This month championing charcuterie alongside some suitably seasonal dishes as we head into the winter months.
A very vegan start to the day – a deliciously healthy brekkie bowl of quinoa and cultured sprout salad, liquorice and dark chocolate dusted avocado, cashew butter.
‘Were I a GP, I would invariably prescribe stracciatella for most ailments; light veal stock, egg laid this morning and aged Parmesan. Also, please never put greenery in your Stracciatella.’
A great example of food as medicine – wise words indeed!
Bagna cauda at Bocca di Lupa – This version of the classic Piedmontese dish has a hint of lemon, and uses cream to help it stay in emulsion: neither are common twists, but both are authentic. Apparently you can enhance the dish with shavings of white truffle – for something a little bit more luxurious.
As Fergus says, fat is your friend! St John’s potted pork with Bread and Wine pickled cucumbers. Recipes in the new Book of St. JOHN.
A Burgundian ploughman’s.
Kubbeh Kibbeh – hand rolled semolina and bulgur dumpling at The Barbary – their take on the classic Levantine dish is filled with a minced lamb and beef mix, onions, garlic, pine nuts and spices, and served with velvety tahini and harissa oil. Brings back good memories of my recent trip to Israel.
Sardines on toast with a secret tomato sauce.
Mallard & Middlewhite faggots to be served with polenta and slow cooked onions. Hello winter. On the menu at Quality Wines Farringdon.
And the finished dish.
Pot au feu with sausage made with pork from French pigs fed on whey from a local Comte producer.
Yet more from Quality Wines Farringdon, this time a rigatoni and cauliflower gratin.
Caramelised apple and calvados tart, served with pouring cream.