Monthly Archives: March 2009

Profiteroles with Passionfruit Creme

I found this recipe from Ed Baines on the UKTV Food website, but have tweaked it a bit with the addition of banana liqueur. I wanted to make my friend Jess something special for her birthday, and decided to spend

Profiteroles with Passionfruit Creme

I found this recipe from Ed Baines on the UKTV Food website, but have tweaked it a bit with the addition of banana liqueur. I wanted to make my friend Jess something special for her birthday, and decided to spend

Mustard Seed Greens

This is a recipe from Madhur Jaffrey -delicately spiced cabbage is cooked down with onions until almost caramelised. It’s healthy, quick, delicious and cheap and goes exceptionally well with rice and dhal or perhaps a garlicky tomato salad.

Mustard Seed Greens

This is a recipe from Madhur Jaffrey -delicately spiced cabbage is cooked down with onions until almost caramelised. It’s healthy, quick, delicious and cheap and goes exceptionally well with rice and dhal or perhaps a garlicky tomato salad.

Keema Lamb

I love Madhur Jaffrey as her recipes are every bit as good as my mum’s; however, whilst my mum never measures anything, Madhur’s recipes are all quantified – this is good news to a pedantic “cooking by numbers” sort like

Keema Lamb

I love Madhur Jaffrey as her recipes are every bit as good as my mum’s; however, whilst my mum never measures anything, Madhur’s recipes are all quantified – this is good news to a pedantic “cooking by numbers” sort like

Mussels with Perry, Cream and Peas

Mussels contain higher levels of Omega-3 fatty acids than any other shellfish. They’re also cheap, delicious and cooked like this can create a meal in minutes. I find that Perry makes a nice change to the cider traditionally used. Remember

Mussels with Perry, Cream and Peas

Mussels contain higher levels of Omega-3 fatty acids than any other shellfish. They’re also cheap, delicious and cooked like this can create a meal in minutes. I find that Perry makes a nice change to the cider traditionally used. Remember

Bengali Tomato Salsa (aka Tomato Bortha)

                                      This is my modern take on a gutsy Bengali tomato salad. There are lots of big flavours so use the ripest

Bengali Tomato Salsa (aka Tomato Bortha)

                                      This is my modern take on a gutsy Bengali tomato salad. There are lots of big flavours so use the ripest

Smoked Aubergine Dip or Baigun Bortha

            In Bangladesh charred and mashed aubergine or “baigun bortha” is often eaten with rice and fish as a side dish, and is similar to the Middle Eastern Baba Ganoush. Smoky and creamy it also

Smoked Aubergine Dip or Baigun Bortha

            In Bangladesh charred and mashed aubergine or “baigun bortha” is often eaten with rice and fish as a side dish, and is similar to the Middle Eastern Baba Ganoush. Smoky and creamy it also

TFC Or Tandoori Fried Chicken

I dreamt about this one night and woke up feeling elated. In my dream I imagined a free-range organic chain to rival those poultry death camps so prolific on our every high street. A lot of tandoori chicken recipes use

TFC Or Tandoori Fried Chicken

I dreamt about this one night and woke up feeling elated. In my dream I imagined a free-range organic chain to rival those poultry death camps so prolific on our every high street. A lot of tandoori chicken recipes use

Scallops with Chorizo and Peas

This is my variation on a Nigel Slater recipe, I managed to get some really good scallops from M&S on the way home from work, but can imagine this working just as well with pan fried chicken breast.  A fantastic

Scallops with Chorizo and Peas

This is my variation on a Nigel Slater recipe, I managed to get some really good scallops from M&S on the way home from work, but can imagine this working just as well with pan fried chicken breast.  A fantastic

Lamb Wellingtons

I am addicted to the amazing  Pate Moi from Flip Dunning’s stall at Borough Market, but no matter how many times I try to guess she refuses to reveal the secret ingredients. I came up for the idea for doing

Lamb Wellingtons

I am addicted to the amazing  Pate Moi from Flip Dunning’s stall at Borough Market, but no matter how many times I try to guess she refuses to reveal the secret ingredients. I came up for the idea for doing

Baozi Inn

25 Newport Court, Chinatown, London, WC2H 7JS Baozi Inn is the latest offering from Fuschia Dunlop, the extraordinary chef who trained at the Sichuan Institute of Higher Cuisine in Chengdu and also consultant to the extremely popular Bar Shu which

Baozi Inn

25 Newport Court, Chinatown, London, WC2H 7JS Baozi Inn is the latest offering from Fuschia Dunlop, the extraordinary chef who trained at the Sichuan Institute of Higher Cuisine in Chengdu and also consultant to the extremely popular Bar Shu which

Pho

3 Great Titchfield Street,Fitzrovia,London.W1W 8AX This tiny café on Great Titchfield Street looked promising enough, packed full of media types and office workers when I went for a rainy weekday lunch. Aptly enough it specialises in Pho; the traditional street

Pho

3 Great Titchfield Street,Fitzrovia,London.W1W 8AX This tiny café on Great Titchfield Street looked promising enough, packed full of media types and office workers when I went for a rainy weekday lunch. Aptly enough it specialises in Pho; the traditional street

Cha Cha Moon

15-21 Ganton Street, London, W1 Cha Cha Moon is the latest offering from Alan Yau, the man behind Yautcha and Hakkasan. I went to Hakkasan just after it had first opened in 2001 and had the most incredible meal. I

Cha Cha Moon

15-21 Ganton Street, London, W1 Cha Cha Moon is the latest offering from Alan Yau, the man behind Yautcha and Hakkasan. I went to Hakkasan just after it had first opened in 2001 and had the most incredible meal. I

Dehesa

Address: 25 Ganton Street, W1F 9BP Tel: 020 7494 4170 Situated on the corner of Ganton Street, Dehesa brings what initially appears to be a welcome addition of “Italian-Spanish” food to this lively spot in Soho. On a balmy Friday

Dehesa

Address: 25 Ganton Street, W1F 9BP Tel: 020 7494 4170 Situated on the corner of Ganton Street, Dehesa brings what initially appears to be a welcome addition of “Italian-Spanish” food to this lively spot in Soho. On a balmy Friday

The Marquess Tavern

32 Canonbury Street, Islington, London, N1 2TB

A lot of my friends moan about how Islington has become a touristy hell in recent years, with many of its “original” residents fleeing to Stoke Newington or Crouch End. It certainly does seem to be full of pubs and wine bars, most of which are trendy enough but not exactly known for being relaxing or serving decent food. Thank god then, for The Marquess Tavern. Situated on a tree-lined side street off the Essex Road the small pub brightens up the corner like a proper local.

When I arrived the place was fairly empty, there were a few middle-aged couples but I found the atmosphere warm and welcoming. The French bar-man was particularly helpful without being overly flirty or annoying. The main dining area is a small light-filled area at the back of the pub with huge chalk boards proudly announcing classic seventies delicacies in the mode which seems to be de rigeur right now, you know things like sardines on toast and devilled lambs kidneys.

The Marquess Tavern

32 Canonbury Street, Islington, London, N1 2TB

A lot of my friends moan about how Islington has become a touristy hell in recent years, with many of its “original” residents fleeing to Stoke Newington or Crouch End. It certainly does seem to be full of pubs and wine bars, most of which are trendy enough but not exactly known for being relaxing or serving decent food. Thank god then, for The Marquess Tavern. Situated on a tree-lined side street off the Essex Road the small pub brightens up the corner like a proper local.

When I arrived the place was fairly empty, there were a few middle-aged couples but I found the atmosphere warm and welcoming. The French bar-man was particularly helpful without being overly flirty or annoying. The main dining area is a small light-filled area at the back of the pub with huge chalk boards proudly announcing classic seventies delicacies in the mode which seems to be de rigeur right now, you know things like sardines on toast and devilled lambs kidneys.

Wild Honey

12 St George Street London W1S 2FB Having heard wondrous things, my dear pal Matthew and I decided to give Wild Honey a whirl one rainy weekday lunchtime. As we strolled chatting and laughing into the plush mahogany toned room,

Wild Honey

12 St George Street London W1S 2FB Having heard wondrous things, my dear pal Matthew and I decided to give Wild Honey a whirl one rainy weekday lunchtime. As we strolled chatting and laughing into the plush mahogany toned room,

Viet Hoa

70-72 Kingsland Road, N1 Hungry and hung-over in Hoxton the boyfriend and I found ourselves craving Vietnamese. Having had not one but 2 bad experiences at local rivals Cay Tre, we decided to fall back on that old favourite The

Viet Hoa

70-72 Kingsland Road, N1 Hungry and hung-over in Hoxton the boyfriend and I found ourselves craving Vietnamese. Having had not one but 2 bad experiences at local rivals Cay Tre, we decided to fall back on that old favourite The