Some suitably seasonally Autumnal dishes, and in anticipation of November trip to Israel, plenty of inspiration for where to eat when in Tel Aviv and Jerusalem.
Masabacha, a rustic version of hummus made with whole chickpeas, hummus & Ful (fava beans with a hint of chilli) served warm with a pile of pillowy light pita bread, onion wedges & chilli lemon sauce at Abu Hassan, one of the oldest & most famous hummus restaurants in Israel. It was absolutely delicious.
Breakfast @shroitmann bakery in Tel Aviv. Owner and head baker Eran Shroitmann makes his pretzels early in the morning and has fans queueing round the block. The msabaha, made with black lentils and tahini is truly unbelievable, everything is done in-house and sourced impeccably – and the sourdough is incredible.
British broccoletto, similar to tenderstem but much sweeter!
Swede gnocchi, after frying in oil, ready to go into miso butter sauce with morning glory. The recipe was in the Guardian on 20 April.
Gnocchettoni Sardi with tomato and pea sauce and salted ricotta.
Pho made out of the end waste bits of beef – the bottom end of the oxtail, some bone marrow and rib. Cooked it for 24 hours, as advised by @mattymatheson. It made the most deep flavoured broth when also flavoured with star anise, cinnamon, ginger, garlic and onions, all bunged in for the last bit of the cook. The meat we would have classically thrown away because of a 24 hour cook, is more than good in the broth, along with the tendons and bone marrow. This is waste food. This is also BLOODY DELICIOUS food!
Anchovies fried with a coating of semola and pecorino.
A chicken and leek clanger with savoy cabbage and mustard sauce at Andrew Edmunds. The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly-poly pudding – it was traditionally boiled in a cloth like other suet puddings, although some modern recipes use a shortcrust or similar pastry.
This Jamaican patty has used all the different fats from the goat – suet from the kidneys and rendered fat make the most delicious crispy but layered pastry. The filling is slow cooked curry goat mince and served with hot pepper sauce and my favourite @oxfordsauce – this is the kind of hand-held food that would be great at a Halloween bash or bonfire night.
Bombolini – little Italian donuts stuffed with ricotta.