Similar to the Swiss classic Potato Rosti, but with the addition of egg, these lovely potato cakes are delicious, easy and versatile. It’s also a good recipe to make for children and even better, get them involved in the whole process! They are a great as snacks, as a side dish for roast chicken or a meal in itself!
Warm the Insides with Maille Mustard
Mustard is mainly used as a condiment, something we put on the side of our plates, but what some of us don’t know is that it is also an ingredient. There are two varieties of Maille mustard Dijon and Wholegrain, stirring in just a couple of tea-spoonfuls of either, really adds piquancy and depth to casseroles, sauces and gravies alike. These recipes are just perfect for beating those winter chills, so embrace the forthcoming winter months and experiment with Maille mustard.
It’s Mexican season in London!
If you love all things Mexican, then this month marks a string of events to enjoy
Diving for Pearls – Chef Jun Tanaka
Beginning his career under the watchful eye of the Roux dynasty at the famous ‘Le Gavroche’, Jun spent 10 years working in some of the country’s top restaurants, under some of the most notoriously difficult Chefs in the business. Jun has used his experiences to bring his own unique brand of ‘Modern French’ cookery to fruition at ‘Pearl’, consistently delivering food which is both seasonal and innovative. We dove in for a quick word.
Caribbean Food Made Easy -Levi Roots
There are over 100 recipes here, each a real taste explosion and something to liven up mealtimes after too much Italian or French cuisine. Caribbean food is not the stuff Michelin Stars are made of; it’s too vital, ital, cheerful and homely for that. It brings a sense of fun and family into our rather grey lives on our sodden islands. A taste of another island group where the sun always shines and the people are always smiling. And eating.
The Stuff of Legends – The Return of Pierre Koffman
In an otherwise unexciting October on the culinary radar, French Chef and legend, Pierre Koffmann’s return to London seems to have created quite a stir with the masses. Initially launching his ‘Pop-Up’ restaurant on the roof of Selfridges as part of the London Restaurant Festival, due to popular demand they, Selfridges, have now extended availability until Saturday 31st Octobe
Scrum dine with me – rugby charity supports mentally and physically disadvantaged children
Converting a bunch of heavyweight rugby players for kitchen service may seem like an impossible task, but when it comes to charity you have to give it a try. Executive Chef Vivek Singh, of the esteemed fine dining Indian restaurant Cinnamon Kitchen, and Wooden Spoon, a rugby charity supporting mentally and physically disadvantaged children, introduce ‘Scrum Dine With Me’.
Classy – James Martin’s Executive Blender
The box is shiny black and James himself poses on the front, semi-lit and looking like one of the Bad James Bonds, George Lazenby perhaps. The question I keep asking myself is why would an Executive want a table blender anyway? Don’t they employ people to blend things for them?
Harry Morgan’s
It’s a bit Jewish is Harry’s, not Kosher you understand, but the accent is there. Bit of an institution too; apparently it’s been here since 1948 but has since evolved into a New York Deli style place, somewhat dismaying its older customers but luring in the kind of people who want fast-food without added chav.
Aquum Clapham. Going under?
The crowd does have that ‘I’m desperately looking for a footballer’ feel to it, and the guys, who you begin to think might just have spent as long getting ready as the girls, with fancy hair and pointy shoes, but that’s cool, Clapham needs a smart, semi-pretentious clubby bar.