Next pop-up: Prawn Frenzy on Thurs 26 Nov

Prawn pop up

The people that brought you Lobster Frenzy and Scallop Frenzy are back, with PRAWN FRENZY! A return to Clerkenwell Kitchen, 27-31 Clerkenwell Close, EC1R 0AT, for several courses of crustacean, and a non-shellfish dessert on Thursday 26th November. Cost £35. Around 40 places available, first come first served… To book a table, see or text [...]

Indian mee goreng

Indian mee goreng

Indian mee goreng translates as Indian fried noodles. It’s a Malasian dish with Indian influences and is true fusion food, incorporating soy sauce, kalamansi lime, Indian spices and potatoes. This version uses lamb, and I’ve omitted the ketchup and tofu which you see in many recipes. I preferred the dish without the taste of ketchup [...]

Raspberry sorbet

Raspberry sorbet

This is the best raspberry sorbet recipe I’ve tried, perfect for two to share. Makes around 500ml. Ingredients: 500g fresh raspberries 75g caster sugar 2 tbsp water 1 tbsp lime juice Heat up the sugar and water in a small saucepan to make a syrup. Allow to cool, purée the raspberries and add to the [...]

Swordfish with jersey royals, baby gem and pancetta

swordfish with baby gem, pancetta and jersey royals

An easy, quick and delicious Summer recipe. Serves 2. Ingredients: 2 swordfish steaks, approx 1cm thick 250g small new potatoes, such as Jersey Royals 1 baby gem lettuce 6 thin slices pancetta 1 tbsp chopped chives 15ml sherry vinegar 15ml extra virgin olive oil 4 small salted anchovies in oil 1 small shallot, finely diced [...]

kao man gai

kao man gai

I’m not one for detoxing, or even healthy eating, in January. But kao man gai, or Hainanese poached chicken and rice, is both healthy and very delicious. It’s probably one of Thailand’s best loved dishes, a street food classic originally from China and rarely seen in Thai restaurants in the West. Also perfect for a cold [...]

Roast suckling Mangalitza pork loin

roast suckling mangalitza loin

Mangalitza pigs were originally bred in Hungary and prized for their high fat content. They also grow woolly coats! The popularity of the breed had declined over recent years but now seems to be on the way up, driven by demand for well-marbled, fatty meat that tastes great. It has been bred in the UK [...]

Prawns with garlic, chilli, lemon zest and parsley

Spicy prawns with garlic, lemon zest, chilli and parsley

Serves 2 Ingredients: 8 large king prawns 2 tbsp olive oil 2 large garlic cloves, finely chopped Zest of half a lemon 1/2 scotch bonnet chilli, finely sliced Pinch of sea salt Small bunch parsley, finely chopped Heat the oil to a medium heat and add the garlic, stirring, for 30 seconds. Then turn the [...]

Deep fried squid with garlic, coriander and white pepper

Deep fried squid with garlic and white pepper

Is there anything better than deep fried squid? Nope. Serves 2 300g cleaned and scored squid, cut into 2cm pieces 1.5 tbsp fish sauce 5 large cloves garlic, finely chopped Several grinds of white pepper Small bunch coriander leaves picked 100g plain flour Vegetable oil for deep frying Sweet chilli sauce (optional) Mix the squid [...]

Beef shin ragu with pappardelle

Beef shin ragu with pappardelle

This is a delicious pasta dish. The rich, long-simmered sauce coats the pappardelle so well. And it only takes around five hours to cook, perfect for a midweek supper if you’re unemployed. The bone marrow in the shin adds a fantastic richness the sauce. Serves 4 with enough sauce left over for another 4 portions [...]

Eating out: The Shiori, London WC2

Interior, The Shiori, London

The Shiori is a tiny Japanese restaurant tucked away on a Bayswater side street. It’s the latest incarnation of the (even tinier) Sushi of Shiori at 144 Drummond St NW1, which is now a shop selling Japanese ceramics. Kyoto-trained Chef Takashi Takagi is in the kitchen at The Shiori and specialises in kaiseki dining. Kaiseki [...]

Tasting Beaucastel

Beaucastel tasting ar Roberson

I love the wines of France’s Southern Rhône. The hot weather and terroirs there are capable of producing wines with incredible levels of fruit, alcohol and power. However, they are also capable of producing wines of incredible elegance and finesse. Both were on display recently at a tasting of Château de Beaucastel, one of the leading producers of the [...]

Veal sauce

Pan roasted veal chop with cepes and veal sauce

There’s not much that’s better to eat than a rose veal loin chop. Rose veal is the ‘ethical’ veal that we should be eating. We should be eating it because its very tasty. We should also be eating it because it’s from young male cows, the unwanted product of dairy farming, that otherwise might be [...]

Thai deep fried pork ribs

Thai deep fried cured pork ribs

This is one of those recipes where you need to be a bit brave. Leaving pork ribs to cure and ferment at room temperature for a few days sounds like a recipe for hospitalisation. But it’s a dish from Thai food maestro David Thompson, which tells you it’s going to enhance, rather than limit, your [...]

Keralan cooking

Keralan roast pork

The food of Kerala in Southern India is fascinating. I’ve been lucky enough to visit the region a couple of times and it’s a very beautiful, laid-back part of the world, with lots of tropical coastline and inland waterways. The area is cultural melting pot, having hosted Hindu, Christian, Muslim and Jewish communities over the [...]

Wild mushroom lasagne

Lasagne of chanterelles

To make this you need a glass or ceramic baking dish approx 30cm x 15cm x 4cm. Serves 2. For the bechamel sauce: 80g unsalted butter 80g plain flour 600ml semi skimmed milk (half fat) Pinch of salt, black pepper and grated nutmeg   Additional ingredients: 350g wild mushrooms cut into 1cm pieces (I used [...]

Eating and drinking at the Arsenal

“Nothing can cure the soul but the senses, just as nothing can cure the senses but the soul,” wrote Oscar Wilde in 1890. In 2013, the Arsenal celebrates 100 years in Islington. At the time of going to press, the club is making a fortune but the skinflint regime in charge isn’t prepared to invest [...]

Eating out: Au 14 Fevrier, Lyon


Au 14 Fevrier describes itself as a Franco-Japanese fusion restaurant. As with many very good French restaurants, the chef, Tsuyoshi Arai, is Japanese. He describes his food, accurately, as ten per cent Japanese and 90 per cent French. I usually run a mile from ‘fusion food’. Especially when I’m visiting another country and want to [...]

It’s not every day you discover a new type of doughnut


Especially on Gray’s Inn Road, in the King’s Cross hinterlands. But French bakery Aux Pains de Papy has just opened up there, at number 279. They’re a small French chain that has looks set to take London by storm with their secret weapon of bugnes: mini doughnuts that they flavour with orange blossom water. Very [...]

Ten out of ten for Mosel Riesling

Vineyard slopes in the Mosel

London wine merchant O.W. Loeb recently organised a tasting tour of the wines of Mosel region of Germany, an area famed for its Riesling. So here are ten facts about Mosel Riesling and ten tasting notes on the wines tasted: Germany is the country that grows the most Riesling in the world and the Mosel [...]

An evening of extreme wines … and pizza

The wines!

Come along on a Friday night and try some legendary wines, which will set your palate ablaze! Three white wines and three reds from around the globe, from the extreme to the extremely good! Wines served with Comté cheese, charcuterie and choice of a margherita or ham sourdough pizza from the wood-fired oven. Cost £45 [...]


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