The coldest day of the year thus far, and we’ve battled a blizzard and the treacherous frozen pavements around Kings Cross to arrive at tonight’s destination, The Rotunda. Emerging into the lively and brightly lit atrium, we made our way to the entrance, picking our way through a busy bar filled with theatre-goers and Guardian staffers.
Rustic Indian Shahi cook-in sauce recipes
Keeping a few sachets of Rustic Indian’s cook-sauces to hand is a convenient way to knock up a speedy yet ‘healthy, nutritious, vegetarian and gluten-free’ meal, like these ‘Shahi’ dishes fit for royalty.
Book review: Cook Wrap Sell- Bruce McMichael
These days, who doesn’t have a culinary speciality? You can’t visit a friend for fear of being bestowed with yet another jar of their ‘special chutney’. But wouldn’t it be nice to sell your wares to willing customers instead?
Kurt Fleming’s Classic Collier’s Welsh Rarebit recipe
Collier’s Cheddar does what it says on the tin- Powerful and Welsh. Use it to knock up this ultimate rarebit.
The Bowler’s Meatball Cookbook
Isn’t mince just magic? Doesn’t need chewing and is so versatile. Use it in your spag bol or chile con carne, shape it into a burger, stuff it into peppers or roll it into balls. The last option is the one Jez Felwick feels is best and considering he’s done all right out of these balls, who can doubt him?
STK new London steakhouse
How do you like your steak? I don’t mean rare, medium or ruined, I mean what kind of ambience do you want? The university educated, job in the media, parents in the shires, style of Hawksmoor, or the school of hard knocks, what bloody parents, making a fortune at the bank, style of STK?
Chez Gerard- Bishopsgate
It’s very City inside – J and I being the only people in the restaurant not wearing ties. Downstairs is a busy bar while upstairs there’s a la carte on offer. It’s a bit of a climb up there as the lift only takes one person – presumably it was designed by the same people who make the escape pods for Bond villains.
Zaika pre theatre menu reviewed
A Negroni, a Manhattan, and a bowl of smoked almonds. Perfect. Seeing as we’re getting such a good-value dinner, a pre-pre-theatre menu aperitif seems more reward for our smart dining plan than profligate excess. That’s how we’re justifying it, anyway.
Divine Vegan Desserts – Lisa Fabry
Vegetarians eh? Blooming nuisances that they are, always checking you haven’t used non veggie stock in their soup or slipped some gelatine in their jelly. If there’s one thing worse than a veggie round for dinner though, it has to be a vegan. They won’t eat anything that isn’t 100% made of plants.
Book review: Sherbet and Spice- Mary Isin
If you go and dig around the Christmas leftovers cupboard- what do you mean you don’t got one?- you might find one of those whimsical, hexagonal boxes of Turkish delight. And you might think a few glunky cubes would be the perfect accompaniment to this sweet tome. Wrong.