All posts tagged: food

The Begging Bowl to pop up in East London this November

The Begging Bowl, Peckham’s neighbourhood Thai restaurant, is heading North of the river for the month of November to set up camp in Hoxton based café, The Bach. The Begging Bowl is about to undergo an exciting extension and refurbishment project that will see the restaurant close for five weeks from Monday 29th October, so Hoxton is opening its arms and welcoming Head Chef & Co-owner Jane Alty and her team into its East London community during this time. The Bach and its 50-cover café in Hoxton is the perfect choice for The Begging Bowl pop-up. It’s laid-back vibe, top quality & innovative food & drink offer, and local neighbourhood feel, are all attributes that resonate highly with The Begging Bowl. The Bach’s aim of bringing a touch of Kiwi hospitality and sense of fun to its cafes was a further attraction, with Jane having grown up in New Zealand. The Begging Bowl pop-up will launch at The Bach on the evening of Thursday 1st November and will take place every Wednesday – Saturday evening …

Sausage, Pumpkin and Chilli Casserole

Sausage, Pumpkin and Chilli Casserole Preparation Time: Less than 30 mins Cooking Time 1-2 hours Serves 2  Ingredients 50g/1¾oz butter 6 good-quality sausages, pricked several times with a fork 1 onion, peeled, thinly sliced 3 shallots, peeled, finely chopped 2 cloves garlic, peeled, finely chopped about 1 tsp red chilli powder 1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces 1 tbsp white wine vinegar 200g/7oz canned chopped tomatoes 400g/14oz canned cannellini (or borlotti) beans, drained, rinsed 500ml/18fl oz chicken stock salt and freshly ground black pepper 2 tbsp chopped fresh flat leaf parsley, to serve Preparation Preheat the oven to 1800C/350F/Gas 4 Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes or until golden brown all over. Add the remaining butter, the onions and shallots and fry for 3 minutes or until softened. Add the garlic and chilli powder and cook for a further 3 minutes stirring well. Add the pumpkin and stir the mixture well until combined. Increase the heat to high …

Salon announces Levan, a new restaurant in Peckham

This October, following the success of Salon, Nicholas Balfe and his team, Mark Gurney and Matt Bushnell, are heading to Peckham to open their second restaurant, Levan. Inspired by the new wave of bistronomy that began in the quartiers of Paris and has spread through the neighbourhoods of Copenhagen and Barcelona, Levan will be open all day, with a focus on contemporary European dishes, and low-intervention and natural wines. Housed in a converted warehouse block with large wooden sash windows allowing natural light to stream in throughout the day, Levan will be split into two parts. One side is dedicated to the bar, with diners able to perch at high tables and window ledges, and tables kept aside for walk-in guests. The other part of the space will be home to the dining room, with low mahogany-topped tables and mid-century modernist chairs. Levan will throw open its doors early in the morning for breakfast, seasonal pastries, freshly baked on site as well as sourdough tartines with house cured salmon, goat’s curd & pickled elderberries as …

Sue’s Perfect Blackberry & Apple Pie

Who didn’t grow up with Blackberry and Apple Pie, it is a dish that makes many of us nostalgic and for me it also heralds the turning of the season. So, what makes the perfect Blackberry & Apple Pie? Everyone has a different view, but for me it comes down to ingredients. The perfect pastry, sweet English apples, and blackberries that have just enough acidity to contrast with the sugar-crusted pastry (shop bought blackberries are often much sweeter than wild ones). I am lucky as between the windfalls from my neighbor’s apple, Amanda’s allotment, and local hedgerows my house is well stocked with apples from September to November. Blackberries are around until the end of the month, so now is the time to make your pies! For preference I would always use a classic short crust pastry, light and not too sweet it will enhance the magical contents within, leaving that to be the star of the show. Plus, of course, it must stay crisp on top! Of course, my way may not be your …

Peaches & Brioche

Continuing our mission to create amazing dishes from home grown produce from our allotment….or in this case peaches from the next plot (which we exchanged for our own Blackberries which we have in abundance)! Peaches & Brioche (serves 4) Ingredients 2 peaches (or nectarines) 4 brioche slices 150g Mascarpone 1 vanilla pod, seeds scraped out, pod reserved 150g caster sugar, plus extra to taste pinch Cinnamon 50g Butter 50ml double cream Method Bring a pan of water to the boil. Make a cross in the bottom of the peaches with the tip of a sharp knife, then place the peaches in the water and leave for 30 seconds. Drain, peel away the skin of the peaches and set aside. Cut the fingers of brioche in half and toast them on a griddle pan until golden-brown. Remove from the heat and set to one side. Mix together the mascarpone and vanilla seeds in a bowl, adding sugar, to taste. Set aside. Heat a frying pan over a medium heat. Sprinkle the caster sugar over the base …