Summer Isles were just one of around ten Scottish producers who had lugged their lovely grub from the Highlands all the way down to the lowlands of the RAC Club in Pall Mall. The intention was to show first hand what we miss out on when we fix our foodie gaze on Ludlow or the continent. The Scottish Highlands are a land rich in fine produce, none of which need to consume air miles to get to our plates.
The Grand Imperial
The Grand Imperial has recently won two rosettes and was finalist in Tsingtao Legacy of Taste awards for Best UK Chinese restaurant, so I knew the food was likely to be excellent. What I hadn’t expected was the sheer opulence of the place and the hushed atmosphere that hit me like a blast of cold air after the frenetic activity of the station.
Coconut and Saffron Tapioca pudding with fried Bananas and Almonds
This recipe allows for an unusual taste experience for children and a great way to introduce these through a dessert using tapioca which in it’s inherently bland and simple taste, allows you to infuse some exotic flavours. Kids enjoy mixing the saffron and then decorating with fried bananas and almonds – The addition of coconut milk marries well with these and adds natural sweetness, hence lessening the use of much refined sugar.
Hôp Namô, Box Park, London
Hôp Namô is run by husband and wife Colin and Linh Vu as a deliberate and very successful attempt to bring modern Vietnamese food to an increasingly appreciative audience. ‘Vietnamese with a modern twist’ is their slogan, although they are keen to emphasise that they fully acknowledge the traditions of their country’s cuisine.
Negotiating the Wine List – how to be hip before you sip
In truth, the event will please anyone with an interest in wine, not just those who have sat basting in beads of their own sweat whilst studying the wine list on dates of yore. Thierry is a character as well as an expert and the private dining room at Angelus is a relaxing environment. Thierry famously considers sommeliers as ‘salesmen of pleasure” and the food, wine and conversation at the press dinner suggest he at least is living up to his own billing.
Waring deep fill sandwich toaster
I got my first sandwich toaster for university, my mother feeling that I would otherwise starve. In fact I had already mastered the art of making spaghetti Bolognese as well as curry/stew (one contained curry powder, one didn’t) so I was quite safe. All I recall about using the toaster at university are clouds of acrid cheesy smoke on the staircase by my rooms and the college porter giving me a lecture on fire drill.
Truvia® Mango Coriander Chicken
Add some international flair to your next meal. With a mango/coriander bite, the sweetness of Truvia® calorie-free sweetener and a hint of hot sauce, you’ve got a spicy, tasty dish worthy of seconds.
Green Masala Chicken Biryani
Biryani is the quintessential Pakistani comfort and celebratory food. To my family, Biryani means sleepy hot afternoons and Sunday lunches at my grandmother’s…and on the flip side it reminds me of lavish colourful Pakistani weddings and long festive Eid (religious day) lunches.
Sea Bass Mallorquina With a warm potato and olive oil soup By Marc Fosh
Marc Fosh is the first British chef to have been awarded a Michelin star in Spain. He now owns three restaurants in Palma de Mallorca serving authentic Mediterranean food.
The Best of British Cheeses
Both traditional and modern British cheeses are up to the task of satisfying our demanding, modern palates. I was pleasantly surprised by the textures and intensity of flavours from these modern varieties and will definitely be more inclined to choose locally in the future.