Green beans, asparagus, broccoli or choice of vegetables

Preheat the oven to 200°C. Place the potato wedges on a baking tray, season generously and drizzle with oil. Roast for about 30-40 minutes until tender and crispy round the edges.
Meanwhile make the sauce. Add all the ingredients except the oil, lime and vinegar to a food processor and season. Blend until chopped. Add the lime and vinegar and blend again. Add enough oil to loosen and bring the sauce together into a thick but spoonable ‘paste’. You don’t want it too runny – more like a salsa.
Heat a frying pan until hot and add a dash of oil. Season the steaks with freshly cracked black pepper and salt. Sear the steak on their edge on the fat side for about 1 minute to render down the fat and allow you to fry the steak in this lovely flavoursome oil. The time will depend on how much fat you have on your steak.
Once rendered and crisp, fry your steak for about 2 to 2 ½ minutes each side for a piece around 2 ½ cm thick (this will give you medium rare). Once cooked leave to rest wrapped tightly in foil for 5 minutes.
When ready to serve, slice your rested steak and drizzle with any resting juices. Serve alongside the roasted potato wedges and any vegetables of your choice. Spoon over your punchy sauce and enjoy!

Drink with nothing but a cold beer of water……..I opted for beer.

Bream and Herby Quinoa

November 11, 2014 Comments Off read Seafood

Simple, healthy, super quick and will hit the spot for flavour. I live off suppers like this throughout the week as they can be made within half an hour and grains and pulses like quinoa are so versatile to play with depending on whats in your fridge. My fridge this evening included bunches of fresh herbs, half a red onion and a fading packet of lonely pine nuts. Feel free to add whatever you have to hand: Chorizo, leftover chicken, stray vegetables or some lemony crumbled goats cheese….

Serves 2

120g quinoa/bulgar wheat mix (I used this one)
Large handful of each: Basil, dill, coriander, parsley, chopped
1 red onion, sliced thinly
1 tsp ground cumin
Zest and juice of 1 lemon
Handful pine nuts, toasted
2 sea bream fillets

Simmer the quinoa in water for about 10-15 minutes until ready and soft (follow packet instructions for different types) Drain and set aside to cool slightly.
Heat a frying pan until hot and dry toast the pine nuts until just starting to colour and smell fragrant then remove and leave to cool.
Heat a little oil in the frying pan and soften the onion for about 5 minutes until starting to turn translucent. When soft, add the ground cumin and stir for a few minutes. Remove from the heat and stir this into the quinoa with the pine nuts and herbs.
Season and stir in the lemon juice and zest.
Heat a frying pan until hot. Season and score the skin side of your bream fillets. Add a dash of oil to the pan and fry skin side down for about 3 minutes and then flip over for the final minute to finish the cooking.
Serve on top of your herby quinoa with some lemony or spiced yoghurt if you like!

Indian Lamb Cutlets, ‘Speedy’ Black Daal, Roti and a Mango Salad

October 29, 2014 Comments Off read Meat, Vegetables and Salads

After countless (well 4) visits to London’s Dishoom – a modern buzzing Indian restaurant – it was only a matter of time before I attempted an Indian themed supper blog post. The first time I visited this spice scented hub I was recommended to sample their ‘house black daal’. I was blown away. It was delicious: ‘dark, rich and deeply flavoured’ (their words) It certainly was. I’ve since geekily been dreaming about it and so I have attempted my own version here with homemade (albeit thicker) roti.

Made with black lentils (urda dal) unlike your normal daal, they are hard to find it seems? Ok I admit I didn’t look that hard but if they are casually (and naively) added to your shopping list don’t expect them to conveniently locate themselves on the shelf for you. In my haste I ended up buying a packet of ready to serve (I KNOW! This won’t become a habit, it was my only option) Merchant Black Beluga Lentils which have a slightly more gelatinous texture when cooked. I used these to make my own ‘speedy’ daal. I hear Dishoom simmer theirs long and slow for 24 hours which clearly makes these the ‘bees knees’ but my version was surprisingly and deliciously a very close match. Packed with spice and comforting cinnamon for a devine creation served loose textured with homemade roti. Daal can actually be served as a main dish but I made mine here as a side to a fresh lime dressed salad full of mango, mint, shaved fennel and radish and the most tender and succulent Indian spiced lamb cutlets I’ve had to date.

NOTE: I’m always thoroughly impressed at the quality of the meat at my local butchers back home. It really drums home the emphasis to buy your meat locally and not from your average Tesco not just for local support but the quality is infinitely better.

Serves 2

Daal

1 x 200g packet of beluga black lentils
1 cinnamon stick
3 cloves
1 small red onion, finely chopped
2 x garlic cloves, finely chopped
½ red chilli, chopped
Knob ginger, grated
1 tsp turmeric
1 small tbsp ground cumin
1 tsp garam masala
½ tsp ground cinnamon
1 tbsp tomato puree
Small handful chopped coriander
1 tbsp salted butter

Put the lentils in a pan with the cinnamon stick and cloves and cover with enough boiling water just to cover. Simmer for about 10 minutes to allow the spices to infuse and the lentils to continue to turn mushy.
Meanwhile fry the onion in a little oil until soft. Add the garlic, chilli and ginger and fry for a few more minutes until everything is soft and the raw each has been cooked out.
Add all the dry spices and fry for 2 minutes.
Add and cook out the tomato puree and then remove from the heat.
Drain the lentil and keep any cooking water. Remove the cinnamon stick and the cloves ideally if you can.
Use a masher to coarsely mash the lentil to break them down.
Add enough of the drained juices (and more boiling water as I had to do) to create a creamy loose texture.
Stir in the spice mix and coriander.
Make sure it is sloppy in texture before whisking in a knob of butter for a glossy finish to the dish.
Serve scattered with coriander and with homemade roti.

Lamb Cutlets

1 heaped tsp garam masala
1 ½ heaped tsp dukka (see here or buy locally)
6 lamb cutlets

Marinade the lamb in the spices with a tbsp or so of oil.
When ready to cook at the very last minute, heat a pan until hot (use the one that cooked the daal spices for a nice base flavour)
First render the fat from the outside by standing eat cutlet on its side until the fat is crispy. Then cook for 2 minutes each side on a high heat for deliciously pick meat and crispy outside.
Leave to rest for 5 minutes wrapped in foil.

Mango Salad

1 mango, peeled and sliced
½ fennel bulb, shaved or thinly chopped
6 radishes, sliced
½ red onion, sliced thinly
Cucumber, sliced
Handful mint, chopped
Handful coriander, chopped
Juice 1 lime

Mix the ingredients together and squeeze over the lime. Drizzle with a little oil is needed.

Roti

225g self raising flour
140ml water
1 tbsp Nigella seeds
Salt and pepper

Mix the flour, seasoning and seeds together in a bowl.
Mix in the water or enough to bind the mixture together to form a dough. Use a fork to do this.
Knead lightly until smooth and rest in a bowl for 30 minutes or so.
Roll out on a floured surface very thinly.
Heat a frying pan until hot. Fry for a few minutes on each side untileach is golden and beginning to char. The roti will puff up and form lovely bubbles.
If not eating immediately, once cooked, pop in a preheated warm oven to keep warm and supple until ready to dip generously in your daal.