Search
Food corner

"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

Twitter feed
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn avocado bacon banana Bangkok barbecue basil bay leaf beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais Cantonese capers caramel caraway cardamom carrot cauliflower champagne chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas chutney cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen cordial Córdoba coriander cornflakes Corsica cottage cheese courgette courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin currants curry daikon Dalmatia dates delivery dessert dill dips dough Dubrovnik duck Easter easy Edinburgh egg eggplant elderflower falafel fennel festive feta fettuccine ffine bean fflour Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup green tomatoes greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An hominy honey horseradish humanitarian relief Indian Islington Istanbul Italian jam Japanese juniper Kent ketchup ketjap manis kielbasa kinilaw Korean lamb langoustine leek lemon lemongrass lentils lime linseed llime lobster London loquat Madrid market mascarpone Mayfair Mendoza Mexican mid-range milk mint mirin mixed peel mixed spice monk's beard morcilla mozzarella mushroom mussels mustard mustard seed Nahm Natoora Nepalese New Nordic New Year's Day New Zealand noras nose-to-tail NYC oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pineapple pistachio pizza plum pomegranate pomegranate molasses pop-ups pork Porto Vecchio potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu raisins ramen ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sauces sausage scallops seafood seasonal shallot short and sweet shrimp paste slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid ssauces St Basil's Day stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme toffee tom yum paste tomato tomato paste tortilla tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt yum cha
Wednesday
Sep112013

The Sportsman, Kent

This is exactly the kind of pub I would usually drive straight past. That is, if I hadn’t driven for two hours to get to it. Not to mention that I’d booked two months before and had been planning the outing since April.

Yes, I am a food snob and this does not look like an enticing place to eat:

I might feel differently if they turned it inside out:

Or displayed those little seals of approval more prominently:

Or put the menu board outside:

But they don’t need to do any of this. With a Michelin star and a two month wait for weekend bookings, they can go on doing exactly what they’re doing. They are doing it very well indeed.

Click to read more ...

Friday
Sep062013

Heritage tomato salad

A few weeks ago we hosted a BBQ and moonlit cinema in Jenny’s magic garden*. It was magical.

My contribution to the feast was two salads, a fig and goats’ cheese salad and this heritage tomato salad. I was working on Borough market during the day and I couldn’t walk past this colourful and vibrant array of tomatoes: 

This salad is so simple it doesn’t really warrant a recipe. It is all about the tomatoes, with minimal interference from other extras. If you want to keep things really simple you could skip the Dijon and onion.

I used sherry vinegar, cause it is my current favourite, but I also like balsamic or red wine vinegar. What’s your favourite? Use that.

I recommend tossing the onions and tomatoes together half an hour before you dress the salad as it gives the tomatoes a great flavour.

It was a pity that it was dark by the time I served it because half the fun is seeing all the different shapes and colours. This photo doesn't really do it justice:

I made this salad for 12 people as a side. I have halved the quantity here, so this recipe should serve 4 as a starter or 6 as a side dish.

Ingredients

750g heritage tomatoes
½ small red onion
3 tbsp extra virgin olive oil, or to taste
2 tbsp sherry vinegar, or to taste
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Handful basil, roughly chopped

Method

Side salad

Chop or slice the tomatoes into whatever shape you fancy. Slice the onion into thin, half moons. Toss them together in a large bowl. Cover and leave for half an hour.

Whisk the olive oil, vinegar, Dijon, salt and pepper in a bowl. Pour the dressing over the salad, add the basil and toss together. Taste and adjust seasoning as necessary.

Starter

Slice the tomatoes into full circles. Arrange it on 4 plates in concentric circles. Slice the onion into thin, half moons and sprinkle the onions over the top. Cover with clingfilm and leave for half an hour.

Whisk the olive oil, vinegar, Dijon, salt and pepper in a bowl. Drizzle the dressing over the salads just before serving and sprinkle the basil over the top. 

* My flatmate Jenny does the gardening at our house. She makes it look so pretty and colourful, it’s enchanting. One of our friends,  Fran, crowned it the magic garden. He’d been zoning out in a deckchair for an hour or so when he finally came to and declared, “Jen, your garden’s like magic, innit!” It is.

Tuesday
Aug202013

Truck Stop

A couple of weeks ago I went to Truck Stop with my Mum and a friend, Shaun. It is a summer street food event at Canary Wharf organised by Street Feast and Tweat Up to bring together “over 20 of the UK’s best food trucks”. (There were probably 21, and of varying quality, but who’s counting?)

The pick of the bunch appeared to be the kimchi burgers from Kimchi Cult, judging by the line which at peak hour snaked all the way across the site and back again. I didn’t try them; after an hour wait you are only going to be disappointed.

We arrived early, which was lucky. It was massively oversubscribed so lines got out of control from about 7pm. Fortunately we had already started on the trucks we were most interested in.

Click to read more ...

Tuesday
Aug062013

Tomyumpkin soup

“Daa-aa-aad. What’s for dinner?”

I remember pumpkin soup being one of the most disappointing answers to this daily question when I was a kid. It wasn’t that I didn't like it. It's just that my Dad's a chef and in a house full of delicious things pumpkin soup was, well...

"Boring!"

Until recently, I never cooked it for myself. Then my friend, Alex, made me pumpkin soup with tom yum paste in it. It was a revelation.

Adding tom yum paste to pumpkin soup turns it into something special. I now look forward to it and make it often, and I have converted others along the way.

Click to read more ...

Monday
Jul152013

It's confirmed, I'm officially the PFK

The Piggy Fat Kid. You remember them don’t you? In primary school that chubby kid who was always first in line for lunch, took more than their fair share and ate all the sausage rolls at your birthday party.

Well folks, add a few years and reassess your preconceptions. I might weigh a few pounds less than the image in your mind, but it’s confirmed, I am the PFK.

On Friday I was officially asked to change my eating habits. This will come as no surprise to my friends who often tease me about the amount I can put away in a day.

Click to read more ...