Dish of the Day
Take inspiration from the green-fingered brigade who have been showing off their creativity at the RHS Chelsea Flower Show this week and add some petal-power to your cocktails.
Dish of the Day: The Reluctant Vegetarian recipe for Tom Yum Goong with garlic, courgette & egg fried rice
If you’re lucky enough to live near a Vietnamese supermarket then take full advantage of it and experiment. They’re usually a one-stop shop for everything: soy sauce, fish sauce, every kind of chilli sauce, herbs, spices, fresh vegetables, noodles, fish and meat.
The main course on most beer matching menus tends to be meat. Not just any meat, pork. And I’m not talking about a couple of chops or a sausage, I’m talking about roast suckling pig or trotters stuffed with chicken mousse. The kind of pig you’d eat at a feast.
When I was first in talks about this job, I was surprised to hear we were planning to open on the weekend, and needless to say, astonished we were to be a 24 hour restaurant. I’m not going to lie, city job, cooking good food and weekends off were my initial thoughts, followed by ‘these guys are mental’ when I realised weekends and overnight were a reality.
I know Dan Lepard nabbed it first for his wonderful book on baking but I’m eternally jealous, as it combines a perfect wordplay and one of my favourite things, so I’m going to pretend it’s not stealing and use it just this once.
Mixing a Negroni is in actual fact pretty straightforward, consisting as it does of equal measures of three classic ingredients and requiring absolutely no special equipment.
When summer arrives (or even just a sunny day arrives) I’m generally up for a BBQ. This is a super simple dish that shows you how to use seasonal fresh ingredients to create the easiest of salads.
Choosing a beer to match your starter can be more difficult than selecting the aperitif – which for me, usually fulfils the simple requirement of being just the lightest, most refreshing beer on the menu. Starters can be varied: a fresh seafood starter could just as easily warrant a stout as it could a bitter.
Restaurant dynamics are changing. It didn’t seem too long ago that you had spend 20 years working in various positions before you would even be thought about for a head chef position. One of the coolest things in London right now is the common trait in a lot of the recent restaurant openings. Youth.
Thanks to Instagram we know that a wonderful thing called ‘Spring’ has arrived and the parks and roads are lined to burst with gorgeous cherry blossoms.
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