End of the fork - Recipes, cooking tips and London restaurant reviews

How to make Turkish rice Sehriyeli pilav

Turkish rice is fluffy, buttery, rich and very tasty. My kids absolutely love this rice because it is so tasty and has a wonderful texture. It is very easy to make, requiring the same amount of time to cook as basmati rice. In Turkey, pilav is most commonly made using Baldo rice. This is a…

laptop and cup of coffee on wooden table

Blogging resources

I have put together a list of my favourite blogging resources to build a successful blog, whether you are a beginner or taking your blog to the next level. This post contains affiliate links. If you choose to make purchases using these links, it won’t cost you any extra money, but I will earn a small commission to keep…

Spicy lamb mince with baby eggplant

Low carb and gluten free, this spicy lamb mince with baby eggplant is perfect comfort food for the colder months and a great make ahead dish! This dish does not have a country of origin. It came about with ingredients from my kitchen which work well together and the result is quite delicious! Eggplant is…

Panzanella

A simple rustic summer dish, perfect for a light lunch or picnics. Panzanella is not only a popular summer dish in Florence, but throughout central Italy. Over the next couple of days (in mid-August), Lamoli, and Onelli small towns in Italy, will celebrate the Sagra della panzanella! In Monterotondo, Lazio it is held on the first…

a plate of sliced beetroot with dressing

Try this simple and delicious way to enjoy beets! Boiled beets are great to make ahead and keep in the fridge – perfect to add to salads, and other recipes. They are also easier to peel than roasted beets! They are also great as they are – some people like to serve their boiled…

raw beetroot with stems on a white cloth

You either love them or hate them; find out how to grow, select and store beets, as well as a variety of ways to prepare them. Truly embrace beets! Beets, or beetroot, is the taproot part of the beet plant. They can vary in size from that of a golf ball to the size of a baseball. Beneath…

The rather elegant asparagus in now in season (spring trough to the beginning of summer), so here we look at the varieties, how to buy, store, cook and eat it. Depicted as an offering on an ancient Egyptian frieze, dated around 3000 BC, asparagus has been cultivated for thousands of years. It was eaten in ancient Syria,…

What are the best ways to store and preserve the freshness of leftover fresh herbs? Whether you grow your own, come across a multi-buy offer at the supermarket, or simply just need a few sprigs at a time, storing fresh herbs can be quite tricky. Like cut flowers, once separated from their roots, herbs lose…

It seems that there’s always great news for fans of a bowl of oatmeal porridge. Latest information on the health benefits of oats. Regulating our diet and getting plenty of exercise are well-known recommendations for good health, but a recent study by scientists in Ireland sheds new light on why eating oats regularly is good for your…

Follow these simple steps to make delicious fluffy rice every time. There are just 4 steps to cooking perfect basmati rice every time: wash, brown, boil and steam. Some years ago I found a really old Turkish cookbook which suggested browning the rice first in butter. This gives a wonderful nutty aroma, the grains are fluffy, and…

Antalya Restaurant

Lamb steak with vegetables on a wooden platter with bowls of dried herbs

Under new management and serving delicious Turkish food, in Bloomsbury, prepared by a chef who has cooked for the Queen. Antalya Restaurant, off Russell Square, was known for its rather ornate interior (apparently it took over a year to decorate the ceilings and walls). Earlier this year, it came under new management and the new owner, Resul Dogan,…

lamb rump, biryani, raita and naan on table

Vivek Singh’s modern and elegant restaurant by Battersea Power Station, serves delicious modern Indian food. Cinnamon Kitchen, part of the Cinnamon group of restaurants, is Chef Vivek Singh’s sixth and latest restaurant. It is in Circus West Village, along the Thames riverside on the south bank, between Battersea Power Station and Battersea Park. As part of the huge ongoing redevelopment…

A large portion of ali Nazik on a white plate

Serving dishes steeped in history and rich in flavour, Antepliler offers a taste of the cuisine of Gaziantep, with its incredible diversity and fresh ingredients. Ahmet Ustunsurmeli from Gaziantep, set up a bakery in 1993, making the first authentic baklava in London, before opening the restaurant Antepliler in Green Lanes (‘Little Turkey’), in 2003. Antepliler means ‘from Antep’, the…

Serving delicious traditional home-made Middle Eastern dishes, and possibly the best Maqluba in town! Fait Maison Salon de thé invited me to try their lunch menu. The restaurant with high ceilings and a bright interior, is decorated in soft pastels and neutral colours. There is a pretty display of chocolates and colourful meringues to purchase, and a huge choice…

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How to make Turkish rice Sehriyeli pilav

Spicy lamb mince with baby eggplant

Panzanella

Tips

How to boil beets

How to love your beets

How to cook asparagus

How to store fresh herbs

Virtues of a bowl of oatmeal porridge

How to cook fluffy rice

Restaurants

Antalya Restaurant

Cinnamon Kitchen Battersea

Antepliler

Fait Maison Salon de thé

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